Description
This comforting Chicken and Rice Casserole combines tender chicken breasts with creamy soup, long grain rice, and a flavorful homemade onion soup mix. Baked together until bubbly and topped with melted cheddar cheese, this easy one-dish meal makes a perfect weeknight dinner or family gathering centerpiece.
Ingredients
Main 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 1 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, to taste
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick cooking spray to ensure easy cleanup and prevent sticking. Set aside.
- Mix Rice and Soup Base: In a large mixing bowl, combine the long grain white rice, cream of chicken soup (or cream of mushroom soup if preferred), milk, water, and the onion soup seasoning. Stir well until the mixture is fully blended and uniform.
- Assemble the Casserole: Pour the rice and soup mixture into the prepared casserole dish. Evenly sprinkle half of the shredded cheddar cheese over the mixture. Nestle the boneless skinless chicken breasts on top, pressing them slightly into the rice mixture. Season chicken breasts with salt and freshly ground black pepper to taste.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to keep moisture in and prevent the top from drying out. Place the dish in the preheated oven and bake for 1 hour 30 minutes to 2 hours, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F or 75°C). Note that baking time can vary depending on your oven and altitude.
- Add Cheese Topping and Rest: Remove the foil carefully after baking. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Allow the dish to cool and rest for 15-20 minutes before serving, which helps the casserole set and makes portioning easier.
- Serve: Serve the chicken and rice casserole warm, ideally alongside fresh steamed vegetables or a crisp green salad for a balanced meal.
Notes
- You can substitute boneless skinless chicken thighs if preferred; they may require a slightly longer baking time due to higher fat content.
- Using a homemade onion soup mix adds a fresher, more customizable flavor, but store-bought mixes work perfectly well for convenience.
- For a richer dish, use whole milk or even add a splash of cream to the soup mixture.
- Feel free to add vegetables like frozen peas or diced carrots to the rice mixture before baking for extra nutrition and color.
- Make sure the casserole dish is large enough (9×13 inches) to accommodate the mixture with room to cook evenly.
- Letting the casserole rest after baking helps the cheese melt evenly and prevents the dish from being too runny.
