If you’re on the hunt for a comforting, crowd-pleasing dish that’s both easy to whip up and packed with cozy flavors, then this Cheesy Chicken Rice Casserole Recipe is going to be your new best friend. It’s one of those dishes I love making on busy weeknights because it needs very little fuss, but delivers that warm, cheesy goodness that everyone devours. Trust me, once you try it, you’ll see why it’s a family favorite I’ve gone back to over and over again.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together in a single dish—less mess, less stress.
- Comfort Food Classic: The creamy, cheesy sauce with tender chicken and fluffy rice hits all the cozy notes.
- Versatile and Adaptable: You can tweak ingredients to suit your tastes or pantry stash with ease.
- Family Approved: My family goes crazy for this casserole every time—I’m betting yours will too.
Ingredients You’ll Need
This Cheesy Chicken Rice Casserole Recipe uses simple, pantry-friendly ingredients that complement each other perfectly. The combination of rice, cheese, and cream of chicken soup creates a creamy base that keeps the chicken juicy and flavorful.
- Long grain white rice: I find it cooks evenly and has a nice, fluffy texture perfect for casseroles.
- Shredded cheddar cheese: Sharp cheddar works beautifully for a rich, tangy flavor.
- Chicken breasts: Cutting them in half lengthwise helps them cook evenly and stay tender.
- Condensed cream of chicken soup: Using homemade soup adds freshness, but canned works well for convenience.
- Chicken broth: Adds moisture and savory depth—homemade or store-bought both do the trick.
- Milk: Balances the creaminess without making it too heavy.
- Onion soup mix: This magical packet brings in seasoning and a slight umami kick.
- Fresh minced parsley: A fresh herbal note on top for color and brightness.
Variations
One of my favorite things about this Cheesy Chicken Rice Casserole Recipe is how easy it is to make it your own. I often swap or add ingredients depending on what’s in season or what my family loves that week.
- Veggie Boost: I love tossing in some chopped broccoli or peas for extra color and nutrition—just add them before baking so they cook through.
- Spicy Kick: Sometimes I sprinkle in a pinch of cayenne or mix in diced jalapeños for a subtle heat that wakes up the dish.
- Different Cheeses: Mixing mozzarella with cheddar gives a great melty texture and mild flavor.
- Using Brown Rice: For a nuttier taste, but bake time might need to be longer—and add a bit more broth to keep it moist.
How to Make Cheesy Chicken Rice Casserole Recipe
Step 1: Prep and Layer Your Ingredients
First things first, preheat your oven to 350°F (175°C). Grab your 9×13 inch baking dish and spray it lightly with nonstick spray—this helps with cleanup and keeps everything from sticking. Spread your uncooked rice evenly in the bottom of the dish, which might feel odd since there’s no pre-cooking, but the liquid added later does all the work. Sprinkle half of your shredded cheddar cheese over the rice, setting the stage for cheesy goodness.
Step 2: Add Chicken and Creamy Layers
Place your halved chicken breasts right on top of the cheese-layered rice—it’s important they’re arranged flat for even cooking. Next, spoon the condensed cream of chicken soup evenly over everything; this acts like a creamy, flavorful binder. Pour in the chicken broth and milk around the edges so you don’t wash the chicken off, then sprinkle the onion soup mix evenly on top to boost the savory notes.
Step 3: Bake Low and Slow
Cover the pan tightly with aluminum foil to lock in moisture and bake for a solid hour and a half. This slow cooking allows the rice to absorb all that flavorful liquid and the chicken to become tender and juicy. Don’t rush this step—if you peek too soon, you might think it needs more time, but trusting the timing pays off beautifully.
Step 4: Final Cheese Meltdown and Rest
Carefully remove the casserole from the oven and gently stir the rice and sauce to combine everything without shredding the chicken too much. Sprinkle the remaining cup of cheddar cheese over the top and pop it back into the oven, uncovered, for about 5 minutes until the cheese is melted and bubbly. Let it rest for 10 minutes after baking to settle the flavors and make it easier to serve. Finish with a sprinkle of fresh parsley and a pinch of salt and pepper to taste.
Pro Tips for Making Cheesy Chicken Rice Casserole Recipe
- Don’t Rinse the Rice: I discovered this trick to help the rice absorb the broth perfectly, improving texture and flavor.
- Cut Chicken Evenly: Slicing breasts in half lengthwise ensures quicker, uniform cooking so nothing dries out.
- Use Foil to Trap Steam: Covering tightly keeps the casserole moist and fluffy without any drying from the oven.
- Rest Before Serving: Letting it sit after baking helps the casserole set and makes serving easier, so it doesn’t fall apart.
How to Serve Cheesy Chicken Rice Casserole Recipe
Garnishes
I always finish with a good sprinkle of fresh parsley—adds a bright pop of color and a fresh herbal note that cuts through the richness perfectly. Sometimes I throw on a little extra shredded cheese or a dash of smoked paprika if I want to get fancy.
Side Dishes
This casserole is hearty enough on its own, but I love pairing it with a crisp green salad or roasted veggies like Brussels sprouts or green beans to balance the creamy richness. Garlic bread or warm dinner rolls always score big points in my house too.
Creative Ways to Present
For special gatherings, I’ve served this casserole in individual ramekins topped with a sprinkle of panko breadcrumbs and extra cheese for a crunchy golden crust. It looks fancy but is super simple, and guests get their own perfect cheesy portion every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftovers tightly in the baking dish or transfer portions to airtight containers and store them in the fridge for up to 3 days. I’ve found that the casserole holds its flavor nicely without drying out when properly covered.
Freezing
This casserole freezes wonderfully! I like to assemble it fully but hold off on baking when freezing, then thaw overnight in the fridge before baking as directed. This helps keep the rice texture just right and stops the chicken from drying out.
Reheating
Reheat leftovers in the oven at 350°F for about 20 minutes covered with foil to prevent drying. If you’re short on time, the microwave works too—just cover and stir halfway through to warm evenly without toughening the chicken.
FAQs
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Can I use brown rice instead of white rice in this casserole?
Yes, you can swap in brown rice; just keep in mind it will take longer to cook—usually about 45 minutes more—and you may need to add more broth to keep it moist. It gives a nuttier flavor and chewier texture if you prefer that.
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Is it better to use fresh chicken or frozen for this recipe?
Fresh chicken breasts work best to ensure even cooking and juicy texture, but you can definitely use thawed frozen chicken. Just be sure to fully thaw beforehand to avoid uneven cooking in the casserole.
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Can I make this casserole dairy-free?
Absolutely! Use dairy-free cheese alternatives and substitute the milk with almond or oat milk. You can also swap the cream of chicken soup with a homemade dairy-free white sauce or a store-bought vegan variety.
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How do I know when the rice is fully cooked?
The casserole should bake for about 90 minutes covered at 350°F, which typically cooks the rice through. The rice will be tender and absorb most of the liquid. If you notice excess liquid leftover or the rice feels crunchy, give it a little longer covered to ensure it finishes cooking.
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Can I double this recipe for a larger group?
Yes! Just use a larger baking dish or two pans, and be prepared to increase baking time slightly as larger casseroles may need longer to cook evenly. Keep an eye on the liquid levels and don’t hesitate to add a splash more broth if it looks dry near the end of baking.
Final Thoughts
Honestly, I absolutely love how this Cheesy Chicken Rice Casserole Recipe turns out every time. It’s comforting, reliable, and simple enough to make any day of the week, yet tasty enough to serve when friends pop over unexpectedly. I hope you enjoy making (and eating) it as much as my family and I do—consider this dish a trusty staple for your recipe rotation that represents all the warmth and yum you want from a good casserole.
Print
Cheesy Chicken Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cheesy Chicken and Rice Casserole is a comforting, easy-to-make dish perfect for busy weeknights. Combining tender chicken breasts, creamy condensed soup, hearty rice, and gooey cheddar cheese, it bakes all together in one dish to create a flavorful and satisfying meal. The addition of onion soup mix and fresh parsley adds a savory depth and freshness to the casserole.
Ingredients
Main Ingredients
- 2 cups uncooked long grain white rice
- 2 cups shredded cheddar cheese, divided
- 3 uncooked chicken breasts, cut in half lengthwise
- 2 cans condensed cream of chicken soup (10.5 ounce each) or homemade cream of chicken soup
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons onion soup mix or 1 packet dry Lipton Onion Soup Mix
- 1 tablespoon fresh minced parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Baking Dish and Rice: Lightly spray a 9×13 inch baking dish with nonstick spray. Spread the uncooked rice evenly across the bottom of the dish. Then sprinkle 1 cup of the shredded cheddar cheese evenly over the rice.
- Add Chicken and Soup: Arrange the halved chicken breasts over the rice and cheese layer. Spoon the condensed cream of chicken soup evenly over the top of the chicken.
- Pour Liquids and Season: Pour the chicken broth and milk over the entire casserole. Sprinkle the onion soup mix evenly on top to add flavor.
- Bake Covered: Cover the dish tightly with foil or a lid and bake in the preheated oven for 1 hour and 30 minutes, or until the rice is fully cooked and the chicken is done.
- Mix and Add Cheese: Remove the dish from the oven, remove the cover, and gently stir the casserole to combine the rice and sauce evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Finish Baking: Return the uncovered casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Rest and Garnish: Let the casserole stand for 10 minutes before serving. Garnish with fresh minced parsley and season with salt and pepper to taste.
Notes
- You can substitute the condensed cream of chicken soup with homemade cream of chicken soup for a fresher taste.
- Ensure the baking dish is tightly covered during the initial bake to allow the rice to steam and cook properly.
- Use fresh chicken breasts cut lengthwise for even cooking throughout the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a side of steamed vegetables or a fresh salad can round out the meal.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: Thirty-two g
- Cholesterol: 85 mg
