Name: Cheesy Chicken and Rice Casserole
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 2 cups uncooked long grain white rice; 2 cups shredded cheddar cheese; 3 uncooked chicken breasts (cut in half lengthwise); 2 cans condensed cream of chicken soup (10.5 ounce each (OR homemade cream of chicken soup)); 2 cups chicken broth; 1 cup milk; 3 Tablespoons onion soup mix (OR 1 packet dry Lipton Onion Soup Mix); 1 Tablespoon fresh minced parsley; 1/2 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste)

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Cheesy Chicken & Rice Casserole – made in just one pan with a handful of simple ingredients. An easy, delicious dinner the whole family will love!

When it comes to dinner, I’m ALWAYS on the hunt for easy, family-approved recipes. Because the only thing worse than spending all night in the kitchen is having your kids turn your nose up at the finished product!

Which is exactly why this Cheesy Chicken Rice Casserole is one of my all time favorites. Because it’s one of the easiest dinners EVER to make, and one of the most loved among my kids! I mean, what’s not to love about chicken and rice with a creamy sauce?

It’s prepped and oven-ready in just 10 minutes, and I have some great ways to mix it up from one week to the next. It’s comfort food made easy! And you’re going LOVE it. And if you’re looking for more chicken & rice recipes, be sure to try my Creamy Chicken & Rice Soup!

what you’ll need for this recipe

Rice – Any type of long grain white rice will work. NOTE: Don’t use Minute Rice (it will cook too quickly and turn mushy) and don’t use brown rice (it cooks too slowly and requires more liquid.)

Chicken – 3 large chicken breasts, cut in half lengthwise. In the past, I’ve made chicken & rice casseroles that use whole, thick chicken breasts and I find that I’m always waiting for them to cook all the way through. Slicing them into cutlets takes away this issue and puts dinner on the table quicker.

Cream of chicken soup – I used homemade cream of chicken soup, which is a great gluten free option, but you can also use 2 (10.5 ounce) cans of cream of chicken soup.

Chicken broth – 2 cups of chicken broth provides the liquid necessary to cook the rice. I prefer regular vs. low sodium, but feel free to use low sodium if you want or need to.

Milk – 1 cup of milk adds extra creaminess. I used 2%, but feel free to use any kind you have on hand. (*Note: for an even creamier casserole, use 2 cups of milk and 1 cup of chicken broth.)

Onion soup mix – 3 Tablespoons of homemade onion soup mix to this recipe. Feel free to use my homemade gluten free mix OR 1 packet or Lipton Onion Soup Mix.

Cheese – 2 cups of shredded cheddar cheese makes this casserole super cheesy and extra delicious. I used a cheddar cheese blend (pre-shredded) but shredding your own cheese is always a good option.

how to make chicken & rice casserole

Prep the oven and pan. Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick spray. This baking dish is my favorite for presentation!

Combine the chicken broth and milk. In a large glass measuring cup, combine 2 cups chicken broth and 1 cup milk.

Layer the ingredients. Spread the uncooked rice evenly into the prepared casserole dish, then sprinkle with 1 cup of shredded cheese. Pour half of the broth + milk mixture over the rice and stir. Add the halved chicken breasts and spoon the condensed cream of chicken soup evenly over the top. Add the remaining chicken broth and milk, then sprinkle evenly with the onion soup mix.

Bake for 1 hour. Bake, covered, at 350° for 1 hour 30 minutes.

Stir and top with cheese. Remove the pan from the oven, stir gently to combine the rice and sauce, and sprinkle the remaining 1 cup of cheese over the top. Return the pan to the oven for 5 minutes or until cheese is melted and rice is tender.

Garnish. Remove from the oven, garnish with fresh minced parsley, sprinkle with salt & pepper to taste.

Recipe Variations

Substitute chicken thighs for chicken breast
Use any kind of shredded cheese, such as Mozzarella, Monterey Jack, Swiss, or Colby Jack
Use canned cream of chicken soup OR substitute any condensed cream soup (e.g. cream of mushroom soup, cream of celery soup, or cream of onion soup)
For a creamier casserole, use 2 cups of milk and 1 cup of chicken broth
Add 1 package of frozen vegetables for extra flavor
Add any of your favorite fresh chopped vegetables, such as green beans, mushrooms, broccoli, or carrots
Add extra seasoning, such as garlic powder, onion powder, Italian seasoning, or poultry seasoning
Garnish with fresh thyme, basil, oregano, or any of your favorite fresh herbs

Make-Ahead, Storing & Freezing

This recipe is easy to make ahead so it’s ready to go at dinnertime. Just prepare the casserole according to instructions, then cover and store in the refrigerator for up to 2 days before baking. To freeze this casserole, prepare according to recipe instructions but cover tightly with aluminum foil and freeze before baking. It can be frozen for up to 3 months, then thawed overnight in the refrigerator and baked according to the recipe.