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The Boat Shed Kitchen

Cheesy Chicken and Rice Casserole

This cozy cheesy chicken and rice casserole combines tender chicken, creamy mushroom soup, fluffy rice, and melty cheddar—all baked in one pan. Minimal prep, big comfort, and perfect for busy nights.
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Prep Time 10 minutes
Cook Time 1 hour
Rest Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts thick-cut
  • 1½ cups white rice
  • 1½ cans cream of mushroom soup
  • ¾ cup water
  • 2½ cups milk
  • 2 cups shredded cheddar cheese
  • 1 packet onion soup mix
  • ⅓ tsp paprika
  • 1 tsp parsley
  • Salt and black pepper to taste
  • Optional Add-Ons:
  • Mushrooms peas, or broccoli
  • Garlic powder
  • Parmesan cheese
  • Crushed crackers or breadcrumbs for topping

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Whisk soup, milk, water, and onion mix in a bowl.
  3. Add uncooked rice to dish. Pour soup mixture on top.
  4. Add chicken breasts, season with paprika, salt, and pepper.
  5. Cover with foil and bake for 45 minutes.
  6. Remove foil, add cheese, and bake uncovered for 15 minutes.
  7. Let rest 5–10 minutes. Garnish with parsley and serve warm.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cheesy-chicken-and-rice-casserole-2/

Notes

  • You can stir in mushrooms, peas, or chopped broccoli before baking for extra veggies.
  • For a crisp topping, sprinkle with crushed crackers or breadcrumbs before adding cheese.
  • Swap cheddar for Monterey Jack or mozzarella for a different flavor twist.