Dinner doesn’t get easier or more delicious than this cheesy Chicken and Rice Casserole, made in just one pan, with a few simple ingredients.
Here’s what a nerd I am when it comes to cooking: for my 14th birthday a friend gave me a cookbook, and it was one of my favorite gifts! It was a compilation of favorite recipes from close friends, and one of the recipes was this cheesy chicken and rice casserole.
What I love about Chicken and Rice Casserole:
- One pan: throw everything together in a casserole dish and bake. This makes for low prep and easy clean-up! I love recipes where the oven does all of the work. Check out my other one-pan recipes!
- Kid friendly: The end result is another kid-friendly recipe that’s delicious and flavorful. The perfect comfort food for a fast weeknight meal or Sunday dinner that requires hardly any prep.
- Adaptable: Like most casserole dishes, there are plenty of variations you can make to this recipe. See more ideas below in the post.
How to Make Chicken and Rice Casserole:
1. Prep rice mixture: 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.
2. Add chicken: nestle chicken breasts into the rice mixture.
3. Bake: 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).
4. Top with cheese and serve. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving. Serve with fresh roasted veggies or a green salad.
Recipe Variations:
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 ½ 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 ½ 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 And Freezing Instructions:
To make ahead: This is a great make-ahead recipe. Prepare the dish but do not bake. Cover it well and store in the refrigerator for 1-2 days before baking.
To freeze: 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.
Consider trying these popular one-pan meals:
- One pan baked salmon and vegetables
- One pan creamy lemon chicken tortellini
- One pan chicken fajita pasta
- One pan skillet lasagna
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Chicken and Rice Casserole
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
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
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2017. Updated September 2020.
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My family loves this recipe! I cook the rice first in chicken broth and cut the chicken up then mix everything with cheese on top It’s perfection
This was a wonderful recipe for a Chicken and Rice casserole. No, it was a fantastic recipe!
I was looking forward to this recipe because of it’s easy and quick prep. I found that the rice cooked in soup, milk and water for as long as it took to cook the chicken was way too long for the rice making mush out of the whole thing. I use a recipe frequently for rice pilaf that is baked at this same temp and it only takes 35 min so it does make since that this rice will be way over cooked.
So after reading the reviews I changed the recipe, just a little actually, and it came out great for a very simple meal!!
I seasoned the chicken breasts (boneless, skinless) with pepper, paprika, garlic power,onion powder and Italian seasoning (or thyme), and very little salt as reviews said this was salty. I browned the chicken in a frying pan, 2 min each side. Added a bit of butter to frying pan then minced garlic, 30 seconds, then dried thyme, 15 seconds. I would have softened diced onion fir 5 minutes before adding garlic but my daughter doesn’t like. Once you can smell garlic and thyme, only seconds, add a bit of broth to scrape up brown bits from chicken.
Meanwhile I mixed the 2 cans of soup and 2 cups half and half. I didn’t not add the cup if water or broth. I then added my garlic mix in frying pan to soup mix. Preceded with recipe. This gave this dish the flavor it was missing. Low sodium cream soups will help with saltiness. Cooked, covered 1.5 hours. It really is good for a easy make ahead meal. We don’t usually like casseroles. Steamed broccoli or salad on the side.
Thank you fir the recipe!
CAN I OMIT MILK?
Made this recipe exactly as instructed, and it came out perfect!!! I know sometimes altitude can play a part in this. I live in Houston, TX and it’s about 50 degrees right now, end of January. Not soupy at all, rice is cooked all the way…I added a little smoked paprika to the mixture, and also rubbed my chicken breasts in salt, pepper, garlic powder, and smoked paprika. It’s so yummy!
Even without the last 3/4 cup of cheese, it was still too salty, cheesy and greasy. Had to throw the remaining 3 cups away. I should have added a few chives and herbs.
You must not have tested the InstaPot instructions as it burnt when I used them. Ruined the entire recipe.
So delicious tasty and healthy – love discovery of new delights
It’s okay. I added way more rice. I made the soup from scratch which was super quick. Will make again but definitely going to season the chicken and probably add in it chopped up instead of whole.
I tweaked it based on reviews. Seasoned and browned chicken thighs. Added sauteed onions and bany bellas, and frozen spinach to rice with a pack of ranch seasoning instead of onion soup. i skipped cheese.. didn’t miss. Cook uncovered for 1.5 hrs for liquid absorption. It was amazing!
is 3 chicken breasts enough to serve 8? the picture doesn’t convince me! let me know if I am missing something
Hi Carolyn, we usually serve this meal with roasted veggies or a salad, so it feeds closer to 8. But if you have eaters with big appetites or aren’t doing sides with it, it will probably feed 5-6. Enjoy!