Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole Ingredients

• Chicken breasts – Use boneless, skinless chicken breasts that are no more than about 1 inch thick so they cook through in the same amount of time as the rice.
• Rice – Regular uncooked long-grain white rice works best. I like using Jasmine rice because of the flavor and it’s usually what I have on hand. Don’t use Minute Rice because it cooks much too quickly for this casserole.
• Cheddar cheese – I like a good medium or sharp cheddar for plenty of cheesy flavor. Divide it so some cooks with the rice and the rest melts over the top.
• Cream of chicken soup – This gives the rice its creamy texture without having to make a separate sauce. You can also use one can of cream of chicken and one can of cream of mushroom soup. I have also swapped out one of the cans of cream of chicken for a can of Campbell’s cheese soup and it’s delicious!
• Chicken broth – I like to heat up the chicken broth until it’s super hot, almost boiling before putting it over the casserole. I usually heat it in the microwave for a few minutes in a glass liquid measuring cup but you can also heat it over the stove.
• Onion soup mix – A packet of Lipton Onion Soup Mix seasons the chicken and rice without needing a long list of seasonings.
• Salt and pepper – These add a little extra seasoning, but keep in mind that the soup, broth, and onion soup mix already contain salt.

Ingredient Additions and Substitutions

This recipe is pretty forgiving when it comes to changing up the flavor, but I wouldn’t mess too much with the rice-to-liquid ratio.

• Chicken thighs – Boneless, skinless thighs can be used, but thicker thighs may need additional baking time. Always check that the chicken is completely cooked before serving.
• Cream soup – Cream of mushroom, cream of celery, or a can of cheddar cheese soup can replace one or both cans of cream of chicken soup.
• Homemade soup – If you don’t want to use canned soup, try our Condensed Cream of Chicken Soup Substitute or Condensed Cream of Mushroom Soup recipe!
• Cheese – Cheddar is my favorite, but Colby Jack, Monterey Jack, or a cheddar blend will work too.
• Vegetables – Peas, carrots, corn, broccoli, or mushrooms are all good additions. If using mushrooms or another vegetable that gives off a lot of liquid, I like to sauté it first.
• Crunchy topping – One reader suggested toasted almonds over the rice, which I think would be SO good. You could also add a Ritz cracker crumble topping like our Poppy Seed Chicken casserole recipe.

Tips for the Perfect Cheesy Chicken and Rice Casserole

• Don’t use thick chicken breasts. This is probably my biggest tip. If your chicken breasts are thicker than 1 inch, slice them horizontally, cut into smaller dices, or pound them thinner. We’ve had readers run into undercooked chicken when using very thick pieces.
• Make sure the rice gets wet. When you pour the water or broth into the pan, check for any dry patches of rice. Every grain needs access to that liquid in order to cook properly.
• Don’t use instant rice. Regular long-grain rice needs the full baking time. Minute Rice doesn’t and can become mushy.
• Give it more time if it needs it. Ovens, baking dishes, chicken thickness, and even brands of rice can affect cooking time. Check for tender rice and a chicken temperature of 165°F rather than relying only on the clock.
• Shred the chicken for kids. After baking, I sometimes shred the chicken right into the rice. It spreads the chicken throughout the casserole and makes it really easy for little kids to eat.

Frequently Asked Questions