Easy Cheesy Chicken and Rice
This easy cheesy chicken and rice is your go-to solution for a satisfying weeknight meal. With tender chicken, creamy rice, and melty cheddar, it's an indulgent yet simple dish that brings comfort to the table.
Ingredients
- Cooking spray Cooking spray
- 2 cups rice
- 1 ½ cups shredded Cheddar cheese, divided
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 4 skinless, boneless chicken breast halves (or more to taste)
- 2 (10.5 ounce) cans cream of chicken soup
- 3 cups water (or more as needed)
- 1 (1 ounce) package dry onion soup mix (such as Lipton)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.
- Spread the rice evenly across the bottom of the prepared dish.
- Sprinkle 1 cup of shredded Cheddar cheese on top of the rice, followed by the black pepper and salt.
- Arrange the chicken breasts over the cheese and rice layer, spacing them out evenly.
- Drop rounded teaspoons of cream of chicken soup across the chicken breasts to ensure even distribution.
- Pour the water over the chicken and rice mixture, then evenly scatter the onion soup mix on top.
- Bake the dish in the preheated oven for 1 hour. Check the rice to see if it’s fully cooked—if the water has been completely absorbed, you can add ½ cup more water for moisture. Stir gently.
- Return the dish to the oven and bake for an additional 30 minutes, or until the chicken is cooked through. When done, the internal temperature of the chicken should reach 165°F (74°C).
- Sprinkle the remaining ½ cup of shredded Cheddar cheese over the dish right before serving. The residual heat will perfectly melt the cheese into that ooey-gooey finish we all love!
Notes
Use chicken broth in place of water for even more savory flavor.