Easy Cheesy Chicken and Rice Casserole: Best One-Pan Dinner
A creamy, cheesy one-pan chicken and rice casserole that’s perfect for busy weeknights. Made with simple pantry ingredients, this foolproof recipe delivers tender rice and juicy chicken in a rich, velvety sauce.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked and rinsed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 ½ cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- Salt, black pepper, and garlic powder to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Pat the chicken dry, cut into 1-inch cubes, and season with salt, pepper, and garlic powder.
- In a large bowl, whisk together cream of chicken soup, sour cream, and chicken broth until smooth.
- Spread the rinsed rice evenly in the prepared dish. Scatter the diced onion and minced garlic over the rice. Arrange the seasoned chicken pieces on top.
- Pour the creamy soup mixture evenly over the chicken and rice. Gently shake the dish to settle the liquid.
- Sprinkle 1 ½ cups of shredded cheddar cheese over the top. Reserve the remaining ½ cup.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- After 45 minutes, carefully remove the foil. If using frozen peas and carrots, stir them in gently. Sprinkle the remaining ½ cup of cheddar cheese on top.
- Return to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is melted and golden and the rice is tender.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Do not use instant rice; long-grain white rice is essential. Shred your own cheddar cheese for best melting. For the first 45 minutes, do not open the oven door to maintain steam. If the rice is still not tender after 45 minutes, cover and bake an additional 10 minutes.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 600
- Sugar: 4
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 48
- Fiber: 3
- Protein: 42
Keywords: chicken and rice casserole, one-pan dinner, cheesy casserole, easy weeknight dinner, comfort food