Cheesy Chicken Over Rice School Recipe

Cheesy Chicken and Rice Casserole is dinner in just one dish! Chicken, cheese and rice with a little crunch.

I can't believe how long it's been since a chicken recipe has been posted around here. It's been since October? November? Gosh..a while! You missed it, haven't you? Admit it. 😉

We've been still eating it like crazy people though. It gets consumed in some fashion at least once a week, but, often twice.

Especially, recipes like this one. Toss it all together and bake. Plus, it makes great use of a few leftovers!

Ingredients List:

Rice
Chicken
Cream of chicken soup
Shredded cheddar cheese
Bread crumbs
Butter

Rice: Your rice can be brown or white, but, it has to be cooked. You can make it beforehand and keep it in your fridge until you need it or it's a great way to make use of leftover rice. If you want to save some time, you can try a "ready rice" or instant rice. They can be made anywhere from 90 seconds (in microwave) to 10 minutes (in a saucepan).

Chicken: Again, it has to be cooked. You can use whatever you have on hand or prefer. It can be shredded, chopped, canned, the packaged variety or make it quick in your air fryer.

Cream of Chicken Soup: Don't like the canned stuffed? You have option! First, you can make it homemade. Second, there are organic versions of condensed cream of chicken soup. Check with your store. If you can't find it, see the recipe card for the brand I like.

Layers of Your Casserole:

The bottom layer, rice.
Next in line, chicken.
Followed by- – cream of chicken soup
Then, your cheese layer.
Top if all off with bread crumbs and melted butter.

It's pretty delicious!

Cheesy Chicken and Rice Casserole from Table for Seven

linking up and weekend potluck

Check out these recipes too!

Cheesy Chicken and Rice Soup
Crock Pot Chicken ( or Turkey) and Rice
Chicken Rice
Crock Pot Cheesy Chicken

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

3 cups cooked white or brown rice
2 cups cooked chicken, shredded or cubed
14 oz cream of chicken soup
2 cups shredded cheddar cheese
1 cup bread crumbs
3 TBSP butter, melted

Instructions

Preheat oven to 350 degrees. Lightly grease 13 x 9 baking dish.
Spread rice evenly on the bottom of the baking dish.
Spread chicken over rice.
Pour soup over chicken/rice
Sprinkle cheese over it all.
In a small bowl, combine bread crumbs and butter. Sprinkle mixture on top of cheese.
Bake 30-35 minutes or until bubbly.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 542 Total Fat: 30g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 100mg Sodium: 921mg Carbohydrates: 42g Fiber: 3g Sugar: 2g Protein: 26g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate