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!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
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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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