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Easy Cheesy Chicken and Rice

Rated as 4.42 out of 5 Stars
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"Delicious for the whole family!"
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Ingredients

1 h 40 m servings 794
Original recipe yields 4 servings (1 9x13-inch dish)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  2. Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
  3. Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Footnotes

  • Cook's Note:
  • Use chicken broth in place of the water for even more savory flavor.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 794 calories; 26.3 89.9 45.7 124 2218 Full nutrition

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Reviews

Read all reviews 19
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I did change a few things but not much at all. i had to use dark skinless, boneless chicken...sent the husband to the store and that is what he brought me :/. i placed foil over the dish for the...

Most helpful critical review

The layer of cheese and chicken over the uncooked rice prevented the rice from cooking evenly. I had to remove the chicken after an hour and pour boiling water over the rice, stir, and bake ano...

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I did change a few things but not much at all. i had to use dark skinless, boneless chicken...sent the husband to the store and that is what he brought me :/. i placed foil over the dish for the...

This was very tasty and easy! The chicken was moist and the rice was cooked through. The only change I would make would be to mix the soup, onion soup mix, and water together first, then pour ...

I used 3 cups of water with chicken bouillon. I also cut the chicken breast in half. When I make this again, I will cut the rice amount probably in half ... there was a lot rice with this dish...

The layer of cheese and chicken over the uncooked rice prevented the rice from cooking evenly. I had to remove the chicken after an hour and pour boiling water over the rice, stir, and bake ano...

Don't add the extra salt, it isn't needed. The rice turns into more of a risotto, which isn't a bad thing. My rice hating husband HATED this. Super props to having everything raw and 'dumping...

loved this recipe. Made recommended changes and added lots of stuff since I was trapped inside due to snow storm. I used chicken broth (3 cups) in place of water, I mixed the dry soup with the...

I made this with four halved, thawed, boneless, skinless chicken breasts and jasmine rice. I followed the directions as described except used only one can of cream of potato soup. I used 3 cu...

Loved this recipe!! So easy too! I had to change the cream of chicken soup to cheddar cheese soup because that's all I had on hand. Now I only use cheese soup. And a couple times I was out of on...

Just tried this recipe tonight. I added some diced onions on top of the rice/cheese layer and then also seasoned the chicken breasts with pig in a polka seasoning. It turned out wonderful - I...