If you’re craving a cozy, wholesome meal that brings everyone running to the dinner table, look no further than this Chicken and Rice Casserole. With its creamy layers, tender chicken, and gently baked rice all swirled together in a blanket of melty cheese, this dish is pure comfort food magic. Whether you’re feeding a hungry family or hosting a casual gathering, the aromas and flavors of this casserole make it a sure-fire favorite every time, transforming basic pantry staples into something irresistibly special.

Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple with ingredients that are easy to find and essential to the dish’s flavor and heartiness. Each one plays a unique role in creating that signature creamy, savory bite that makes Chicken and Rice Casserole a classic favorite.

Cooked chicken (2 cups, shredded or diced): Rotisserie chicken is a time-saver and infuses rich, savory flavor from the start.
Long grain white rice (1 cup, uncooked): The rice soaks up every bit of flavor and provides the casserole’s perfect comforting base.
Cream of chicken soup (1 can, 10.5 oz): Adds richness and a silky texture to every bite.
Cream of mushroom soup (1 can, 10.5 oz): Balances the chicken soup with subtle earthy undertones.
Chicken broth (2 1/4 cups): Ensures the rice cooks up fluffy and flavorful right in the oven.
Sour cream (1/2 cup): Delivers a gentle tangy creaminess that brightens the casserole.
Shredded cheddar cheese (1 cup): Melts into gooey, golden goodness throughout and on top.
Garlic powder (1/2 teaspoon): Lends a savory depth without overpowering the other flavors.
Onion powder (1/2 teaspoon): Brings a subtle sweetness and foundation of flavor.
Salt and pepper to taste: Essential for enhancing every layer of the dish.
Frozen peas (1/2 cup, optional): Add pops of color and a sweet, fresh touch if desired.
Diced carrots (1/2 cup, optional): Bring in a mild sweetness and vibrant color.
Butter (1 tablespoon, optional): Just a little for greasing the baking dish and adding a hint of richness.

How to Make Chicken and Rice Casserole

Step 1: Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a pat of butter or a quick spray of nonstick spray. This step ensures your casserole releases easily and doesn’t stick, making for beautiful servings when it comes out of the oven hot and golden.

Step 2: Mix the Base

In a large mixing bowl, combine the uncooked rice, both cans of soup, chicken broth, sour cream, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together until you have a creamy, smooth mixture. This forms the luscious base that the cooked chicken and vegetables will nestle into as they bake.

Step 3: Fold in the Chicken and Extras

To the creamy base, add your shredded or diced chicken, cheddar cheese, and any optional veggies like peas or carrots. Gently fold everything together to ensure bites of chicken, cheese, and veggies are evenly distributed throughout this soon-to-be Chicken and Rice Casserole.

Step 4: Assemble and Bake

Pour the mixture into your prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil to trap in steam, which is crucial for perfectly cooked rice. Slide it into the oven and bake for 50 to 60 minutes, letting all the flavors meld and the rice become irresistibly tender.

Step 5: Finish and Rest

In the final 10 minutes of baking, remove the foil so the top can develop a hint of golden color. If you love an extra bit of crunch, sprinkle the top with crushed buttery crackers or fried onions at this stage. After removing the casserole from the oven, let it rest for 5 to 10 minutes—this helps everything set up and makes serving so much easier.

How to Serve Chicken and Rice Casserole

Garnishes

Fresh garnishes add the finishing touch to your Chicken and Rice Casserole. Try sprinkling some chopped fresh parsley or green onions on top for a pop of color and a hint of bright, herby flavor. Even a light dusting of extra cheese will melt beautifully for a gooey finish.

Side Dishes

This casserole is lovely and filling on its own, but pairing it with a crisp green salad or steamed green beans adds freshness to the meal. Soft dinner rolls, garlic bread, or a fruit salad are also wonderful accompaniments, making your dinner spread even more inviting.

Creative Ways to Present

For a fun twist, portion the casserole into ramekins before baking for individual servings—perfect for dinner parties or picky eaters. You can also scoop servings into lettuce cups for a lighter take, or use it as a hearty topping for baked potatoes for the ultimate comfort meal mash-up.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer leftover Chicken and Rice Casserole to an airtight container and store in the refrigerator for up to 4 days. The flavors continue to develop, often making the dish even more delicious the next day.

Freezing

Chicken and Rice Casserole freezes beautifully! Place cooled portions in freezer-safe containers or wrap the baking dish tightly in plastic wrap and foil. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply place servings in the oven at 350°F until warmed through, or microwave individual portions for about 2-3 minutes. If the casserole seems a bit dry, adding a splash of chicken broth before reheating will help revive its creamy texture.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice generally needs more liquid and a longer baking time. Adjust the chicken broth accordingly and check for doneness before serving.

Is it possible to make Chicken and Rice Casserole dairy-free?

Absolutely! Swap the sour cream for a dairy-free alternative and use your favorite plant-based cheese. There are also non-dairy cream soups available that work just as well.

Can I prepare Chicken and Rice Casserole ahead of time?

Definitely! Assemble everything up to a day ahead and store it covered in the fridge. When you’re ready, pop it straight into the oven—just add a few minutes to the baking time if it’s going in cold.

How do I prevent the casserole from drying out?

Be sure to cover tightly with foil during baking, which keeps in moisture for perfectly creamy rice. If you notice it’s looking a bit dry after reheating, a splash of broth brings it right back.

What other vegetables can I add?

You have lots of options: try chopped broccoli, bell peppers, sautéed mushrooms, or even spinach. Just make sure veggies are cut small so they cook through, or use pre-cooked vegetables for best results.

Final Thoughts

I can’t recommend this Chicken and Rice Casserole enough. It’s the kind of dish that always disappears quickly and leaves everyone cozy and content. Give it a try—you’ll be amazed how easy and satisfying it is, and you might just find it becomes a cherished regular in your household too!

Chicken and Rice Casserole Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Rice Casserole is a comforting and hearty dish that is perfect for a family dinner. Creamy and flavorful, this easy-to-make casserole is a crowd-pleaser that will have everyone asking for seconds.

Ingredients

Scale

For the Casserole:

2 cups cooked chicken (shredded or diced)
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
2 1/4 cups chicken broth
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup frozen peas (optional)
1/2 cup diced carrots (optional)
1 tablespoon butter (optional, for greasing the dish)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Mix Casserole Ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add Chicken and Cheese: Fold in the cooked chicken, cheddar cheese, and vegetables if using.
Bake: Pour the mixture into the prepared baking dish, cover tightly with aluminum foil, and bake for 50–60 minutes until the rice is tender and the casserole is hot and bubbly.
Final Touch: Remove foil during the last 10 minutes of baking to brown the top slightly if desired. Let it rest for 5–10 minutes before serving.