Comfort food doesn’t get better than a cheesy, oven-baked dish like this Tomato Cheddar Chicken and Rice Bake. It’s one of those recipes that feels like a big, cozy hug on a busy weeknight.
I first made this dish on a chilly evening when I wanted something hearty but didn’t want to spend hours in the kitchen. The combination of tender chicken, fluffy rice, creamy tomato sauce, and gooey cheddar cheese quickly became a family favorite.
This baked chicken and rice dish is a lifesaver when you need an easy, no-fuss dinner that still feels homemade. It’s perfect for busy nights, back-to-school dinners, or whenever you’re craving comfort food. Plus, it’s all made in one pan, which means fewer dishes to clean, a win-win!
What’s Inside This Recipe?
Ingredients for Tomato Cheddar Chicken and Rice Bake
Let’s gather everything you’ll need to make this comforting casserole! I’ve kept the ingredient list simple, using pantry staples and everyday ingredients you probably already have on hand.
Base:
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- ½ cup tomato sauce
Seasoning:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
Chicken & Topping:
- 1 ½ pounds boneless, skinless chicken breasts (about 3 small breasts)
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
- 2 tablespoons olive oil or melted butter
To Finish:
- Fresh parsley, chopped (optional, for garnish)
You’ll also need a 9×13-inch baking dish to assemble everything. Once you’ve got everything ready, let’s get started!
How to Make Tomato Cheddar Chicken and Rice Bake
This recipe is as simple as mix, layer, bake, and enjoy! I’ll guide you through each step so you can whip up this family-friendly casserole with confidence.
Step 1: Preheat and prepare the dish
Preheat your oven to 375°F. Lightly grease your 9×13-inch baking dish with olive oil or nonstick spray to prevent sticking.
Step 2: Mix the rice and seasonings
In the baking dish, combine the uncooked rice, chicken broth, diced tomatoes (with their juices), tomato sauce, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Stir everything together until well mixed.
Step 3: Add the chicken
Place the chicken breasts on top of the rice mixture. I like to lightly season the chicken with a pinch of salt and pepper for extra flavor. Drizzle the olive oil or melted butter over the chicken to keep it moist while baking.
Step 4: Bake the casserole
Cover the dish tightly with aluminum foil and bake for 40 minutes. This allows the rice to absorb the liquid and cook through while the chicken stays juicy.
Step 5: Add the cheese topping
Remove the foil and sprinkle the shredded cheddar cheese (and Parmesan, if using) evenly over the chicken and rice.
Return the dish to the oven and bake uncovered for an additional 8–10 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and serve
Once the casserole is done, let it rest for 5 minutes. This helps the flavors settle and makes it easier to serve. Sprinkle with fresh parsley if you’d like, then dig in!
Recipe Variations and Customization Ideas
This Tomato Cheddar Chicken and Rice Bake is super versatile, so feel free to make it your own! Here are a few ideas to get you started:
- Vegetarian Option: Skip the chicken and load up on extra veggies like zucchini, mushrooms, or spinach. Use vegetable broth in place of chicken broth for a fully meat-free version.
- Low-Carb Version: Swap the rice for cauliflower rice. Just reduce the amount of liquid slightly, since cauliflower doesn’t soak up as much as regular rice.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the tomato mixture to give this dish a little extra heat.
- Kid-Friendly Twist: Substitute mozzarella for cheddar for a milder, gooier flavor that little ones tend to prefer.
Got leftovers? This casserole reheats beautifully! Store it in an airtight container in the fridge for up to 3 days, or freeze portions for an easy meal later.
Frequently Asked Questions about Tomato Cheddar Chicken and Rice Bake
Can I use brown rice instead of white rice?
Yes, you can! Just keep in mind that brown rice takes longer to cook, so you’ll need to increase the baking time by about 10–15 minutes. Make sure the rice is fully tender before adding the cheese topping.
What can I use instead of chicken breasts?
You can substitute boneless, skinless chicken thighs if you prefer. They stay juicy and flavorful, even with longer cooking times.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven and add an extra 5–10 minutes to the cooking time.
How do I know the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F. You can check this with a meat thermometer to be sure.
Can I add more cheese?
Of course! If you’re a cheese lover, feel free to increase the cheddar or sprinkle in some Monterey Jack or mozzarella for a creamier finish.
Try This Comforting Casserole Tonight!
This Tomato Cheddar Chicken and Rice Bake is everything you want in a weeknight dinner, easy to make, packed with flavor, and sure to satisfy the whole family.
The creamy tomato sauce, tender chicken, and cheesy topping make it pure comfort food, while the one-pan method keeps cleanup a breeze.
I’d love to hear how this dish turns out for you! Leave a comment below with your thoughts, or snap a photo and share it on social media. Don’t forget to tag me so I can see your delicious creations.
Looking for more easy dinner ideas? You might enjoy my Chicken Breast with Broccoli or Creamy One-Pot Pasta with Sausage.
Happy cooking!
Wanda
Tomato Cheddar Chicken and Rice Bake
Equipment
- 9×13-inch baking dish
Ingredients
Base:
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken broth preferably low-sodium
- 1 can 14.5 oz diced tomatoes, undrained
- ½ cup tomato sauce
Seasoning:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
Chicken & Topping:
- 1 ½ pounds boneless skinless chicken breasts (about 3 small breasts)
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese optional, for extra flavor
- 2 tablespoons olive oil or melted butter
To Finish:
- Fresh parsley chopped (optional, for garnish)
Instructions
Step 1: Preheat and prepare the dish
- Preheat your oven to 375°F. Lightly grease your 9×13-inch baking dish with olive oil or nonstick spray to prevent sticking.
Step 2: Mix the rice and seasonings
- In the baking dish, combine the uncooked rice, chicken broth, diced tomatoes (with their juices), tomato sauce, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Stir everything together until well mixed.
Step 3: Add the chicken
- Place the chicken breasts on top of the rice mixture. I like to lightly season the chicken with a pinch of salt and pepper for extra flavor. Drizzle the olive oil or melted butter over the chicken to keep it moist while baking.
Step 4: Bake the casserole
- Cover the dish tightly with aluminum foil and bake for 40 minutes. This allows the rice to absorb the liquid and cook through while the chicken stays juicy.
Step 5: Add the cheese topping
- Remove the foil and sprinkle the shredded cheddar cheese (and Parmesan, if using) evenly over the chicken and rice.
- Return the dish to the oven and bake uncovered for an additional 8–10 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and serve
- Once the casserole is done, let it rest for 5 minutes. This helps the flavors settle and makes it easier to serve. Sprinkle with fresh parsley if you’d like, then dig in!
