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Creamy Chicken and Rice Casserole
Caroline

Creamy Chicken and Rice Casserole

A cozy, family-friendly one-pan casserole made with tender chicken, creamy rice, and a golden cheesy topping. Perfect for busy weeknights when you want comfort food without the fuss.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can cream of chicken soup
  • 4 cups chicken broth
  • 2 pieces boneless chicken breasts
  • 2 cups shredded mozzarella or cheddar cheese
  • 2 packets Knorr chicken-flavored rice and pasta blend
  • 1 onion, chopped
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • optional frozen vegetables (peas, carrots, or broccoli)

Equipment

  • 9x13-inch baking dish
  • aluminum foil
  • mixing spoon
  • measuring cups and spoons
  • oven mitts

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In the baking dish, combine the Knorr rice blend, cream of chicken soup, and chicken broth. Stir well to create the base.
  3. Place chicken breasts on top. Add chopped onion and season with paprika, garlic powder, salt, and pepper.
  4. Sprinkle shredded cheese evenly over the top.
  5. Cover tightly with foil and bake 45–50 minutes until rice is tender and chicken cooked through.
  6. Remove foil and bake another 10 minutes until cheese is golden and bubbly. Rest 5 minutes before serving.

Notes

Make it quicker with rotisserie chicken, or add frozen vegetables like peas or broccoli for extra nutrition. Swap cheeses for Monterey Jack or pepper jack for variety. Store leftovers in the fridge for 3 days or freeze for up to 3 months.