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Easy Cheesy Chicken and Rice Recipe
Ben Carraoli

Easy Cheesy Chicken and Rice Recipe

I made this Easy Cheesy Chicken and Rice dish last weekend, and it instantly became one of my favorite cozy dinners. It’s the kind of recipe that feels like a warm hug — creamy, cheesy, and incredibly satisfying. After baking it for family night, I couldn’t stop smiling at how simple ingredients turned into something truly delicious.
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Total Time 1 hour 40 minutes
Ingredients Method Notes

Ingredients
  

  • Cooking spray – helps keep the casserole from sticking.
  • 2 cups rice – long‑grain rice cooks evenly and absorbs flavors well.
  • 1 ½ cups shredded Cheddar cheese divided – freshly shredded melts creamier than pre‑shredded.
  • 1 teaspoon ground black pepper – adds gentle heat and depth.
  • ½ teaspoon salt – just enough to enhance all the flavors.
  • 4 skinless boneless chicken breast halves – lean meat that stays tender in the bake.
  • 2 10.5 ounce cans cream of chicken soup – makes the sauce rich and creamy.
  • 3 cups water or more as needed – hydrates the rice perfectly.
  • 1 1 ounce package dry onion soup mix – boosts flavor without chopping onions.

Method
 

  1. I start by heating the oven to 350°F and spraying my baking dish with a little cooking spray. This keeps the rice and cheese from sticking as it bakes evenly.
  2. Next, I spread the uncooked rice at the bottom of the dish. Then I sprinkle half of the Cheddar over the rice and season it lightly with salt and pepper for that foundational flavor boost.
  3. I lay the raw chicken breasts on top of the rice and cheese. I dot them with dollops of cream of chicken soup, pour the water over everything, then sprinkle the dry onion soup mix evenly for extra savory punch.
  4. I cover the dish with foil and bake for about an hour. If the rice looks dry before it’s done, I add a splash more water so it stays moist and fluffy.
  5. Once the chicken is cooked through and the rice is tender, I pull the dish from the oven and sprinkle the remaining Cheddar cheese on top. Letting it melt creates that irresistible gooey finish.

Notes

  • Go fresh with cheese: I always shred a block of Cheddar at home — it melts so much better and tastes fresher.
  • Use broth instead of water: Whenever I swap water for chicken broth, the flavor deepens without much effort.
  • Check rice moisture: I peek halfway through baking — if it looks dry, I add a bit more liquid.
  • Let it rest: After baking, I let the dish sit for 5 minutes so the flavors settle and the cheese firms up slightly.