Cheesy Chicken and Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
10
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Calories
406 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cheesy Chicken and Rice Casserole
Description
This casserole layers uncooked rice, shredded cheddar cheese, salt, and pepper in a baking dish, topped with halved or flattened boneless chicken breasts. Undiluted cream of chicken soup is dotted over the chicken and rice, followed by water and a packet of onion soup mix, which adds savory flavor throughout. The entire dish bakes uncovered at 350°F (175°C) until the chicken is cooked and rice tender. Excess sauce is stirred into the rice before serving, and the remaining cheese is sprinkled on top to melt, providing a creamy texture and cheesy taste.
Chicken thickness is addressed by flattening or cutting breasts in half to promote even cooking within the bake. The casserole offers a balance of melted cheese and tender rice soaked with flavorful broth and soup. It can be served as a main meal, suitable for family dinners.
Using regular (not instant) rice ensures proper absorption during the longer cooking time. The recipe notes that brown rice requires additional baking time. Starting with boiling water may shorten the baking duration. Leftovers can be stored in airtight containers and refrigerated for up to four days.
Ingredients
- 6 chicken breast boneless skinless halves
- 2 cups rice not Minute Rice, uncooked
- 1 1/2 cups cheddar cheese divided, shredded
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 (10.5 oz) cans cream of chicken soup undiluted
- 3 cups water
- 1 packet onion soup mix Lipton brand
Instructions
- Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Layer rice, 1 cup shredded cheese, salt, and pepper in pan.If your chicken breasts are thicker than 1", cut them in half lengthwise or pound them flat with a mallet so they cook thoroughly and evenly. Place chicken breasts on top. Daub rounded teaspoons of cream of chicken soup over the chicken breasts and rice.
- Pour water on top and sprinkle with onion soup mix.
- Bake uncovered for 1 hour.
- Remove from oven, and stir excess sauce into the rice. Sprinkle with remaining 1/2 cup cheese.
Notes
- Brown rice requires about 15 minutes longer baking time than white rice.
- Boiling water before pouring over the dish can reduce cooking time.
- Cover with foil briefly after pouring water to trap heat if in a hurry.
- Store leftovers in airtight containers; consume within four days per USDA guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 81mg | 27% |
| Sodium | 723mg | 30% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 283mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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