Cheesy Chicken and Rice Casserole


Cheesy Chicken and Rice Casserole

Recipe by Julia Pacheco
Course: DinnerCuisine: AmericanDifficulty: Easy


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  • 2 – 5.6 oz bags Knorr Cheddar Broccoli rice

  • 10oz can cream of chicken soup

  • 10oz can cream of mushroom soup

  • 1 cup water

  • 2 large chicken breasts, sliced in half horizontally to make them thin

  • 1 tsp paprika

  • 1 tsp Italian seasoning

  • 1 tsp pepper

  • 1 tsp salt

  • 10 oz can cheddar cheese soup

  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 350 degrees
  • Spray a 9×13 baking dish with non-stick spray add in the bags of rice, cream of soups, and water whisk well. Place the chicken breasts on top and sprinkle with the seasonings, pour the cheddar cheese soup over the top over with aluminum foil and bake for 45 minutes or until the chicken is cooked through.
  • Remove the foil and sprinkle with the remaining cheese bake for an additional 10 minutes. Enjoy!

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  1. This was good but was a little bit too salty. I did not use the cheese soup, just cheddar cheese. Next time we will use the low sodium soups. This is very tasty non the less. Will make it again with less salt.

  2. Overall, my family and I liked this recipe. It was just a bit on the salty side. Next time, I’m going to either omit the salt or the cheese soup and see if that cuts down on the saltines.

  3. This dish was delicious. My whole family loved it. Even my two picky sons enjoyed it. I had to use chicken tenderloins because that was all I had (also, I’m terrible at cutting breasts in half) and it made it easier to serve to my family. I’ll definitely be making this again.

  4. This this was really good. Followed the recipe exactly. The grandkids loved it! 😋

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