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Remove from the oven and sprinkle with the cheese. Cover the baking dish.īake for 50 minutes or until the chicken is done and the rice is tender. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish.

Sprinkle with the cheese, cover and cook for 5 minutes or until the chicken is done. Stir in the vegetables and top with the chicken. Cover and cook for 15 minutes or until the rice is tender. Heat to a boil then reduce the heat to low. Remove the chicken and add the soup, water, onion powder and rice to the skillet. Brown the chicken in 1 tablespoon vegetable oil in a 12-inch skillet. To make on the stove, increase the rice to 1 cup and the water to 1 1/2 cups.

Substitute 1/3 cup shredded Parmesan for the Cheddar.

Try this Italian version! In place of the onion powder use 1 teaspoon Italian seasoning, crushed.

Substitute Mexican cheese blend for the Cheddar.

Try this Mexican version! In place of the onion powder use 1 teaspoon chili powder.

To save you some time going through the comments, here are some quick answers to some of the commonly asked questions about our Cheesy Chicken and Rice Casserole.

You can use boneless, skinless chicken thighs instead of chicken breasts for your chicken and rice casserole.Ĭheesy Chicken and Rice Casserole Frequently Asked QuestionsĪs you can see from the number of comments below, this has been a very popular and loved recipe by our readers.

Cream of mushroom and cream of celery soup also taste great in this casserole. Bake in preheated oven until the rice is tender and the chicken is cooked. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the. Grease sides and bottom of a casserole dish.

You don’t necessarily need to stick to cream of chicken soup. Directions Preheat oven to 400 degrees F (200 degrees C).

It is creamy and flavorful without the modified food starch and monosodium glutamate.

If you are not a fan of using “cream of” soups from a can, our recipe for Condensed Cream of Chicken Soup Substitute.

Mushrooms, onions, and/or green peppers can also be added.

Small cut-up pieces of broccoli can be added.

The rice mixture is warm and creamy and the chicken always turns out perfectly moist, never dry. This is definitely a dish I would label as comfort food.

Not only does this chicken and rice casserole taste good, the aroma that fills the house while it is cooking will have everyone asking when dinner will be ready. Remove from heat and add to chicken, cream of chicken soup, chicken stock. Isn’t it interesting that food can take you back to a time and place? One bite of this casserole and I am a 7-year old girl sitting with my parents and siblings around my Grandma’s kitchen table eating delicious food, enjoying the conversation, and wondering what delightful dessert was awaiting us. Add onion, celery, and garlic and saute until onion is tender, about 3-5 minutes. However, she often served it with cut up chicken pieces as opposed to boneless, skinless chicken breasts. It was always a favorite of ours when we went to her home for meals. Whenever I serve it to my family, I am reminded of my Grandma Edwards. Ingredients 3/4 cup long grain white rice 1 can (284 milliliter) cream of chicken soup 1 1/3 cup water 1 can drained and rinsed black beans 2 tablespoons. This Chicken and Rice Casserole has been in our family for years. Once the casserole is in the oven, you have time to make a side dish and set the table before it’s time to eat. Most casseroles are simple to make and use ingredients you have on hand. Jump to Recipe Chicken and Rice CasseroleĬasseroles are a great solution for dinner.