Chicken and Rice Casserole
This creamy chicken and rice casserole bakes tender chicken breasts and uncooked long-grain rice right inside a rich onion-seasoned sauce for an easy, comforting dinner.
Equipment
- 9x13 inch casserole dish
- Large Mixing Bowl
- Aluminum Foil
Ingredients
- 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
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts, or thighs
- salt and freshly ground black pepper
Instructions
- Heat the oven to 350°F and coat a 9x13-inch casserole dish, or a similar-size baking dish, with nonstick cooking spray. The dish should be ready before mixing so the rice does not sit in the liquid for long.
- Stir the rice, cream of chicken soup or cream of mushroom soup, water, milk, and onion soup mix in a large bowl until evenly combined, then spread the mixture in the prepared dish and scatter half of the cheddar over it. The rice should look evenly distributed through the creamy liquid with no dry clusters around the edges.
- Season the chicken with salt and freshly ground black pepper, then press the pieces gently into the rice mixture and seal the dish tightly with aluminum foil. At about the 60-minute mark, listen for gentle bubbling beneath the foil, a sign that the liquid is actively cooking the rice.
- Bake for 1 hour 30 minutes to 2 hours, keeping the dish covered until the rice is tender and the chicken is cooked through. A fork should slide easily into the center rice, and there should be no loose milky liquid sitting on top.
- Remove the foil, add the remaining cheddar, and let the casserole rest for 15 to 20 minutes before scooping. The cheese will melt over the surface while the rice starches settle and thicken the sauce.
Notes
Baking tip: Crimp aluminum foil tightly around the dish edges to trap steam so the rice cooks evenly. If the center rice remains firm after baking, pour 1/4 to 1/2 cup hot chicken broth over top, reseal the foil, and bake for 15 to 20 more minutes.
Rice selection: Use standard uncooked long-grain white rice for the correct liquid absorption. Avoid instant or minute rice, which becomes gummy during a long covered bake.
Resting time: Allow the casserole to rest uncovered for 15 to 20 minutes before scooping. This pause lets the melted cheese set and gives the sauce time to thicken properly.
Reheating: Add a splash of milk or chicken broth to leftover portions and cover them loosely before warming in the oven or microwave to keep the rice moist and creamy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.