Print

Chicken and Rice Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This comforting Chicken and Rice Casserole is a hearty, creamy dish perfect for family dinners. Tender boneless chicken breasts are baked atop a flavorful mixture of long grain rice, cream of chicken or mushroom soup, milk, water, and savory onion soup mix, then topped with melted cheddar cheese for a deliciously cheesy finish. Easy to prepare and deeply satisfying, this casserole pairs wonderfully with steamed vegetables or a fresh green salad.

Ingredients

Main Ingredients

  • 1 1/2 cups long grain white rice
  • 2 cans cream of chicken soup or cream of mushroom soup (approximately 10.5 oz each)
  • 1 cup water
  • 2 cups milk
  • 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix (approximately 1 ounce)
  • 1 1/2 cups shredded cheddar cheese, divided
  • 3 thick boneless skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • Non-stick cooking spray, for greasing the pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking and ensure easy cleanup. Set aside.
  2. Mix Rice and Soups: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, milk, water, and onion soup seasoning. Stir well to thoroughly blend all ingredients. Pour this mixture evenly into the prepared casserole pan.
  3. Add Cheese and Chicken: Sprinkle half of the shredded cheddar cheese uniformly over the rice mixture. Then, gently nestle the three boneless chicken breasts into the rice and soup base. Season the chicken with salt and freshly ground black pepper as desired.
  4. Cover and Bake: Cover the casserole dish tightly with aluminum foil, noting that the pan will be quite full. Place in the preheated oven and bake for 1 hour and 30 minutes to 2 hours. The casserole is done when the rice is tender and the chicken is cooked through (internal temperature should reach 165 degrees F). Cooking time may vary based on oven and altitude.
  5. Add Remaining Cheese and Rest: Carefully remove the foil and sprinkle the remaining cheddar cheese on top of the casserole. Allow it to cool and set for about 15 to 20 minutes before serving; this helps the casserole firm up for easier serving.
  6. Serve: Serve your chicken and rice casserole alongside fresh steamed vegetables or a crisp green salad for a complete meal.

Notes

  • You can substitute chicken thighs for breasts if you prefer darker meat; adjust cooking time as needed.
  • If you don’t have homemade onion soup mix, Lipton onion soup mix packets work perfectly.
  • Covering the casserole tightly is important to keep moisture in and ensure the rice cooks evenly.
  • Allowing the casserole to rest after baking helps it set and makes serving easier.
  • Use low-fat milk or reduced-sodium soup for a lighter or lower-sodium option.

Find it online: https://lauracooks.com/chicken-and-rice-casserole-recipe/