Chicken and Rice Casserole

Easy chicken and rice casserole made with tender chicken breasts, creamy soup, cheddar cheese, and onion soup mix. This classic comfort food bakes in one dish for a simple weeknight dinner the whole family will love. Perfect make-ahead casserole recipe with rich flavor and hearty texture, served with vegetables or salad.

Ingredients

• 1 ½ cups long-grain white rice
• 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
• 1 cup water
• 2 cups milk
• 1 batch homemade onion soup mix (or 1 envelope Lipton onion soup mix)
• 1 ½ cups shredded cheddar cheese, divided
• 3 thick boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish (or similar size) with non-stick spray and set aside.
2. Mix the base: In a large bowl, combine rice, cream soups, milk, water, and onion soup mix. Stir until well blended, then pour the mixture into the prepared baking dish.
3. Add cheese and chicken: Sprinkle half of the shredded cheddar cheese over the rice mixture. Nestle the chicken breasts (or thighs) into the dish, pressing them slightly into the rice. Season lightly with salt and pepper.
4. Bake: Cover tightly with aluminum foil. Bake for 1 hour 30 minutes to 2 hours, or until the rice is tender and the chicken is fully cooked. (Timing may vary depending on oven and altitude; most casseroles finish in about 1 ½ hours.)
5. Finish: Remove from oven, uncover, and sprinkle the remaining cheddar cheese on top. Let the casserole rest for 15–20 minutes before serving to allow the rice to set.

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Tips

• Use a deep casserole dish, as the mixture will fill the pan to the top.
• For best results, tightly cover with foil to trap steam and cook the rice evenly.
• If the casserole looks too dry before the rice is done, add a splash of broth or milk, then recover and continue baking.
• Shred the cheese fresh from a block—it melts better than pre-shredded.

Variations and Substitutions

• Chicken: Swap chicken breasts for boneless thighs for a juicier result.
• Soup base: Use cream of celery or cream of broccoli soup for a different flavor.
• Cheese: Try mozzarella, Monterey Jack, or Colby for a milder taste.
• Add-ins: Mix in frozen peas, broccoli florets, or carrots for extra vegetables.
• Whole grain option: Substitute brown rice, but increase liquid slightly and extend bake time.

FAQs

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the baking time if chilled.

Can I freeze chicken and rice casserole?
Yes. Bake first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why is my rice still hard?
If the rice isn’t tender, it likely needs more liquid or time in the oven. Add ½ cup broth, cover, and continue baking until soft.

Serving Suggestions

• Pair with steamed vegetables such as green beans, broccoli, or asparagus.
• Serve alongside a crisp green salad for a lighter balance.
• Great with warm dinner rolls or garlic bread.

Why You’ll Love This Recipe

• A comforting one-pan meal with minimal prep.
• Hearty, filling, and family-friendly.
• Customizable with different proteins, vegetables, and cheeses.
• Perfect for weeknight dinners or make-ahead freezer meals.