Cheesy Chicken and Rice Casserole
This creamy chicken and rice casserole bakes all in one pan for an easy, comforting family meal. Made with tender chicken breasts, onion soup mix, cheddar cheese, and a creamy mushroom rice base—it's cozy, simple, and satisfying.
Ingredients
- 3 –4 boneless skinless chicken breasts thick-cut
- 1½ cups white rice
- 1½ cans cream of mushroom soup
- ¾ cup water
- 2½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- Salt and black pepper to taste
Optional Add-Ons:
- Mushrooms peas, or broccoli
- Garlic powder
- Parmesan cheese
- Crushed crackers or breadcrumbs for topping
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk soup, milk, water, and onion mix in a bowl.
- Add uncooked rice to dish. Pour soup mixture on top.
- Add chicken breasts, season with paprika, salt, and pepper.
- Cover with foil and bake for 45 minutes.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-chicken-and-rice-casserole-2/
Notes
- Add a Crunchy Topping: Sprinkle on crushed Ritz crackers, panko, or breadcrumbs in the last 5 minutes of baking for texture.
- Use Brown Rice? Increase liquid slightly and baking time to ensure full cooking.
- Make It Vegetarian: Swap chicken for canned chickpeas or mushrooms and use cream of celery soup.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or microwave.