Description
This easy Chicken and Rice Casserole is a family favorite, made in just one pan with a handful of simple ingredients. Creamy, cheesy, and comforting, it’s a perfect meal for busy weeknights.
Ingredients
Main Ingredients:
- 1 1/2 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 one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts, or thighs
- Salt and freshly ground black pepper
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13” pan.
- Mix Ingredients: Combine rice, soups, water, milk, and onion soup mix in a bowl. Pour into the pan and sprinkle with half of the cheddar cheese.
- Add Chicken: Nestle chicken into the mixture, cover with foil, and bake for 1.5-2 hours until rice is tender and chicken is cooked.
- Finish: Remove from oven, sprinkle remaining cheese, and let cool before serving. Enjoy with veggies or salad.
Notes
- Cheese: Substitute with Colby jack, mozzarella, or Swiss.
- Rice: Avoid using Minute rice; for brown rice, adjust liquid and cooking time.
- Herbs: Enhance with thyme, parsley, garlic, or basil.
- Broccoli Variation: Add 2 cups chopped broccoli.
- Customization: Include mushrooms, onions, peppers, or other veggies.
- Cream of Soup: Use any cream of soup variety.
- Instant Pot Option: Adjust liquid and cook time for pressure cooking.
- Make Ahead: Prepare in advance, refrigerate, and bake when ready.
- Freezing: Prepare, freeze, thaw, and bake as needed.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 4g
- Sodium: 763mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 63mg
