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Dump-and-Bake Cheesy Chicken and Rice

An effortless one-pan dinner with uncooked rice, cream of chicken soup, and raw chicken baked together under a tight foil seal and finished with melted cheddar.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked long-grain white rice not instant rice
  • 1.5 cup low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup one can, undiluted
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 3 boneless skinless chicken breasts thick-cut, about 2 to 2.5 lbs total
  • 1 cup shredded cheddar cheese freshly shredded preferred
  • fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Heavy-duty aluminum foil
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with non-stick cooking spray, including the sides.
  2. Add uncooked rice, chicken broth, condensed cream of chicken soup, onion powder, garlic powder, salt, and pepper directly to the baking dish. Whisk until smooth and fully combined with no lumps.
  3. Season chicken breasts on both sides with a pinch of salt and pepper. Lay them on top of the rice mixture, pressing down slightly so they sit in contact with the sauce.
  4. Cover the dish tightly with heavy-duty aluminum foil, crimping the edges firmly against the rim on all sides to seal completely.
  5. Bake covered for 60 minutes without lifting the foil.
  6. Carefully remove foil away from you to avoid steam. Rice should be tender and liquid mostly absorbed. Chicken should read 165°F at the thickest point. If rice is underdone, re-seal and bake 10 more minutes.
  7. Stir the rice gently around the chicken. Sprinkle shredded cheddar evenly over the top.
  8. Return dish to oven uncovered for 3 to 5 minutes until cheese is melted and bubbly.
  9. Let casserole rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of chicken broth or milk when reheating to restore creaminess. Freeze in individual portions for up to 2 months. Use only long-grain white rice; instant rice overcooks and brown rice requires more liquid and time. Thick chicken breasts are recommended; thin cutlets may finish before the rice is done. Soup substitutions: cream of mushroom or cream of celery work with the same ratios. Frozen vegetables can be stirred into the base mixture before baking without adjusting liquid.