Description
This comforting Chicken and Rice Casserole recipe combines tender chicken breasts, creamy soup, and fluffy rice baked together to create a hearty, cheesy, and flavorful one-dish meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1½ cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade equivalent)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts or thighs
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and for easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Stir well until the ingredients are fully incorporated and the mixture is smooth.
- Spread Mixture: Pour the rice and soup mixture into the prepared baking dish. Spread evenly to create a base layer for the casserole.
- Prepare Chicken: Season the boneless, skinless chicken breasts or thighs with salt and freshly ground black pepper on both sides. Place the seasoned chicken pieces evenly on top of the rice mixture in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes to allow the rice to cook and the chicken to begin cooking through.
- Add Cheese: Carefully remove the foil and sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the chicken and rice mixture.
- Bake Uncovered: Return the baking dish to the oven and bake uncovered for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is fully tender.
- Finish and Serve: Remove the casserole from the oven and sprinkle the remaining ½ cup of cheddar cheese over the top. Let the casserole stand for 5 minutes before serving to allow the cheese to melt and flavors to settle.
Notes
- You can substitute cream of mushroom soup for a different flavor profile if desired.
- Using homemade onion soup mix enhances freshness and flavor but store-bought is convenient.
- Make sure chicken is fully cooked by checking the internal temperature with a meat thermometer.
- Leftovers can be refrigerated and reheated for an easy next-day meal.
- For a lower-fat version, use reduced-fat milk and cheese and skinless chicken breasts.
