Some nights call for a meal that practically makes itself. Between work, family, and a never-ending to-do list, I don’t always have time for elaborate dinners. That’s why this Cheesy Chicken and Rice Casserole has become one of my go-to comfort meals.
Everything comes together in one pan—just mix, bake, and let the oven do the work. An hour later, you’ll have a creamy, cheesy, and satisfying dinner that’s perfect for the whole family.
Why You’ll Love This Recipe
- One-Dish Wonder – Minimal cleanup since everything bakes together in one pan.
- Creamy & Cheesy – A rich blend of cream soup, milk, and cheddar makes this casserole irresistible.
- Easy to Customize – Add veggies, switch up the seasonings, or try different cheeses.
- Family-Friendly – A hit with both kids and adults.
- Great Leftovers – Tastes even better the next day as the flavors meld together.
Ingredients You’ll Need
- 3–4 boneless, skinless chicken breasts (thick-cut)
- 1 ½ cups white rice (uncooked)
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- Salt & black pepper, to taste
Optional Add-Ins: mushrooms, peas, broccoli, garlic powder, Parmesan cheese, or a crunchy topping of crushed crackers or breadcrumbs.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray.
2. Make the Creamy Base
In a mixing bowl, whisk together soup, milk, water, and onion soup mix until smooth.
3. Layer the Dish
Spread uncooked rice evenly in the prepared casserole dish. Pour the soup mixture over top, coating all the rice.
4. Add Chicken & Seasonings
Place chicken breasts on top of the rice mixture. Season with paprika, salt, and pepper.
5. Cover & Bake
Cover tightly with foil and bake for 45 minutes.
6. Add Cheese
Remove foil, sprinkle shredded cheddar over the top, and bake uncovered for another 15 minutes, until melted and bubbly.
7. Rest & Serve
Let rest for 5–10 minutes before serving. Garnish with parsley and enjoy!
Serving Ideas
- Pair with a fresh green salad or steamed veggies for balance.
- Serve alongside garlic bread to soak up the creamy sauce.
- Add roasted broccoli or carrots for extra color and nutrition.
Storage & Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Portion and freeze for up to 3 months.
- Reheat: Warm in the oven or microwave with a splash of broth or milk if the rice has thickened.
Tips for Success
- Rinse rice before baking to prevent clumping.
- Use quality cheese for the best melt and flavor.
- Let casserole rest before serving so the sauce sets.
- Swap white rice for brown rice—just increase baking time by 15–20 minutes.
Variations
- Use chicken thighs for extra juiciness.
- Swap cream of mushroom for cream of chicken soup.
- Try different cheeses—mozzarella, parmesan, or a blend.
Nutrition (Per Serving)
- Calories: 416
- Protein: 28g
- Carbs: 40g
- Fat: 15g
- Fiber: 2g
- Sodium: 900mg
FAQs
Can I make this in a slow cooker? Yes—cook on low for 6–7 hours or high for 3–4 hours.
Can I use instant rice? Yes, reduce liquid and bake for about 30 minutes.
Can I prep ahead? Assemble and refrigerate up to 24 hours before baking.
Final Thoughts
This Cheesy Chicken and Rice Casserole is everything you want in a weeknight dinner—easy, hearty, and full of flavor. Whether you stick with the classic recipe or customize it with veggies and toppings, it’s a dish the whole family will look forward to.
Cheesy Chicken and Rice Casserole
Ingredients
- 3–4 boneless skinless chicken breasts (thick-cut)
- 1 ½ cups white rice (uncooked)
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- Salt & black pepper, to taste
Optional Add-Ons: mushrooms, peas, broccoli, garlic powder, Parmesan, crushed crackers or bread crumbs
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth.
- Spread uncooked rice evenly in the casserole dish. Pour soup mixture over the rice.
- Place chicken breasts on top, pressing slightly into the mixture. Season with paprika, salt, and pepper.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake uncovered for 15 minutes, until cheese is melted and bubbly.
- Let rest 5–10 minutes before serving. Garnish with parsley.