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Cheesy Chicken and Rice Recipe
Ash Tyrrell

Cheesy Chicken and Rice Recipe

I first made this cheesy chicken and rice when I wanted something warm, filling, and simple for dinner. I was surprised by how easy it was to prepare. The creamy texture and melted cheese made every bite feel comforting.
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Total Time 1 hour 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked long-grain rice — Creates a fluffy base that absorbs the creamy sauce while baking.
  • 1 ½ cups shredded Cheddar cheese divided — Freshly grated cheese melts better and gives a richer flavor.
  • 4 skinless boneless chicken breast halves — Lean protein that cooks tender and juicy in the oven.
  • 2 cans 10.5 oz each cream of chicken soup — Adds creaminess and deep savory taste without extra steps.
  • 1 package 1 oz dry onion soup mix — Enhances flavor with a strong onion seasoning blend.
  • 3 cups water — Helps cook the rice evenly and keeps the dish moist; chicken broth can be used for extra flavor.
  • ½ teaspoon salt — Balances and enhances the overall taste.
  • 1 teaspoon ground black pepper — Adds mild heat and depth.
  • Cooking spray — Prevents sticking and makes cleanup easier.

Method
 

  1. Preheat your oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray. This prevents sticking and helps with easy serving.
  2. Spread the uncooked rice evenly across the bottom of the dish. Sprinkle salt and pepper over the rice. This ensures flavor is evenly distributed.
  3. Lay the chicken breasts on top of the rice. Spoon the cream of chicken soup evenly over the chicken. Pour water around the edges, then sprinkle the dry onion soup mix over everything.
  4. Cover with foil if desired and bake for about 1 hour. Check that the rice is tender and the chicken reaches 165°F internally. Continue baking if needed.
  5. Remove from the oven and sprinkle the remaining cheese on top. Let it melt for a few minutes before serving for a creamy finish.

Notes

  • I always grate my cheese fresh because it melts more smoothly.
  • I sometimes replace water with chicken broth for richer flavor.
  • I let the dish rest for 10 minutes before serving so it sets nicely.
  • If the top browns too fast, I loosely cover it with foil.
  • I taste and adjust seasoning before baking to make sure the flavor is perfect.