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Photo-style overhead three-quarter view of finished cheesy chicken and rice casserole in a white 9x13 baking dish, tender…

Cheesy Chicken and Rice Casserole

Tender chicken, long-grain rice, vegetables, and a creamy sauce bake together in one dish under a layer of cheddar cheese.
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Prep Time 20 minutes
Rest time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 cups long-grain white rice uncooked
  • 1 can condensed cream of chicken soup 10.5 ounces
  • 1 cup low-sodium chicken broth
  • 1/2 cup sour cream
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen peas and carrots thawed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 cup sharp cheddar cheese shredded
  • 2 tablespoons fresh parsley chopped; optional

Method
 

  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Pat the chicken dry with paper towels. Toss it with the salt, pepper, paprika, and thyme so the seasoning sticks instead of sliding off in the sauce.
  3. Spread the uncooked rice evenly in the prepared baking dish. Scatter the onion, garlic, peas, and carrots over the rice.
  4. In a medium bowl, whisk together the condensed soup, chicken broth, and sour cream until smooth. Pour the mixture over the rice and vegetables, then stir gently in the dish until the rice is coated.
  5. Add the seasoned chicken pieces and spread everything into an even layer. Press any rice that has climbed up the sides back into the liquid.
  6. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Don't skip the foil, since the trapped steam is what cooks the rice.
  7. Remove the foil and stir carefully from the bottom. If the rice still looks firm or dry, add 1/4 cup broth, cover again, and bake for 10 more minutes.
  8. When the rice is tender and the chicken reaches 165°F in the thickest pieces, sprinkle the cheddar over the top. Bake uncovered for 8 to 10 minutes, until the cheese has melted and the edges are bubbling.
  9. Rest the casserole for 10 minutes before serving. Finish with parsley if you like, and check the chicken temperature with guidance from the USDA chicken safety guide.

Notes

Cook time is stated as 55 to 65 minutes. Use long-grain white rice and do not rinse it. Thaw the vegetables and blot away extra water; seal the foil tightly to retain steam. Check that the rice is tender in the center before adding cheese. For more browning, broil for the final 1 to 2 minutes, watching closely. Refrigerate leftovers for up to 3 days or freeze portions for up to 2 months; reheat leftovers to 165°F.