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This Cheesy Chicken and Rice Casserole is one of those old-fashioned dinners I never get tired of. Tender chicken bakes right along with creamy rice, cheddar cheese, cream of chicken soup, and savory onion seasoning, all in one pan. There is no need to cook the chicken or rice first, which makes this such an easy dinner when you want something warm, filling, and family-friendly.
Table of Contents
- A Recipe Straight from My Heart 💕
- Cheesy Chicken and Rice Casserole Ingredients
- Ingredient Additions and Substitutions
- How to Make Cheesy Chicken and Rice Casserole
- Tips for the Perfect Cheesy Chicken and Rice Casserole
- Frequently Asked Questions
- More Chicken Casserole Recipes
- Cheesy Chicken and Rice Casserole Recipe
- What to Serve with this Casserole
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.
I think that’s part of why I still love this casserole so much. It’s simple, comforting, and made with ingredients I usually have on hand. Even better, the chicken and uncooked rice go straight into the baking dish, so there aren’t a bunch of pots and pans to wash afterward.
Over the years, I’ve also learned that a few little details really matter with this recipe. The chicken needs to be fairly thin, the rice needs plenty of liquid, and it needs the full baking time. Get those things right and you end up with tender chicken, creamy rice, and plenty of melted cheddar in every serving. It’s pure comfort in every bite, I know you are going to love it!
🩷 Echo
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.
How to Make Cheesy Chicken and Rice Casserole
- 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 1 cup of the shredded cheese.
- Place chicken breasts evenly over cheese. Daub rounded teaspoons of cream of chicken soup over the chicken breasts and rice.
- Pour hot chicken broth evenly over the dish, making sure the rice gets fully saturated. Sprinkle onion soup mix evenly across the top.
- Bake, tightly covered with foil, at 375°F for about 1 hour, or until the rice is tender and the chicken reaches 165°F. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 5 minutes, or until the cheese is melted.
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
No. The chicken goes into the casserole raw and cooks right along with the rice. Just make sure the chicken breasts aren’t too thick and check that they reach 165°F before serving.
No. Use uncooked long-grain white rice. It absorbs the broth, soup, and all those good flavors as the casserole bakes.
Usually the rice either didn’t get enough liquid, some of it stayed above the liquid, or it simply needs more time. Stir in a little more hot chicken broth, cover the pan with foil, and bake for another 10 to 15 minutes, checking until the rice is tender.
Yes, but watch the cooking time. Boneless thighs can be thicker and may take longer than chicken breasts. Check the thickest part with a thermometer and don’t serve them until they reach 165°F.
I don’t recommend cooked chicken for this particular version. The uncooked rice still needs close to an hour in the oven, which can dry out chicken that is already cooked.
More Chicken Casserole Recipes
There is a reason recipes like this Cheesy Chicken and Rice Casserole get passed around for generations. It isn’t fancy, and that’s exactly what I love about it. If you make it, I’d love to hear how it turns out! Leave a rating and comment below, especially if you try one of your own additions or substitutions. Be sure to take a pic and tag us on Instagram at @favoritefamilyrecipes 📸
Cheesy Chicken and Rice Casserole
Video
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 6 pieces no thicker than ¾ to 1 inch
- 2 cups uncooked long-grain white rice, such as Jasmine (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 chicken broth, heated until very hot, you can use low-sodium if you want to cut back on the saltiness
- 1 packet Lipton Onion Soup Mix
Instructions
- Preheat oven to 375 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.
- Slowly pour the hot chicken broth evenly over the casserole, making sure to pour around the edges and corners so all of the rice is moistened. Sprinkle the onion soup mix evenly over the top.
- Cover the baking dish tightly with foil and bake for about 60 minutes, or until the rice is tender and the thickest part of the chicken reaches 165°F. If the rice is still a little firm, cover and bake for another 5 to 10 minutes.
- Remove the foil and sprinkle the remaining ½ cup cheddar cheese over the top. Return to the oven uncovered for about 5 minutes, or until the cheese is melted. Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Use chicken breasts no thicker than ¾ to 1 inch so they cook through in the same amount of time as the rice.
- Use hot chicken broth and keep the casserole tightly covered while baking. The trapped steam helps the rice cook evenly.
- Make sure the broth reaches all the rice, especially around the edges and corners of the pan.
- Let the casserole rest for 5 to 10 minutes after baking so the rice can absorb any remaining liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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:
I tried this tonight. Its really good!!! The I next time I make it, I think I will mix the soup with the rice, pepper (I would omit the salt if you use the Lipton Soup Mix) together I think you will get better rice consistency. I added some diced onion and celery to the top layer of the rice when I made it tonight. This recipe is wonderful. I also covered it with foil for about an hour of the cooking. I still got some pockets of hard rice under the chicken. Next time I think I might cut up the chicken and try it that way. I will definitely make this again. Great winter comfort food!
Hi this delicious iam going to make this I have never seen Lipton onion soup mix before what could I use in place of the onion mix could i use French onion mix instead.
Yes, you could use a French Onion dry mix. You could also use a combination of dried onion and onion powder. You will want to use 1/4 cup, which is the amount in one packet of Lipton soup mix. Thank you for asking!
can you use already cooked rice???
We haven’t tried it with cooked rice but I don’t see why not– you may just want to reduce the liquid if you try it. The rice will already be soft and won’t need the extra moisture
Do you think I could use frozen chicken?
You probably could– you will just want to cook it longer– the problem with that is that your rice may get a little dry. Ideally you will want to thaw the chicken first and then cook it.
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.
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!
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!
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!
Does it matter if you use SHARP cheddar cheese?
You can definitely use sharp… or not… any cheese will work 🙂