If you’re looking for a true comfort food classic that satisfies picky eaters and busy cooks alike, look no further than this Chicken and Rice Casserole. This dish is all about rich, creamy textures, tender bites of chicken, and perfectly fluffy rice, all baked together for a homemade meal that tastes like a warm hug. Whether you’re feeding a crowd, stocking the fridge for a hectic weeknight, or just want to cozy up with some nostalgic goodness, Chicken and Rice Casserole comes together easily and never disappoints.
Ingredients You’ll Need
Chicken and Rice Casserole shines because it’s built on simple pantry staples and fresh staples, each playing a key role in making this dish ultra-satisfying. There’s nothing fussy here—just a line up of ingredients that guarantee depth of flavor, a creamy texture, and that irresistible golden top.
- Chicken Breasts or Thighs (1 1/2 pounds): Thighs offer a boost of flavor and tenderness, but breasts are perfect for a slightly leaner, still moist result.
- Long Grain White Rice (1 cup, uncooked): The starch in this rice soaks up all the goodness from the broth and soup, yielding the best creamy texture.
- Cream of Chicken Soup (1 can, 10.5 oz): This classic shortcut packs in creaminess and rich, savory notes.
- Cream of Mushroom Soup (1 can, 10.5 oz): Adds earthy depth and a subtle, silky texture to the mix.
- Low-Sodium Chicken Broth (1 3/4 cups): The key liquid element that helps everything meld—make sure to use low-sodium so you can control the seasoning!
- Garlic Powder (1 teaspoon): Adds a delicious aromatic lift without overpowering the dish.
- Onion Powder (1/2 teaspoon): Rounds out the flavor and gives gentle savoriness.
- Paprika (1/2 teaspoon): Gives a touch of color and just a hint of smoky warmth.
- Salt and Black Pepper (to taste): Essential for bringing all the flavors to life—taste and adjust as you go.
- Olive Oil or Melted Butter (1 tablespoon): Drizzled on top for a decadent finish and a beautiful golden look.
- Shredded Cheddar Cheese (1 cup, optional): Melts into bubbly perfection on top—totally optional, but who can resist?
- Chopped Parsley (for garnish): Adds a pop of freshness and a pretty green touch that makes this casserole look irresistible.
How to Make Chicken and Rice Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This not only ensures our Chicken and Rice Casserole cooks evenly, but it also makes clean-up a total breeze.
Step 2: Mix the Sauces and Seasonings
Right in your baking dish—no need to dirty another bowl—whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, plus a good pinch of salt and pepper. You want everything super smooth and well-blended, so every bite is as flavorful as the last.
Step 3: Stir in the Rice
Pour in the uncooked long grain white rice and stir it so it’s evenly distributed throughout the luscious sauce. This is where the uncooked rice does its magic, absorbing all those wonderful flavors as it bakes.
Step 4: Add the Chicken
Nestle your chicken breasts or thighs right on top of the rice mixture. For ultra-juicy and tender results, make sure they’re not overlapping too much. If you feel fancy, brown the chicken quickly in a skillet first—this adds even more flavor, although it’s not required!
Step 5: Drizzle and Cover
Now, drizzle the chicken pieces with olive oil or melted butter. This step is small, but it’s what helps the top brown ever so slightly and keeps the chicken incredibly moist as it bakes. Cover the whole baking dish tightly with foil to lock in all the steam.
Step 6: Bake and Finish
Bake your Chicken and Rice Casserole for 50 to 60 minutes, or until the rice is perfectly tender and the chicken is thoroughly cooked. If you’re a cheese-lover, uncover the dish at the end, sprinkle over a generous handful of cheddar, and pop it back in for 5 to 10 minutes to let the cheese melt and bubble. Let the casserole rest for 5 minutes before serving—this helps the flavors settle!
How to Serve Chicken and Rice Casserole
Garnishes
Finish your casserole off with a sprinkle of fresh chopped parsley. Not only does it look gorgeous and inviting, but it gives a fresh, fragrant lift that cuts through the creamy richness of the dish. If you want to get playful, try a few crisps of fried onions or even a dusting of extra paprika right before serving.
Side Dishes
This Chicken and Rice Casserole already works as a complete meal, but a green side salad with a tangy vinaigrette or some steamed broccoli makes for the perfect contrast. If you’re really leaning into comfort food, serve it with warm, buttery rolls to mop up every last drop of sauce.
Creative Ways to Present
Add a little flair by serving this casserole in individual ramekins for a dinner party, or bake it in a deep cast iron skillet for a rustic, homey feel. You can even press the rice into little squares for a playful, bento-box style lunch!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Casserole keeps like a dream. Just scoop any extras into airtight containers and store them in the refrigerator for up to four days. It’s fabulous for lunchboxes or a no-fuss dinner the next day, and the flavors usually deepen overnight.
Freezing
If you need to make dinner in advance, you’re in luck. This casserole freezes well—simply let it cool, then wrap tightly or store in a freezer-safe container for up to three months. To freeze single portions, slice and separate with parchment for easy thaw-and-reheat meals.
Reheating
For best texture, reheat Chicken and Rice Casserole in the oven covered with foil at 350°F until hot and steamy, about 20 minutes. In a pinch, microwave single servings with a splash of water or broth to keep everything nice and moist. Don’t forget to add a fresh sprinkle of parsley after reheating!
FAQs
Can I use brown rice or another type Main Course
Brown rice takes longer to cook and may require extra liquid, but it can be used if you don’t mind a chewier texture and adjust the baking time accordingly. Quick-cooking rice, though, isn’t recommended as it could become mushy.
What’s the best way to make this recipe dairy-free?
To make a dairy-free version, swap in your favorite dairy-free cream soups and skip the optional cheddar topping, or use a plant-based cheese alternative. The casserole will still be rich and filling!
Can I add vegetables like peas or broccoli?
Absolutely! For an easy upgrade, mix in frozen peas or chopped broccoli during the last 15 minutes of baking. This adds color, nutrition, and another layer of comfort without any extra work.
Do I have to brown the chicken first?
Not at all. The casserole turns out beautifully with uncooked chicken, but browning it first in a skillet can add a deeper savory flavor and pretty color if you have a couple of extra minutes to spare.
How do I know when the casserole is done?
The rice should be tender and no longer crunchy, and the chicken cooked through with juices running clear. If you like to be precise, the chicken should reach an internal temperature of 165°F when checked at the thickest spot.
Final Thoughts
I can’t recommend trying this Chicken and Rice Casserole enough—it’s one of those rare recipes that delivers cozy nostalgia, suits any occasion, and never leaves you drowning in dishes. Let it become a new weeknight favorite, or pull it out for potlucks and family gatherings: everyone will be asking for seconds! Give it a try and see why Chicken and Rice Casserole has a special spot on so many dinner tables.
Print
Chicken and Rice Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Rice Casserole is a comforting and easy-to-make dish that the whole family will love. Tender chicken, creamy sauce, and fluffy rice come together in one delicious casserole.
Ingredients
Chicken and Rice Casserole:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 3/4 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil or melted butter
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Casserole: In the baking dish, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir in the uncooked rice until evenly distributed.
- Add Chicken: Place chicken pieces on top of the rice mixture and drizzle with olive oil or melted butter.
- Bake: Cover tightly with foil and bake for 50–60 minutes, or until the rice is tender and the chicken is fully cooked.
- Add Cheese (Optional): If using cheese, uncover the casserole, sprinkle the shredded cheddar over the top, and bake uncovered for an additional 5–10 minutes until melted and bubbly.
- Rest and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For added flavor, brown the chicken in a skillet before placing it in the casserole.
- You can also mix in frozen peas or broccoli in the last 15 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
