Cheesy Chicken and Rice Casserole
Cheesy chicken and rice casserole with tender chicken baked over creamy cheddar rice and topped with melted cheese.
Servings: 6 servings
Calories: 515kcal
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 9x13-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.
Notes
Bake covered so the uncooked long-grain rice turns tender in the broth, then uncover to brown the cheese on top. Cook the chicken to an internal temperature of 165°F.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 43g | Protein: 38g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1195mg | Potassium: 435mg | Fiber: 0.6g | Sugar: 2g