This Cheesy Chicken and Rice Casserole is pure weeknight magic. Everything mixes together in one dish, slides into the oven, and emerges as bubbly, golden comfort just over an hour later. No complicated steps, no fancy techniques, just straightforward home cooking that fills your kitchen with the best smells.
Table of Contents
Ingredients for Cheesy Chicken and Rice Casserole
The beauty of this casserole is its simplicity. I keep these ingredients stocked because this recipe rescues me on busy nights. Campbell’s cream of mushroom soup is my go-to, though any brand works fine. Quality cheddar makes a difference in the final cheesy topping, so I splurge a little there.
- 3 to 4 boneless, skinless chicken breasts (thick-cut)
- 1½ cups long-grain white rice (uncooked) – I recommend rinsing it first to prevent clumping
- 1½ cans (10.5 oz each) cream of mushroom soup
- ¾ cup water
- 2½ cups whole milk – My preference is whole milk for the creamiest results
- 2 cups shredded cheddar cheese
- 1 packet (1 oz) onion soup mix
- ⅓ teaspoon paprika
- 1 teaspoon dried parsley – Fresh parsley works beautifully for garnish too
- Salt and black pepper to taste – I usually go light on salt since the soup mix adds plenty
Step-by-Step Instructions
Get your oven preheating first so everything stays on schedule. This casserole requires minimal hands-on work, which is exactly why I love it.
Step 1: Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish with butter or cooking spray. This prevents sticking and makes cleanup much easier later.
Step 2: In a large mixing bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth and well combined. The mixture should look creamy with no lumps. This creates the flavorful liquid that cooks the rice and keeps the chicken moist.
Step 3: Spread the uncooked rice evenly across the bottom of your greased casserole dish. Pour the soup mixture slowly over the rice, making sure every grain gets coated. Gently shake the dish or tap it on the counter so the liquid settles evenly around all the rice.
Step 4: Place the chicken breasts on top of the rice mixture, pressing them down slightly so they’re partially submerged in the liquid. This helps them stay juicy while baking. Sprinkle the paprika, salt, and black pepper evenly over the chicken for color and flavor.
Step 5: Cover the casserole dish tightly with aluminum foil. Bake for 45 minutes. The foil traps steam, which cooks the rice perfectly and keeps the chicken tender. If you have a meat thermometer, check that chicken reaches 165°F internal temperature.
Step 6: After 45 minutes, carefully remove the foil. Test the rice by pulling back in one corner with a fork. If the rice is tender and only a small amount of creamy liquid remains around the edges, it’s ready. Sprinkle the shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake another 15 minutes until the cheese melts, bubbles, and turns slightly golden.
Step 7: Remove from the oven and let the casserole rest 5 to 10 minutes before serving. The sauce will look thin at first but will thicken as it rests, making serving much neater. Garnish with fresh chopped parsley if desired.
Perfect Pairings for Cheesy Chicken and Rice Casserole
This rich, creamy casserole pairs beautifully with lighter sides that add freshness and crunch to your plate.
Steamed Green Beans: Simple steamed green beans with a squeeze of lemon provide a light, healthy contrast to the creamy richness of the casserole while adding vibrant color to your plate. [INTERNAL LINK: Green bean recipe or vegetable side]
Crisp Garden Salad: A fresh mixed greens salad with tangy vinaigrette cuts through the cheese and cream beautifully, offering refreshing crunch that balances each bite of the hearty casserole. [INTERNAL LINK: Salad recipe]
Garlic Bread: Warm, buttery garlic bread is perfect for scooping up every last bit of that creamy sauce, making this meal even more satisfying and complete. [INTERNAL LINK: Bread or side recipe]
Roasted Broccoli: Roasted broccoli florets with a touch of olive oil and garlic offer nutritious, slightly crispy texture that complements the soft, creamy casserole perfectly. [INTERNAL LINK: Roasted vegetable recipe]
Glazed Carrots: Sweet glazed carrots add a pop of color and a hint of natural sweetness that plays nicely against the savory, cheesy flavors of the main dish. [INTERNAL LINK: Other casserole recipe or vegetable side]
Storage and Serving Tips
Store leftover Cheesy Chicken and Rice Casserole in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight, often tasting even better the next day.
Reheat individual portions in the microwave in 30-second intervals, stirring between each interval to ensure even heating. For larger portions, reheat in the oven at 350°F covered with foil until warmed through, about 20 minutes. Add a splash of milk if the rice seems dry.
This casserole freezes well for up to 3 months. Portion it into individual servings before freezing for easy weeknight meals. Thaw overnight in the refrigerator before reheating. You can also add vegetables like broccoli, peas, or mushrooms to the rice layer before baking for extra nutrition and flavor. [INTERNAL LINK: Other make-ahead chicken recipe]
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the baking time by 15 to 20 minutes and add an extra ½ cup of liquid. Brown rice takes longer to cook and absorbs more liquid than white rice.
Can I substitute chicken thighs for breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully and stay extra juicy. They may add a few minutes to the cooking time, so check that internal temperature reaches 165°F.
Why is my casserole watery?
The casserole needs the full resting time after baking to allow the sauce to thicken. Also, make sure you’re using the correct measurements and that your rice isn’t pre-cooked or instant rice.
Cheesy Chicken and Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish with butter or cooking spray to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth and well combined with no lumps. This creates the flavorful liquid that cooks the rice and keeps the chicken moist.
- Spread the uncooked rice evenly across the bottom of your greased casserole dish. Pour the soup mixture slowly over the rice, making sure every grain gets coated. Gently shake the dish or tap it on the counter so the liquid settles evenly around all the rice.
- Place the chicken breasts on top of the rice mixture, pressing them down slightly so they’re partially submerged in the liquid. This helps them stay juicy while baking. Sprinkle the paprika, salt, and black pepper evenly over the chicken for color and flavor.
- Cover the casserole dish tightly with aluminum foil. Bake for 45 minutes. The foil traps steam, which cooks the rice perfectly and keeps the chicken tender. If you have a meat thermometer, check that chicken reaches 165°F internal temperature.
- After 45 minutes, carefully remove the foil. Test the rice by pulling back in one corner with a fork. If the rice is tender and only a small amount of creamy liquid remains around the edges, it’s ready. Sprinkle the shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake another 15 minutes until the cheese melts, bubbles, and turns slightly golden.
- Remove from the oven and let the casserole rest 5 to 10 minutes before serving. The sauce will look thin at first but will thicken as it rests, making serving much neater. Garnish with fresh chopped parsley if desired.
