This cheesy Chicken and Rice Bake is a quick and easy dinner loaded with onions, garlic, chicken, long-grain white rice, and cheddar in a creamy base. Serve this casserole with a fresh salad or roasted vegetables for a hearty and wholesome meal.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Marjoram: This herb is sweeter, less earthy, and less pungent than oregano. If needed, you can substitute an equal amount of oregano.
- Smoked paprika: This is not sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a rich, deep, earthy flavor.
- Chicken: Use uncooked boneless, skinless chicken breasts.
- White rice: Use long-grain white rice, such as jasmine or basmati.
- Cream of chicken soup: I like the heart-healthy version of Campbell’s. It has less fat and salt than the regular version.
- Chicken broth: Preferably low sodium.
- Milk: Whole or 2%.
- Cheddar: Regular, sharp, extra sharp, or smoked. Use freshly grated cheddar cheese.
How To Bake Chicken and Rice
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Cook the onion over medium heat in a little fat.
- Reduce the heat to low and add the garlic, marjoram, black pepper, smoked paprika, and cayenne pepper.
- In a large bowl, combine the onion mixture with the chicken, rice, cream of chicken soup, chicken broth, milk, and cheddar cheese. Stir to combine.
- Spoon the mixture into a greased 9×13-inch casserole dish.
- Bake covered for about an hour. Uncover and bake for a few minutes.
Cooks Tips
- Spray the casserole with non-stick baking spray for easy cleanup.
- Do not precook the chicken. The casserole cooks for a while, so the chicken could be overcooked if precooked.
- Top with fresh herbs like thyme, rosemary, or parsley.
- Don’t overbake. Bake just until the rice is tender, and the chicken is cooked through. Chicken is cooked through when its internal temperature reaches 165 degrees. Use an instant-read meat thermometer to check the doneness.
- For more flavor, add some sautéed mushrooms, lightly steamed broccoli, frozen peas, or mixed vegetables.
Perfect Pairings
- oven roasted asparagus
- sautéed mushrooms
- oven roasted zucchini
- creamed spinach
- roasted okra
- green bean bundles
- roasted brussels sprouts
- roasted parsnips
Chicken and Rice Bake
This cheesy Chicken and Rice Bake is a quick and easy dinner loaded with onions, garlic, chicken, long-grain white rice, and cheddar in a creamy base.
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Servings: 6 servings
Calories: 505kcal
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried marjoram
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- 1½ lbs uncooked boneless skinless chicken breasts cut into bite-sized pieces
- 1½ cups long grain white rice
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 cup milk
- 1½ cups shredded sharp cheddar
Instructions
- Preheat oven to 350°. Spray a 9×13-inch baking dish with nonstick baking spray.
- Melt the butter in a skillet over medium heat. Cook the onion until soft.
- Reduce the heat to low and add the garlic, marjoram, black pepper, smoked paprika, and cayenne pepper.
- In a large bowl, combine the onion mixture, chicken, rice, cream of chicken soup, chicken broth, milk, and cheddar cheese. Stir to combine. Spoon the mixture into the prepared dish,
- Cover with aluminum foil and bake for 55 minutes. Uncover and bake for 10 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for 1-minute intervals until warm.
Nutrition
Calories: 505kcal | Carbohydrates: 43g | Protein: 36g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 394mg | Potassium: 632mg | Fiber: 1g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 280mg | Iron: 1mg
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