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A comforting close-up showcases the creamy, golden-brown topping of the Cheesy Chicken and Rice Casserole, highlighting its delicious and inviting texture.

Cheesy Chicken and Rice Casserole

This Cheesy Chicken and Rice Casserole is the ultimate comfort food, perfect for warming you from the inside out. It's a simple and easy recipe that combines tender chicken, fluffy rice, and a creamy, cheesy sauce for a delicious and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup long-grain rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 cups shredded cheddar cheese, divided

Equipment

  • Oven
  • 9x13-inch baking dish
  • large skillet
  • medium saucepan
  • Large bowl
  • whisk
  • fork
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the chicken breasts into bite-sized pieces.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the chicken to the skillet and season with salt, pepper, and garlic powder.
  5. Cook until the chicken is cooked through and no longer pink, about 5-7 minutes. Set aside.
  6. In a medium saucepan, combine the uncooked rice and chicken broth.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
  8. In a large bowl, whisk together the condensed cream of chicken soup, sour cream, milk, onion powder, and paprika.
  9. Stir in 1 1/2 cups of the shredded cheddar cheese. Reserve the remaining 1/2 cup for topping.
  10. In a large bowl, combine the cooked chicken, cooked rice, and cheesy sauce. Mix well to ensure everything is evenly coated.
  11. Pour the mixture into a greased 9x13 inch baking dish.
  12. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  13. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  14. Let the casserole cool for a few minutes before serving.

Notes

Don't overcook the chicken to prevent it from becoming dry. Use good quality cheese for the best flavor. Feel free to experiment with different cheeses like Monterey Jack or Colby Jack. Add a pinch of red pepper flakes for a little kick. Sneak in some veggies like frozen peas, carrots, or broccoli. For an extra creamy casserole, add an extra dollop of sour cream. You can use leftover rotisserie chicken to save time. Make sure to grease your baking dish really well to prevent the casserole from sticking. If your cheese isn't quite as golden brown as you'd like, broil the casserole for a minute or two at the end of baking. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.