Description
This Easy Cheesy Chicken and Rice Casserole is a creamy, cheesy, and hearty one-pan dinner that requires minimal cleanup. Perfect for busy weeknights, it uses simple pantry-friendly ingredients and delivers a comforting, crowd-pleasing meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice (e.g., basmati or jasmine)
- 2 cups low-sodium chicken broth
- 1 cup whole milk (or 2% milk; avoid skim)
- 2 cups sharp cheddar cheese, shredded (from a block)
- 4 oz cream cheese, softened
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (or smoked paprika)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Dice onion, mince garlic, cut chicken into 1-inch cubes, and shred cheddar cheese.
- In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
- Add cubed chicken to the skillet. Season with a pinch of salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook 5-7 minutes, stirring occasionally, until lightly browned on all sides.
- Sprinkle remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and paprika over chicken. Stir. Pour in chicken broth and milk. Add softened cream cheese, breaking it up. Stir until cream cheese is mostly melted. Bring to a gentle simmer.
- Stir in rice until evenly distributed. Let mixture return to a gentle simmer.
- Remove skillet from heat. Sprinkle 1 1/2 cups shredded cheddar over the top (do not stir). Cover tightly with lid or heavy-duty aluminum foil. Bake for 25 minutes.
- Carefully remove skillet from oven. Uncover; rice should be tender and most liquid absorbed. Sprinkle remaining 1/2 cup cheddar on top. Return to oven, uncovered, and bake 10-15 minutes until cheese is melted, bubbly, and lightly golden. Internal temperature should reach 165°F (74°C).
- Let casserole rest 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Shred cheese from a block for best melting. Use room temperature cream cheese to avoid lumps. Do not use instant or brown rice. Avoid over-stirring once in the oven. For make-ahead, assemble up to 24 hours in advance and add 10-15 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 38
- Fiber: 1
- Protein: 43
Keywords: chicken and rice casserole, cheesy chicken casserole, one-pan dinner, easy weeknight meal, comfort food, creamy chicken and rice