Cheesy Chicken and Rice Casserole
Satisfy your comfort food cravings with this Cheesy Chicken and Rice Casserole, a hearty, one-pan dinner that's perfect for busy weeknights or cozy family gatherings. Tender, lightly seared chicken breasts rest atop a creamy bed of seasoned rice, chicken broth, and vegetables, all enhanced by the rich flavors of cheddar cheese. A golden breadcrumb topping adds the perfect crunchy contrast to the gooey, cheesy center. With just 15 minutes of prep and an oven doing most of the work, this easy casserole delivers maximum flavor with minimal fuss. Serve it straight from the dish for a crowd-pleasing meal that’s as wholesome as it is delicious. Whether you're looking for a simple dinner idea or a comforting casserole recipe, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup bread crumbs
- 2 tablespoons butter
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a small amount of olive oil or cooking spray.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper. Sear the chicken for 2-3 minutes on each side until lightly browned (it does not need to be fully cooked). Remove from the skillet and set aside.
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, frozen peas and carrots, and 1 1/2 cups of the shredded cheddar cheese. Stir until the mixture is evenly combined.
Pour the rice mixture into the prepared casserole dish and spread it out evenly.
Place the seared chicken breasts on top of the rice mixture. Gently press them into the rice so they are partially submerged.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
While the casserole is baking, melt the butter in a small bowl and mix it with the bread crumbs to create a crumbly topping.
After 40 minutes, remove the casserole from the oven and carefully take off the foil. Sprinkle the remaining 1/2 cup shredded cheddar cheese and the buttered bread crumbs over the top.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and the bread crumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, then serve warm.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.8 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2099 mg | 161% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
