Description
Chicken and Rice Bake is a creamy, cheesy one-pan casserole made with tender chicken breasts, white rice, and cheddar cheese baked to bubbly perfection.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 ½ cups white rice, rinsed
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups cheddar cheese, shredded
- 1 packet onion soup mix
- ⅓ teaspoon paprika
- 1 teaspoon parsley
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth.
- Spread rinsed rice evenly in the baking dish and pour soup mixture over the rice.
- Place chicken breasts on top and press down slightly to partially submerge.
- Season with paprika, salt, and black pepper.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, check rice for tenderness, and sprinkle cheddar cheese on top.
- Bake uncovered for 15 minutes until cheese melts and bubbles.
- Let rest 5 to 10 minutes, garnish with parsley, and serve.
Notes
- Rinse rice thoroughly to prevent excess starch.
- Cover tightly during baking to keep moisture inside.
- Add a splash of milk when reheating leftovers to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 416
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg