This Cheesy Chicken and Rice Casserole is one of those back-pocket recipes that saves the day when you’re short on time but still want something warm and filling on the dinner table. Creamy, cheesy, and full of comforting flavors, it’s the kind of one-pan meal that the whole family happily devours. Best part? You barely need 10 minutes to prep it before the oven takes over.
A Weeknight Hero Everyone Will Love
Let me tell you, when it comes to easy dinners, I’m always game for anything that doesn’t involve multiple pots or complicated steps. And if I can make it with pantry staples while my kids are doing homework or I’m folding laundry — that’s a win.
This Cheesy Chicken and Rice Casserole is just that. It’s hearty, creamy, loaded with flavor, and requires only one baking dish. I’ve been making versions of this for years, but this one right here is a go-to because it just works. No more worrying about undercooked chicken or mushy rice — just layer, bake, and enjoy. It’s homey comfort food that never fails.
Ingredients You’ll Need
Rice – Stick with long grain white rice for this one. Avoid quick-cooking rice — it gets mushy. And brown rice won’t work either, as it needs more liquid and time.
Chicken – I use three large chicken breasts and slice them in half lengthwise so they cook through evenly. It cuts down on time and ensures every bite is tender.
Cream of Chicken Soup – I like to use homemade cream of chicken soup for a gluten-free option, but two cans (10.5 oz each) of store-bought will do the job just fine.
Chicken Broth – Two cups of regular chicken broth help cook the rice and add that savory depth. Low-sodium works too if that’s what you prefer.
Milk – One cup of 2% milk adds richness, but you can use any milk you have on hand. For a creamier texture, you can bump it up to 2 cups and reduce the broth to 1 cup.
Onion Soup Mix – I toss in 3 tablespoons of homemade onion soup mix (or you can use one packet of store-bought). It gives the casserole a great boost of flavor.
Cheese – Two cups of shredded cheddar bring all that gooey, melty goodness. I use a cheddar blend, but feel free to shred your own for even better melt and flavor.
How to Make This Cheesy Chicken and Rice Casserole
1. Preheat your oven and prep the dish.
Set your oven to 350°F and grease a 9×13 inch baking dish with nonstick spray or a bit of oil.
2. Layer it up.
First, spread the uncooked rice evenly on the bottom of your baking dish. Sprinkle 1 cup of shredded cheese over the rice. Next, lay the halved chicken breasts on top. Spoon the cream of chicken soup over the chicken, then pour in the broth and milk. Sprinkle everything with onion soup mix.
3. Bake it slow and steady.
Cover the dish tightly with foil and bake for 1 hour and 30 minutes.
4. Add more cheese and finish it off.
Carefully take the casserole out, stir gently to mix the sauce and rice, then sprinkle the remaining cheese over the top. Pop it back in the oven uncovered for another 5 minutes — just until the cheese melts and the rice is tender.
5. Garnish and serve.
Once it’s out of the oven, I like to top it with a little fresh chopped parsley and season with salt and pepper if needed.
Easy Variations You Can Try
- Swap chicken breasts with boneless thighs for a juicier option.
- Mix up the cheese — try mozzarella, Monterey Jack, Swiss, or Colby Jack.
- Use cream of mushroom, celery, or onion soup instead of chicken.
- Go all-in on the creaminess by using 2 cups of milk and 1 cup of broth.
- Stir in a bag of frozen veggies or chopped fresh ones like broccoli, mushrooms, or carrots before baking.
- Add extra flavor with garlic powder, Italian seasoning, or poultry seasoning.
- Garnish with fresh herbs like thyme, basil, or oregano.
Make-Ahead, Storage & Freezing Tips
To make ahead:
Assemble everything in the dish, cover it tightly, and pop it in the fridge for up to 2 days before baking. Great for prepping on a Sunday and baking midweek.
To freeze:
Put everything together in your baking dish, wrap it well in foil, and freeze it before baking. It keeps well for up to 3 months. Just thaw overnight in the fridge and bake as directed.
To store leftovers:
Cool the casserole, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat in the oven or microwave until warmed through. It makes a great next-day lunch.
Serving Suggestions
This casserole is a meal on its own, but you can pair it with a simple green salad or some roasted veggies if you like. Garlic bread is a great side, too — something to soak up that creamy sauce!
Chicken and Rice Casserole
A simple, flavorful casserole made in just one pan with minimal ingredients. It's an easy, comforting dinner that’s sure to please the whole family.
Ingredients
- 2 cups uncooked long grain white rice
- 2 cups shredded cheddar cheese
- 3 uncooked chicken breasts, cut in half lengthwise
- 2 cans condensed cream of chicken soup (10.5 oz each) or homemade equivalent
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons onion soup mix or 1 packet dry onion soup mix
- 1 tablespoon fresh minced parsley
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9×13 inch baking dish with nonstick spray. Evenly spread the uncooked rice into the dish and sprinkle with 1 cup of shredded cheese.
- Place the halved chicken breasts on top, then spoon the condensed soup evenly over the chicken.
- Pour in the chicken broth and milk, and sprinkle the onion soup mix over everything.
- Cover the dish and bake for 1 hour 30 minutes, or until the rice is fully cooked.
- Remove from the oven, stir gently to combine the rice and sauce, then top with the remaining 1 cup of cheese.
- Return to the oven for about 5 more minutes, until the cheese is melted.
- Let stand for 10 minutes before serving. Garnish with fresh parsley and season with salt and pepper to taste.
Notes
- Try different types of shredded cheese like Mozzarella, Monterey Jack, Swiss, or Colby Jack.
- You can use canned or homemade condensed cream soups such as cream of mushroom, cream of celery, or cream of onion.
- For a creamier texture, swap the measurements and use 2 cups of milk with 1 cup of chicken broth.
- Add a bag of frozen vegetables or any fresh chopped vegetables like broccoli, bell peppers, mushrooms, or green beans.
- For added flavor, include extra seasoning such as garlic powder, onion powder, Italian seasoning, or poultry seasoning.
- Garnish with fresh herbs like basil or oregano.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 357Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 76mgSodium 1817mgCarbohydrates 26gFiber 1gSugar 3gProtein 25g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use leftover cooked chicken?
Yes, but make sure to reduce the baking time since the chicken’s already cooked. Stir it in halfway through the bake to prevent it from drying out.
Can I make this dairy-free?
You can try using a dairy-free milk alternative and a dairy-free soup base, though I haven’t tested this personally.
Why is my rice still hard?
Make sure your dish was tightly covered during baking. If the rice still seems undercooked, cover and bake for an extra 10–15 minutes.
This Cheesy Chicken and Rice Casserole is just one of those meals that brings everyone to the table. It’s cozy, satisfying, and endlessly adaptable — the kind of comfort food that fits right into busy weekdays and relaxed weekends. Keep it in your rotation — it’s a keeper.
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