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Chicken and Rice Casserole Recipe

Chicken and Rice Casserole Recipe
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4.7 from 5 reviews

This comforting Chicken and Rice Casserole combines tender chicken breasts with creamy soup, long grain white rice, and cheddar cheese for a delicious and hearty one-dish meal. Perfect for family dinners, this casserole is easy to prepare and can be customized with your favorite herbs and vegetables.

Ingredients

Main Ingredients

  • 1 1/2 cups long grain white rice
  • 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
  • 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, to taste

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch casserole dish with non-stick cooking spray and set aside.
  2. Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soups, milk, water, and onion soup mix. Stir until well blended.
  3. Assemble Casserole: Pour the rice and soup mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the top.
  4. Add Chicken: Nestle the boneless skinless chicken breasts into the rice mixture, spacing them evenly.
  5. Cover and Bake: Cover the casserole dish tightly with aluminum foil, as the pan will be quite full. Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until the rice is tender and the chicken is fully cooked. Cooking times may vary depending on oven and altitude.
  6. Add Cheese and Rest: Remove the casserole from the oven and sprinkle the remaining cheddar cheese on top. Allow the casserole to cool and set for 15-20 minutes before serving.
  7. Serve: Serve the chicken and rice casserole with fresh steamed vegetables or a green salad for a complete meal.

Notes

  • You can substitute cheddar cheese with Colby jack, mozzarella, or Swiss cheese, or omit cheese entirely.
  • Minute rice is not recommended. If using brown rice, add at least ½ cup extra liquid and increase cooking time. Use chicken thighs instead of breasts to prevent drying out.
  • Enhance flavor by adding fresh herbs like thyme, parsley, or basil, and minced garlic if desired.
  • Add 2 cups chopped broccoli florets to the casserole before baking for a broccoli chicken variation.
  • Feel free to incorporate vegetables like mushrooms, onions, green peppers, or green beans into the casserole.
  • Any type of cream of soup works well, including chicken, mushroom, or celery.
  • For Instant Pot preparation: reduce water to ½ cup, milk to 1 cup, and use only 1 can of cream of soup; cook on high pressure/manual for 8-10 minutes; natural release for 10 minutes.
  • For make-ahead: prepare casserole but do not bake; cover and refrigerate for 1-2 days before baking.
  • For freezing: prepare but do not bake; cover tightly with plastic wrap and foil; freeze for up to 3 months; thaw overnight in refrigerator before baking uncovered.

Nutrition

Find it online: https://flavorspath.com/chicken-and-rice-casserole-recipe/