If you’re craving pure comfort, look no further than this Chicken and Rice Casserole. This dish is creamy, hearty, and absolutely brimming with cozy home-cooked vibes. Every bite brings together juicy chicken, tender rice, and a rich, cheesy sauce that wraps around you like a favorite blanket. The best part? Everything happens in just one dish with simple ingredients, making it a practical weeknight dinner and a predictable family favorite. Whether you’re serving a crowd or looking for leftovers that just get better the next day, Chicken and Rice Casserole delivers cozy satisfaction every single time.
Ingredients You’ll Need
You’ll be amazed just how straightforward this ingredient list is—each item brings its own magic to the table, building layers of flavor and adding to that signature creamy, golden finish. Lean on pantry staples, and you’re halfway to the ultimate comfort food experience!
- Cooked chicken (2 cups, shredded or cubed): Use rotisserie chicken for ease or home-cooked for extra flavor.
- Uncooked long-grain white rice (1 cup): Staple for a fluffy, tender base that soaks up all those delicious juices.
- Cream of chicken soup (1 can, 10.5 oz): Adds savory depth and creamy texture every casserole craves.
- Cream of mushroom soup (1 can, 10.5 oz): A touch of umami richness that makes the sauce irresistible.
- Low-sodium chicken broth (1 3/4 cups): Keeps the rice cooking evenly while balancing out the flavors.
- Sour cream (1/2 cup): Brings extra tang and silkiness to the creamy base.
- Garlic powder (1 teaspoon): An easy boost of savory warmth without the fuss of peeling garlic.
- Onion powder (1/2 teaspoon): Sweet-savory backdrop for all the main players.
- Dried thyme (1/2 teaspoon): Fragrant earthiness that gives the casserole an herby lift.
- Black pepper (1/2 teaspoon): A subtle kick to keep things interesting.
- Shredded cheddar cheese (1 cup): Melts into a golden, bubbling, cheesy crown.
- Frozen peas (1/2 cup, optional): Adds pop of color and gentle sweetness.
- Frozen carrots or mixed vegetables (1/2 cup, optional): For an extra veggie boost and bright hues.
- Chopped parsley (2 tablespoons, optional): Sprinkle on for a fresh, vibrant garnish right before serving.
How to Make Chicken and Rice Casserole
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. This simple step guarantees that your Chicken and Rice Casserole comes out easy to serve, and cleanup is a breeze—nothing stuck to the corners!
Step 2: Mix the Creamy Base
Grab a large mixing bowl and combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, thyme, and black pepper. Stir until everything is perfectly smooth and creamy. This is the flavor-packed foundation that brings the whole casserole together with that signature lusciousness.
Step 3: Add Rice, Chicken, and Veggies
To the creamy soup mixture, stir in your uncooked rice and cooked chicken. Here’s where you also toss in those frozen peas or carrots (if you’re using them) for more color and nutrition. Give everything a good mix so that every grain of rice is coated and every piece of chicken gets a little creamy love.
Step 4: Assemble and Bake Covered
Pour the entire mixture into your prepared baking dish, spreading it out so it’s even from edge to edge. Cover tightly with aluminum foil—this little steam trap is what ensures your rice cooks up tender and absorbs all that savory flavor. Slide it into the oven and bake for 45 minutes.
Step 5: Add Cheese and Finish Baking
After 45 minutes, carefully peel back the foil (beware the steam!) and scatter shredded cheddar cheese all over the top. Return the dish to the oven uncovered for another 10–15 minutes, just until the rice is perfectly fluffy and the cheese is bubbling and golden at the edges. Your kitchen will smell absolutely amazing right about now.
Step 6: Rest and Garnish
Once it’s out of the oven, let your Chicken and Rice Casserole rest for about 5 minutes—this gives everything a chance to set and makes serving much easier. Sprinkle with chopped parsley for a pop of fresh color and a touch of brightness.
How to Serve Chicken and Rice Casserole
Garnishes
Sometimes the simplest garnish makes all the difference. For this casserole, a generous sprinkle of fresh parsley adds a lively green contrast and just a hint of garden-fresh flavor. If you like a little crunch, a handful of crispy fried onions or crushed butter crackers over the melted cheese is pure heaven.
Side Dishes
While Chicken and Rice Casserole stands strong on its own, pairing it up can make the meal feel extra special. Try serving it with a crisp green salad tossed in vinaigrette, some roasted broccoli, or buttery garlic bread. These simple sides balance out the creaminess and turn dinner into a true feast.
Creative Ways to Present
For fun weeknight flair or a potluck win, serve your Chicken and Rice Casserole in individual ramekins—everyone gets their own bubbling, golden-topped dish! Another playful twist is to stuff leftovers into halved bell peppers and bake again for a second act that’s just as tasty.
Make Ahead and Storage
Storing Leftovers
Chicken and Rice Casserole tastes just as wonderful reheated! Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish actually develops even deeper flavors as it sits, making lunch or dinner the next day extra delicious.
Freezing
If you’re planning ahead, this casserole freezes beautifully. Once cooled, wrap portions tightly in foil or transfer to a freezer-safe container. It’ll keep fresh for about 2-3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
For best results, reheat Chicken and Rice Casserole in the oven at 350°F, covered with foil, until heated through (about 20-25 minutes). A splash of extra broth or a spoonful of sour cream stirred in before reheating can revive that creamy texture. Microwave works in a pinch too—just cover and heat in bursts, stirring in between.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a delicious, wholesome swap, but keep in mind you’ll need to add about 20–25 more minutes to the baking time, and check that the rice is tender before serving.
Is it possible to make Chicken and Rice Casserole ahead of time?
Definitely! You can prep the entire casserole (up to just before baking), cover tightly with foil, and store in the refrigerator overnight. Pop it straight into the oven when ready—just be sure to add a few extra minutes if it’s coming straight from the fridge.
Can I use different vegetables?
This casserole is super flexible! Swap in your favorite frozen veggies—think green beans, broccoli florets, or sweetcorn for a new twist. Just keep the amounts similar so the moisture levels stay balanced.
What type Main Course
Both cooked shredded or cubed chicken are fantastic, and rotisserie chicken is a lifesaver on busy nights. Just be sure it’s cooked and well-seasoned before adding for maximum flavor.
How do I make the casserole crunchier on top?
Looking for extra crunch? Sprinkle some crushed Ritz crackers or crispy fried onions over the cheese before the last stint in the oven. It adds the perfect final touch!
Final Thoughts
This Chicken and Rice Casserole isn’t just a meal—it’s a celebration of comfort and togetherness. Whether you’re sharing it at a family table or sneaking an extra spoonful straight from the pan, you’ll see why it’s an all-time favorite. Give it a try, and let the creamy, cheesy goodness win you over!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken and Rice Casserole is a comforting and hearty dish that is perfect for a family dinner. Creamy and flavorful, it’s an easy one-dish meal that is sure to be a crowd-pleaser.
Ingredients
For the Casserole:
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain white rice
- 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
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas (optional)
- 1/2 cup frozen carrots or mixed vegetables (optional)
- 2 tablespoons chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, thyme, and black pepper. Stir in the uncooked rice, chicken, and vegetables if using. Mix well to combine.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle shredded cheddar cheese over the top, and return to the oven uncovered for an additional 10–15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Rest and serve: Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- You can substitute rotisserie chicken for a quicker prep.
- Brown rice may be used, but increase the baking time by 20–25 minutes and check for doneness.
- For extra crunch, top with crushed Ritz crackers or French-fried onions before baking uncovered.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
