Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works, but it can dry out more easily. Cut it into even cubes and start checking for doneness as soon as you uncover the foil.

Can I use a different cheese besides cheddar?

You can. Colby Jack, Monterey Jack, or a cheddar blend all melt beautifully. Cheddar just gives that classic, bold comfort-food flavor.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . Reheat with a splash of broth to keep the rice creamy.

Can I freeze this casserole?

Yes—though rice can soften a bit after freezing. Freeze in portions, tightly wrapped, for up to 2 months . Thaw overnight in the fridge and reheat covered.

My rice isn’t tender—what happened?

Most often, it’s either: foil wasn’t sealed tight enough, or your baking dish was very shallow/wide, which can affect liquid absorption. Add a small splash of broth, cover, and bake 10–15 minutes more.

Dump-and-Bake Cheddar Chicken Rice Bake: Cozy 7-Ingredient Winner

Description

Dump-and-Bake Cheddar Chicken Rice Bake is the ultimate easy comfort dinner. This creamy casserole combines tender chicken, fluffy rice, and melty cheddar cheese in one simple dish. Just mix the ingredients, bake, and enjoy a cozy family meal with almost no prep work. Perfect for busy weeknights when you want something warm, filling, and delicious.

Ingredients

Scale

1.5 pounds boneless chicken thighs, cubed
1 cup long grain white rice, uncooked
2 cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, pepper, and half of the shredded cheddar cheese.
Stir until the mixture is well combined.
Pour the rice mixture into the prepared baking dish and spread evenly.
Add the cubed chicken on top and gently press it slightly into the rice mixture.
Sprinkle the remaining cheddar cheese evenly over the top.
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes.
Remove the foil and bake an additional 15–20 minutes, until the cheese is golden and bubbly and the rice is tender.
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired and serve warm.

Notes

• Use long grain white rice for best results. Brown rice requires extra liquid and cooking time.
• Chicken breasts can be substituted for thighs if preferred.
• For extra flavor, add ½ teaspoon paprika or Italian seasoning.
• If the rice is slightly firm after baking, cover again and bake 5–10 minutes longer.
• Leftovers store well and taste even better the next day.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 2 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 95 mg