There’s something magical about a warm casserole straight from the oven—especially when it’s filled with juicy chicken, tender rice, and loads of gooey melted cheese.
This Cheesy Chicken and Rice Casserole is the definition of comfort food, and it’s surprisingly easy to make with just a few everyday ingredients.
Whether you’re feeding a hungry family or prepping for a week of delicious leftovers, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
Creamy, cheesy comfort in every bite
Bakes in one pan – minimal cleanup, maximum flavor
Great for meal prep – reheats beautifully
Kid-friendly – picky eaters adore it
Flexible ingredients – easy to add veggies or switch the cheese
Hearty enough to serve alone – no side dish required!
What You’ll Need (Ingredient Highlights)
Here’s a quick look at what makes this casserole so delicious:
Boneless Skinless Chicken Breasts – Thick-cut pieces deliver juicy, satisfying protein
White Rice – Uncooked, it soaks up all the flavorful, creamy base
Cream of Mushroom Soup – Rich, smooth texture and depth of flavor
Milk & Water – Combine for the perfect creamy consistency
Cheddar Cheese – Melts beautifully for that signature cheesy pull
Onion Soup Mix – Adds a boost of savory seasoning
Paprika & Parsley – For color, warmth, and a fresh finish
Salt & Pepper – Just enough to balance and bring it all together
Optional Add-Ons:
Vegetables – Mushrooms, peas, or broccoli
Garlic Powder – For extra aroma
Parmesan Cheese – More layers of cheese flavor
Crushed Crackers or Breadcrumbs – For a crispy topping
Pro Tips Before You Start
Use thick-cut chicken breasts so they stay juicy through baking
Make sure your rice is uncooked—it bakes in the sauce
Use foil to trap steam so the rice cooks properly
Don’t skip resting time—this helps everything set before slicing
Want it spicier? Add a pinch of red pepper flakes or cayenne
How to Make Cheesy Chicken and Rice Casserole
Step 1 – Preheat and Prep the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch casserole dish with butter or nonstick spray.
This prevents sticking and makes cleanup a breeze.
Step 2 – Make the Creamy Sauce
In a large bowl, whisk together 1.5 cans of cream of mushroom soup, 2½ cups of milk, ¾ cup of water, and 1 packet of onion soup mix.
Whisk until fully smooth—this is the flavorful base that cooks the rice and keeps everything moist.
Step 3 – Layer the Base
Evenly spread 1½ cups of uncooked white rice across the bottom of the casserole dish.
Then, gently pour the soup mixture over the rice.
Give the dish a gentle shake to ensure even distribution of the liquid.
Step 4 – Add the Chicken and Seasonings
Nestle 3–4 boneless, skinless chicken breasts into the rice mixture, pressing slightly so they’re half-submerged.
Sprinkle paprika, salt, and black pepper evenly over the top.
Add garlic powder or Parmesan now, if using.
Step 5 – Cover and Bake
Cover the entire dish tightly with foil to lock in steam and bake in the preheated oven for 45 minutes.
This allows the rice to cook through and the chicken to stay moist.
Step 6 – Add Cheese and Finish Baking
Carefully remove the foil. Check that the rice is nearly tender.
Sprinkle 2 cups of shredded cheddar cheese over the top and return the dish, uncovered, to the oven for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Step 7 – Let Rest and Serve
Remove the casserole from the oven and let it sit for 5–10 minutes.
This step helps the cheese set slightly and allows the flavors to come together.
Sprinkle with chopped parsley, then serve warm.
What to Serve It With
This casserole stands on its own, but you can pair it with:
A crisp green salad – Light and fresh to balance the richness
Roasted green beans or asparagus – Simple and elegant
Garlic bread – To soak up every drop of cheesy goodness
Steamed broccoli or carrots – For extra veg and color
Variations / Substitutions
Swap the soup: Try cream of chicken or cream of celery for a twist
Use brown rice: Just increase baking time slightly
Try different cheeses: Monterey Jack, mozzarella, or pepper jack work great
Add frozen peas or chopped spinach: Stir in before baking
Top with crushed Ritz crackers or panko: For a crispy contrast
Storage & Leftovers
In the fridge: Store leftovers in an airtight container for up to 4 days
To freeze: Wrap tightly and freeze for up to 2 months.
Thaw overnight before reheating
Reheat: Microwave individual servings or warm in a 325°F oven, covered, until hot
Make-ahead tip: Assemble up to 24 hours in advance and refrigerate before baking
FAQs
Can I use cooked rice instead of uncooked?
This recipe is designed for uncooked rice.
Using pre-cooked rice could result in mushy texture and uneven moisture.
Can I substitute chicken thighs?
Yes! Boneless, skinless chicken thighs work beautifully and tend to stay extra juicy.
What if my rice is still undercooked after 45 minutes?
Just cover with foil again and bake another 10–15 minutes.
Oven temps and rice types vary.
Can I use other soup flavors?
Definitely! Cream of chicken, celery, or even cheddar soup are all great alternatives.
How can I make this dish gluten-free?
Use gluten-free condensed soup and double-check your onion soup mix ingredients.
Is this casserole freezer-friendly?
Yes. You can freeze it either before or after baking.
Thaw in the fridge overnight and bake or reheat as usual
How do I make it more flavorful?
Try adding sautéed mushrooms, garlic, or a splash of Worcestershire sauce to the creamy base.
Final Thoughts
This Cheesy Chicken and Rice Casserole is one of those no-fuss recipes that feels like a warm hug.
It’s family-friendly, endlessly flexible, and delivers big flavor with simple steps.
Whether you’re cooking for a crowd or just need a reliable weeknight dinner, this casserole is always a win.
Don’t be surprised if it ends up in your weekly rotation!
