Cheesy Chicken and Rice Casserole That’s Comfort in a Dish

Name: Cheesy Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3–4 pieces boneless skinless chicken breasts (thick-cut); 1 ½ cups white rice, rinsed; 1 ½ cans cream of mushroom soup; ¾ cup water; 2 ½ cups milk; 2 cups cheddar cheese, shredded; 1 packet onion soup mix; ⅓ tsp paprika; 1 tsp parsley; To taste salt & black pepper

October 22, 2025October 21, 2025 by Jake

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Hey there! If you’re like me, always on the lookout for a quick, tasty dinner that everyone will gobble up, then let me introduce you to a lifesaver: the Cheesy Chicken and Rice Casserole. It’s one of those dishes that simply taste like home and is so easy to whip up. My kids are picky eaters, but this casserole never fails to earn two thumbs up!

Once, I whipped up this dish for a potluck at my kiddo’s school. I spent ages worrying if it would be too simple compared to the spruced-up fare I imagined would appear. But guess what? It was gobbled down in a flash, while I stood there, barely saying hi to everyone! It turns out cheesy goodness and hearty chicken win every time.

If you love this, you might also enjoy checking out my recipe for another favorite, Chicken Alfredo Pasta Bake.

Why you’ll love this recipe

This cheesy chicken and rice casserole is such a winner because it’s comforting, easy, and practically foolproof.

First off, it’s a one-dish wonder. You toss everything into one pan, meaning less time scrubbing dishes later.

Plus, it combines tender chicken, creamy soup, and melty cheese over a bed of fluffy rice. What’s not to love?

Another bonus? It’s incredibly adaptable—perfect for cleaning out the pantry or substituting with whatever ingredients you’ve got on hand.

In short, it’s very “weeknight-friendly” and great for when you’re short on time or just plain tired, yet still want to serve up something homemade.

Ingredients

Here’s everything you’ll need to make this comforting dish:

3–4 pieces boneless skinless chicken breasts (thick-cut)
1 ½ cups white rice, rinsed
1 ½ cans cream of mushroom soup
¾ cup water
2 ½ cups milk
2 cups cheddar cheese, shredded
1 packet onion soup mix
⅓ tsp paprika
1 tsp parsley
To taste salt & black pepper

Step-by-step instructions

Prep your dish and ingredients

Preheat your oven to 350°F (175°C). Trust me, it’s worth the few extra steps to grease a 9×13 casserole dish with either butter or nonstick spray. You can thank me later during clean-up time!

Whip up the soup mixture

In a grand ol’ bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until it’s nice and smooth. Don’t forget to give it a taste if the kids aren’t watching—just kidding, sorta.

Layer rice and soup

Spread that rinsed, uncooked rice evenly on the bottom of your dish. Pour your soup concoction all over the rice, making sure every grain is coated. You might need to give it a gentle shake to spread the liquid evenly.

Add chicken and seasonings

Place your chicken breasts in top of the lovely rice mix you just created. Press down ever so slightly so they sink in a bit. Sprinkle with paprika, salt, and a good dose of black pepper.

Bake & cheese it up

Cover the dish tightly with aluminum foil. Pop it into the oven for about 45 minutes. After that, carefully remove the foil, pat yourself on the back, and check if the rice is tender. If it is, sprinkle the shredded cheddar cheese liberally on top. Put it back in the oven, uncovered, for another 15 minutes until the cheese gets all melty and bubbly.

Let it rest

Once it’s out, let the casserole rest for about 5-10 minutes. This step is key—it’ll help the dish come together beautifully. Top it off with a sprinkling of fresh parsley just before serving. Trust me, it’s the little things.

Recipe tips & variations

Mix it up: Swap out the cream of mushroom for cream of chicken or celery if that’s what you’ve got.
Veggie up: Add some frozen peas or diced carrots for extra nutrients and color. Just mix them in with the rice before cooking.
Cheese variation: Try a blend of cheeses. Pepper Jack will give a little kick if you like it spicy!

Storage & reheating

Store leftovers in an airtight container in the fridge for about 3-4 days. I find it reheats wonderfully in the microwave. Just cover it up and typically it takes 2-3 minutes on medium-high heat. If you’re reheating a bigger portion, the oven at 350°F might be your best bet, taking about 20 minutes.

FAQs

Can I use brown rice instead of white rice?

Absolutely! But brown rice takes longer to cook, so you might need to adjust cooking times or pre-cook the rice slightly.

Can I freeze this casserole?

Yes, you can. Just make sure to cool it completely before freezing. It can last up to three months. Thaw it overnight in the fridge before reheating.

What if I don’t have onion soup mix?

No worries! A mixture of minced onion, bouillon, and onion powder will do the trick in a pinch.

Is there a substitute for mushroom soup?

Sure, cream of chicken or cream of celery soup can be used quite nicely.

Recipes you may like

If you’re in the mood for more cozy casseroles and easy weeknight meals, you might love:

Sour Cream and Onion Chicken: A Creamy Dinner Delight

Cream Cheese Chicken: A Creamy Delight for Dinner Tonight

And there you go! A warm, fuss-free dinner idea that never fails to impress. Happy cooking, and more importantly, happy eating!

Cheesy Chicken and Rice Casserole

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Author: Jake
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x

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Description

A comforting, quick, and easy one-dish Cheesy Chicken and Rice Casserole that’s perfect for weeknight dinners.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 casserole dish with butter or nonstick spray.
In a grand ol’ bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth.
Spread the rinsed, uncooked rice evenly on the bottom of your dish. Pour the soup mixture over the rice.
Place the chicken breasts on top of the rice mixture and sprinkle with paprika, salt, and black pepper.
Cover the dish tightly with aluminum foil and bake for about 45 minutes. After that, check if the rice is tender, sprinkle shredded cheddar cheese on top, and bake uncovered for another 15 minutes.
Once done, let the casserole rest for 5-10 minutes and sprinkle with fresh parsley before serving.