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Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole
  • prep time: 15 min
  • total time: 1 hr 15 minutes
  • serves: 4 people
  • calories: 455 1 serving

This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables.  You can also check out this healthier version: Easy Baked Chicken & Rice Casserole


cost per recipe: $8.51

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
  • 1 1/3 cups water
  • 3/4 cup uncooked long grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)


  • Tips

    • Alfredo: Substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
    • Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
    • Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
    • Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
    • To make on the stove, increase the rice to 1 cup and the water to 1 1/2 cups.  Brown the chicken in 1 tablespoon vegetable oil in a 12-inch skillet.  Remove the chicken and add the soup, water, onion powder and rice to the skillet.  Heat to a boil then reduce the heat to low.  Cover and cook for 15 minutes or until the rice is tender.  Stir in the vegetables and top with the chicken.  Sprinkle with the cheese, cover and cook for 5 minutes or until the chicken is done.  Season to taste.
  • Step 1

    Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish.  Season the mixture with salt and pepper.

  • Step 2

    Top the rice mixture with the chicken. Cover the baking dish.

  • Step 3

    Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.


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  • Save cook time

    January 9, 2017

    Do yourself a favor and use instant will cook much faster! Also I agree with others using additional seasoning...I like Mccormick rotisserie chicken or they have another chicken seasoning. I still use the onion powder and black pepper. I season the chicken before mixing it in then sprinkle addtional seasoning on top of the mixture.

  • With a few tweaks, this rocks

    November 7, 2015

    I like to add chicken Bouillon cube to the water, or use chicken broth in place of the water.

    I also cut the chicken it's small chunks, and season with Cajun Seasoning for an extra kick! This recipe definitely rocks.

    Extra Cheese, please ;-)

  • Good...

    January 28, 2020

    I have to say, this recipe was incredibly easy - that was the biggest pro for this dish. I used raw chicken and uncooked white rice, and everything cooked perfectly in the time and temperature they recommended. I had to add more vegetables - I felt like there wasn't enough (or maybe you could do another veggie side dish to serve with it). On the downside, this dish had very little flavor - I will make it again, but I will definitely be adding more seasoning... With a flavor boost it might reach a 5 star, just for the ease of making it.

  • Rice isn't cooking

    July 5, 2019

    Still in the oven at the 80 minute mark now and the rice is still crunchy. I didn't read the reviews beforehand. Definitely cook the rice in a rice cooker first or use minute rice. Not sure how long this going to take.

  • Delicious.

    May 14, 2020

    I make this often for my family, but I mix it up a lot. I use cream of mushroom soup, add extra spices and put cheese in with the rice mixture. I will use whatever veggies I have on hand too. Tonight it was broccoli florets. It is an easy recipe to alter to make different each time, I have even done it with chicken thighs or pork chops.

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    Calories 455
    Total Fat 14.1 g
    Sat. Fat 4.9 g
    Cholesterol 94 mg
    Sodium 722 mg
    Total Carb 45.7 g
    Dietary Fiber 4.1 g
    Protein 31.6 g
    Vitamin A 106 %DV
    Vitamin C 10 %DV
    Calcium 12 %DV
    Iron 9 %DV
    Calories 377
    Total Fat 8.7 g
    Sat. Fat 3.7 g
    Cholesterol 87 mg
    Sodium 198 mg
    Total Carb 45.7 g
    Dietary Fiber 4.1 g
    Protein 31.6 g
    Vitamin A 100 %DV
    Vitamin C 15 %DV
    Calcium 15 %DV
    Iron 10 %DV
    Calories 419
    Total Fat 10.2 g
    Sat. Fat 4 g
    Cholesterol 90 mg
    Sodium 445 mg
    Total Carb 45.7 g
    Dietary Fiber 4.1 g
    Protein 31.6 g
    Vitamin A 100 %DV
    Vitamin C 15 %DV
    Calcium 15 %DV
    Iron 10 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.