Amazing 1 Pan Cheesy Chicken and Rice Dinner

Name: Amazing 1 Pan Cheesy Chicken and Rice Dinner
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 and 1/2 cups long grain white rice; 1 can condensed cream of chicken soup (10.5 ounces); 1 and 1/2 cups milk; 1 cup water; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 and 1/2 cups shredded cheddar cheese, divided; 1 and 1/2 pounds boneless skinless chicken breasts (about 1 inch thick)

By anna Boncoeur On October 28, 2025

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One Pan Cheesy Chicken and Rice Dinner: Your New Weeknight Hero

If you are drowning in weeknight dinner decisions, listen up! I’m Anna, and I live for finding ways to make everyday cooking easier and, honestly, way more joyful. I’ve spent years testing simple, reliable chicken recipes that my family actually begs for. That’s why I’m so excited to share my absolute favorite, minimal cleanup solution: the One Pan Cheesy Chicken and Rice Dinner.

This isn’t just another casserole; it’s creamy, comforting perfection baked right in one dish. Forget scrubbing pots and pans! This recipe takes simple pantry staples and turns them into a flavorful baked dinner that tastes like you spent hours on it, even though you barely spent any time prepping. Trust me, once you try this, it’s going straight into your regular rotation.

Why You Will Love This One Pan Cheesy Chicken and Rice Dinner

I know how it is when you get home, and the thought of making three separate components for dinner feels impossible. That’s why I developed this recipe to be the ultimate solution for busy people who still want that satisfying, home-cooked taste. This One Pan Cheesy Chicken and Rice Dinner is pure magic because it checks every single box a tired cook needs checked.

It’s creamy, it’s cheesy, and the chicken comes out perfectly tender every time. Seriously, my kids clean their plates, and I barely have anything to wash afterward. It’s the perfect marriage of flavor and efficiency!

It’s incredibly fast to assemble. You’ll be shocked how little time it takes to get this into the oven.
The cleanup is almost nonexistent! Everything bakes together, meaning fewer pots and pans crowding your sink.
It’s pure comfort food. That creamy, cheesy rice base combined with juicy chicken is exactly what you crave after a long day.
It’s family-approved! This recipe never fails to get enthusiastic requests for seconds.

Quick Prep Time for Busy Cooks

We are talking about a 10-minute prep time here, folks. Ten minutes! That’s less time than it takes to decide what takeout to order. You just mix the wet and dry ingredients in one bowl, pour it into the pan, nestle the chicken in, and you are done. I usually use those ten minutes to throw a load of laundry in or just sit down for two glorious minutes before the oven takes over.

Comfort Food That Cleans Up Fast

The best part about this entire concept is the cleanup. Since this is a true one-pan meal, you only dirty one bowl (for mixing) and the baking dish itself. That’s it! No sticky saucepans, no separate rice pots boiling over. When everything cooks together, the flavors meld beautifully, and you get that fantastic, slightly crispy cheesy crust on top while the rice underneath stays wonderfully creamy. It’s the easiest family dinner you’ll ever make.

Gathering Ingredients for Your One Pan Cheesy Chicken and Rice Dinner

The beauty of this cheesy chicken and rice casserole is that you probably have most of this stuff lurking in your pantry already! I designed this recipe to rely heavily on simple, reliable staples. No need for fancy trips to the specialty store when you’re already stressed about making dinner happen. This recipe easily serves six hungry people, which is perfect for feeding a family or having great leftovers for lunch the next day.

We’re using classic creamy soup, some basic spices, and of course, plenty of cheese. I always keep these items stocked because they are the foundation of so many reliable weeknight meals.

Essential Components Table

1 and 1/2 cups	long grain white rice
1 can (10.5 ounces)	condensed cream of chicken soup
1 and 1/2 cups	milk
1 cup	water
1 teaspoon	onion powder
1 teaspoon	garlic powder
1 teaspoon	salt
1/2 teaspoon	black pepper
1 and 1/2 cups	shredded cheddar cheese, divided
1 and 1/2 pounds	boneless skinless chicken breasts (about 1 inch thick)

Ingredient Notes and Clarity

Just a quick note on a couple of things so everything comes out perfectly creamy. Make sure you grab the long grain white rice; the texture works best here, so don’t substitute brown rice yet—we’ll talk about that later! Also, when you reach for the soup, it absolutely needs to be the 10.5-ounce can of condensed cream of chicken soup. That condensed quality is what gives us the right thickness for the sauce base when mixed with the milk and water.

Equipment Needed for This One Pan Cheesy Chicken and Rice Dinner

You don’t need a whole arsenal of gadgets for this easy chicken bake, which is part of the fun! Since we are keeping the cleanup minimal, we only need a few core items to assemble this One Pan Cheesy Chicken and Rice Dinner.

Grab these essentials before you start mixing:

A large mixing bowl for combining the rice base.
A 9 by 13 inch baking dish—this is your main stage!
Aluminum foil to cover the dish tightly for the first bake.
A reliable meat thermometer to check that chicken safety temperature.

Step-by-Step Instructions for the One Pan Cheesy Chicken and Rice Dinner

Okay, getting this incredible One Pan Cheesy Chicken and Rice Dinner assembled is unbelievably simple. I want you to focus on thorough mixing in the beginning so you don’t end up with dry pockets of rice later on. Follow these steps exactly, and you’ll have a golden, bubbly masterpiece ready for the table!

Initial Preparation and Mixing

First things first: get your oven going! Preheat it to 350°F. While that heats up, lightly grease that 9 by 13 inch baking dish. You don’t want anything sticking, especially that cheesy goodness later!

In a big bowl—and I mean big, because you’ll be stirring a lot—combine your rice, the entire can of cream of chicken soup, the milk, and the water. Now toss in your seasonings: onion powder, garlic powder, salt, and pepper. Stir this until everything is completely incorporated. Don’t rush this part; make sure that rice is coated well in that creamy liquid mixture. Once it looks uniform, pour the whole thing into your prepared baking dish and spread it out evenly.

Layering and Initial Bake

Now for the first layer of deliciousness! Sprinkle one cup of your shredded cheddar cheese evenly right over that rice mixture. Next, take your chicken breasts—I like to trim mine to about an inch thick so they cook evenly—and nestle them right down into the rice. You want them submerged as much as possible, so press them down gently. They’ll cook right in the liquid!

Cover that dish tightly with aluminum foil. This is crucial because it traps the steam needed to cook the rice perfectly without drying out the chicken. Pop it into the preheated oven and bake it for 75 minutes. After 75 minutes, you MUST check the chicken. Use your meat thermometer—it needs to read 165°F internal temperature before you take it out of the foil. If it’s not there, cover it back up and give it another 5 to 10 minutes.

Finishing the One Pan Cheesy Chicken and Rice Dinner

Once the chicken hits that safe 165°F, take the dish out and carefully remove the foil—watch out for that hot steam! Now, sprinkle that remaining half cup of cheddar cheese right over the top of the chicken and rice. You want that beautiful, gooey topping!

Put the dish back into the oven, but leave the foil off this time. Bake it for just 10 more minutes, or until the cheese is completely melted, bubbly, and maybe just starting to brown slightly at the edges. When you pull it out, resist the urge to dig in right away! Let it rest, uncovered, for a full 10 minutes. This resting time lets the liquid redistribute, making sure your rice is tender and your chicken stays super juicy. Then, you can serve up this amazing family dinner!

Tips for Perfecting Your Cheesy Rice Casserole

Even though this is a simple recipe, a few tricks I’ve learned over the years can take your One Pan Cheesy Chicken and Rice Dinner from good to absolutely legendary. I always say, reliable results come from paying attention to the details, even when you’re trying to keep things easy.

For instance, I once tried to skip the resting period because I was starving, and honestly, the rice was a little too soupy. Never again! These little adjustments make all the difference in achieving that perfect creamy texture we are after. For more easy weeknight ideas, check out my one-skillet fiesta chicken and rice!

Ensuring Chicken Safety and Texture

The most non-negotiable step here is checking that chicken temperature. I cannot stress this enough: you must use a meat thermometer and ensure that chicken reaches 165°F internally. Undercooked chicken is just not worth the risk! Once it hits that temperature, the resting period is your second best friend. Letting it sit for those 10 minutes after it comes out of the oven allows the juices to settle back into the meat. If you cut into it immediately, all that beautiful moisture runs out onto the pan, leaving you with drier chicken. Resting keeps everything tender and juicy. For tips on cooking chicken breasts perfectly, see my guide on juicy baked chicken breasts.

Adjusting Liquid Ratios

Stick to the recipe the first time, seriously! The balance of condensed soup, milk, and water is calculated for the white rice to absorb perfectly during that 75-minute covered bake. If your mixture looked unusually thick when you poured it in, maybe add just an extra splash of milk—maybe a quarter cup—to be safe. If you decide to try brown rice next time, remember it soaks up way more liquid and takes longer to cook, so you’ll need to increase your water/milk by about a half cup total and add 15 to 20 minutes to that initial covered bake time. Keep it simple for now, though!

Frequently Asked Questions About Your One Pan Cheesy Chicken and Rice Dinner

I get so many questions whenever I post this recipe because everyone wants to make sure their One Pan Cheesy Chicken and Rice Dinner turns out like mine! It’s designed to be foolproof, but sometimes you need a little clarification on substitutions or tweaks. Here are the top things people ask me about this easy chicken bake.

Don’t hesitate to experiment once you master the basic method. But for your first go-round, sticking close to these instructions ensures you get that perfect creamy texture and juicy chicken every single time. You can find more of my favorite family recipes on my Pinterest board!

Can I use chicken thighs instead of breasts in this easy chicken bake?

Yes, absolutely! Chicken thighs are actually fantastic here because they stay moister than breasts, even if you accidentally overcook them slightly. If you use boneless, skinless thighs, stick to the original 75-minute covered bake time. If you decide to use bone-in thighs or thicker cuts, you’ll need to add about 10 to 15 minutes to that initial covered bake time to ensure everything is cooked through to 165°F.

How do I prevent the rice from sticking to the bottom?

This is all about preparation! First, be generous when you grease that 9×13 pan. I use a little bit of butter or cooking spray, making sure I get the corners well. Second, make sure you mix that rice base really well before pouring it in. You want every grain surrounded by the liquid mixture (soup, milk, water). If the rice mixture looks too thick or dry before it goes into the pan, add an extra splash of milk—that extra liquid is your insurance policy against sticking! If you are looking for other ways to cook chicken breasts, check out my guide on oven-baked boneless skinless chicken.

Can I add vegetables to this family dinner?

You certainly can! But you have to be careful what you add, or you’ll end up with a watery casserole instead of a cheesy rice casserole. I suggest sticking to veggies that don’t release a ton of water. Frozen peas or corn are great additions—just toss them in with the rice mixture at the beginning. If you want something heartier, like mushrooms or diced bell peppers, sauté them lightly first to cook off excess moisture, and then add them in with the rice mix before baking.

Storing and Reheating Leftovers of Your One Pan Cheesy Chicken and Rice Dinner

This meal is so good that you’ll probably have leftovers, even after everyone asks for seconds! The great thing about this One Pan Cheesy Chicken and Rice Dinner is that it reheats surprisingly well. That creamy sauce works to keep everything moist, even the next day. Just make sure you store it properly right away so you can enjoy it later safely.

Don’t leave leftovers sitting on the counter for too long. Food safety first, always! I usually portion mine out right after dinner so they are ready for quick lunches.

Storage Guidelines

When you are ready to put this away, scoop the leftovers into individual portions or a larger container. The most important thing is to use an airtight container. If you leave it loosely covered in the baking dish, it will dry out quickly or absorb smells from the fridge.

Once sealed up tight, this cheesy chicken and rice casserole will keep beautifully in the refrigerator for about 3 to 4 days. That’s a good chunk of easy lunches sorted! When you are ready to reheat, I find the microwave works best for a single serving—just cover it loosely with a paper towel to prevent splattering and heat in short bursts until it’s steaming hot all the way through.

Share Your One Pan Cheesy Chicken and Rice Dinner Experience

I truly hope this recipe brings a little less stress and a lot more flavor to your busy weeknights! I put so much heart into creating this easy chicken bake for you.

Now I want to hear from you! Did you try this family dinner? Drop a rating below and let me know how it went in the comments. I love seeing your success with this simple, cheesy chicken and rice!