One-Pan Cheesy Chicken and Rice
One-Pan Cheesy Chicken and Rice
Ingredients
For the Cheesy Chicken and Rice
- 2 cups long grain white rice
- 1 can cream of chicken soup, (10.5 ounce)
- 1 can cheddar cheese soup, (10.75 ounce)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 boneless, skinless chicken breasts
- as needed paprika, for sprinkling
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Add the 2 cups of long grain white rice into a 9x13 inch baking dish.
⏱️ 1 min
- 3
Pour in the 1 can of cream of chicken soup and the 1 can of cheddar cheese soup over the rice.
⏱️ 1 min
- 4
Add the 2 cups of chicken broth to the dish.
⏱️ 1 min
- 5
Season the mixture with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
⏱️ 1 min
- 6
Mix all the ingredients thoroughly in the baking dish using a spatula until well combined.
⏱️ 1 min
- 7
Place the 2 boneless, skinless chicken breasts on top of the rice mixture.
⏱️ 1 min
- 8
Sprinkle paprika liberally over the chicken breasts.
⏱️ 1 min
- 9
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 10
Bake in the preheated oven at 375°F (190°C) for 40 minutes.
⏱️ 40 min•🌡️ 375
- 11
Carefully remove the dish from the oven and remove the foil.
⏱️ 1 min
- 12
Using two forks, shred the cooked chicken breasts directly in the dish.
⏱️ 2 min
- 13
Stir the shredded chicken into the rice mixture.
⏱️ 1 min
- 14
Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the dish.
⏱️ 1 min
- 15
Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
⏱️ 10 min•🌡️ 375
- 16
Remove from oven and serve hot.
⏱️ 1 min
Kitchen Tools
One-Pan Cheesy Chicken and Rice
For the Cheesy Chicken and Rice
- 2 cups long grain white rice
- 1 can cream of chicken soup, (10.5 ounce)
- 1 can cheddar cheese soup, (10.75 ounce)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 boneless, skinless chicken breasts
- as needed paprika, for sprinkling
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Add the 2 cups of long grain white rice into a 9x13 inch baking dish.
⏱️ 1 min - 3
Pour in the 1 can of cream of chicken soup and the 1 can of cheddar cheese soup over the rice.
⏱️ 1 min - 4
Add the 2 cups of chicken broth to the dish.
⏱️ 1 min - 5
Season the mixture with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
⏱️ 1 min - 6
Mix all the ingredients thoroughly in the baking dish using a spatula until well combined.
⏱️ 1 min - 7
Place the 2 boneless, skinless chicken breasts on top of the rice mixture.
⏱️ 1 min - 8
Sprinkle paprika liberally over the chicken breasts.
⏱️ 1 min - 9
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 10
Bake in the preheated oven at 375°F (190°C) for 40 minutes.
⏱️ 40 min•🌡️ 375 - 11
Carefully remove the dish from the oven and remove the foil.
⏱️ 1 min - 12
Using two forks, shred the cooked chicken breasts directly in the dish.
⏱️ 2 min - 13
Stir the shredded chicken into the rice mixture.
⏱️ 1 min - 14
Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the dish.
⏱️ 1 min - 15
Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
⏱️ 10 min•🌡️ 375 - 16
Remove from oven and serve hot.
⏱️ 1 min