Description
This Cheesy Chicken and Rice Casserole is a comforting and hearty one-dish meal featuring tender chicken breasts baked with creamy mushroom soup, white rice, and a generous topping of melted cheddar cheese. It’s an easy-to-make recipe perfect for family dinners, combining savory flavors with a creamy texture and a cheesy finish.
Ingredients
Scale
Chicken and Rice
- 3-4 thick-cut boneless skinless chicken breasts
- 1 1/2 cups white rice
Soup and Liquid Mixture
- 1 1/2 cans cream of mushroom soup
- 2 1/2 cups milk
- 3/4 cup water
- 1 packet onion soup mix
Seasonings and Toppings
- 1/3 teaspoon paprika
- 1 teaspoon parsley
- Salt and black pepper, to taste
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or non-stick cooking spray to prevent sticking.
- Mix Soup and Liquids: In a large mixing bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until the mixture is smooth and well combined.
- Layer Rice in Casserole: Spread the uncooked white rice evenly across the bottom of the prepared casserole dish, creating a uniform base.
- Add Soup Mixture: Pour the soup mixture evenly over the rice, making sure each grain is coated with the liquid to ensure proper cooking.
- Place Chicken: Arrange the chicken breasts on top of the rice mixture, pressing them down slightly so they are partially submerged in the liquid.
- Season Chicken: Sprinkle paprika, salt, and black pepper evenly over the chicken. Optional seasonings like garlic powder or Parmesan can be added for extra flavor.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to cook the chicken and soften the rice.
- Check and Add Cheese: After 45 minutes, remove the foil and check if the rice is tender and most of the liquid has been absorbed. If so, evenly sprinkle the shredded cheddar cheese over the top.
- Bake Cheese Topping: Return the casserole to the oven uncovered and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley and enjoy your delicious meal!
Notes
- Make sure to use thick-cut chicken breasts to avoid drying out during baking.
- If preferred, you can substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
- To add more vegetables, consider stirring in diced bell peppers or frozen peas before baking.
- Check the rice doneness at step 8; if the rice isn’t tender yet, bake covered for an additional 10-15 minutes before adding cheese.
- For a lower-fat version, use reduced-fat milk and cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
