Chicken and Rice Casserole

This cozy Chicken and Rice Casserole is the ultimate comfort food creamy, cheesy, and full of flavor. It’s a one-pan meal that’s perfect for busy weeknights or family gatherings. With tender chicken, fluffy rice, and a rich onion-soup-infused sauce, this casserole is hearty, satisfying, and always a hit at the dinner table.

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Ingredients

• 1½ cups long-grain white rice
• 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
• 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
• 3 thick boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish (or a similar size casserole dish) with non-stick cooking spray. Set aside.

2. Make the Base

In a large mixing bowl, combine the rice, cream soups, milk, water, and onion soup mix. Stir until well blended.
Pour the mixture into the prepared baking dish and spread evenly.

3. Add Cheese and Chicken

Sprinkle half of the shredded cheddar cheese over the rice mixture.
Nestle the chicken breasts or thighs into the mixture, ensuring they’re mostly submerged.
Season the chicken lightly with salt and pepper.

4. Bake

Cover the dish tightly with aluminum foil.
Bake for 1½ to 2 hours, or until the rice is tender and the chicken is cooked through.
(Cooking time can vary depending on oven type, altitude, and the thickness of the chicken.)

5. Finish and Serve

Remove the foil and sprinkle the remaining cheese on top.
Let the casserole rest for 15–20 minutes before serving to allow the sauce to thicken slightly.

Serve warm with steamed vegetables or a crisp green salad for a balanced meal.

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Why You’ll Love This Recipe

• One-pan convenience: Everything cooks together—no need to pre-cook the rice or chicken.
• Creamy and cheesy: Comforting textures and flavors that everyone loves.
• Customizable: Works with different soups, cheeses, and seasonings.
• Family-friendly: A crowd-pleaser that’s easy to double for larger gatherings.
• Great leftovers: Tastes even better the next day!

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Tips

• Don’t lift the foil early: Keeping the dish covered helps trap steam and ensures tender rice.
• Use long-grain rice only: Short-grain or instant rice may turn mushy.
• Check chicken doneness: Internal temperature should reach 165°F (74°C).
• Add extra flavor: Mix a bit of garlic powder, thyme, or paprika into the rice before baking.
• For creamier texture: Substitute part of the milk with half-and-half.

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Variations and Substitutions

• Soup options: Try cream of celery, cream of mushroom, or cream of onion for a twist.
• Add vegetables: Stir in frozen peas, carrots, or broccoli before baking for a full meal.
• Protein swap: Use boneless chicken thighs for richer flavor, or swap chicken for turkey or ham.
• Cheese alternatives: Try mozzarella, Monterey Jack, or a cheddar blend.
• Healthier version: Use low-sodium soups and skim milk; top with less cheese if preferred.

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FAQs

Can I use brown rice?
Yes, but it will require more liquid and a longer cooking time (up to 2½ hours).

Can I use raw chicken?
Yes — this recipe is designed for raw chicken. It cooks fully in the oven along with the rice.

How can I make it ahead?
Assemble everything (except the cheese topping), cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 10–15 minutes extra if baking from cold.

Can I freeze it?
Yes! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

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Serving and Suggestions

• Pair with steamed green beans, roasted broccoli, or a fresh side salad.
• Add a sprinkle of fresh parsley or chopped chives before serving for color and flavor.
• Serve with garlic bread or buttered rolls to soak up the creamy sauce.
• For a cozy meal, finish with a light dessert like fruit salad or vanilla yogurt parfaits.