Description
This Cheesy Chicken Rice Casserole is the ultimate comfort food featuring tender chicken, fluffy rice, and loads of melted cheddar cheese baked to golden perfection. It’s an easy, budget-friendly one-dish meal that the whole family will love.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 3 cups sharp cheddar cheese, shredded and divided
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for a hint of heat)
- 1 cup frozen mixed vegetables (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Your Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season with salt, pepper, garlic powder, onion powder, and paprika. This pre-seasoning ensures the chicken is flavorful throughout.
- Sauté the Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to a large mixing bowl.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of butter and increase heat to medium-high. Add the seasoned chicken pieces in a single layer (work in batches if needed to avoid crowding). Cook for 3-4 minutes per side until golden brown and just cooked through. The chicken doesn’t need to be fully cooked as it will continue cooking in the oven. Transfer chicken to the bowl with the onions.
- Mix the Casserole Base: To the bowl with chicken and onions, add the uncooked rice, chicken broth, cream of chicken soup, sour cream, 2 cups of the shredded cheddar cheese, and any optional frozen vegetables. Stir everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the Casserole: Pour the entire mixture into your prepared baking dish, spreading it into an even layer. Use a spoon to make sure the rice is evenly distributed and submerged in the liquid—this ensures even cooking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This is important because it traps steam and helps cook the rice properly. Bake covered for 45 minutes.
- Add the Cheese Topping: After 45 minutes, carefully remove the foil (watch out for hot steam!). The rice should be tender and most of the liquid absorbed. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake Until Golden: Return the uncovered casserole to the oven and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots.
- 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 is Key: Make sure your rice is completely submerged in liquid before baking. If it looks dry, add an extra ½ cup of broth.
- Check Doneness: Rice cooking times can vary. If after 45 minutes the rice isn’t quite tender, re-cover and bake for another 10 minutes.
- Rotisserie Shortcut: Use 4 cups of shredded rotisserie chicken and skip steps 2 and 4 for an even faster version.
- Creamy Texture: Don’t skip the sour cream—it adds tanginess and keeps everything moist and creamy.
- Cheese Options: Mix cheddar with Monterey Jack, Colby, or even pepper jack for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 1.5 cups)
- Calories: 487
- Sugar: 3g
- Sodium: 892mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 118mg