Description
A comforting, creamy casserole made with chicken, rice, and cheddar cheese. Easy to prepare and baked in one dish for a hearty, satisfying meal.
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking dish.
- Spread the uncooked rice evenly across the bottom of the dish.
- Sprinkle 1 cup of the shredded cheddar cheese over the rice, followed by salt and black pepper to taste.
- Evenly layer the cooked chicken on top of the cheese.
- Spread both cans of cream of chicken soup over the chicken, making sure it covers the surface.
- Carefully pour the water over the casserole and sprinkle the onion soup mix on top. Do not stir.
- Bake uncovered for 90 minutes. If using brown rice, bake for an additional 10 minutes.
- Remove from oven, sprinkle the remaining ½ cup of cheese on top, and return to the oven for 5-10 minutes, until the cheese is melted.
Notes
- Brown rice requires 10 extra minutes of baking time.
- Optional additions: broccoli, carrots, peas, or corn for a one-dish meal.
- Use chicken broth instead of water for richer flavor.
- Can be assembled ahead and stored in the fridge or freezer before baking.
- Reheat leftovers in the microwave or oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
