Cheesy Chicken and Rice Casserole Easy Weeknight Dinner

CHEESY CHICKEN AND RICE CASSEROLE centered hero view, clean and uncluttered

Thomas Baker

Cheesy Chicken and Rice Casserole Easy Weeknight Dinner

This Cheesy Chicken and Rice Casserole is the perfect easy dinner for busy weeknights. It’s a creamy, cheesy chicken casserole that the whole family will love, making it a flavorful and comforting weeknight meal or family dinner rice bake.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 10 servings

Calories: 406

Ingredients Method Notes

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

Method

Set the oven temperature to 350°F and grease a 9x13 baking dish with cooking spray.
Spread the uncooked rice evenly in the dish, then sprinkle 1 cup of shredded cheddar cheese, salt, and pepper over the rice.
If your chicken breasts are thick, slice them in half lengthwise or gently pound them to an even thickness for uniform cooking.
Arrange the chicken breasts over the rice layer.
Dot the chicken and rice with spoonfuls of the cream of chicken soup.
Pour the water over the entire casserole, then sprinkle the onion soup mix on top.
Place the dish in the oven uncovered and bake for 1 hour.
Take the casserole out of the oven and stir the extra sauce into the rice.
Top the casserole by sprinkling the remaining 1/2 cup cheddar cheese before serving.

Notes

For brown rice, extend the baking time by 15 minutes. To speed things up, boil the water before pouring it over the casserole and cover loosely with foil to retain heat while baking; this can cut cooking time by about 15 minutes. Store leftovers in an airtight container in the refrigerator for up to four days as recommended by the USDA.