You know, there’s something magical about a warm, bubbling Chicken and Rice Casserole fresh from the oven.
I have been making this recipe for years, and it never fails to bring smiles to my family’s dinner table.
This one-pan wonder combines tender chicken, fluffy rice, and a creamy sauce that melts together into pure comfort food perfection.
My version is incredibly simple to prepare but packed with flavor that will have everyone asking for seconds.
Whether you’re a busy parent looking for an easy weeknight dinner or someone seeking the ultimate comfort food, this recipe has you covered.
Let me show you how to create this family favorite that’s guaranteed to become a regular in your meal rotation!
Why You Will Keep Making Chicken and Rice Casserole
I’m constantly on the lookout for recipes that deliver maximum flavor with minimum effort, and this chicken and rice casserole absolutely delivers.
But don’t just take my word for it, there are so many reasons this dish deserves a spot in your regular meal rotation!
- One-Pan Wonder: Everything cooks together in a single casserole dish, meaning less cleanup and more time to enjoy your evening.
- Budget-Friendly: Made with simple, affordable ingredients that won’t break the bank.
- Family-Approved: Even picky eaters love this mild, creamy comfort food classic.
- Make-Ahead Magic: Prepare it in advance and bake when needed – perfect for busy weeknights!
- Versatile Base: Easily customizable with different vegetables, cheeses, or seasonings.
Simple Ingredients Amount
One of the reasons I love this chicken and rice casserole is that it uses simple pantry staples.
You probably have most of these ingredients on hand already!
Here’s what you will need to gather before getting started:
| Ingredient | Amount | Notes |
| Chicken breasts | 3 large | Cut in half lengthwise for quicker cooking |
| Long grain white rice | 2 cups | Uncooked (not minute rice) |
| Cream of chicken soup | 1 can (10.5 oz) | Provides creamy texture |
| Cream of mushroom soup | 1 can (10.5 oz) | Adds depth of flavor |
| Chicken broth | 2 cups | Helps cook the rice |
| Milk | 1 cup | 2% or whole milk works best |
| Onion soup mix | 1 packet | Adds savory flavor |
| Shredded cheddar cheese | 2 cups | Divided (1 cup in mixture, 1 cup on top) |
| Salt and pepper | To taste | For seasoning |
| Fresh parsley | 1 tablespoon | Chopped, for garnish (optional) |
Ingredient Tips
Don’t use minute rice in this recipe, it cooks too quickly and will become mushy. Brown rice isn’t recommended either, as it requires more liquid and longer cooking time.
For a creamier casserole, use 2 cups of milk and 1 cup of chicken broth instead of the other way around.
Pre-shredded cheese works fine, but freshly shredded melts better and has better flavor.
Step-by-Step Cooking Instructions
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Preheat and Prepare
Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray. This ensures your casserole won’t stick and makes cleanup easier.
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Create the Rice Base
Spread the uncooked rice evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the rice. This creates a delicious cheesy layer that will melt into the rice as it cooks.
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Add the Chicken
Place the chicken breast pieces on top of the rice and cheese layer. I find that cutting the chicken breasts in half lengthwise helps them cook more quickly and evenly.
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Prepare the Creamy Mixture
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, milk, and onion soup mix. Stir until well blended. This creates the flavorful liquid that will cook the rice and chicken to perfection.
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Pour Over Casserole
Pour the creamy mixture evenly over the chicken and rice. Make sure all the rice is covered with liquid so it cooks properly. Season with salt and pepper to taste.
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Cover and Bake
Cover the baking dish tightly with aluminum foil. This is important because it traps the steam, which helps cook the rice properly. Bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is cooked through (165°F internal temperature).
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Add Remaining Cheese
Remove the casserole from the oven, carefully remove the foil (watch out for hot steam!), and sprinkle the remaining 1 cup of cheddar cheese over the top.
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Final Bake
Return the casserole to the oven, uncovered, for about 5 minutes or until the cheese is melted and slightly golden. This creates that irresistible cheesy top layer!
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Rest and Serve
Let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh chopped parsley if desired.
Delicious Variations to Try
One of the reasons I love this chicken and rice casserole so much is how versatile it is!
You can easily customize it to suit your family’s preferences or simply to change things up from time to time. Here are some of my favorite variations:
Broccoli Chicken and Rice
Add 2 cups of fresh or frozen broccoli florets to the casserole before baking. The broccoli adds beautiful color, nutrition, and a delicious flavor that pairs perfectly with the creamy chicken and rice.
Mushroom Lover’s Version
Add 8 ounces of sliced fresh mushrooms to the casserole. Sauté them first in a little butter until golden for the best flavor. This creates an extra savory, earthy version that mushroom lovers will adore!
Southwest Style
Add 1 cup of corn kernels, 1 diced bell pepper, 1 can of drained black beans, and substitute taco seasoning for the onion soup mix. Top with Mexican blend cheese for a delicious southwest twist!
Make It Your Own!
Don’t be afraid to experiment with this versatile recipe. Try different cream soups (cream of celery works great!), add your favorite vegetables, or swap the cheddar for mozzarella, Swiss, or Colby Jack cheese. The possibilities are endless!
Pro Tips for Perfect Results
- Rice Selection: Don’t use instant or minute rice – it will cook too quickly and become mushy. Long grain white rice works best for this recipe.
- Chicken Thickness: Cutting chicken breasts in half lengthwise ensures they cook through at the same rate as the rice.
- Tight Cover: Make sure your aluminum foil cover is sealed tightly to trap steam, which is essential for cooking the rice properly.
- Check Doneness: Rice should be tender and chicken should reach 165°F internal temperature. If needed, add 15-20 minutes of cooking time.
- Rest Time: Don’t skip the 10-15 minute rest after baking. This allows the sauce to thicken and makes serving much easier.
“The secret to a perfect chicken and rice casserole is patience. Let it bake until the rice is fully tender, and always allow it to rest before serving. This simple step makes all the difference in texture and flavor!”
Make-Ahead and Storage Instructions
Make-Ahead Options
This chicken and rice casserole is perfect for meal prep! Here’s how to prepare it ahead of time:
- Refrigerate Unbaked: Assemble the entire casserole but don’t bake it. Cover tightly and refrigerate for up to 2 days. When ready to cook, remove from the refrigerator 30 minutes before baking, then bake as directed (may need an extra 10-15 minutes).
- Freeze Unbaked: Assemble the casserole, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Storing Leftovers
If you’re lucky enough to have leftovers (we rarely do in my house!), here’s how to store them:
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Portion cooled leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat in a 350°F oven until warmed through (about 20 minutes). Add a splash of milk or broth if it seems dry. Microwave individual portions on 70% power, stirring occasionally.
Food Safety Reminder
Always reheat leftover rice dishes until they’re steaming hot throughout (165°F) to prevent foodborne illness. Rice can harbor bacteria when stored improperly, so refrigerate leftovers promptly and don’t leave at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Brown rice requires more liquid and a longer cooking time than white rice. If you want to use brown rice, increase the liquid (broth and milk) by at least ½ cup and expect to add 30-45 minutes to the cooking time. I recommend using chicken thighs instead of breasts if using brown rice, as they won’t dry out during the longer cooking time.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay more tender and juicy than chicken breasts. No need to adjust the cooking time – they’ll cook perfectly in the same amount of time.
How do I know when the casserole is done?
The casserole is done when the rice is tender and the chicken reaches an internal temperature of 165°F. If you don’t have a meat thermometer, cut into the thickest part of a chicken piece – it should be completely white with no pink remaining.
Can I make this recipe gluten-free?
Yes! Use gluten-free cream soups (several brands make them now) or make your own cream soup substitute with gluten-free flour. Also check that your onion soup mix is gluten-free, as some brands contain wheat ingredients.
What can I serve with chicken and rice casserole?
This casserole is a complete meal on its own, but it pairs beautifully with a simple green salad, steamed vegetables, or crusty bread. For a heartier meal, serve with roasted vegetables or a side of cranberry sauce for a touch of sweetness.
Ready to Enjoy This Family Favorite?
There’s a reason this Chicken and Rice Casserole has stood the test of time in my family’s recipe collection.
It’s simple, satisfying, and always delivers comfort in every bite.
I love that I can throw it together quickly on busy weeknights, knowing everyone will clean their plates.
The beauty of this recipe is in its simplicity and flexibility.
Don’t be afraid to make it your own by adding your favorite vegetables or switching up the cheese.
However, you customize it, the result will be a delicious, hearty meal that brings everyone to the table.
I hope this recipe becomes a favorite in your home too!
If you try it, I’d love to hear how it turned out and what variations you tried.
Drop a comment below or tag me in your social media posts!
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