Cheesy Chicken and Rice Casserole

4.92 from 109 votes

Make the ultimate comfort food with this Cheesy Chicken and Rice Casserole! Creamy, cheesy, and easy to make, it's a family favorite for busy weeknights or cozy dinners.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken Casserole

Servings:

Calories: 406kcal

Author: Echo Blickenstaff

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 oven to 350 degrees. Spray 9x13 pan with cooking spray. Layer rice, 1 cup shredded cheese, salt, and pepper in pan.
If your chicken breasts are thicker than 1", cut them in half lengthwise or pound them flat with a mallet so they cook thoroughly and evenly.
Place chicken breasts on top. Daub rounded teaspoons of cream of chicken soup over the chicken breasts and rice.
Pour water on top and sprinkle with onion soup mix.
Bake uncovered for 1 hour.
Remove from oven, and stir excess sauce into the rice. Sprinkle with remaining 1/2 cup cheese.

Video

Notes

If using brown rice, add 15 minutes to baking time.
In a hurry? Boil the water before pouring over the top. Quickly cover with foil to trap in the heat and bake as directed. This can save you up to 15 minutes of cooking time.

Leftovers:

The USDA recommends keeping leftover cooked chicken for a maximum of four days.
After cooking and consuming your tender chicken, take your leftovers from your baking dish or your casserole dish and place in an airtight container where it can remain safely for up to four days in the fridge. Enjoy!

Nutrition