Cheesy Chicken and Rice Casserole

5 from 114 votes

Make the ultimate comfort food with this Cheesy Chicken and Rice Casserole! Creamy, cheesy, and easy to make, it's a family favorite for busy weeknights or cozy dinners.

Prep Time10

Cook Time1 5

Resting time5

Total Time1 20

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken Casserole

Servings:

Calories: 552kcal

Author: Echo Blickenstaff

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 9x13 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.

Video

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