Description
This cheesy chicken and rice casserole is the ultimate comfort food—packed with tender chicken, creamy soup, fluffy rice, and melty cheddar cheese. It’s an easy one-dish meal perfect for busy weeknights or cozy family dinners.
Ingredients
- 1½ to 2 lbs boneless, skinless chicken breasts or thighs (cut into chunks or left whole)
- 1 cup uncooked long grain white rice
- 2 cups chicken broth or water
- 1 can cream of chicken soup
- 1 can cream of mushroom or cream of celery soup
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1–2 cups frozen peas, carrots, or broccoli
- Optional: chopped parsley or chives for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In the dish, combine uncooked rice, chicken broth, cream of chicken and mushroom soup, onion powder, garlic powder, salt, and pepper.
- Stir in half of the shredded cheddar cheese.
- Nestle the chicken into the rice mixture.
- Cover the dish tightly with foil and bake for 60–70 minutes, or until the rice is tender and chicken is fully cooked.
- Uncover, sprinkle the remaining cheese on top, and bake for 5–10 more minutes until melted and bubbly.
- Let it rest for 5–10 minutes before serving. Garnish with herbs if desired.
Notes
- Add a layer of frozen vegetables to make it a complete one-dish meal.
- Use Monterey Jack, mozzarella, or a Mexican blend for different cheese profiles.
- Swap canned soup for homemade roux-based cream sauce for a cleaner version.
- Top with buttered breadcrumbs before the final bake for a crispy finish.
