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This Cheesy Chicken and Rice Casserole is made with rice, chicken breasts, cheddar cheese, cream of chicken soup, water, and seasonings. You will love this easy and delicious comfort food meal.
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A Recipe Straight from My Heart 💕
Today, I’m sharing one of my all-time favorite comfort food recipes: Cheesy Chicken and Rice Casserole. Whenever I make this Cheesy Chicken and Rice Casserole, I think of my Grandma Edwards. She used to make it every time we visited, and it was pure magic. Sitting around her kitchen table with my family, sharing laughter, and enjoying her cooking are memories I’ll treasure forever.
Picture this: Tender, juicy chicken breasts nestled in a bed of creamy, cheesy rice, all baked to perfection. The aroma alone is enough to have your whole family gathering in the kitchen, asking, “Is it ready yet?” Trust me, this casserole is everything you want in a cozy, easy dinner—and then some!
Why You’ll Love This Recipe
- Simple Ingredients: Just rice, chicken breasts, cheddar cheese, cream of chicken soup, and a few pantry staples.
- Easy to Make: Minimal prep and just one pan—perfect for busy weeknights!
- Comfort in Every Bite: Creamy, cheesy, and oh-so-satisfying.
Ingredients
- Rice: Long-grain white rice works perfectly, but Jasmine or basmati can also be used for a subtle flavor twist.
- Chicken: Boneless, skinless chicken breasts are my go-to, but thighs work just as well if you prefer dark meat.
- Cheddar Cheese: Shredded cheddar adds the perfect cheesy touch. Feel free to mix in other cheeses for variety.
- Cream of Chicken Soup: This gives the casserole its creamy texture and rich flavor. (See tips below for substitutions!)
- Water or Chicken Broth: Broth adds extra flavor to the rice, but water works if you’re keeping it simple.
- Onion Soup Mix: This seasoning blend brings everything together beautifully.
- Seasonings: Salt and pepper are essential, but you can customize with your favorite herbs and spices.
How to Make Cheesy Chicken and Rice Casserole
Making this casserole is as easy as layering ingredients and popping it in the oven. Seriously, it’s that simple! Here’s a quick rundown of the process:
- Layer the Ingredients: Start with the uncooked rice, spreading it evenly across the bottom of a 9×13 baking dish (use cooking spray). Sprinkle with salt, pepper, and add half the shredded cheese. Place chicken breasts evenly over cheese. Daub rounded teaspoons of cream of chicken soup over the chicken breasts and rice.
- Add Liquid: Pour water (or chicken broth) evenly over the dish, making sure the rice gets fully saturated.
- Season: Sprinkle onion soup mix evenly across the top for that savory, aromatic touch.
- Bake to Perfection: Bake uncovered at 350°F for 1 hour, or until the chicken is fully cooked and the rice is tender. Sprinkle the remaining cheese on top during the last few minutes of baking, letting it melt into gooey perfection.
Tips for the Perfect Casserole
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work best in this recipe. If the chicken is more than 1″ thick, pound them flat or cut them in half lengthwise. Before removing the chicken from the oven, use a meat thermometer in the thickest part of the chicken breast to ensure the chicken reaches the USDA recommended safe internal temperature of 165 degrees (Fahrenheit).
- Add vegetables: Enhance the flavor and nutrition of your casserole by adding vegetables like carrots, peas, bell peppers, broccoli, or mushrooms.
- Seasoning: Try using a mix of herbs and spices such as thyme, rosemary, garlic, onion powder, and paprika to season the dish. You can also add onion powder and garlic powder. Salt and pepper are essential for flavor.
- Try a different soup: You don’t necessarily need to stick to cream of chicken soup for the creamy sauce. Cream of mushroom soup, cheese soup, and cream of celery soup also taste great in this casserole.
- Cream of chicken substitute: If you are not a fan of using “cream of” soups from a can, try our recipe for Condensed Cream of Chicken Soup Substitute. It is creamy and flavorful without the modified food starch and/or monosodium glutamate (MSG).
Shredding the Chicken Before Serving
If you have younger kids at home or just want to make this casserole easier to eat, try shredding the chicken before serving. Shredding the chicken after cooking makes the chicken have an even distribution throughout the dish. It also creates a tender texture and helps the chicken get more of the flavors from the creamy sauce. Shredded chicken blends seamlessly with the other ingredients, making it easier to serve and appealing to picky eaters, especially kids. Plus it helps you get all the flavors of the casserole in each bite!
5 -Star Reader Reviews
“I made this for a dinner party last night. It was DELICIOUS. So easy to prepare, and everyone loved it!” – Nan
“I keep coming back to this recipe. It’s foolproof and always hits the spot!” – Lizzy P.
“I used chicken broth instead of water and added extra cheese—total game-changer!” -Erica
Cheesy Chicken and Rice Casserole
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Ingredients
- 6 boneless skinless chicken breast halves
- 2 cups uncooked rice, not Minute Rice
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 (10.5 oz) cans cream of chicken soup, undiluted
- 3 cups water
- 1 packet Lipton Onion Soup Mix
Instructions
- Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray. Layer rice, 1 cup shredded cheese, salt, and pepper in pan.If your chicken breasts are thicker than 1", cut them in half lengthwise or pound them flat with a mallet so they cook thoroughly and evenly. Place chicken breasts on top. Daub rounded teaspoons of cream of chicken soup over the chicken breasts and rice.
- Pour water on top and sprinkle with onion soup mix.
- Bake uncovered for 1 hour.
- Remove from oven, and stir excess sauce into the rice. Sprinkle with remaining ½ cup cheese.
Notes
- If using brown rice, add 15 minutes to baking time.
- In a hurry? Boil the water before pouring over the top. Quickly cover with foil to trap in the heat and bake as directed. This can save you up to 15 minutes of cooking time.
- The USDA recommends keeping leftover cooked chicken for a maximum of four days.
- After cooking and consuming your tender chicken, take your leftovers from your baking dish or your casserole dish and place in an airtight container where it can remain safely for up to four days in the fridge. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
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A Dish Worth Sharing
This Cheesy Chicken and Rice Casserole is more than a meal—it’s a memory maker. Whether you’re preparing it for a busy weeknight or serving it to guests, it’s sure to be a hit. If you give it a try, let me know in the comments! I’d love to hear how it turned out and any fun twists you added.
And don’t forget to share this recipe with your friends and family—it’s just too good to keep to yourself!
Frequently Asked Questions
Yes, cream of mushroom and cream of celery both taste great in this recipe.
Yes, chicken broth will add even more flavor. You can also use a combination of water and chicken broth.
No. That is one of the great things about this recipe! The chicken cooks along with the rice.
What to Serve with this Casserole
I prefer to serve this Cheesy Chicken and Rice Casserole with cooked vegetables on the side in the winter months, and in the summer months, I serve it with a large garden salad. Try some of these delicious recipes that go perfectly with this casserole:
My Husband made this and he followed the recipe exactly. Next time I would have mixed the onion soup mix and chicken soup right into the rice as the onion soup was very salty on top and did not dissolve and the rice was white. I am an experienced cook so he did not think to do this. No need to add xtra salt, peas or corn would b good for colour.
I made this for supper tonight and it was very good! I used long grain rice and I had trouble with getting the rice done. I had to add more water and put it back in the oven for 15-20 minutes longer, quite a few times. But it finally did get done, my husband and son really liked it so I’ll be making it again but probably will make the rice separately.
My mom used to make a recipe like this and she added half orange juice and half water. It was so good. I’m going to try this on Sunday for a potluck at church. I’ll let you know how it comes out. Thanks for the recipe as I had lost my mom’s.
Can this be cooked in the crock pot??? How long would it take???
We haven’t made it in the crock pot before but I am sure it could be done! If you try it out, let us know!
Followed the recipe to the tee… It is in the oven now! I can’t wait to try it!!!
I really want to make this for dinner tonight! Would this work in the crockpot? Have you tried that cooking method??
OH my! My boyfriend wanted chicken and rice of some sort so I started my google journey, trying to find the casserole that would best suite his taste (like a child). I made this recipe subbing 3 c of water with 2c of chicken stock and 1c of water.
I cut the chicken breasts in half and then half again to get tenderloin size pieces.
When I checked the casserole at 53 mins (I was impatient…) I added 1 more cup of water evenly distributed around the casserole and I added an additional cup and a half of cheese… I threw it back in the oven for 37 more mins… and sweet baby jesus…
This casserole fed 6 adults (I served with salad and a veggie tray). I could have had more it was so tasty and worked out so well. Everyone was raving! Thanks for such an easy recipe. I bet people will be asking for me to make more of it!!
I’m so glad you liked it! Thank you for sharing your success and your substitutions!
Could I use chicken thighs or any other part of the chicken for this dish?
would love to make this tonight but do not have cream of anything soup. The weather is horrible don’t feel like making the trek to the store. Any suggestion?
Yes, here is a great homemade “cream of” recipe from our friend Mel, click here:
http://www.melskitchencafe.com/homemade-condensed-cream-of-chicken-soup-and-how-to-sub-in-recipes/
I made this tonight. Very good! Fed 3 adults and 2 children and had tons left over. I used 6 half breasts. 15 min before it was ready it still looked watery, but I let it go and added an extra 10 min and it was brown on top by then. Loved it. I will also leave out some salt next time because it has lots. Oh I had chopped spinach ready to go into it too and totally forgot. I think that would be a great healthy addition. We served brocolli with it instead.
I’m so glad you liked it! Thank you for sharing! This recipe reminds me of my Grandma, she made a similar dish when we would go to visit.
can you use minute rice? Will it still work?
We haven’t tried this with minute rice so I am not sure how it would turn out. If you try it, let us know!
I only have Beefy Onion Soup a Mix. Do you think that would be ok to use?
Yes, that will work great
Could I use cooked chicken?
Yes, you actually cook the chicken first anyway, that would just save you a step.
Hi Echo:
Do you think it would work with cream of mushroom soup or cream of celery soup? We are out of cream of chicken and its a trek to the grocery store. If you don’t recommend the substitution I’ll make it another time. Thanks
Yes! Either one of those “cream of” soups would work just fine. I use cream of chicken soup because my kids are picky about the mushrooms and celery. If that’s what you have on hand, save the trip to the store! Thanks for asking!
Am I reason this correctly that you assemble everything uncooked? Want to make this but also want to make sure I avoid food poisoning! 🙂
Yes, when you layer the ingredients, the rice and chicken are uncooked. The dish cooks for 1 1/2 hours, so the chicken is thoroughly cooked when you remove it from the oven. Thank you for asking!
I used half chicken breasts tonight and all ingredients in this recipe are completely cooked. There is not the slightest bit of pink in the chicken. When you cook at that temp for that long everything is completely safe. Baking in an oven actually cooks the chicken more evenly than pan frying. That is how everyone used to do chicken unless they were deep frying it. 🙂
Thank you for your comment! I agree with you. I’ve never had a problem with the chicken cooking thoroughly.
All I have is minute rice. There must be some way to substitute. Any ideas?
I have not tried this recipe with minute rice. I think it would work if you reduced the water in the recipe to 1 1/2 – 2 cups instead of 3. Keep an eye on the casserole as it cooks and add more water if necessary. Good luck!
If I planned on freezing it, what temp and how long would I put it in to reheat?
Usually when I freeze casseroles I like to thaw them before cooking in the oven (it will cook more evenly). Once thawed it takes about 40 minutes, covered — but check it at 30. Hope this helps!
I made this last night for my boyfriend and I and we both loved it. We both agreed that the only thing we would change about it that shredded chicken would be better rather than the whole chicken breasts. Wonderful dish!
So glad you liked it!
Any idea the nutrition facts for the recipe? Just curious because im doing weight watchers. Thanks!
I don’t know the nutrition facts on this, you might want to try plugging the recipe into livestrong.com or a site like that. It will tell you and it is pretty accurate!
Does it matter if you use SHARP cheddar cheese?
You can definitely use sharp… or not… any cheese will work 🙂
Why do people comment when they haven’t even tried the recipe??? I do not find “reviews” helpful when they aren’t reviews! We all know when a recipe looks good. Do I find other people’s opinions of a recipe before they’ve even tried it helpful? Not at all!
I totally agree!