Name: Easy Cheesy Chicken and Rice Casserole for Lazy Nights
Ingredients: 3–4 pieces boneless skinless chicken breasts (thick-cut); 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 tsp paprika; 1 tsp parsley; Salt & black pepper, to taste

Description

This easy cheesy chicken and rice casserole is a comforting one-dish dinner made with tender chicken breasts, creamy rice, and a golden cheesy topping—perfect for lazy nights and busy weeknights.

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: ~500 kcal per serving
Difficulty: Easy
Category: Dinner, Casserole
Cuisine: American
Perfect For: Lazy nights, busy weeknights, family dinners
Texture: Creamy rice, tender chicken, melty cheesy topping

Cooking Method: Oven-baked, one-dish meal

Ingredients

Scale

3–4 pieces boneless skinless chicken breasts (thick-cut)
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 tsp paprika
1 tsp parsley
Salt & black pepper, to taste

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
In a large bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth and well combined.
Spread the rinsed uncooked rice evenly across the bottom of the prepared dish.
Pour the soup mixture over the rice, making sure all grains are fully coated. Gently shake the dish to level the liquid.
Place the chicken breasts on top of the rice mixture, pressing them down slightly so they are partially submerged.
Season the chicken with paprika, salt, and black pepper.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and check that the rice is tender. Sprinkle the shredded cheddar cheese evenly over the top.
Return the dish to the oven uncovered and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Let rest for 5–10 minutes, garnish with parsley, and serve hot.

Notes

Rinse the rice well before using. This removes excess starch and helps prevent the casserole from turning gummy.
Seal the foil tightly during the first bake. Trapped steam is essential for cooking the rice evenly.
Use thick-cut chicken breasts to keep the meat tender and juicy during the longer baking time.
Avoid stirring the rice once layered. Keeping the layers intact ensures proper texture and even cooking.
Let the casserole rest for at least 5 minutes after baking so the rice can absorb remaining moisture.
Check doneness before adding cheese. The rice should be tender before uncovering and finishing the dish.

Season lightly at first. The onion soup mix adds salt, so adjust seasoning only after baking if needed.