Chicken And Rice Casserole

This Chicken and Rice Casserole is a classic comfort food that brings together simple ingredients into a creamy, cheesy, and satisfying meal perfect for any day of the week. The blend of long-grain white rice, tender chicken, and creamy soup base creates a rich and hearty dish that’s both filling and flavorful. Using a combination of cream of chicken or mushroom soup and milk, the casserole achieves a luscious texture without being overly heavy. The addition of a homemade or store-bought onion soup mix adds a savory, aromatic punch, enhancing the overall depth of the dish.

Ideal for busy families or anyone craving a cozy, easy-to-make dinner, this casserole is a crowd-pleaser that requires minimal prep and effort. The shredded cheddar cheese adds a golden, melty topping that makes every bite irresistible. Whether you’re making it for a weeknight dinner or bringing it to a potluck, Chicken and Rice Casserole delivers comfort and satisfaction with every serving. Plus, it’s very adaptable, allowing you to swap ingredients to suit your taste or pantry.

Why You’ll Love This Recipe

1. Simple Ingredients: Uses common pantry staples and minimal prep.
2. Creamy and Comforting: A rich and satisfying texture without complicated steps.
3. Versatile: Use cream of chicken or mushroom soup; chicken breasts or thighs.
4. Cheesy Goodness: Cheddar cheese melts perfectly on top and inside.
5. One-Dish Meal: Combines protein, carbs, and dairy in one casserole for easy serving.

Ingredients

• Long grain white rice
• Cream of chicken soup or cream of mushroom soup (or homemade)
• Water
• Milk
• Homemade or store-bought onion soup mix
• Shredded cheddar cheese
• Boneless skinless chicken breasts or thighs
• Salt and freshly ground black pepper

Variations

• Use Brown Rice: Substitute brown rice for a nuttier flavor and healthier option.
• Add Vegetables: Mix in peas, carrots, or broccoli for added nutrition and color.
• Different Cheese: Swap cheddar for mozzarella, Monterey Jack, or pepper jack for different flavors.
• Spice It Up: Add a pinch of cayenne or smoked paprika for a bit of heat and smokiness.
• Use Rotisserie Chicken: For a quicker version, use pre-cooked shredded chicken.

How to Make the Recipe

Step 1

Preheat your oven and grease a casserole dish.

Step 2

In a large bowl, combine the uncooked rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Stir well until all ingredients are evenly mixed.

Step 3

Season the chicken breasts or thighs with salt and pepper on both sides.

Step 4

Place the chicken pieces on top of the rice mixture in the casserole dish.

Step 5

Sprinkle half of the shredded cheddar cheese over the chicken and rice mixture.

Step 6

Cover the casserole dish tightly with foil and bake until the rice is tender and the chicken is fully cooked (internal temperature 165°F or 74°C), about 1 hour.

Step 7

Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.

Step 8

Let the casserole rest for a few minutes before serving.

Tips for Making the Recipe

• Use day-old rice if you want to reduce baking time slightly.
• Cover tightly with foil to keep moisture in while baking.
• Check the chicken temperature to ensure it’s fully cooked and safe to eat.
• For extra flavor, add garlic powder or onion powder to the rice mixture.
• Let the casserole rest before serving to help it set for easier slicing.

How to Serve

Serve this Chicken and Rice Casserole warm as a complete meal. It pairs wonderfully with a crisp green salad, steamed vegetables, or a side of crusty bread. For a heartier meal, add roasted or sautéed vegetables on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

This casserole freezes well. Freeze in portions or as a whole casserole before baking. Thaw overnight in the refrigerator before baking.

Reheating

Reheat leftovers in the microwave or oven until warmed through. Add a splash of milk or water to maintain moisture during reheating.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and may need more liquid.

2. Can I use cooked chicken instead of raw?

Yes, adjust baking time accordingly since cooked chicken only needs to be heated through.

3. What can I substitute for cream of chicken soup?

Use cream of mushroom soup or make your own homemade creamy sauce.

4. Can I add vegetables?

Yes, peas, carrots, broccoli, or mushrooms all work well.

5. How do I know when the casserole is done?

The rice should be tender and the chicken’s internal temperature should reach 165°F (74°C).

6. Can I prepare this ahead and bake later?

Yes, assemble it ahead, refrigerate, and bake when ready.

7. What if I don’t have onion soup mix?

You can substitute with a mix of dried onion powder, garlic powder, and herbs.

8. Can I use chicken thighs instead of breasts?

Yes, thighs add extra flavor and remain moist.

9. How much cheese should I use?

1 ½ cups shredded cheddar cheese is recommended, divided between baking and topping.

10. Can I make this gluten-free?

Yes, ensure the soup and onion mix are gluten-free or use homemade alternatives.

Conclusion

Chicken and Rice Casserole is a timeless, comforting dish that combines simple ingredients into a creamy, cheesy, and satisfying meal. Perfect for busy weeknights or family gatherings, it’s versatile enough to adapt to what you have on hand and easy enough for cooks of all skill levels. With tender chicken, fluffy rice, and melty cheddar cheese, it’s a recipe you’ll return to time and again for its convenience, flavor, and heartwarming appeal.

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