Name: Cheesy Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups uncooked long grain white rice; 2 cups shredded cheddar cheese; 3 uncooked chicken breasts (cut in half lengthwise); Homemade Cream of Chicken Soup OR 2 (10.5 ounce cans cream of chicken soup); 2 cups chicken broth; 1 cup milk; 3 Tablespoons homemade onion soup mix OR 1 packet dry Lipton Onion Soup Mix; 1 Tablespoon fresh minced parsley

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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 love about this recipe

Simple ingredients: This recipe is made with just 7 simple ingredients, some of which you likely already have at home!
Easy to make: There’s basically no prep time… it’s as easy as adding everything to a 9×13 inch pan and sticking it in the oven!
Variations: You can easily switch things up according to your family’s tastes. (See below for my favorite ideas!)

what you’ll need for this recipe

Rice – This casserole starts with 2 cups of uncooked rice. Any type of long grain white rice will work well. I wouldn’t suggest using Minute Rice (it will cook too quickly and turn mushy) and I also wouldn’t suggest using brown rice (it cooks too slowly and requires more liquid.)

Chicken – I used 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 – I used 2 cups of chicken broth in this recipe. 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 to this casserole. 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 – I added 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!

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

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

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

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 & 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.

More Favorite One-Pan Meals

One pan meals are some of the BEST dinners for busy nights! These are some of our favorite family-approved recipes: