There’s something so deeply comforting about a warm, bubbly casserole, and the Best Ever Chicken and Rice Casserole absolutely lives up to its name. Creamy layers of tender chicken, fluffy, flavorful rice, and gooey cheddar cheese come together under a golden, buttery topping—the kind of meal that makes any weeknight feel like a special occasion. With simple ingredients and straightforward steps, this dish guarantees cozy satisfaction and the kind of leftovers you actually look forward to.
Ingredients You’ll Need
This recipe shines with everyday staples, yet each component plays a vital role in ensuring you get the most delicious version of the Best Ever Chicken and Rice Casserole. Here’s what you’ll need and why each item belongs in the mix:
- Chicken Breasts: Boneless, skinless chicken breasts cook up tender and juicy, and they make this casserole satisfying enough for any meal.
- Long-Grain White Rice: Uncooked rice soaks up all the savory liquid and flavors, making every bite perfectly fluffy.
- Cream of Chicken Soup: Adds creaminess and rich, savory notes that permeate the casserole.
- Cream of Mushroom Soup: Deepens the flavor, lending a lovely earthy undertone to the dish.
- Low-Sodium Chicken Broth: Keeps everything moist while letting you control the salt level.
- Sour Cream: Gives an extra tang and silkiness that makes the sauce irresistible.
- Onion: Adds a subtle sweetness and a bit of texture.
- Cheddar Cheese: Melts beautifully, making the casserole gooey and extra cheesy.
- Garlic Powder: Brings depth and a warm, inviting aroma.
- Onion Powder: Gives another boost of flavor, harmonizing perfectly with the real onion.
- Paprika: Adds gentle spice and a pop of color, both in the sauce and as a garnish.
- Salt and Black Pepper: Essential for seasoning every layer just right.
- Unsalted Butter: Provides richness and helps create that crunchy, golden topping.
- Breadcrumbs or Crushed Ritz Crackers: Offer a satisfying, buttery crunch on top—choose based on your texture preference.
- Fresh Parsley: Brightens up the finished casserole and adds a hint of fresh flavor.
How to Make Best Ever Chicken and Rice Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This simple step ensures nothing sticks, and it helps your Best Ever Chicken and Rice Casserole slide out beautifully when serving.
Step 2: Make the Creamy Base
In a big mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper until everything is wonderfully smooth and combined. This cozy mixture is what will infuse the rice and chicken with unbeatable flavor.
Step 3: Add Rice and Onion
Stir the uncooked long-grain rice and finely chopped onion into your creamy base. Make sure every grain is thoroughly coated, so the rice comes out tender and bursting with flavor.
Step 4: Assemble and Layer
Pour the rice mixture into your prepared dish and spread it out evenly. Then, gently nestle the chicken breasts on top, making sure they’re distributed for easy serving. Season the chicken with a pinch more salt, pepper, and an extra sprinkle of paprika for color.
Step 5: Top with Cheese and Crumbs
Spoon the shredded cheddar cheese evenly over the chicken and rice, ensuring every bite gets some melty goodness. In a small bowl, combine the melted butter with your choice of breadcrumbs or crushed Ritz crackers, then sprinkle this mixture all over the top—you want a blanket of golden crunch.
Step 6: Bake Covered
Cover the casserole tightly with foil to keep all the moisture in, and bake for 45–50 minutes. This allows the rice to soak up all those rich flavors while the chicken cooks gently to juicy, fork-tender perfection.
Step 7: Uncover and Finish Baking
Remove the foil and let the casserole bake uncovered for another 10–15 minutes. This step creates a deeply golden, bubbly top and ensures the rice finishes cooking. When the chicken reaches an internal temperature of 165°F and the rice is tender, you’ll know it’s ready.
Step 8: Rest and Garnish
Let the casserole sit for about 5 minutes before diving in. Just before serving, sprinkle with a generous handful of chopped fresh parsley for that last pop of flavor and color—the final touch to the Best Ever Chicken and Rice Casserole.
How to Serve Best Ever Chicken and Rice Casserole
Garnishes
The right garnish can make your Best Ever Chicken and Rice Casserole look restaurant-worthy. A sprinkle of fresh, bright parsley adds color and a hint of freshness, but you can also use chives, a dash of paprika, or thinly sliced green onions for a personalized touch. Don’t be shy about adding a flourish—you eat with your eyes first!
Side Dishes
This hearty casserole shines on its own, but it pairs beautifully with sides like a crisp green salad, roasted vegetables, or simply steamed broccoli. For extra comfort, warm up some dinner rolls or serve with roasted carrots for a lovely splash of sweetness alongside the savory casserole.
Creative Ways to Present
If you’re serving guests, consider spooning portions into individual ramekins for a fun, elegant presentation. You can also cut the casserole into neat squares for a potluck or picnic, or serve it family-style straight from the baking dish—the golden, cheesy top is a showstopper either way.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it a wonderful next-day lunch or dinner. Just make sure to cool the casserole before transferring to the fridge to keep everything fresh.
Freezing
You can absolutely freeze the Best Ever Chicken and Rice Casserole for busy weeknights ahead. Once cooked, let it cool completely, then cut into individual portions and wrap tightly in foil or portion into airtight containers. Freeze for up to three months. To reheat, thaw overnight in the refrigerator for best texture.
Reheating
For best results, reheat portions in a preheated oven at 350°F, covered loosely with foil to avoid drying out, for about 20–25 minutes. You can use the microwave for quick weekday lunches—just add a splash of chicken broth and cover with a damp paper towel to keep things moist.
FAQs
Can I use brown rice instead of white?
Absolutely, but brown rice takes longer to cook and may require a bit more broth. If swapping in brown rice, add at least 10–15 minutes to the covered baking time and check for doneness before proceeding.
Is it okay to use bone-in chicken thighs?
Yes, in fact, bone-in chicken thighs bring extra flavor and juiciness to the casserole! Just be sure to adjust cooking times and check that the internal temperature reaches 165°F for safety.
Can I add vegetables to the casserole?
Definitely! Frozen peas, broccoli, carrots, or even a handful of spinach stirred into the rice mixture work well. Just keep the veggie pieces bite-sized so they cook evenly with everything else.
What if I don’t have Ritz crackers for the topping?
No worries—regular breadcrumbs, panko, or even crushed cornflakes create a tasty, crunchy topping. You can get creative and use whatever you have on hand.
Can I assemble the casserole ahead of time?
Yes, you can assemble everything (except the buttery crumb topping) up to a day in advance. Cover tightly and refrigerate, then add the topping just before baking to keep it crisp and delicious.
Final Thoughts
If you’re searching for a meal that delivers true comfort and a burst of flavor in every bite, you absolutely need to try the Best Ever Chicken and Rice Casserole. It’s a family favorite, a reliable crowd-pleaser, and a dish that’s sure to end up in your regular dinner rotation. Happy cooking—and enjoy every cheesy, cozy forkful!
Print
Best Ever Chicken and Rice Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this comforting Best Ever Chicken and Rice Casserole that combines tender chicken, creamy sauces, fluffy rice, and gooey cheese for a hearty and satisfying meal that the whole family will love.
Ingredients
Ingredients:
- 4 boneless, skinless chicken breasts
- 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 1/2 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons unsalted butter, melted
- 1/2 cup breadcrumbs or crushed Ritz crackers
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Combine ingredients: Stir in the uncooked rice and chopped onion. Pour the mixture into the prepared baking dish and spread evenly.
- Assemble the casserole: Nestle the chicken breasts on top of the rice mixture and season with salt, pepper, and paprika. Sprinkle shredded cheddar cheese over the top.
- Add topping: Mix melted butter with breadcrumbs or crackers, then sprinkle over the cheese.
- Bake: Cover the dish with foil and bake for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until chicken is cooked through and rice is tender.
- Rest and serve: Let the casserole rest for 5 minutes, then garnish with parsley before serving.
Notes
- Use bone-in chicken thighs for extra flavor if preferred.
- Add frozen peas or broccoli for a veggie boost.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 570
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
