A creamy and comforting casserole combining tender chicken, rice, and mixed vegetables, topped with melted Cheddar cheese. This dish is perfect for a cozy family dinner and is incredibly easy to prepare, making it ideal for busy weeknights.

Why You’ll Love This Recipe

Easy to Make – Just mix, bake, and enjoy.
One-Pan Meal – Minimal cleanup required.
Family-Friendly – Loved by both kids and adults.
Hearty & Filling – Packed with protein, carbs, and veggies.
Customizable – Easily swap ingredients to suit your taste.

Ingredients

1 can (10.5 ounces) condensed cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long grain white rice
1/2 teaspoon onion powder
2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
1 1/4 pounds boneless, skinless chicken breasts (4 small or 2 large, halved lengthwise)
1/2 cup shredded Cheddar cheese
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C).
In an 11x8x2-inch baking dish, combine the soup, water, rice, onion powder, and mixed vegetables. Season with salt and pepper to taste.
Place the chicken breasts on top of the rice mixture and season them with additional salt and pepper. Cover the baking dish with foil.
Bake for 50 minutes, or until the chicken is cooked through and the rice is tender.
Remove the foil and sprinkle the Cheddar cheese over the chicken and rice. Let stand for 10 minutes before serving to allow the cheese to melt.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 508 kcal per serving

Variations

Different Cheese: Try Monterey Jack, mozzarella, or Swiss for a different cheesy twist.
Protein Swap: Use turkey, rotisserie chicken, or tofu for a variation.
Rice Alternatives: Substitute brown rice (increase cooking time) or quinoa for a healthier option.
Extra Seasoning: Add garlic powder, paprika, or Italian seasoning for more flavor.
Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave in 30-second intervals or bake at 350°F until warmed through.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check.

Can I use pre-cooked chicken?

Yes, but reduce the baking time to 35 minutes since the chicken is already cooked.

What can I use instead of cream of chicken soup?

You can use cream of mushroom, cream of celery, or a homemade white sauce.

Can I make this in a slow cooker?

Yes! Cook on low for 4-5 hours or high for 2-3 hours until the rice is tender.

What other vegetables can I add?

Broccoli, bell peppers, mushrooms, or spinach work well in this casserole.

Can I use instant rice?

Yes, but reduce the baking time to about 30-35 minutes.

How do I prevent the rice from being undercooked?

Ensure the dish is tightly covered with foil and use enough liquid.

Can I add more cheese?

Absolutely! Feel free to double the cheese for extra creaminess.

How do I make it creamier?

Add 1/2 cup of sour cream or cream cheese to the mixture before baking.

Can I use a different type of meat?

Yes! Try shrimp or another lean protein for a variation.

Conclusion

Cheesy Chicken & Rice Bake Casserole is a delicious, comforting, and easy-to-make meal that’s perfect for any occasion. With simple ingredients and minimal prep, this dish is sure to become a family favorite. Customize it to your taste, store leftovers for later, and enjoy a hearty homemade meal anytime!

Cheesy Chicken & Rice Bake Casserole

Author: Chef Clara
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x

Print Recipe

Description

A creamy, delicious chicken, rice, and veggie casserole topped with melted Cheddar—easy, comforting, and perfect for cozy family dinners.

Ingredients

Scale

1 can (10.5 oz) condensed cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
1/2 teaspoon onion powder
2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
1 1/4 lbs boneless, skinless chicken breasts (4 small or 2 large, halved lengthwise)
1/2 cup shredded Cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
Mix soup, water, rice, onion powder, and vegetables in an 11x8x2-inch baking dish. Season with salt and pepper.
Arrange chicken breasts on top of the rice mixture. Season with additional salt and pepper. Cover with foil.
Bake for 50 minutes, or until the chicken is fully cooked and rice is tender.
Uncover and sprinkle Cheddar cheese over the casserole. Let it stand for 10 minutes to allow the cheese to melt.

Notes

Use brown rice instead of white for a whole-grain option (adjust cooking time).
Swap Cheddar for mozzarella or a Mexican cheese blend for variety.
Add garlic powder or paprika for extra flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American