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Irresistible Cheesy Chicken and Rice
Caroline

Irresistible Cheesy Chicken and Rice

This creamy, cheesy chicken and rice casserole is pure comfort food — tender chicken baked with flavorful rice, melty cheddar, and a touch of sour cream for rich, satisfying flavor. Perfect for family dinners or meal prep!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • Salt, to taste

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • whisk or spoon
  • aluminum foil
  • cooking spray

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper. Arrange them in a single layer in the baking dish.
  3. Evenly distribute the uncooked rice over and around the chicken.
  4. In a mixing bowl, whisk together chicken broth, sour cream, and shredded cheddar cheese until smooth.
  5. Pour the mixture evenly over the chicken and rice, ensuring everything is covered.
  6. Seal the baking dish tightly with foil to trap steam. Bake for 40–45 minutes.
  7. Remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
  8. Let the casserole cool for 5–10 minutes before serving. The sauce will thicken slightly as it cools.

Notes

  • For extra creaminess, add ¼ cup of cream cheese or a splash of milk before baking.
  • Double the recipe if you’re cooking for a crowd—this dish disappears fast!
  • Leftovers make a great next-day lunch.