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Cheesy Chicken and Rice Casserole: Easy 30-Minute Dinner

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This cheesy chicken and rice casserole is a quick, comforting weeknight dinner that comes together in about 30 minutes. It’s creamy, cheesy, and made with simple ingredients you probably already have on hand.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese (divided)
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons unsalted butter
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme (optional)
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • ¼ cup grated Parmesan cheese
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Pat chicken cubes dry and season with salt, pepper, and half the paprika. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden brown but not fully cooked. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and milk, stirring to combine. Add cream of chicken soup and whisk until smooth. Bring to a gentle simmer, then stir in uncooked rice, dried thyme, and remaining paprika. Let bubble for 2 minutes.
  5. Spread rice mixture evenly in the prepared baking dish. Nestle browned chicken pieces into the rice. Sprinkle 1 ½ cups shredded cheddar cheese over the top.
  6. Cover tightly with aluminum foil and bake for 20 minutes.
  7. While casserole bakes, combine panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl.
  8. After 20 minutes, remove foil. Sprinkle remaining ½ cup cheddar cheese over the top, then scatter panko mixture evenly. Return to oven, uncovered, for 8-10 minutes until golden brown and bubbling.
  9. Let casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, shred your own cheddar cheese instead of using pre-shredded. Let the casserole rest for 5 minutes after baking to allow the sauce to thicken. If rice seems undercooked after covered baking, add 2-3 tablespoons warm chicken broth and bake for another 5 minutes covered.

Nutrition

Keywords: cheesy chicken and rice casserole, easy weeknight dinner, 30-minute meal, chicken casserole, rice casserole, comfort food

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