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:
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.
Add chicken: nestle chicken breasts into the rice mixture.
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).
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.
One pan baked salmon and vegetables One pan creamy lemon chicken tortellini One pan chicken fajita pasta One pan skillet lasagna
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