Cheesy Chicken and Rice Casserole
Cheesy chicken and rice casserole baked in the oven with tender chicken, creamy cheddar rice, and a melty cheese topping. An easy, one-dish family dinner.
This post may contain affiliate links. See our disclosure policy.
Cheesy Chicken and Rice Casserole is old-school comfort food, the kind that shows up at potlucks and Sunday dinners for good reason. Tender chicken bakes right on top of creamy, cheesy rice, and it all cooks together in one dish so the rice soaks up flavor from the chicken and the sauce. Pull it out of the oven bubbling and golden, and dinner is done.
Baking this covered for most of the time is what lets the uncooked rice turn tender without a separate pot. The foil traps steam so the rice cooks evenly in the broth and milk, and pulling the foil at the end lets the cheese on top brown and bubble. Long-grain white rice is the safest bet here, since instant rice turns to mush and brown rice needs far longer to soften.
There’s no browning or pre-cooking to do, which is what I love about this one. You stir the rice, soup, broth, and seasonings together, nestle the raw chicken on top, and let the oven handle the rest. If you’re really short on time, shredded rotisserie chicken stirred into the rice cuts the bake time way down.
Why You’ll Love This Recipe
- Everything in one dish. Chicken and rice bake together, so there’s no separate pot to babysit.
- Creamy and cheesy. Cheddar melts through the rice and browns on top for the best bite.
- No pre-cooking. You skip the browning; raw chicken and uncooked rice go straight in.
- A guaranteed crowd-pleaser. Mild, cheesy, and familiar, it wins over even picky eaters.
Cheesy Chicken and Rice Casserole Ingredients
Reach for long-grain white rice, not instant or minute rice. Instant rice cooks too fast and turns mushy in the long bake, while regular long-grain rice holds its texture and soaks up all that creamy, cheesy sauce.
- 1 1/2 cups long-grain white rice, uncooked
- 1 (10.5 oz) can cream of chicken soup
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar, divided
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped, for garnish
Recipe Variations
- Stir a cup of frozen peas, broccoli, or mixed vegetables into the rice before baking for a built-in side.
- Use cream of mushroom or cream of celery soup in place of the cream of chicken for a different flavor.
- Swap in boneless chicken thighs for the breasts; they stay extra juicy and cook in about the same time.
How to Make Cheesy Chicken and Rice Casserole
- Preheat and mix the rice base: Preheat the oven to 350°F. In a greased 9×13-inch baking dish, stir together the uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, pepper, and 1 cup of the cheddar until evenly combined.
- Season and add the chicken: Pat the chicken breasts dry and sprinkle both sides with the paprika and a little extra salt and pepper. Nestle them into the rice mixture, pressing them down so the rice surrounds them.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes.
- Check the rice and chicken: Uncover and check that the rice is tender and the chicken reaches 165°F on a meat thermometer. If the rice needs more time, re-cover and bake another 10-15 minutes.
- Add the cheese: Sprinkle the remaining 1 cup cheddar over the top and bake uncovered for 5-8 minutes, until the cheese is melted and bubbling.
- Rest and serve: Let the casserole rest for 5 minutes, then sprinkle with parsley and serve warm.
Recipe FAQs
Can I Use Instant or Minute Rice?
No, stick with regular long-grain white rice. Instant rice cooks too quickly and turns mushy during the long bake, while regular rice holds its texture.
Can I Use Rotisserie or Leftover Chicken?
Yes. Stir 3 cups of cooked shredded chicken right into the rice mixture, skip nestling in raw breasts, and reduce the covered bake to about 35 minutes, until the rice is tender.
Why Is My Rice Still Crunchy?
It needed more time or more liquid. Re-cover and bake another 10-15 minutes, and if it looks dry, stir in a splash more warm broth before returning it to the oven.
Can I Add Vegetables?
Definitely. Stir a cup of frozen peas, broccoli, or mixed vegetables into the rice before baking, or add steamed broccoli in with the cheese at the end.
How Is This Different from a Crockpot Chicken and Rice, and Can I Make It Ahead?
This is an oven version that bakes uncovered at the end for a browned cheese top, which a slow cooker can’t do. You can mix the rice base ahead and refrigerate it, but add the raw chicken and bake it fresh.
Cooking Tips
- Use a metal or glass 9×13 dish and press the chicken down into the rice so it cooks evenly and the rice around it stays submerged in the liquid.
- Shred the cheddar off a block. Pre-shredded cheese is coated in anti-caking starch that can keep it from melting as smoothly.
- Let it rest 5 minutes before serving. The rice finishes absorbing the last of the liquid and firms up to the right texture.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Freeze cooled portions for up to 2 months. The rice softens slightly once thawed but still reheats well.
To reheat: Reheat in the microwave in short bursts or in a 350°F oven, adding a splash of broth or milk to loosen the rice, which firms up as it chills.
How to Serve Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole is a complete meal on its own, though a green vegetable like steamed broccoli, green beans, or a simple salad rounds it out nicely. For another cozy chicken bake, try our Crack Chicken Casserole.
Loved This Recipe?
Cheesy Chicken and Rice Casserole is the creamy, cheesy, one-dish dinner that tastes like it came straight from grandma’s kitchen.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: One dish, lots of cheese, happy kids. These casseroles play by the same rules. Try Million Dollar Chicken Casserole, Crack Chicken Casserole, or Crispy-Topped Baked Ranch Chicken.
Cheesy Chicken and Rice Casserole
Ingredients
- 1 1/2 cups long-grain white rice uncooked
- 1 (10.5 oz) can cream of chicken soup
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar divided
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tsp paprika
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat and mix the rice base: Preheat the oven to 350°F. In a greased 9×13-inch baking dish, stir together the uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, pepper, and 1 cup of the cheddar until evenly combined.
- Season and add the chicken: Pat the chicken breasts dry and sprinkle both sides with the paprika and a little extra salt and pepper. Nestle them into the rice mixture, pressing them down so the rice surrounds them.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes.
- Check the rice and chicken: Uncover and check that the rice is tender and the chicken reaches 165°F on a meat thermometer. If the rice needs more time, re-cover and bake another 10-15 minutes.
- Add the cheese: Sprinkle the remaining 1 cup cheddar over the top and bake uncovered for 5-8 minutes, until the cheese is melted and bubbling.
- Rest and serve: Let the casserole rest for 5 minutes, then sprinkle with parsley and serve warm.
