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Chicken and Rice Casserole Recipe

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3.9 from 9 reviews

This comforting Chicken and Rice Casserole is a hearty, all-in-one dish perfect for family dinners. Tender boneless skinless chicken breasts are baked with a creamy mixture of long grain white rice, cream of chicken or mushroom soup, and a flavorful homemade onion soup mix, all topped with melted cheddar cheese. Easy to prepare and packed with classic savory flavors, this casserole makes a satisfying meal served alongside steamed vegetables or a green salad.

Ingredients

Rice Mixture

  • 1 1/2 cups long grain white rice
  • 2 cans cream of chicken soup or cream of mushroom soup
  • 1 cup water
  • 2 cups milk
  • 1 batch homemade onion soup mix or one envelope Lipton onion soup mix

Cheese

  • 1 1/2 cups shredded cheddar cheese, divided

Chicken

  • 3 thick boneless skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste

Other

  • Non-stick cooking spray, for greasing the pan

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with non-stick cooking spray and set aside to prevent sticking during baking.
  2. Mix ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soups, milk, water, and the homemade or packaged onion soup mix. Stir thoroughly to blend all ingredients evenly.
  3. Assemble casserole: Pour the combined rice and soup mixture into the prepared casserole dish. Evenly sprinkle half of the shredded cheddar cheese over the mixture. Then, gently nestle the seasoned chicken breasts into the rice mixture, pressing them slightly so they are partially covered.
  4. Bake covered: Cover the casserole dish tightly with aluminum foil, ensuring it is well sealed to keep moisture inside. Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F). Note that baking times may vary based on your oven and altitude.
  5. Add cheese and rest: Remove the casserole from the oven and carefully take off the foil. Sprinkle the remaining shredded cheddar cheese evenly over the casserole. Allow it to cool for 15-20 minutes to let the cheese melt and the casserole set before serving.
  6. Serve: Serve this warming chicken and rice casserole alongside fresh steamed vegetables or a crisp green salad for a complete meal.

Notes

  • You can substitute chicken thighs for breasts if you prefer darker meat with more flavor and tenderness.
  • If you do not have homemade onion soup mix, a packet of Lipton onion soup mix works perfectly.
  • Covering the casserole tightly with foil during baking is essential to ensure the rice cooks evenly and the chicken stays moist.
  • Letting the casserole rest after baking helps the cheese melt thoroughly and the dish firm up for easier serving.
  • For added nutrition and texture, you can stir in chopped vegetables like bell peppers or mushrooms before baking.

Find it online: https://dishcooks.com/chicken-and-rice-casserole-recipe/