Chicken and Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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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
Description
The recipe integrates white rice with canned cream soup, milk, water, and onion soup seasoning to create a creamy base that cooks the chicken evenly during baking. The chicken breasts are placed directly into the rice mixture, allowing flavors to meld as the dish bakes covered at 350°F until the rice softens and the chicken is cooked through. Topped with cheddar cheese halfway through and again at the end for a melted, golden finish, this casserole balances creamy textures with tender protein. The cheddar adds a mild sharpness and pleasant creaminess to the dish.
The method is straightforward, using common pantry ingredients to achieve a filling, homestyle casserole. This recipe allows for adaptability with cheeses and additional vegetables as desired. It pairs well with simple sides like steamed vegetables or a fresh green salad, making it a practical choice for weeknight dinners.
Leftovers can be refrigerated, and the casserole can be made ahead by preparing it in advance and baking when ready. Variations include adding broccoli or other vegetables for added nutrition. Using chicken thighs may enhance moisture and flavor if preferred. Adjustments to rice type and liquid quantities are suggested for alternatives like brown rice.
Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or homemade, or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch onion soup mix or one envelope Lipton onion soup mix, homemade
- 1 1/2 cups cheddar cheese divided, shredded
- 3 thick chicken breast or thighs, boneless skinless
- salt freshly ground
- black pepper freshly ground
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
- Cheddar cheese can be replaced with Colby jack, mozzarella, or Swiss as preferred.
- Minute rice is unsuitable; brown rice could be used with added liquid and longer cooking, best paired with chicken thighs to avoid dryness.
- Fresh herbs such as thyme, parsley, or basil can be added for additional flavor.
- Add diced vegetables like broccoli, mushrooms, onions, or green peppers to increase nutrition and variety.
- For Instant Pot cooking, reduce liquids and cook on high pressure for 8-10 minutes, allowing natural pressure release.
- The casserole can be assembled ahead and refrigerated for 1-2 days or frozen up to 3 months before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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