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Easy Cheesy Chicken and Rice Casserole: Best One Dish Dinner

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This Easy Cheesy Chicken and Rice Casserole is a one-dish wonder that combines tender chicken, perfectly cooked rice, and melty cheese for a comforting, no-fuss weeknight dinner. With minimal prep and cleanup, it’s the perfect meal for busy nights when you want something delicious and satisfying.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup milk (whole or 2%)
  • 2 cups shredded cheddar cheese (sharp recommended)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon paprika (smoked or regular)
  • ¼ teaspoon dried thyme (optional)
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • ¼ cup extra shredded cheddar cheese (optional topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  3. In a medium mixing bowl, whisk together cream of chicken soup, milk, chicken broth, salt, pepper, paprika, and dried thyme until well combined.
  4. Spread the uncooked rice evenly across the bottom of the prepared baking dish. Sprinkle the sautéed onions and garlic over the rice. Arrange the cubed chicken pieces on top.
  5. Pour the liquid mixture over everything, ensuring all ingredients are evenly covered. Gently shake the dish to help the liquid settle.
  6. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  7. After 30 minutes, carefully remove the foil. Sprinkle 2 cups of shredded cheddar cheese evenly over the top. Return to the oven, uncovered, for 10-12 minutes.
  8. While the casserole is finishing, mix panko breadcrumbs with melted butter in a small bowl. After the cheese has melted (about 10 minutes), sprinkle the breadcrumb mixture and extra ¼ cup of cheese over the top. Bake for another 5 minutes until golden and crispy.
  9. Let the casserole rest for 5-10 minutes before serving. The rice will absorb any remaining liquid and the casserole will set up nicely.

Notes

Don’t skip the foil covering for the first 30 minutes; it creates steam to cook the rice perfectly. Use room temperature milk and broth for even cooking. Cut chicken into uniform 1-inch cubes. Avoid over-stirring to prevent gummy rice. For extra flavor, toast the dry rice in butter before adding to the dish. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken and rice casserole, one dish dinner, cheesy casserole, easy weeknight dinner, comfort food, chicken casserole

Find it online: https://grubella.com/easy-cheesy-chicken-and-rice-casserole-best-one-dish-dinner/