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Cheesy Baked Chicken with Cream of Chicken Soup Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Description

This Cheesy Baked Chicken with Cream of Chicken Soup is a comforting, hearty casserole featuring tender seasoned chicken thighs baked atop a creamy mixture of rice, cheddar cheese, and cream of chicken soup. The dish is finished with crispy French fried onions and gooey melted cheese, making it a perfect easy weeknight dinner that combines rich flavors and satisfying textures in one pan.

Ingredients

Chicken and Seasoning

  • 1-1 1/2 lbs. boneless, skinless chicken thighs (boneless, skinless chicken breasts can also be used)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp seasoned salt (such as Lawry’s) or regular sea salt
  • 1 tsp smoked paprika
  • fresh cracked black pepper, to taste

Rice and Sauce Mixture

  • 3/4 cup uncooked long grain white rice (do not use instant rice)
  • 1 cup chicken broth or stock
  • 1 (10.5 oz) can cream of chicken soup (cream of mushroom soup can be used as a substitute)
  • 2 tsp Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese, divided

Topping

  • 1 cup French fried onions

Instructions

  1. Prep: Spray a 9×9 inch baking dish with cooking spray or coat it lightly with olive oil to prevent sticking. Preheat your oven to 375°F (190°C).
  2. Season: In a small bowl, combine garlic powder, onion powder, seasoned salt, smoked paprika, and fresh cracked black pepper. Generously season both sides of the chicken thighs with this spice blend. Set aside.
  3. Mix: In the prepared baking dish, combine the uncooked long grain white rice, cream of chicken soup, chicken broth, Worcestershire sauce, and 1 1/2 cups of the shredded sharp cheddar cheese. Stir well until all ingredients are thoroughly mixed.
  4. Bake: Arrange the seasoned chicken thighs on top of the rice and soup mixture. Cover the dish tightly with foil and bake in the preheated oven on the middle rack for 55-60 minutes. Start checking the rice’s tenderness around 50-55 minutes, as cooking times may vary by oven.
  5. Uncover and Top: Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the chicken and rice, then top with French fried onions. Return to the oven and bake uncovered for an additional 10 minutes, until the cheese is melted and the onions are golden brown and crispy. For extra crispiness, broil for 2-3 minutes as an option, watching carefully to prevent burning.
  6. Rest: Take the casserole out of the oven and let it rest for 5-10 minutes. Then, remove the chicken pieces briefly, stir the rice thoroughly to combine all flavors, and place the chicken back on top of the rice.
  7. Serve: Sprinkle more smoked paprika and freshly ground black pepper over the dish if desired. Optionally, add a squeeze of fresh lemon juice to brighten the flavors before serving.

Notes

  • Using boneless, skinless chicken thighs provides moist, tender meat, but chicken breasts can be substituted if preferred.
  • The dish relies on uncooked long grain white rice; avoid using instant rice as it will affect texture and cooking time.
  • For extra flavor and texture contrast, broiling the casserole for the last few minutes crisps up the French fried onions beautifully.
  • This recipe can be adapted by swapping cream of chicken soup for cream of mushroom soup for a different but still delicious flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cheesy-baked-chicken-with-cream-of-chicken-soup-recipe/