This baked chicken and rice casserole is made in one pan with very few ingredients. An easy cheesy dinner the whole family will love!
I used to have almost no experience cooking with cheese. Growing up in an African home, cheese wasn’t part of regular meals, so the only cheese I knew was a Swiss cheese spread I’d put on bread. After moving to the United States and experimenting in the kitchen, I discovered how transformative cheese can be in everyday recipes. Now I make plenty of cheesy dishes and love sharing them.
One of my family’s favorites is this Baked Chicken and Rice Casserole — a simple, one-pan meal that’s cheesy, comforting, and easy to put together. My six-year-old even asked for it for his birthday, which tells you everything about how well it goes over at our house.
To make this casserole, you simply layer rice, seasoned chicken, chopped onion and bell pepper in a buttered baking dish, add water or broth, cover, and bake. At the end you remove the foil, sprinkle cheese on top, and return the dish to the oven until the cheese melts and bubbles. The result is tender rice, juicy chicken, and a golden cheesy topping — comforting and flavorful without fuss.
I used Crystal Farms Block Cheese (Mild Cheddar) for this version. Crystal Farms focuses on quality products with minimal preservatives, and their block cheddar melts beautifully for casseroles. Use water or chicken broth depending on how rich you want the final dish to be.
Baked Chicken and Rice Casserole
Rate
Print Recipe
Ingredients
- 2 cups rice (I used parboiled rice)
- 2 chicken breasts, cut into 1-inch pieces (boneless, skinless)
- 1/2 bell pepper, chopped
- 1/2 medium onion, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 8 oz cheddar cheese, grated
- Parsley for garnish (optional)
- 3 cups water or chicken broth
- 2 tablespoons unsalted butter
Instructions
-
Prep the ingredients: Cut the chicken into 1-inch cubes. Chop the onion and bell pepper. Preheat the oven to 350°F (175°C).
-
Prepare the baking dish: Grease a 9×13-inch casserole dish with the unsalted butter.
-
Season the chicken: Toss the chicken with garlic powder, black pepper, white pepper, and a pinch of salt.
-
Assemble: Spread the rice evenly in the bottom of the dish. Layer the seasoned chicken over the rice, then add the chopped onions and bell peppers. Dot with the remaining butter.
-
Add liquid: Pour 3 cups of water or chicken broth into the dish, ensuring the rice is submerged. Cover tightly with aluminum foil.
-
Bake: Place the covered casserole in the preheated oven and bake for 40–45 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
-
Cheesy finish: Remove the foil, sprinkle the grated cheddar evenly over the top, and bake uncovered for an additional 5–10 minutes until the cheese is melted and bubbly.
-
Garnish and serve: Optionally garnish with chopped parsley and serve hot.
Notes
Nutrition
Additional Info
Pin this recipe:
If you make this casserole, please share a photo on Instagram and tag me: @preciouscore, or post on my Facebook page—I’d love to see your finished dish.
GIVEAWAY
Enter the Crystal Farms giveaway by following these steps:
- Visit the Crystal Farms Cheese page and browse their cheese products.
- Return here and leave a comment under this post telling me which cheese you would choose and what recipe you plan to make with it.
One winner will receive three Crystal Farms coupons mailed by the Crystal Farms team. The winner will be notified by email. The giveaway ends on November 26.