If you’re searching for the ultimate one-dish wonder, look no further than this creamy, cozy, perfectly satisfying Chicken and Rice Casserole. A true staple in countless family kitchens, this dish combines tender chicken, perfectly cooked rice, gooey cheese, and a luscious sauce that bakes up rich and golden. Whether you’re feeding a hungry crowd or just craving some classic comfort food, this casserole is guaranteed to hit the spot and earn a regular spot on your dinner table.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Chicken and Rice Casserole irresistible is how a handful of simple ingredients transforms into something truly magical. Each component brings flavor, heartiness, or that signature, soul-warming creaminess you want in every bite.
- Cooked chicken: Shredded or chopped, this gives the casserole satisfying protein and a tender, meaty bite—rotisserie chicken makes it extra easy!
- Long-grain white rice: Uncooked rice absorbs all the yummy flavors and bakes up fluffy and soft; stick with long-grain for the rice texture you crave.
- Cream of chicken soup: The ultimate shortcut to ultra-creamy texture and a big boost of savory flavor.
- Cream of mushroom soup: Lends earthy richness and another layer of velvety creaminess—don’t skip it even if you’re not a mushroom lover.
- Chicken broth: Keeps the rice moist as it bakes, drawing every flavor into the grains.
- Sour cream: Adds a tangy note that brightens all that richness and gives a luxurious mouthfeel.
- Garlic powder: One of those little flavor heroes—just enough to make the whole thing pop.
- Onion powder: Brings gentle sweetness and depth without the fuss of chopping onions.
- Salt and black pepper: The classic duo for perfectly seasoned casserole goodness.
- Shredded cheddar cheese: Melty, oozy, sharp cheddar takes the cheesiness to next-level deliciousness.
- Frozen peas and carrots (optional): For pops of color and a subtle veggie sweetness that plays so well with the creamy sauce.
- Crushed buttery crackers or breadcrumbs (optional topping): Adds that irresistible crunch, so every bite has some crispy contrast.
- Melted butter: Brings the topping together, making it golden and fragrant when baked.
How to Make Chicken and Rice Casserole
Step 1: Preheat Your Oven and Prepare the Dish
Start by preheating your oven to 350°F, then lightly grease a 9×13-inch baking dish with a little butter or nonstick spray. This ensures nothing will stick and cleanup will be a breeze after you’ve devoured every last crumb.
Step 2: Mix the Creamy Base
In a large bowl, mix together the uncooked rice, both cream soups, chicken broth, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until everything is gorgeously smooth—this becomes the flavorful base that both seasons and cooks the rice to creamy perfection.
Step 3: Add Chicken, Cheese, and Vegetables
Now for the hearty part: fold in your cooked chicken, cheddar cheese, and frozen peas and carrots if you’re using them. The cheese will melt into little pockets of gooeyness, and the veggies add color and texture—all mingling blissfully in that creamy mixture.
Step 4: Assemble and Top
Pour everything into your prepared baking dish and smooth it all into an even layer. If you want the ultimate crispy topping, toss the crushed crackers or breadcrumbs with melted butter, then sprinkle evenly over the top. It bakes into a golden, buttery crust that’s totally irresistible!
Step 5: Bake, Then Finish Uncovered
Cover the casserole tightly with foil and bake for 50–55 minutes. This traps in the steam to help cook the rice until it’s perfectly tender. Then, remove the foil and bake for another 10–15 minutes—the top gets beautifully golden and any crunchy topping browns just right.
Step 6: Rest and Serve
Let your freshly baked Chicken and Rice Casserole rest for about 5 minutes after it comes out of the oven. This helps everything set and makes serving neat slices so much easier. Now’s the perfect moment to revel in those mouthwatering aromas!
How to Serve Chicken and Rice Casserole
Garnishes
For a fresh finish, sprinkle your Chicken and Rice Casserole with chopped fresh parsley, thinly sliced green onions, or even a crack of black pepper. This quick step adds a pop of color and a little herbal brightness right at the table.
Side Dishes
While the casserole is certainly a meal in itself, it absolutely shines beside simple side dishes like a crisp green salad, steamed green beans, or roasted broccoli. Try it with some homemade dinner rolls to soak up the creamy sauce—you won’t regret it!
Creative Ways to Present
For family-style coziness, serve straight from the baking dish and let everyone dig in. If you’re making Chicken and Rice Casserole for guests, try dividing it into individual ramekins prior to baking for personalized portions. Or, scoop onto plates with an extra sprinkle of cheese and microgreens for a pretty, elevated touch.
Make Ahead and Storage
Storing Leftovers
The beauty of Chicken and Rice Casserole is how well it keeps. Cool any leftovers completely, then transfer to an airtight container and refrigerate. It will stay fresh for up to 4 days, ready to heat up for a super speedy and satisfying lunch or weeknight dinner.
Freezing
Want to make life even easier? You can freeze Chicken and Rice Casserole—just let it cool, divide into portions (or freeze the whole pan), and wrap tightly. Pop it in the freezer for up to 2 months. For best results, thaw in the fridge overnight before baking or reheating.
Reheating
To reheat, cover and bake in a 350°F oven until heated through, about 20 minutes for small servings or up to 40 for a whole casserole. In a pinch, the microwave works too—just cover and heat in one-minute intervals, stirring in between to keep things creamy.
FAQs
Can I use brown rice instead of white rice in this Chicken and Rice Casserole?
Absolutely! Just increase the baking time by 15–20 minutes and add a bit more chicken broth so the rice cooks properly. Brown rice offers more fiber and a nutty flavor, making the casserole even heartier.
Do I have to use both cream of chicken and cream of mushroom soup?
You don’t have to, but using both gives a deeper, richer flavor and that super creamy texture. If you prefer, you can swap in a second can of either soup, or even try cream of celery for a slightly different twist.
Can I assemble Chicken and Rice Casserole ahead of time?
Definitely! Mix everything together and assemble in your baking dish, then cover and refrigerate for up to a day before baking. Just allow a few extra minutes of bake time since it’ll be starting out cold.
What other veggies can I add?
Feel free to get creative—diced bell peppers, broccoli florets, chopped spinach, or even corn all work beautifully in this casserole. Add whatever your family loves for more color and nutrition.
How do I know when the casserole is done?
The rice should be tender, the top golden, and the edges bubbling. If you peek under the foil and it still looks very wet near the center after the suggested time, give it an extra 5–10 minutes before finishing uncovered.
Final Thoughts
Nothing says “welcome home” quite like digging into a bubbling, cheesy Chicken and Rice Casserole. Whether you’re carrying on a family tradition or creating new memories, this recipe delivers warmth, comfort, and smiles every single time. Give it a try for your next meal—you just might find your new favorite classic!
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Chicken and Rice Casserole Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy chicken and rice casserole that is easy to make and perfect for a family dinner. This classic dish is a delicious combination of tender chicken, flavorful rice, and a creamy sauce, topped with a golden, buttery crust.
Ingredients
For the Casserole:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas and carrots (optional)
For the Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs (optional)
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix Casserole Ingredients: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Combine and Bake: Fold in the chicken, cheese, and vegetables if using. Pour the mixture into the prepared baking dish and spread evenly. If using a topping, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the top. Cover tightly with foil and bake for 50–55 minutes. Remove the foil and bake an additional 10–15 minutes, or until the rice is tender and the top is golden.
- Rest and Serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Substitute brown rice, but increase baking time by 15–20 minutes and add a bit more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg
