One-Pan Cheesy Chicken and Rice Casserole – Creamy, Cozy, Crowd-Pleasing
This One-Pan Cheesy Chicken and Rice Casserole is the kind of comfort food that never fails: tender long-grain rice baked in a creamy sauce, juicy chicken nestled on top, and a blanket of melted cheddar. It’s kid-friendly, weeknight-easy, and just “set it and forget it” enough for busy days. This SEO-optimized, WordPress-ready article keeps your exact ingredients, measurements, and cooking steps intact only the wording, structure, and tips are upgraded for clarity, search performance, and AdSense compliance.
Why You’ll Love This Chicken & Rice Bake
- True one-pan magic: Stir, nestle, cover, and bake. The oven does the heavy lifting while you get on with life.
- Hands-off comfort: Cream-of-soup shortcuts + pantry staples = cozy casserole without fuss.
- Family favorite: Creamy rice + melty cheese + tender chicken = guaranteed clean plates.
- Flexible by design: Easy swaps for cheese, veggies, and even cooking method (hello, Instant Pot).
- Make-ahead & freezer-friendly: Assemble now, bake later—perfect for meal prep or gifting to a friend.
Promise kept: No changes to the ingredient list, quantities, or the step order below—only clearer phrasing and helpful pro guidance.
Ingredients (Exact & Unchanged)
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix, or one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts, or thighs
- salt and freshly ground black pepper
Step-by-Step Instructions (Same Steps, Clearer Flow)
- Preheat & pan-prep.
Heat oven to 350°F (177°C). Grease a 9×13-inch pan (or similar casserole dish) with nonstick spray. - Mix the rice base.
In a bowl, combine rice, cream of soups, milk, water, and the onion soup seasoning. Stir well and pour into the prepared pan. Sprinkle with half of the cheddar. - Add the chicken.
Nestle the chicken breasts (or thighs) into the rice mixture. Season the chicken with salt and pepper. - Bake (covered).
The pan will be very full—cover tightly with foil and bake 1 hour 30 minutes to 2 hours, until the rice is tender and the chicken is cooked through. (Many ovens finish near 1 1/2 hours; timing varies with oven, altitude, pan material, and chicken thickness.) - Finish with cheese & rest.
Remove foil, sprinkle the remaining cheddar over the top, and let the casserole stand 15–20 minutes before serving so the rice sets and the sauce thickens. Serve with fresh steamed veggies or a green salad.
Pro Tips for Consistent, Creamy Results
- Use long-grain white rice. Minute/instant rice won’t work here. Long-grain releases starch slowly as it bakes, giving you that creamy, set texture.
- Foil seal = success. Crimp the foil tightly to prevent moisture loss; escaping steam = underdone rice.
- Thickness matters. Thick chicken breasts take longer; very thick pieces can be halved horizontally for even cooking.
- Don’t rush the rest. That 15–20 minute rest makes the rice plush and scoopable (and saves your tongue).
- Season in layers. Your onion soup mix adds a big savory punch; a light sprinkle of salt/pepper on the chicken keeps every bite balanced.
Variations (From Your Original Notes)
- Cheese swap: Try Colby Jack, mozzarella, or Swiss—or leave cheese out entirely.
- Rice notes: Minute rice won’t work. If using brown rice, add at least 1/2 cup more liquid and expect a longer bake; chicken thighs are recommended so they don’t overcook.
- Herb boosters: Fresh thyme, parsley, minced garlic, or a basil garnish for brightness.
- Broccoli chicken & rice: Fold 2 cups chopped broccoli florets into the casserole before baking.
- Veggie add-ins: Mushrooms, onions, green peppers, green beans, or extra broccoli all fit right in.
- Cream of soup: Homemade cream soup is great, but any condensed cream soup (chicken, mushroom, or celery) works.
Instant Pot Method (From Your Original)
- Liquids: Reduce water to 1/2 cup and milk to 1 cup. Use only 1 can of cream soup.
- Pressure: Cook on High Pressure/Manual for 8–10 minutes (depending on chicken thickness).
- Release: Natural release 10 minutes, then quick release any remaining pressure.
Make-Ahead & Freezer Guide
- Make ahead (fridge): Assemble the casserole without baking, cover well, and refrigerate 1–2 days. Bake as directed (you may need extra time if it goes in cold).
- Freeze unbaked: Assemble in a foil pan, wrap snugly in plastic + foil, and freeze up to 3 months. Thaw overnight in the fridge, then bake uncovered as directed.
- Leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat covered at 325°F until hot.
Serving Ideas That Always Work
- Greens on the side: A crisp green salad with lemon vinaigrette balances the richness.
- Roasted vegetables: Roasted carrots, broccoli, or green beans keep it simple.
- Fresh finish: A sprinkle of chopped parsley or chives brightens each scoop.
Troubleshooting & FAQs
My rice isn’t tender after 1½ hours—what now?
Ovens vary. Reseal with foil and continue baking in 10–15 minute increments until grains are soft and the chicken reaches 165°F (74°C).
Can I cut the chicken before baking?
You can cube or slice the chicken, but the original method uses whole breasts/thighs to keep things juicy. If cubing, check earlier for doneness.
Why is my casserole “soupy” when it comes out?
It thickens as it rests. That 15–20 minute stand time is key to creamy, scoopable rice.
Can I halve the recipe?
Yes—use a smaller baking dish and start checking for doneness a bit earlier.
Is there a low-sodium option?
Use low-sodium cream soups and a reduced-sodium onion soup mix; salt the chicken lightly and taste as you go.
WordPress-Ready Recipe Card (Exact Ingredients & Steps)
One-Pan Cheesy Chicken and Rice Casserole
Author: Lauren Allen • Course: Main Course • Cuisine: American
Servings: 8 • Prep: 10 minutes • Cook: 2 hours • Total: 2 hours 10 minutes
Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix, or one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts, or thighs
- salt and freshly ground black pepper
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×13-inch pan.
- Mix base: In a bowl, combine rice, cream of soups, milk, water, and onion soup seasoning. Pour into the pan. Sprinkle with half the cheddar.
- Add chicken: Nestle chicken breasts into the rice mixture; season with salt and pepper.
- Bake (covered): Cover tightly with foil and bake 1 hour 30 minutes to 2 hours, until the rice is tender and chicken is cooked through.
- Finish: Remove from oven, top with remaining cheddar, and rest 15–20 minutes before serving.
- Serve: With fresh steamed veggies or a green salad.
Notes
- Cheese: Leave it out, or substitute Colby Jack, mozzarella, or Swiss.
- Rice: Minute rice won’t work. For brown rice, add at least 1/2 cup more liquid and expect a longer bake; use chicken thighs to avoid drying out.
- Herbs: Add fresh thyme, parsley, minced garlic, or garnish with fresh basil.
- Veggies: Stir in mushrooms, onions, green peppers, green beans, or 2 cups broccoli florets before baking.
- Cream soup: Homemade is great; any cream of chicken/mushroom/celery works.
- Instant Pot: Water 1/2 cup, milk 1 cup, 1 can cream soup; pressure cook 8–10 min; natural release 10 min.
- Make Ahead: Assemble unbaked; refrigerate 1–2 days.
- Freeze: Assemble unbaked in a foil pan; freeze up to 3 months; thaw overnight; bake uncovered.
Nutrition (Per Serving – From Your Source)
Calories: 418 • Carbs: 46g • Protein: 21g • Fat: 15g • Sat Fat: 7g • Sodium: 763mg • Calcium: 265mg
Actual values vary by brands, thickness of chicken, and liquid absorption.