Description
A creamy, cheesy comfort food classic that combines tender chicken, fluffy rice, and melted cheese in one easy baking dish. This family-friendly casserole requires minimal prep and delivers maximum flavor—perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
Main Ingredients:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth (low-sodium)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 3 tablespoons butter, melted
- 1 medium onion, finely diced
- 3 cloves garlic, minced
Seasonings:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For Topping:
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Season the chicken: Pat the chicken pieces dry with paper towels. Season with salt, pepper, and paprika. Toss to coat evenly and set aside.
- Mix the base: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, melted butter, diced onion, minced garlic, Italian seasoning, onion powder, and garlic powder. Whisk together until everything is well incorporated and smooth.
- Add cheese: Stir in 1 cup of the cheddar cheese and ½ cup of the mozzarella cheese. Mix until the cheese is evenly distributed throughout the liquid mixture.
- Combine with chicken: Add the seasoned chicken pieces to the rice mixture and stir well to ensure the chicken is evenly distributed throughout.
- Transfer to baking dish: Pour the entire mixture into your prepared 9×13-inch baking dish. Spread it out evenly with a spatula, making sure the rice is submerged in the liquid and the chicken pieces are distributed throughout.
- Cover and bake: Cover the baking dish tightly with aluminum foil. Place in the preheated oven and bake for 45 minutes. The rice should be absorbing the liquid and the chicken should be cooking through.
- Add remaining cheese: After 45 minutes, carefully remove the foil (watch out for steam!). Sprinkle the remaining 1 cup of cheddar cheese and ½ cup of mozzarella cheese evenly over the top of the casserole.
- Finish baking uncovered: Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown. The chicken should reach an internal temperature of 165°F, and the rice should be tender and fully cooked.
- Rest and serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh chopped parsley and serve hot.
Notes
- Rice texture: Make sure the rice is completely submerged in liquid before baking. If it’s exposed, it won’t cook properly and will be crunchy.
- Chicken size: Cut chicken into uniform pieces for even cooking. Larger chunks may not cook through by the time the rice is done.
- Cheese coverage: Don’t add all the cheese at the beginning—save some for the top so you get that beautiful golden, bubbly crust.
- Liquid adjustments: Different brands of rice absorb liquid differently. If your casserole seems dry after 45 minutes, add ¼ cup more broth before adding the final cheese layer.
- Testing doneness: The rice should be tender, the chicken should reach 165°F internally, and most of the liquid should be absorbed but still creamy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1½ cups (1/8 of recipe)
- Calories: 465
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg