Ingredients:

  • 5 lbs Boneless, skinless Chicken Breast, cut into 1-inch cubes
  • 5 cups Uncooked Long-Grain White Rice (do not use instant)
  • 1 (10.5 oz) can Condensed Cream of Chicken Soup
  • 2 cups Low Sodium Chicken Broth
  • 1/2 cup Water
  • 1 tsp Dried Onion Flakes or Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • Salt (Kosher), to taste (start with 1/2 tsp)
  • Black Pepper (Freshly Ground), to taste
  • 4 oz Full-fat Cream Cheese, softened and cubed
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Chicken: Cube the chicken breasts uniformly (about 1-inch cubes).
  2. Combine Base: In a mixing bowl, whisk together the cream of chicken soup, chicken broth, water, onion powder, garlic powder, thyme, salt, and pepper until the mixture is smooth.
  3. Add Rice: Stir the uncooked long-grain rice directly into the liquid soup mixture.
  4. Layer the Pot: Place the cubed chicken in an even layer across the bottom of your 4-6 quart slow cooker insert.
  5. Pour Liquid: Pour the soup and rice mixture evenly over the chicken. Ensure the chicken is submerged.
  6. Start Cook Cycle: Cover the slow cooker tightly. Cook on HIGH for 3.5–4 hours or LOW for 6–7 hours. IMPORTANT: Do not lift the lid during the first three hours to allow steam to build and cook the rice.
  7. Check Doneness: The chicken should be tender and easily shredded, and the rice should be mostly cooked. If the liquid seems too thick, add a splash of extra broth (1/4 cup) if needed.
  8. Add Cream Cheese: Stir in the cubed, softened cream cheese until it melts and incorporates fully into the sauce, creating a thick, creamy consistency.
  9. Fold in Cheddar: Fold in 1.5 cups of the grated cheddar cheese, reserving 1/2 cup for the topping. Stir until just melted.
  10. Final Topping and Rest: Sprinkle the remaining 1/2 cup of cheddar evenly over the top of the casserole. Cover and cook on LOW for 10–15 minutes (or until the cheese is beautifully melted and bubbly).
  11. Rest and Serve: Turn the slow cooker off and let the casserole rest, uncovered, for 10 minutes. Garnish with fresh parsley before serving.