Description
This Cheesy Chicken and Rice Casserole is not just a meal; it’s a warm hug on a plate. Perfectly creamy, cheesy, and packed with flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (thick-cut)
- 1 ½ cups white rice (uncooked)
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- Salt & black pepper, to taste
- Optional Add-Ins: mushrooms, peas, broccoli, garlic powder, Parmesan cheese, or a crunchy topping of crushed crackers or breadcrumbs.
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine cream of mushroom soup, milk, water, and onion soup mix; whisk until smooth.
- Spread uncooked rice evenly in the bottom of the greased dish, then pour creamy mixture over it.
- Place chicken breasts on top of the rice and season with paprika, salt, and pepper.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 15 minutes until cheese is melted.
- Allow to rest for 5–10 minutes before serving.
Notes
For a creamier texture, consider adding more milk or sour cream. For a crispy topping, broil for 2-3 minutes after the cheese has melted.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 890 mg
- Protein: 34 g