Chicken and Rice Cheesy Casserole
Indulge in the ultimate comfort food with this Chicken and Rice Cheesy Casserole—a one-dish wonder that's packed with flavor and easy to prepare. This recipe combines tender, golden-browned chicken breast, perfectly cooked rice infused with savory chicken broth, and melty cheddar cheese for a dish that's both hearty and satisfying. Creamy layers of sour cream and cream of mushroom soup add a rich, luxurious texture, while optional peas and carrots bring a pop of color and added nutrition. With a quick 15-minute prep time and a golden, bubbling finish straight from the oven, this casserole is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a touch of brightness, and enjoy a dish that’s as delicious as it is simple to make. Perfect for serving up to six, this cheesy chicken and rice casserole will quickly become a favorite in your household!
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 1 cup white or brown rice (uncooked)
- 2 cups chicken broth
- 1 can cream of mushroom soup (or cream of chicken)
- 0.5 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Cook the rice according to its package instructions using chicken broth instead of water for added flavor. Set aside.
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
Cook the chicken breasts in the skillet for 4-5 minutes on each side until golden brown but not fully cooked through. Remove from heat and let cool slightly before dicing into bite-sized pieces.
In a large mixing bowl, combine the cooked rice, diced chicken, frozen peas and carrots (if using), cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Mix until well combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 384 mg | 8% | |
*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.
