Ultra-Creamy Cheesy Chicken and Rice Casserole
Looking for the ultimate cheesy chicken and rice casserole? This creamy, comforting, and easy-to-make recipe is packed with juicy chicken, melty cheddar, and perfectly tender rice, perfect for weeknights, potlucks, or when you're craving classic comfort food.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Aluminum foil
Ingredients
- 2 cups uncooked long grain white rice
- 3 uncooked chicken breasts cut in half lengthwise
- 2 cans condensed cream of chicken soup 10.5 oz each
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons onion soup mix or 1 packet dry Lipton Onion Soup Mix
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh minced parsley
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, milk, and onion soup mix. Stir until well combined.
- Pour the rice mixture into the prepared baking dish and spread it out evenly.
- Place the halved chicken breasts on top of the rice mixture.
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh minced parsley before serving. Let it rest for 5 minutes before serving.
Notes
Feel free to customize this casserole by adding vegetables like frozen peas or broccoli. For a spicier kick, consider using pepper jack cheese instead of cheddar.
