I love making this cheesy chicken and rice casserole when I want a comforting, filling meal that does not require much effort. It is one of those classic dishes I can rely on when I need something warm, creamy, and satisfying for dinner. Everything bakes together in one dish, which makes cleanup easy and dinner stress-free.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients and turns them into a hearty meal the whole family enjoys. I like how I can prepare it quickly and let the oven do the rest of the work. The rice becomes tender, the chicken stays juicy, and the cheese melts into a creamy, flavorful casserole that always feels like comfort food.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound boneless, skinless chicken breast, cooked and diced or shredded
2 cups uncooked rice (white or brown, not instant)
1 ½ cups shredded cheddar cheese, divided
Salt, to taste
Black pepper, to taste
2 cans cream of chicken soup (10.5 ounces each)
3 cups water
1 envelope onion soup mix
Directions
I begin by preheating the oven to 350°F and lightly greasing a 9 x 13 baking dish. I spread the uncooked rice evenly across the bottom of the dish. On top of the rice, I sprinkle 1 cup of the shredded cheddar cheese, followed by salt and pepper.
Next, I add the cooked chicken evenly over the cheese layer. I then spread both cans of cream of chicken soup over the chicken, making sure it covers the surface evenly. After that, I carefully pour the water over the mixture and sprinkle the onion soup mix on top. I do not stir the casserole, as the layers cook perfectly as they are.
I place the dish in the oven and bake it for 90 minutes. When I use brown rice, I add about 10 extra minutes to ensure the rice becomes tender. Once fully cooked, I remove the casserole from the oven, sprinkle the remaining ½ cup of cheese on top, and return it to the oven for 5 to 10 minutes until the cheese is melted.
Servings And Timing
I usually get 6 servings from this casserole. Preparation takes about 10 minutes, baking takes around 1 hour and 30 minutes, and the total time comes to approximately 1 hour and 40 minutes.
Variations
I like adding vegetables such as broccoli, carrots, peas, or corn to make this a complete one-dish meal. Sometimes I replace the water with chicken broth for extra flavor. I also enjoy experimenting with seasonings like garlic powder, dried herbs, or onion powder to change up the taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the microwave or warm it in the oven until heated through. If I want to freeze it, I assemble the casserole without baking, wrap it tightly, and freeze it for up to 4 months. I thaw it overnight in the refrigerator before baking.
FAQs
Do I Need To Cook The Rice Before Baking?
I do not cook the rice beforehand. The uncooked rice cooks fully while the casserole bakes.
Can I Use Brown Rice Instead Of White Rice?
I often use brown rice, but I add about 10 extra minutes to the baking time to make sure it softens properly.
Can I Make This Casserole Ahead Of Time?
I like assembling the casserole a day in advance, covering it tightly, and storing it in the refrigerator until I am ready to bake it.
How Can I Make This Dish Creamier?
I sometimes add a little extra cheese or replace part of the water with chicken broth to make the casserole richer.
Is This Casserole A Full Meal?
I consider it a complete meal on its own, but I sometimes serve it with a simple salad or steamed vegetables on the side.
Conclusion
I keep this cheesy chicken and rice casserole in my meal rotation because it is easy, comforting, and dependable. I love how it transforms basic ingredients into a hearty dinner that always brings everyone to the table. It is a recipe I know I can come back to again and again.
