My Go-To Easy Chicken & Rice Casserole with Cheddar

Is there anything more reliably comforting than the smell of a chicken and rice casserole baking in the oven? You know the one. It’s the humble dish that quiets a hungry crowd and makes a busy weeknight feel a little more manageable. This Chicken & Rice Casserole with Cheddar is my version of that classic—a creamy, cheesy, and so, so comforting hug in a baking dish. It’s the kind of easy dinner idea that relies on simple ingredients you probably already have, and it comes together with a warmth that feels like home. No fancy techniques required, just good, honest food.

Why You’ll Love This

You’ll love this recipe because it genuinely makes life easier. It’s a true one-dish wonder, meaning less time washing up and more time relaxing. It’s a fantastic solution for cheap dinners for a family, stretching a few ingredients into a satisfying meal. Kids love it, adults love it, and it’s incredibly forgiving. Got a different veggie in the fridge? Toss it in. Need to get dinner on the table a little faster? The prep is a breeze. This is the kind of easy weeknight dinner that becomes a regular in your rotation.

Ingredients You’ll Need

• 1 ½ cups long-grain white rice, uncooked: The foundation that soaks up all the delicious flavors.
• 1 tablespoon olive oil: For sautéing our veggies.
• 1 medium yellow onion, diced: Adds a sweet, savory base.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes: Tender, lean protein that cooks right in the casserole.
• 1 teaspoon dried thyme: Brings in a subtle, earthy note.
• 2 ½ cups chicken broth: Creates the savory liquid that cooks the rice and chicken to perfection.
• 1 (10.5 oz) can condensed cream of mushroom soup: The secret to that classic, creamy texture.
• 1 cup sour cream: Adds a wonderful tang and richness.
• 2 cups shredded sharp cheddar cheese, divided: Because cheesy goodness is non-negotiable. We’ll use some in the mix and some on top.
• 1 cup frozen peas: For a pop of color and sweetness.
• Salt and black pepper to taste: To make all the flavors sing.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. A quick spritz of cooking spray will make cleanup a dream later.
2. Now, let’s build our base. Spread the uncooked rice evenly over the bottom of the prepared baking dish.
3. Time for the stovetop. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it’s softened and turning translucent. Toss in the garlic and cook for just one more minute, until it’s fragrant. You don’t want to burn it!
4. Add the cubed chicken and dried thyme to the skillet. Season with a good pinch of salt and pepper. Cook, stirring occasionally, for about 5-6 minutes, just until the chicken is no longer pink on the outside. It doesn’t need to be cooked through—it’ll finish in the oven.
5. In a separate medium bowl, whisk together the chicken broth, condensed cream of mushroom soup, and sour cream until it’s nice and smooth.
6. Pour the chicken and onion mixture from the skillet over the rice in the baking dish. Scatter the frozen peas evenly over the top. Now, slowly pour the creamy soup mixture over everything. Give the dish a gentle shake to help the liquid settle down into the rice.
7. Seal the dish tightly with aluminum foil. This is key—it traps the steam, which cooks the rice perfectly. Bake for 35 minutes.
8. Carefully remove the foil (watch out for the steam!). The rice should be tender and have absorbed most of the liquid. Sprinkle the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, until the cheese is beautifully melted and bubbly.
9. Let the casserole rest for about 5-10 minutes before serving. This allows it to set up a bit, making it easier to scoop. So good.

Easy Variations & Substitutions

This recipe is a fantastic canvas for your own ideas. Don’t like peas? Swap in a cup of frozen corn or chopped broccoli florets. For a little smoky flavor, add a few chopped slices of smoked turkey sausage along with the chicken. If you’re looking for a creamier texture, stir in an extra half-cup of sour cream. And for my gluten-free friends, just use a certified gluten-free cream of mushroom soup and double-check your broth. You can easily turn this into one of your favorite healthy dinner recipes by using brown rice and low-sodium broth—just note you might need to add a few extra tablespoons of liquid and a bit more baking time.

Cooking Tips For Success

• Don’t skip rinsing your rice if the package recommends it. It removes excess starch and prevents the casserole from getting gummy.
• Resist the urge to peek under the foil while it’s baking! Losing that steam is the enemy of fluffy rice.
• Honestly, the resting time after baking is not just a suggestion. It makes a huge difference in the final texture.
• If your chicken breasts are particularly thick, cubing them evenly ensures everything cooks at the same rate.
• For a extra-golden cheesy top, pop the casserole under the broiler for the last minute or two. Just keep a close eye on it!
• And my favorite tip? A few shakes of hot sauce on top right before serving. A little zip takes it to the next level.

Cheddar Options For Flavor

The cheddar you choose really defines the character of this casserole. A sharp or extra-sharp cheddar gives you the most robust, tangy flavor that stands up beautifully to the creamy base. For a milder, creamier result, a medium cheddar is a great choice for kids or those who prefer less bite. And if you’re feeling adventurous, try a smoked cheddar. It adds a wonderful, subtle depth that makes this simple dish taste gourmet. I always recommend buying a block and shredding it yourself—the pre-shredded bags contain anti-caking agents that can make the sauce a little grainy.

Storage & Reheating Tips

Leftovers are one of the best parts of a casserole! Let it cool completely, then store it in an airtight container in the refrigerator. It will keep beautifully for 3-4 days. To reheat, the microwave is quick and easy for a single portion—splash a teaspoon of water or broth on top to keep it moist. For the best results, reheat larger portions in the oven at 350°F (175°C) covered with foil for about 20 minutes, or until heated through. You can also freeze this casserole. Wrap individual portions tightly in plastic wrap and foil, or freeze the whole dish in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Q: Can I use chicken thighs instead of breasts?
  A: Absolutely! Thighs will add even more flavor and stay incredibly moist. Just be sure to trim any excess fat and cube them to the same size as breasts for even cooking.
• Q: My rice is still a bit hard after baking. What happened?
  A: This usually means the liquid was absorbed before the rice was fully cooked. Oven temperatures can vary. Simply add a 1/4 cup of hot broth or water, re-cover with foil, and bake for another 10-15 minutes.
• Q: Can I make this healthy dinner idea ahead of time?
  A: You sure can. Assemble the entire casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.
• Q: What are some other easy dinner dishes to serve with this?
  A: A simple green salad or some steamed green beans are perfect, light sides that balance the richness of the casserole. A slice of crusty bread is never a bad idea either!