Description
This Cheesy Chicken and Rice Casserole is a comforting and hearty one-dish meal that combines tender chicken breasts, creamy mushroom soup, and melted cheddar cheese over a bed of fluffy white rice. Baked until bubbly and golden, it’s an easy and delicious dinner perfect for family gatherings or weeknight meals.
Ingredients
Scale
Chicken and Rice
- 3-4 thick-cut Boneless Skinless Chicken Breasts
- 1 1/2 cups White Rice
Liquids and Soup
- 1 1/2 cans Cream of Mushroom Soup (approximately 24 oz total)
- 3/4 cup Water
- 2 1/2 cups Milk
Seasonings and Toppings
- 1 packet Onion Soup Mix (about 1 oz)
- 1/3 teaspoon Paprika
- 1 teaspoon Parsley, chopped (for garnish)
- Salt, to taste
- 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 and ensure easy cleanup.
- 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. This will form the flavorful base for the casserole.
- Layer Rice: Spread the uncooked white rice evenly across the bottom of the prepared casserole dish to create a uniform base for the chicken and sauce.
- Add Soup Mixture: Pour the soup and milk mixture over the rice, making sure to coat every grain thoroughly. This ensures the rice will cook perfectly and absorb all the flavors.
- Place Chicken: Arrange the boneless skinless chicken breasts on top of the rice mixture. Press them down slightly so they are partially submerged in the sauce for even cooking.
- Season Chicken: Sprinkle paprika, salt, and black pepper evenly over the chicken breasts. You may also add optional seasonings like garlic powder or Parmesan cheese if desired to enhance flavor.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This will allow the rice to cook and the chicken to begin cooking gently with moisture retained.
- Add Cheese: After 45 minutes, carefully remove the foil and check that the rice is tender and most of the liquid absorbed. Then, evenly sprinkle the shredded cheddar cheese over the top of the casserole.
- Finish Baking: Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the cheese has melted, is bubbly, and slightly golden brown, adding a wonderful cheesy crust.
- Rest and Garnish: Let the casserole rest for 5-10 minutes once out of the oven. This allows the dish to set for easier slicing. Garnish with freshly chopped parsley before serving. Enjoy your cheesy chicken and rice comfort meal!
Notes
- Make sure to use thick-cut chicken breasts for even cooking and juiciness.
- Do not rinse the white rice as it helps it cook properly in the sauce.
- Covering the dish initially ensures moisture retention for tender rice and chicken.
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- For a healthier option, use low-fat milk and reduced-fat cheddar cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain moisture and texture.
