Cheesy Chicken and Rice Casserole
A hearty and cheesy baked chicken and rice casserole that's easy to prepare and perfect for family dinners.
Ingredients
Protein
- 2 pounds boneless skinless chicken breasts (cut into 6 pieces no thicker than ¾ to 1 inch)
Grains
- 2 cups uncooked long-grain white rice (such as Jasmine (not Minute Rice))
Dairy
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 cans cream of chicken soup (undiluted, 10.5 oz each)
- 3 cups chicken broth (heated until very hot)
- 1 packet Lipton Onion Soup Mix
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray. Layer rice, 1 cup shredded cheese, salt, and pepper in the dish.
- If chicken breasts are thicker than 1 inch, cut in half lengthwise or pound flat. Place chicken on top of rice mixture. Daub cream of chicken soup over chicken and rice.
- Pour hot chicken broth evenly over the casserole, then sprinkle onion soup mix on top. Cover tightly with foil.
- Bake for 60 minutes, or until rice is tender and chicken reaches 165°F (74°C). If needed, bake an additional 5-10 minutes.
- Remove foil, sprinkle remaining ½ cup cheese over the top, and bake uncovered for 5 minutes until cheese melts. Rest for 5-10 minutes before serving.
Notes
For a lower sodium version, use reduced-sodium broth and soup.