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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:
Made a few of these chicken,rice and soup casserole recipes, but this is the best one! The only thing that I did different was bake it at 400°. Thank you so much for sharing this recipe, its a keeper!
I really liked this meal. Chicken was a little bland by itself, but I used a can of low sodium chicken broth (2 cups) and a cup of water to make up the 3 cups total… which I think was a good idea. I also added a can of corn (drained) on top the chicken and used 1 1/3 small bag of the shredded chedder. Turned out soo delicious! Rice and chicken was all cooked through- I used chicken tenders since they’re easier to cut toddler size bites, and I broiled on high just until the top layer of cheese was melty.
Now I just need to learn how to make this as a Low FODMAP meal without losing the flavor and be suited for my IBS diet.
I meant to add to my comment that I used good chicken broth instead of the water. YUM
I made this for a dinner party last night. It was DELICIOUS. I followed the recipe exactly but gave it 5-10 more minutes to bake. So very easy, I put it in the oven just before folks showed up and it was ready an hour later! YUM
I did this but with 1 can of cream of chicken and 1 can cream of mushroom (just what I had in my pantry already) and it turned out delicious! Toddler approved too
Do I cook the chicken breasts before putting them in the oven or not?
No, the chicken cooks with the casserole in the oven. Thanks for asking!
Can this be made in crock pot with shredded cooked chicken?
We haven’t tried that, but let us know how it turns out if you do!
I only have 1 can of the soup. Should I just use less rice and/or chicken? Also, I only have drumsticks available but planned on trying to use them in this recipe anyway.
We’ve only tested this recipe with the ingredients listed, so I can’t say how that will turn out.
I’ve been coming back to this recipe very often since I’ve found it! It’s delicious and really easy:)
also, i always dice up my chicken into pieces so it’s easier to mix and serve
i had to come back later and comment because we make this one a week. it’s a staple in our menu rotation because EVERYBODY loves it, including a 2yo and 6yo. i did make some alterations: 3 cups of chicken bone broth instead of water; 2 cups of cheese (1 in casserole, 1 under and on top of topping keep reading); 2 10.5oz cans of Campbell’s cheddar cheese soup instead of cream of chicken (also used cream of broccoli once and that was good too, kids weren’t fans though lol); always rinse the rice before use; use salt, pepper, paprika, onion powder, and garlic powder as seasoning; and i use a crunchy topping: 2 sleeves of ritz crackers + 1 stick of unsalted butter. i put the casserole in for 45 minutes. when the timer goes off i leave it in the oven while prepping the topping. crush the crackers in a gallon ziploc bag. cut the butter into pieces and melt in the microwave. pour melted butter over the crackers and mix them up. take casserole out and mix very well. half a cup of cheese on the casserole, spread the topping over the top evenly, then sprinkle the remaining half cup of cheese on the topping. put back in for 20 minutes. it’s perfect every time
That sounds incredible!!!
I doubled the recipe (using 2 casserole dishes) after an hour cooking it’s very watery. I double checked recipe and I followed it exactly. Any one else have this problem?
When you cook two pans in the oven instead of one, sometimes they don’t heat as well. That could be the issue. Try cooking them one at a time if you can!
I used cheddar soup mix in this, since that’s all I had on hand.. was perfect! My husband loved it!
I made this recipe last week and it was great. I want to make it again but with linguine noodles. Can I cook it the same way with pasta? Thanks!
We haven’t tried cooking it with pasta before, so I’m not sure whether or not it will work.
Did anyone ever try to make this in the crockpot? How long and high or low?
My family loved this recipe! I added organic broccoli, used reduced sodium chicken broth instead of water, I also used 2 packets of onion soup mix.
That sounds amazing! I love how you made it your own. We will have to try it that way too.
Just made this casserole it was simple and easy to follow your directions I did add chicken broth instead of water and added a can of mushrooms to give it a little more texture and I used onion and mushroom Lipton soup mix. The family absolutely loves this and I will be making it again
This was delicious 😋 I used the vegetable Lipton soup package instead…it was absolutely wonderful!!!!
This turned out fantastic! Was cold here today so I thought I’d do this for husband even tho I’m not a casserole person.
I halved it, but it still needed the full hour for the rice. Brought it out at 45 min and added shaved parm. And didn’t have shredded cheddar so used slices of cheddar on bottom after rice. Used chic tenderloins and they were very tender. Definitely a keeper! The soup and onion soup mix make it when you want something easy.
I love this