Description
This Cheesy Chicken and Rice Casserole is a hearty and comforting one-pan meal made with tender chicken breasts, creamy soup, fluffy rice, and melted cheddar cheese. It is perfect for busy weeknights or family dinners.
Ingredients
- 6 boneless skinless chicken breast halves
- 2 cups uncooked rice (not Minute Rice)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 (10.5 oz) cans cream of chicken soup, undiluted
- 3 cups water
- 1 packet Lipton Onion Soup Mix
Instructions
- Preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray.
- Spread the uncooked rice evenly in the baking dish. Add 1 cup of shredded cheddar cheese, salt, and pepper.
- If the chicken breasts are thicker than 1 inch, cut them in half lengthwise or pound them to an even thickness.
- Arrange the chicken breasts on top of the rice mixture.
- Spoon rounded teaspoons of cream of chicken soup evenly over the chicken and rice.
- Pour the water evenly into the baking dish and sprinkle the onion soup mix over the top.
- Bake uncovered for 1 hour, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and stir any excess sauce into the rice. Sprinkle the remaining 1/2 cup cheddar cheese over the top and serve warm.
Notes
- Use freshly shredded cheddar cheese for the best melting texture.
- Cover loosely with foil if the top begins browning too quickly.
- Add frozen peas or broccoli during the last 15 minutes of baking for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 92 mg
