Chicken and Rice Casserole
User Reviews
4.9
4,767 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole
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My family loves this easy Chicken and Rice casserole, made in just one pan, with a few simple ingredients.
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Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix , or one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese , divided
- 3 thick boneless skinless chicken breasts , or thighs
- Salt and freshly ground black pepper
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Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
- Serve with fresh steamed veggies or a green salad.
Notes
- Cheese: leave it out, or substitute Colby jack, mozzarella or Swiss.
- Rice: Minute rice will not work with this recipe. Brown rice would require additional liquid (at least 1/2 cup) and longer cooking time, so if using brown rice, I suggest using chicken thighs, instead of breasts, so the chicken doesn't overcook/dry out.
- Herbs: if you'd like to add additional flavor, consider adding fresh thyme, parsley, freshly minced garlic or garnish with fresh basil.
- Broccoli Chicken and Rice: add 2 cups chopped broccoli florets to the casserole before baking.
- Veggies: Feel free to add chopped mushrooms, onions, green peppers, green beans, broccoli, etc.
- Cream of soup: My homemade version is so easy and delicious but you can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
- Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup. Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
- Make ahead Instructions: Prepare the dish but do not bake. Cover it well and store in the refrigerator for 1-2 days before baking.
- Freezing Instructions: Prepare the dish but do not bake. Cover it well with plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before baking, uncovered.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
46g
(15%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
63mg
(21%)
Sodium
763mg
(32%)
Potassium
368mg
(11%)
Sugar
4g
(8%)
Vitamin A
485IU
(10%)
Vitamin C
0.5mg
(1%)
Calcium
265mg
(27%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 63mg | 21% |
| Sodium | 763mg | 32% |
| Potassium | 368mg | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 265mg | 27% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
4,767 reviews
Excellent
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