Description
A creamy and comforting one-pan casserole made with tender chicken, fluffy rice, melted cheddar cheese, and savory seasonings. This easy baked dinner is perfect for busy weeknights and cozy family meals.
Ingredients
Scale
- 1 ½ pounds raw chicken thighs, cut into bite-sized pieces
- 1 ½ cups uncooked long grain white rice
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of chicken soup
- 2 ½ cups chicken broth
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- In the baking dish, stir together the uncooked rice, cream of chicken soup, chicken broth, melted butter, garlic powder, onion powder, paprika, salt, and black pepper until fully combined.
- Spread the rice mixture evenly across the baking dish.
- Add the chicken pieces evenly over the rice mixture.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Cover tightly with foil and bake for 50 minutes.
- Remove the foil, sprinkle the remaining 1 cup cheddar cheese over the casserole, and bake uncovered for 10 to 15 minutes until the cheese is melted and bubbly and the chicken reaches 165°F internally.
- Let the casserole rest for 5 minutes.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Use freshly shredded cheese for the creamiest texture.
- Keep the foil tightly sealed so the rice cooks properly.
- If the rice is still slightly firm, bake covered for an additional 5 to 10 minutes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg