some nights you don’t wanna juggle three pans or clean a pile of dishes — just want something warm and filling. this chicken and rice casserole does the trick. one pan, soft texture, cheesy top. good for folks who need gentle food — no raw veg crunch, no spice bomb. it’s simple and honestly kinda perfect for low-effort dinner nights.

everything bakes together. rice gets tender and soaks up the soup, chicken stays juicy under the foil, and cheese melts into a creamy top. no stove. no extra dishes. just mix, pour, bake, wait.

the texture’s soft and comforting — think hospital food, but better. this is easy on digestion, especially if you keep it light on the onion mix or use homemade soup. no browning, no sautéing. just dump and bake.

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Ingredients Needed:

1½ cups long grain white rice: uncooked — bakes in the dish.
2 cans cream of chicken or mushroom soup: creamy base. use homemade or low-sodium if needed.
1 cup water: adds moisture to cook the rice.
2 cups milk: whole or any milk — adds richness.
1 envelope onion soup mix (or homemade batch): flavor base. skip or reduce for low-sodium diets.
1½ cups shredded cheddar cheese, divided: half goes inside, half on top.
3 boneless, skinless chicken breasts (or thighs): thighs stay juicier — use what you like.
Salt and black pepper: light sprinkle. adjust after baking if needed.

How To Make Chicken and Rice Casserole:

Prep the dish:
Preheat oven to 350°F. Grease a 9×13 baking dish — not too much, just enough to keep stuff from sticking.

Mix everything but chicken:
In a big bowl, stir together rice, soups, water, milk, and onion mix. Make sure there aren’t dry clumps. Pour into the pan.

Add cheese + chicken:
Sprinkle in half the cheddar. Stir it lightly. Then place chicken on top — just nestle it in like it’s sitting in a rice bath.

Cover and bake:
Tightly wrap foil over the dish. Bake for 1.5 to 2 hours. Start checking at 90 minutes — rice should be soft and chicken fully cooked.

Final cheese layer:
Take off foil, sprinkle remaining cheese, let it sit 15–20 mins. Sauce thickens a bit as it cools.

Recipe Tips:

don’t use instant rice — it’ll turn mushy or disappear.
thighs handle long bake better than breasts — stay moist.
skip onion mix or make your own to reduce sodium.
add chopped broccoli or mushrooms for extra veg — just toss them in raw.

How to Store & Reheat:

Room Temperature: let it cool max 1 hour before storing.
Fridge: sealed container, lasts 3–4 days.
Freezer: freeze unbaked version, tightly wrapped — thaw overnight before baking.

Nutrition Facts (Approx. per serving):

Calories: 418
Sodium: 763mg
Protein: 21g
Fat: 15g
Carbs: 46g
Fibre: 2g
Sugar: 4g

FAQs:

Can I use brown rice instead?
yeah, but you’ll need more liquid and time. use thighs — breasts might dry out.

What if I don’t have canned soup?
make a quick roux-based version — butter, flour, broth, milk. easy and less salt.

Too salty for me?
skip onion soup mix or make a low-sodium version from scratch.

Can I prep this ahead?
yep. mix it, cover it, fridge up to 2 days. bake when ready.

Can I add veggies?
sure — raw broccoli, mushrooms, or even green beans work great. just toss ’em in.