Can I use brown rice instead of white rice?

While you can substitute brown rice, you'll need to increase the liquid by about 1/2 cup and extend the cooking time to 2.5-3 hours. Brown rice takes longer to cook and needs more moisture to become tender.

What if I don't have cream of chicken soup?

Cream of mushroom, cream of celery, or even a homemade white sauce work beautifully. The key is having that creamy base to help the rice cook and bind everything together.

Can I use frozen chicken?

It's best to thaw your chicken completely before using it in this recipe. Frozen chicken releases too much water during cooking and can make your casserole watery.

How do I know when it's done?

The rice should be tender when you test it with a fork, and the chicken should reach 165°F internal temperature. If the rice is still firm after 2 hours, add a bit more liquid and continue cooking.

Can I double this recipe?

Absolutely! Use two 9x13 pans or one very large roasting pan. The cooking time might increase slightly, so check for doneness around the 2-hour mark.

Ultimate Chicken and Rice Casserole Recipe

Name: Ultimate Chicken and Rice Casserole Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups long grain white rice; 2 cans cream of chicken soup or cream of mushroom soup; 1 cup water; 2 cups milk; 1 batch homemade onion soup mix (or one envelope Lipton onion soup mix); 1 1/2 cups shredded cheddar cheese (divided); 3 thick boneless skinless chicken breasts (or thighs); salt and freshly ground black pepper

Description

This Chicken and Rice Casserole is a cozy, family-friendly classic—creamy, cheesy, and packed with flavor. It’s the perfect one-dish meal for busy nights or a comforting Sunday dinner!

Ingredients

Scale

1 1/2 cups long grain white rice
2 cans cream of chicken soup or cream of mushroom soup
1 cup water
2 cups milk
1 batch homemade onion soup mix (or one envelope Lipton onion soup mix)
1 1/2 cups shredded cheddar cheese (divided)
3 thick boneless skinless chicken breasts (or thighs)
salt and freshly ground black pepper

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Instructions

Preheat oven to 350 degrees F. Grease a 9×13” pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
Serve with fresh steamed veggies or a green salad.

Notes

For extra flavor, use chicken thighs and stir in frozen peas or broccoli in the last 20 minutes of baking.

Nutrition

Serving Size: 8
Calories: 418 kcal
Sugar: 4 g
Sodium: 763 mg
Fat: 15 g
Carbohydrates: 46 g
Protein: 21 g