My Easy Cheesy Chicken and Rice Casserole is perfect for a quick weeknight dinner. A simple comfort food dish that is sure to become a regular on your dinner table.
Cheesy Chicken and Rice Casserole
I like to make super simple chicken casserole dishes for my family. During the winter months on busy weeknights, casseroles are one of the easiest dishes to make. I can always whip up a dish, toss it in the oven, and accomplish some household tasks that are needing to be done. The easier the better when things are busy around here. I am sure many of you can relate.
Chicken is always simple to create a casserole dish with. I make our Chicken Pot Pie Casserole so frequently. My kiddos never tire of it. It’s really good but this Easy Cheesy Chicken and Rice Casserole rates pretty darn close. It is so simple to make and the entire family gobbled it all up and asked if there was a second dish.
I was super excited that they liked this one. The reason being is that it is so simple to make. It’s filling and is definitely an inexpensive dinner idea. I dirtied one pan and one casserole dish, so cleanup was really a breeze. Less dishes to wash after dinner is always a plus when I am looking to create new recipes.
I created this dish after spotting the recipe over on All Recipes. There were so many good reviews with quite a few readers that had made some modifications. I made some of those mods and some of my own to make it much better.
I am usually not much of a rice fan. I will eat it in small quantities with my Chinese dishes. My family on the other hand LOVES rice. I knew they would love this Cheesy Chicken and Rice Casserole but I was on the fence as to if I would really be that happy with it. This dish proved to me that I really am a fan of rice. The flavors were so perfect together and it was like the ultimate comfort food.
To make this Cheesy Chicken and Rice Casserole, you will need just a few chicken breasts. I cubed my chicken and precooked it in a skillet to give it some added flavor. You can leave your chicken breasts whole and you do not even need to precook the chicken if you are pressed for time. If you do leave your breasts whole and they are thick, you will want to butterfly them (cut in half) or your cooking time will not be correct. You will also need Minute Rice for this recipe. The rice is sort of precooked. If you use regular rice, it will take MUCH longer to cook. Add in any frozen veggies that you wish. I used peas and carrots because my family likes them best. You could always use frozen broccoli, corn, green beans… whichever you like best. There is no need to thaw your veggies beforehand. For the cheese, you are best to use freshly grated, I used a sharp cheddar. You could use a mild cheddar too.
INGREDIENTS TO MAKE CHEESY CHICKEN AND RICE CASSEROLE
3-4 Boneless Skinless Chicken Breasts
1 can (10.75 oz) Cream of Chicken Condensed Soup
1 1/3 cup Chicken Broth
3/4 cup Minute Rice
1/4 Onion, finely diced
1 tbsp Minced Garlic
12 oz Frozen Peas and Carrots
1/4 tsp Pepper
1/4 tsp Salt
1/2 cup shredded Cheddar Cheese
HOW TO MAKE CHEESY CHICKEN AND RICE CASSEROLE
Preheat oven to 375.
Dice chicken into 1/2″ cubes and brown in medium skillet (add some salt and pepper to give it a bit of flavor).
Combine soup, broth, rice, onion, garlic, vegetables, salt and pepper in 8×10″ baking dish.
Mix to combine.
Add chicken on top and cover with aluminum foil.
Bake 35 minutes.
Remove foil, top with shredded cheese and bake another 10 minutes.
Do you have a favorite weeknight casserole that you make frequently?
Cheesy Chicken Rice Casserole
- 3-4 Boneless Skinless Chicken Breasts
- 1 can 10.75 oz Cream of Chicken Condensed Soup
- 1 1/3 cup Chicken Broth
- 3/4 cup Minute Rice
- 1/4 Onion finely diced
- 1 tbsp Minced Garlic
- 12 oz Frozen Peas and Carrots
- 1/4 tsp Pepper
- 1/4 tsp Salt
- 1/2 cup shredded Cheddar Cheese
- Preheat oven to 375.
- Dice chicken into 1/2" cubes and brown in medium skillet.
Combine soup, broth, rice, onion, garlic, vegetables, salt and pepper in 8x10" baking dish.
- Mix to combine.
- Add chicken on top and cover with aluminum foil.
- Bake 35 minutes.
- Remove foil, top with shredded cheeseand bake another 10 minutes.