Description
This Cheesy Chicken and Rice Casserole is the ultimate comfort food – tender chicken, fluffy rice, and melted cheese baked together in a creamy sauce. Easy, family-friendly, and perfect for busy weeknights!
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (or 3 cups cooked, shredded chicken)
- 1½ cups long-grain white rice, uncooked
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2½ cups chicken broth
- 1 cup milk or half-and-half
- 3 cups sharp cheddar cheese, shredded (divided – 2 cups mixed in, 1 cup for topping)
- 2 cups frozen mixed vegetables (peas, carrots, corn) or fresh broccoli florets
- 1 small onion, diced (optional)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
Optional Topping:
- ½ cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
- Extra fresh parsley for garnish
Instructions
- Preheat oven: Set your oven to 350°F (175°C). This moderate temperature ensures the rice cooks through while everything else bakes to perfection. Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Prepare chicken (if using raw): If using raw chicken, cut it into bite-sized pieces (about 1-inch cubes) for even cooking. Pat dry with paper towels and season with salt and pepper. For extra flavor, you can quickly sear the chicken in a hot skillet for 2-3 minutes per side until lightly browned (optional but adds depth). If using pre-cooked or rotisserie chicken, simply shred or dice it and skip this step.
- Mix the base: In a large mixing bowl, combine cream of chicken soup, chicken broth, milk, 2 cups of shredded cheese (reserving 1 cup for topping), melted butter, minced garlic, salt, pepper, paprika, and onion powder. Whisk together until smooth and well combined. The mixture will look quite liquid – this is correct! The rice will absorb all that delicious liquid as it cooks.
- Add rice and vegetables: Stir uncooked rice into the liquid mixture, ensuring every grain is coated. Add your chosen vegetables (if using frozen, no need to thaw) and diced onion if using. Mix everything together thoroughly so ingredients are evenly distributed throughout the dish.
- Add chicken: Fold in the chicken pieces (raw or cooked), distributing them evenly throughout the mixture. Make sure chicken is submerged in the liquid – this ensures it stays moist and cooks through properly.
- Transfer to baking dish: Pour the entire mixture into your prepared 9×13 inch baking dish. Use a spatula to spread everything out evenly, making sure the rice is submerged in liquid and distributed in an even layer. Press down gently to compact slightly – this helps everything cook uniformly.
- Cover and bake: Cover the baking dish tightly with aluminum foil. This trapped steam is essential for cooking the rice! Bake covered for 45-50 minutes. The casserole is done when rice is tender, liquid is mostly absorbed, and chicken (if using raw) reaches 165°F internal temperature. Check at 45 minutes – if rice is still hard or liquid remains, continue baking covered for another 5-10 minutes.
- Add cheese topping: Remove foil carefully (watch for hot steam!) and sprinkle the reserved 1 cup of shredded cheese evenly over the top. If using the optional cracker or breadcrumb topping, mix crushed crackers with 2 tablespoons melted butter and sprinkle over the cheese layer. This creates that irresistible golden, crunchy top!
- Finish baking uncovered: Return the uncovered dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden brown. If you want extra browning, turn on the broiler for the last 1-2 minutes (watch carefully to prevent burning!).
- Rest and serve: Remove from oven and let the casserole rest for 5-10 minutes before serving. This resting time allows everything to set slightly, making it easier to serve in neat portions rather than a soupy mess. Garnish with fresh parsley if desired. Scoop generous portions into bowls or onto plates and enjoy the cheesy, creamy, comforting goodness!
Notes
- Rice must be uncooked: Using uncooked rice is essential – it needs that baking time to absorb liquid and become tender
- Liquid ratio is key: Rice needs enough liquid to cook properly. If using cooked rice, reduce liquid by about 1 cup
- Check halfway through: If baking time exceeds 50 minutes and the top is browning too much, cover loosely with foil
- Chicken doneness: Raw chicken must reach 165°F internal temperature for food safety
- Don’t skip the foil: Covering during baking traps steam that cooks the rice – uncovered rice will be crunchy
- Customize vegetables: Use whatever vegetables your family enjoys – just keep total around 2 cups
- Make it gluten-free: Use gluten-free cream soup or make homemade cream sauce, and verify all ingredients are GF
- Leftovers improve: This casserole often tastes even better the next day as flavors meld!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 1½ cups)
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg