Description
Dump-and-Bake Cheesy Chicken Breast Casserole combines uncooked long-grain rice, cooked chicken breast, zucchini, creamy chicken soup, broth, and sharp cheddar in one baking dish. The casserole stays covered while the rice cooks, then gets a final layer of melted cheese for an easy one-dish dinner.
Ingredients
1 can (10.5 ounces) condensed cream of chicken soup
2 cups low-sodium chicken broth
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon ground black pepper
1 cup uncooked long-grain white rice
2½ cups cooked chicken breast, diced or shredded
1 medium zucchini, coarsely grated, about 1½ cups
2 cups freshly shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh parsley or chives, optional
Nonstick cooking spray
Instructions
1. Preheat the oven to 375°F. Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.
2. Add the condensed cream of chicken soup, low-sodium chicken broth, kosher salt, garlic powder, onion powder, paprika, and black pepper directly to the prepared baking dish. Whisk until the condensed soup blends smoothly into the broth with no large lumps remaining.
3. Add the uncooked long-grain white rice, cooked chicken breast, grated zucchini, and 1 cup of shredded sharp cheddar. Stir until everything is evenly distributed throughout the creamy liquid.
4. Spread the mixture into an even layer. Check around the sides of the dish and push any grains of rice sitting above the liquid back underneath so they can cook evenly.
5. Cover the baking dish very tightly with aluminum foil, crimping it securely around the edges to trap steam.
6. Bake covered at 375°F for 55 to 60 minutes. Avoid repeatedly lifting the foil during baking because releasing steam can interfere with the rice cooking properly.
7. Carefully remove the foil and check several grains of rice from the center of the casserole. The rice should be tender and most of the liquid should be absorbed. If the rice remains firm, cover the dish tightly again and bake for another 5 to 10 minutes before checking once more.
8. Once the rice is tender, gently fluff the casserole with a fork rather than aggressively stirring it with a large spoon.
9. Sprinkle the remaining 1 cup shredded cheddar evenly over the surface. Return the casserole to the oven uncovered for approximately 5 minutes, or until the cheese has completely melted.
10. For a lightly browned cheese topping, place the casserole under the broiler for 1 to 2 minutes after the cheese melts. Watch continuously to prevent burning.
11. Remove the casserole from the oven and let it rest for 5 to 10 minutes. Garnish with chopped parsley or chives if desired, then scoop and serve.
Notes
Rice: Use regular uncooked long-grain white rice. Instant rice, quick-cooking rice, and brown rice have different liquid requirements and cooking times and should not be substituted directly.
Chicken: This version uses cooked chicken breast. Leftover baked chicken, poached chicken, meal-prepped chicken breast, or rotisserie breast meat all work well.
Foil: A tight seal is essential. The trapped steam helps cook the uncooked rice. If too much steam escapes, the rice can remain firm even after the expected baking time.
Doneness: Use the rice rather than the clock as your final test. The grains should be tender and most of the liquid should be absorbed.
Pan differences: Glass, ceramic, and metal baking dishes can cook at slightly different rates, so actual baking time may vary.
Rice still firm: If the casserole still contains moisture, cover it tightly again and continue baking for 5 to 10 minutes at a time until the center is tender.
Zucchini: Coarsely grated zucchini can be replaced with suitable vegetables such as thawed broccoli, peas, corn, or mixed vegetables.
Cheese: Sharp cheddar gives the casserole a stronger cheese flavor, but Colby, Colby Jack, Monterey Jack, mozzarella, or Pepper Jack can also work.
Crunchy topping: After the rice has finished cooking, add buttered panko or cracker crumbs with the final cheese and bake uncovered until golden.
Make ahead: The casserole can be assembled ahead and refrigerated, but the uncooked rice will begin absorbing liquid while it sits. Start checking for doneness earlier if it has rested in the liquid for several hours.
Storage: Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
Reheating: Add a splash of chicken broth to prevent the rice from drying out. Cover and reheat in a 350°F oven for approximately 20 to 25 minutes, or microwave individual portions until hot.
Freezing: Rice texture can soften after freezing and thawing, so refrigeration provides the most reliable leftover texture.
- Prep Time: 10 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
Keywords: Dump-and-Bake Cheesy Chicken Breast Casserole, cheesy chicken breast casserole, dump and bake chicken casserole, cheesy chicken and rice casserole, chicken breast and rice casserole