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Chicken & Rice Casserole

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This creamy Chicken & Rice Casserole is a comforting, one-pan meal made with tender chicken, fluffy rice, and a cheesy, savory sauce. Perfect for busy weeknights or cozy family dinners, it’s easy to prepare, freezer-friendly, and endlessly customizable.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

Scale
  • 1½ cups long grain white rice
  • 2 cans cream of chicken or mushroom soup (or one of each)
  • 2 cups milk
  • 1 cup water
  • 1 envelope onion soup mix (or homemade equivalent)
  • 1½ cups shredded cheddar cheese, divided
  • 3 thick boneless, skinless chicken breasts (or thighs)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 350°F. Grease a 9×13” baking dish with non-stick spray.
  2. In a large bowl, combine rice, soups, milk, water, and onion soup mix. Stir well.
  3. Pour the mixture into the prepared baking dish. Sprinkle half of the cheddar cheese over it.
  4. Place chicken breasts into the rice mixture, pressing them down slightly. Season with salt and pepper.
  5. Cover tightly with foil and bake for 1.5 to 2 hours, until rice is tender and chicken is fully cooked (internal temp 165°F).
  6. Remove from oven, uncover, and sprinkle the remaining cheese on top.
  7. Bake uncovered for another 5–10 minutes until cheese melts.
  8. Let cool for 15–20 minutes before serving.

Notes

  • Do not use instant or minute rice—it will become mushy.
  • Chicken thighs can be used for juicier results, especially with brown rice.
  • Make-ahead friendly: refrigerate unbaked for up to 2 days or freeze for up to 3 months.
  • Customize with add-ins like broccoli, mushrooms, or chopped herbs.
  • Letting the dish rest before serving improves texture and slicing.

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