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–+ servings

Chicken and Rice Casserole

My family loves this easy Chicken and Rice casserole, made in just one pan, with a few simple ingredients.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8
Calories: 418
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups long grain white rice
  • 2 cans cream of chicken soup or cream of mushroom soup
  • 1 cup water
  • 2 cups milk
  • 1 batch homemade onion soup mix (, or one envelope Lipton onion soup mix)
  • 1 1/2 cups shredded cheddar cheese (, divided)
  • 3 thick boneless skinless chicken breasts (, or thighs)
  • salt and freshly ground black pepper

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
  2. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese. 
  3. Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through.  (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
  4. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
  5. Serve with fresh steamed veggies or a green salad.

Nutrition

Serving: 1gCalories: 418kcalCarbohydrates: 46gProtein: 21gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 63mgSodium: 763mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken stays juicy, consider using thighs instead of breasts, as they are less likely to dry out during baking.
  • For a cheesy twist, feel free to mix in different cheeses like Colby Jack or mozzarella, which will melt beautifully and add unique flavors.
  • To save time, prep the casserole a day in advance and store it in the fridge; just pop it in the oven when you're ready to bake.
  • If you're freezing the casserole, assemble it without baking and cover tightly; it will keep well for up to 3 months and can be baked straight from the freezer—just add an extra 30 minutes to the cooking time.
  • Check for doneness by ensuring the internal temperature of the chicken reaches 165°F and the rice is tender; let it rest for 15-20 minutes after baking to allow flavors to meld.

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