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
Scale
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
