Description
This comforting Chicken and Rice Casserole combines tender chicken breasts with creamy rice, cheese, and flavorful onion soup mix. Baked in a single dish, it’s an easy, hearty meal perfect for busy weeknights or family dinners.
Ingredients
Scale
Rice Mixture
- 1½ cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade equivalent)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
Chicken
- 3 thick boneless, skinless chicken breasts or thighs
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly to prevent sticking.
- Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Stir the mixture thoroughly until all ingredients are well incorporated.
- Assemble Rice Layer: Pour the rice mixture into the greased baking dish and spread it out evenly with a spatula to create a uniform layer.
- Season and Arrange Chicken: Season the boneless, skinless chicken breasts or thighs with salt and freshly ground black pepper to your preference. Place them evenly on top of the rice mixture.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes, allowing the chicken to cook through gently while the rice absorbs the liquid.
- Add Cheese: Carefully remove the foil and sprinkle 1 cup of the shredded cheddar cheese evenly over the chicken and rice.
- Continue Baking: Return the uncovered dish to the oven and bake for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Final Touch and Rest: Take the casserole out of the oven and sprinkle the remaining ½ cup shredded cheddar cheese over the top. Let the casserole stand for 5 minutes before serving to allow the cheese to melt perfectly and flavors to meld.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a different flavor.
- Use homemade onion soup mix for a more natural, less processed taste.
- Make sure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer, use chicken thighs for juicier meat instead of breasts.
