Cheesy Chicken and Rice Casserole

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

5 from 1 vote

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Prep Time: 10

Cook Time: 1 30

Total Time: 1 10

Servings:

Calories: 317kcal

Author: Cathy Trochelman

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

Preheat oven to 350°F.
Spray a 9x13 inch baking dish with nonstick spray. Spread the uncooked rice evenly into the prepared pan, 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, covered, at 350° for 1 hour 30 minutes or until rice is completely cooked.
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.
Let stand for 10 minutes; garnish with fresh parsley before serving. Sprinkle with salt & pepper to taste!

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, cream of celery, or cream of onion)
For a creamier casserole, use 2 cups of milk and 1 cup of chicken broth
Add 1 package of frozen vegetables
Add any of your favorite fresh chopped vegetables, such as green beans, mushrooms, broccoli or bell peppers
Add extra seasoning, such as garlic powder, onion powder, Italian seasoning, or poultry seasoning
Garnish with basil, oregano, or any of your favorite fresh herbs