Best Ever Chicken and Rice Casserole
Creamy, cheesy one-pan chicken and rice casserole with tender chicken breasts, seasoned rice, cream of chicken soup, and melted cheddar cheese. Pure comfort food!
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Aluminum foil
- Cooking spray
Ingredients
- - 2 cups long-grain white rice uncooked (jasmine or basmati)
- - 2 10.5 ounce cans condensed cream of chicken soup
- - 2 cups low-sodium chicken broth
- - 1 cup whole milk
- - 3 tablespoons onion soup mix or 1 packet Lipton onion soup mix
- - 2 cups shredded cheddar cheese divided
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1/2 teaspoon Italian seasoning
- - 3 large boneless skinless chicken breasts (about 1.5-2 pounds total)
- - 2 tablespoons fresh parsley chopped (for garnish)
- - 1/4 cup green onions sliced (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish generously with cooking spray.
- In a large mixing bowl, whisk together cream of chicken soup, chicken broth, milk, and onion soup mix until smooth and well combined.
- Add uncooked rice, garlic powder, onion powder, salt, pepper, and Italian seasoning to the bowl. Stir until everything is evenly mixed.
- Pour the rice mixture into the prepared baking dish and spread evenly.
- Sprinkle 1 cup of shredded cheddar cheese over the rice mixture.
- Pat chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
- Nestle the chicken breasts into the rice mixture, pressing down slightly so they're partially submerged.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes, covered.
- Remove foil and check that rice is tender and chicken reaches an internal temperature of 165°F. If needed, bake uncovered for an additional 5-10 minutes.
- Sprinkle the remaining 1 cup of cheddar cheese over the entire casserole.
- Return to oven, uncovered, and bake for 5-7 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped parsley and green onions if desired.
Notes
- For more tender chicken, cut breasts in half lengthwise to create thinner pieces that cook more evenly.
- Don't skip covering with foil during initial baking – this traps steam and ensures rice cooks properly.
- If using frozen vegetables, add them directly to the rice mixture before baking (no need to thaw).
- To make ahead: Assemble everything except the final cheese topping, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time if baking from cold.
- Leftovers reheat beautifully in the microwave (2-3 minutes) or oven at 350°F covered with foil (15-20 minutes). Nutrition (per serving):
Calories: 418
Protein: 32g
Fat: 15g
Carbohydrates: 46g
- Don't skip covering with foil during initial baking – this traps steam and ensures rice cooks properly.
- If using frozen vegetables, add them directly to the rice mixture before baking (no need to thaw).
- To make ahead: Assemble everything except the final cheese topping, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time if baking from cold.
- Leftovers reheat beautifully in the microwave (2-3 minutes) or oven at 350°F covered with foil (15-20 minutes). Nutrition (per serving):
Calories: 418
Protein: 32g
Fat: 15g
Carbohydrates: 46g