Cheesy Chicken Rice Casserole
Turn dinnertime into a comforting and satisfying family affair with this Cheesy Chicken Rice Casserole, a one-dish wonder that combines tender chicken, creamy rice, and melted cheese for the ultimate cozy meal. Packed with wholesome ingredients like juicy seared chicken breasts, hearty long-grain rice, and vibrant peas and carrots, this dish is brought together by a rich blend of cream of chicken soup, sour cream, and a duo of cheddar and parmesan cheeses. Topped with a golden, bubbly layer of cheese and finished with a hint of Italian seasoning, it’s baked to perfection in just 40 minutes. Perfect for busy weeknights or crowd-pleasing weekends, this casserole is easy to prepare and customizable with fresh herbs or your favorite vegetables. Ideal for those searching for a go-to cheesy casserole recipe, comfort food ideas, or quick one-pan meals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons butter
- 1 cup uncooked long-grain white rice
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 0.5 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 0.5 teaspoon Italian seasoning
- 0.25 cup parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. (The chicken does not need to be fully cooked at this stage.) Remove the chicken and set aside.
In the same skillet, add the uncooked rice and toast it for 1-2 minutes, stirring frequently.
Stir in the chicken broth, cream of chicken soup, and sour cream until well combined. Let the mixture heat through for 2-3 minutes.
Add 1 cup of shredded cheddar cheese, the frozen peas and carrots, and Italian seasoning to the mixture. Stir until evenly combined.
Pour the rice mixture into the prepared baking dish and spread it out evenly.
Place the seared chicken breasts on top of the rice mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the remaining 0.5 cup of shredded cheddar cheese and parmesan cheese over the casserole.
Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (165°F internal temperature).
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 24.0 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1994 mg | 153% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2036 mg | 43% | |
*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.
