Description
This comforting Chicken and Rice Casserole features tender boneless, skinless chicken breasts baked with creamy soup, long grain white rice, and a blend of cheeses, all seasoned with a homemade onion soup mix. The casserole bakes to perfection with a cheesy topping and makes for a hearty, family-friendly meal that’s easy to prepare and perfect to serve alongside steamed vegetables or a fresh green salad.
Ingredients
Scale
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 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, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a similar-sized casserole dish with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, milk, water, and your homemade or store-bought onion soup mix. Stir everything well until thoroughly blended. Pour this mixture into the prepared casserole dish, spreading it out evenly.
- Add Cheese: Sprinkle half of the shredded cheddar cheese evenly over the rice mixture in the pan. This layer will melt during baking, adding flavor and creaminess to the casserole.
- Place Chicken: Nestle the boneless, skinless chicken breasts gently into the rice and soup mixture, spacing them evenly. Season the chicken breasts with salt and freshly ground black pepper according to your taste.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil since it will be quite full. Bake in the preheated oven for 1 hour and 30 minutes up to 2 hours, or until the rice is tender and the chicken is fully cooked through. Cooking time may vary depending on your oven and altitude, but generally 1.5 hours is sufficient.
- Add Remaining Cheese: Remove the foil carefully and sprinkle the remaining cheddar cheese over the top of the casserole. Return to the oven uncovered for a few minutes if you prefer the cheese melted and slightly golden, or simply let it rest.
- Cool and Serve: Allow the casserole to cool for about 15 to 20 minutes before serving. This resting time helps the casserole to set and makes it easier to portion out. Serve warm alongside fresh steamed vegetables or a crisp green salad.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- If you want a lower-fat version, use reduced-fat milk and a low-fat cheese.
- For added vegetables, consider mixing in peas, carrots, or mushrooms before baking.
- This casserole can be prepared ahead of time and refrigerated before baking; just add extra baking time if cooking from cold.
- Cover tightly with foil to prevent drying out and keep the rice moist during baking.
- Homemade onion soup mix enhances flavor and avoids extra preservatives compared to store-bought.
