You can serve this dish at lunch, dinner, brunch, or breakfast. Serve this dish with a good, fresh salad if you’re having it as a main course. You can change it as you choose by adding bacon or different kinds of vegetables. Before placing it in the oven, an added choice is to sprinkle some shredded cheese on top.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 1 9×13-inch dish |
Ingredients
- cooking spray
- 2 cups rice
- 1 ½ cups shredded Cheddar cheese, divided
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 4 skinless, boneless chicken breast halves, or more to taste
- 2 (10.5 ounce) cans cream of chicken soup
- 3 cups water, or more as needed
- 1 (1 ounce) package dry onion soup mix (such as Lipton®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13×9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
- Use chicken broth in place of the water for even more savory flavor.
Nutrition Facts
| Calories | 794 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 12 g |
| Sodium | 2218 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
5.28.2021 – Easy Cheesy Chicken and Rice – This would be great for a busy weeknight meal paired with a green salad. I had chicken tenders on hand and knew they would cook quicker than using the chicken breasts called for. I whisked both the canned and dry soup together in a mixing cup with the water before pouring over the rice and cheese. I decided not to add the salt called for since the soups and cheese had plenty. I saved ½ cup of the liquid mixture to add to the top of the chicken when I added it to the dish 40 minutes into the baking time. At that time I also added the additional ½ cup water mentioned the rice might need as it had absorbed the other liquid and was still firm. I added a little extra cheese and sprinkled a little extra dry soup on top of the chicken tenders and baked an additional 15 minutes. Both the chicken and the rice was cooked perfect. I loved the ease of this recipe and will make this again.
This was really good and super easy! I used 2 cups of brown rice (long cook) and 1 can of cheddar broccoli and 1 can of cream of chicken. I whisked the soups and 3 cans of water together before pouring over the rice. I mixed in a bag of frozen broccoli before topping with the boneless chicken breasts. I sealed with foil and baked for an hour. Then I removed the foil and topped with shredded cheddar and French’s crispy onions and baked another 30 mins till the top was crispy and brown. My very picky husband had 2 helpings!
This worked well with the following adjustments as others have said: used broth instead of water, only used 1 can of the soup, and 1 hour was done for thighs and legs.
We cut the chicken in bite size pieces and only cook for an hour. Thanks for sharing your recipe, we love it!
Very good and easy to make plus tons of leftovers!
It was easy and very delicious! My husband really loved it!
I made this as a quick, easy dinner when I had a sick kid and few groceries. I only had one can of cream of chicken soup so I substituted with about 8 oz of sour cream. I was out of onion soup mix so I used a little bit of seasoning salt and garlic powder. I wisked all of this with 3 cups of warm water. I had already preheated a cast iron dutch oven before I put in 2 cups of rice and the soup mixture. I added about 1/2 to 3/4 of a cup of shredded cheddar and stirred. On top I placed 4 boneless chicken breasts and sprinkled a little more seasoned salt. After 50 minutes in a 350 degree oven I stirred the rice, flipped the chicken and sprinkled another 1/4 to a 1/2 cup of cheese. I put it back on for another 10 minutes. Everything came out moist and flavoful. I would love to add mushrooms, onions, and broccoli to this in the future. a good, hearty weeknight dinner.
I did it by the recipe . It was great!
loved this recipe. Made recommended changes and added lots of stuff since I was trapped inside due to snow storm. I used chicken broth (3 cups) in place of water, I mixed the dry soup with the broth, rice (jasmine) and water also added shredded carrots, chopped celery tops and fresh mushrooms to the rice. put the cheese next than chicken which I sliced each half breast in half the long way. topped the chicken with the can soup followed by fresh chopped parsley. After the hour I topped with crumbled bacon and sautéed chopped onion on top of the remaining cheese and a little more fresh chopped parsley. I would actually cook this again with out the chicken.
Definitely use the chicken broth instead of the water for extra flavor, and I added about 1 1/2 cups of mushrooms and they added some great flavor. I upped the temp 10 degrees and it cut cooking time to an hour, chicken was moist and delicious!
So I used brown rice and it is not instant…. HUGE mistake. I fallowed the instructions for the most part, but i didnt have shredded cheese just sliced, and i didnt have onion soup. so i put the rice in then a layer of sliced cheese, and we cut up our chicken breast so i layered that next. Instead of onion soup i added bullion and spices to the water, and cream of mushroom soup with the cream of chicken soup. it has been baking for 3.5 hours and the rice is still not done. next time ill be cooking the rice ahead of time.
My daughter and I love this recipe. She suggested cutting the chicken breasts into bite size pieces and just mixing it all together and I throw in some broccoli as I’m always looking for one dish dinners. Turns out delicious every time
This is delicious. I changed the method because all I had on hand was instant rice. I boiled the chicken in lightly salted water and used the broth in place of the 3 cups water called for. I did not add extra salt because the broth was salted. I used 1 can cream of chicken and 1 can cream of mushroom. I pulled the chicken off the bone in big chunks and mixed everything together then put it in the crock pot until it was bubbly and the liquid was absorbed, about 30 minutes, then I put the cheese on top. Next time I will use regular rice and follow the cooking instructions. Seems like it would be a good crock pot recipe too.
I used 3 cups of water with chicken bouillon. I also cut the chicken breast in half. When I make this again, I will cut the rice amount probably in half … there was a lot rice with this dish when I used 2 cups. All in all, it was good.
I made this with four halved, thawed, boneless, skinless chicken breasts and jasmine rice. I followed the directions as described except used only one can of cream of potato soup. I used 3 cups of chicken stock instead of the water and sprinkled only about half of the onion soup mix on top in case the flavor/salt was overpowering. Baked at 350 degrees with foil covering and just after an hour took it out to sit for a few minutes before serving. All was cooked through with the stock absorbed and the chicken tender. A comforting, filling dinner and yummy leftovers the next day.
easy and tasty!
Good and easy. Next time, though, I will add a little more chicken and rice. The packet of soup mix made it a little too salty for me.
This was very tasty and easy! The chicken was moist and the rice was cooked through. The only change I would make would be to mix the soup, onion soup mix, and water together first, then pour over.
The layer of cheese and chicken over the uncooked rice prevented the rice from cooking evenly. I had to remove the chicken after an hour and pour boiling water over the rice, stir, and bake another 1/2 hour without the chicken on top. The chicken did not need that long to bake. I would also recommend using salt and pepper on the chicken instead over the rice and cheese. Next time, I would pour the water over the rice before adding the chicken, season the chicken, and use a well seasoned homemade “cream of” without the onion soup mix.
Loved this recipe!! So easy too! I had to change the cream of chicken soup to cheddar cheese soup because that’s all I had on hand. Now I only use cheese soup. And a couple times I was out of onion soup mix so I just added some dried minced onion and some crushed red pepper/ground black pepper and garlic instead. Still came out great! I’ve made this several times and my husband absolutely loves it!
Don’t add the extra salt, it isn’t needed. The rice turns into more of a risotto, which isn’t a bad thing. My rice hating husband HATED this. Super props to having everything raw and ‘dumping’ into a casserole dish, instead of having to precook and THEN bake, which is why we hate casseroles. Used extra sharp cheddar and ommited salt, otherwise, didn’t change anything. This is extremely heavy, so don’t be surprised if your family doesn’t eat as much as they normally do.