This Cheesy Chicken Rice Casserole for your oven is easy, cheesy and sure to please! It is a great dish for a treat for your family or to take to a potluck!
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How to Make Cheesy Chicken Rice Casserole in an Oven
Aunt Lou here.
Our Crock Pot Cheesy Chicken Rice Casserole is a reader favorite and a favorite at my house. We have had many people ask about making it in the oven, so I decided to give it a shot and share the results with you! You are going to love it!
Cheesy Chicken Rice Casserole Notes:
- Make sure you use long-grain, long cooking rice for this. A good way to tell is to look at the cooking instructions on the package. You want the package that tells you to bring the water to a boil and let it simmer for at least 15 minutes, NOT the package that says you can be done in 5 minutes in the microwave.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
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Cheesy Chicken Rice Casserole Recipe
Cheesy Chicken Rice Casserole - Oven Recipe
This Cheesy Chicken Rice Casserole for your oven is easy, cheesy and sure to please! It is a great dish for a treat for your family or to take to a potluck!
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Servings: 6 servings
Calories: 600kcal
Ingredients
- 1 cup long grain long cooking rice (NOT fast-cooking or minute rice!)
- 10.5 oz can Cheddar cheese soup
- 10.5 oz can cream of chicken soup
- 1/4 cup chicken broth
- 2.25 lbs boneless, skinless chicken thighs
- 1/2 cup milk
- 1/4 cup butter sliced
- 1/2 cup onion chopped
- salt and pepper to taste
- 1.5 cups shredded Cheddar cheese
Instructions
- Preheat your oven to 300 degrees
- Mix together your soups, broth, onion, rice and milk and spread evenly in a slightly greased 9x13 baking dish
- Place your chicken on the rice mixture and push them down into the mixture
- Sprinkle with salt and pepper
- Sprinkle your cheese evenly over everything
- Cut your butter into pats and place evenly across the top
- Cover with foil and cook for 1 hour
- Remove foil and cook for another 30-60 minutes, until your chicken is cooked through and your rice is plump
Notes
- Make sure you use long-grain, long cooking rice for this. A good way to tell is to look at the cooking instructions on the package. You want the package that tells you to bring the water to a boil and let it simmer for at least 15 minutes, NOT the package that says you can be done in 5 minutes in the microwave.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Nutrition
Calories: 600kcal | Carbohydrates: 35g | Protein: 45g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 220mg | Sodium: 1049mg | Potassium: 783mg | Fiber: 1g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 2mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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This was very tasty. It’s quick and easy to put together. Smells wonderful while it’s cooking. I did want to let you know that I used boneless skinless chicken breasts. They were a bit large so I cut them down in about 6-8 pieces each. The pieces almost covered the entire top. In my oven total cook time was an hour and a half. I was actually surprised how tender and juicy the chicken was. You can definitely use breast as well as thigh. Yum!
I’m so glad you enjoyed it! Thank you for letting us know how it went with chicken breasts, and how you made it work. That sounds yummy!
If I wanted to make a gluten free version, could I use a can of gluten free broccoli cheddar soup 10.5oz x2 rather than condensed soups? I noticed in the video that all of the soups are condensed which are generally not gluten free.
I am not familiar with gluten free broccoli cheddar soup and haven’t ever cooked with it. I am not sure if it would be a good substitute or not. If you give it a try, let us know how it goes!
Would it be possible to use boneless, skinless chicken breasts instead of thighs?
I haven’t tried this with chicken breasts, but think it could work. Since chicken breasts are so much larger than thighs, I would cut the chicken breasts into 2 or 3 pieces, depending on the size of the chicken breast, so the cooking time would be similar to using thighs. Watch it closely the first time you do it to adjust the cooking time as needed. If you give it a try, let me know how it goes!
Easy and delicious! My new favorite comfort food!
I’m so glad to hear it, Dawn! It is a favorite in our house too! Thank you for taking time to let us know you enjoy this recipe. We love hearing from our readers.
Do I cook the rice ahead of time before I mix the ingredients or mix it in uncooked?
Hi Teacher!
You mix it in uncooked. Enjoy!
Aunt Lou
I will have to try the recipe out.
I am assuming the rice gets mixed in with the soups? It doesn’t say it directly in the recipe so wanted to point that out, and get clarification. 🙂
You are correct Brenda. The rice gets mixed in with the soups. Thanks for letting me know about the error. I have fixed the recipe card. Enjoy!
Aunt Lou
Hi Cris and or Aunt Lou,
Can this recipe be made in a pressure cooker?
Hi RetiredBaker!
I haven’t tried making this in an electric pressure cooker yet. If you give it a try, let me know how it goes!
Aunt Lou