If comfort food had an all-star lineup, Chicken and Rice Casserole would be the MVP—every spoonful is packed with hearty chicken, creamy sauces, and tender rice that warms both body and soul. This dish has been passed around at family gatherings and potlucks for generations, and for good reason: it brings people together over simple, wholesome flavors. Whether you’re a busy parent looking for a stress-free weeknight meal or you simply want something that tastes like home, this casserole never lets you down!
Ingredients You’ll Need
Chicken and Rice Casserole is beloved for how approachable the ingredient list is—nothing fancy here, just kitchen staples that shine when combined. Every component plays its part, whether it’s adding savory notes, boosting creaminess, or providing color and crunch.
- 1 pound boneless, skinless chicken breasts or thighs: Bite-sized pieces cook up tender and juicy while absorbing all the flavors in the casserole.
- 1 cup long grain white rice (uncooked): The perfect base, soaking up all the creamy goodness and forming that signature texture.
- 1 can (10.5 ounces) cream of chicken soup: Lends rich, savory flavor and velvety texture you crave in the perfect casserole.
- 1 can (10.5 ounces) cream of mushroom soup: Adds depth and a subtle earthiness; you can swap for chicken or celery soup depending on preference.
- 1 3/4 cups chicken broth: Keeps everything juicy and ensures the rice cooks until perfectly tender.
- 1 cup frozen peas and carrots (optional): For pops of color, sweetness, and an extra nutrient boost—leave out or substitute with your favorites.
- 1/2 teaspoon garlic powder: Just enough to bring aromatic warmth to the whole dish.
- 1/2 teaspoon onion powder: Enhances savory notes and balances the creaminess.
- 1/2 teaspoon salt: Pulls all the flavors together; feel free to adjust to your taste or dietary needs.
- 1/4 teaspoon black pepper: Adds just the right amount of gentle heat and complexity.
- 1 cup shredded cheddar cheese (optional): For that irresistible bubbly golden topping—because who can say no to cheese?
- Nonstick cooking spray or butter for greasing: Essential to prevent sticking and ensure your casserole comes out clean and easy.
How to Make Chicken and Rice Casserole
Step 1: Prep Your Oven and Dish
Begin by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 9×13-inch baking dish with nonstick spray or a swipe of butter. This makes cleanup a breeze and guarantees you’ll be able to serve those picture-perfect slices later.
Step 2: Mix the Sauces and Seasonings
In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper. This lovely mixture forms the creamy backbone of your Chicken and Rice Casserole—every bite is infused with deep, savory flavors because of this step.
Step 3: Add Rice and Vegetables
Stir the uncooked long grain rice and frozen peas and carrots (if using) into your sauce mixture. The rice will absorb all those rich flavors as it bakes, and the veggies add a welcome burst of color and freshness. Pour everything evenly into your greased baking dish.
Step 4: Layer the Chicken
Now it’s time to nestle the raw chicken pieces right on top of your rice mixture. Gently press them into the creamy base so they’re partly submerged. This ensures each morsel of chicken stays juicy and cooks through perfectly, soaking up all those wonderful flavors along the way.
Step 5: Bake to Perfection
Cover your baking dish tightly with foil to keep all the moisture in—this is what guarantees perfectly tender rice and chicken. Bake in the preheated oven for 50 to 55 minutes. Don’t peek too soon! When you remove the foil, the rice should be fluffy, and the chicken fully cooked with heavenly aromas wafting through your kitchen.
Step 6: (Optional) Add Cheese and Finish Baking
For the pièce de résistance, sprinkle shredded cheddar cheese over the top and return the dish (uncovered) to the oven for another 5 to 10 minutes. The cheese will melt, bubble, and form that irresistible golden crust. Let the casserole rest for 5 minutes before dishing up—this helps everything set, making for neater servings.
How to Serve Chicken and Rice Casserole
Garnishes
Take your Chicken and Rice Casserole to new heights with a scatter of fresh herbs like chopped parsley, chives, or even a pinch of paprika for color. A sprinkle of extra cheddar cheese, right before serving, adds a gooey touch guests will love. Simple garnishes go a long way to make this homestyle dish feel really special.
Side Dishes
This comforting casserole pairs beautifully with crisp green salads dressed in a light vinaigrette, or roast veggies like broccoli and Brussels sprouts. You can also serve it with warm dinner rolls or fluffy biscuits to soak up all the creamy sauce—a true taste of home on your plate!
Creative Ways to Present
If you’re feeling fancy, serve Chicken and Rice Casserole in individual ramekins so everyone gets their own bubbling portion. Or, top with crushed buttery crackers or crispy fried onions for a satisfying crunch. Another fun idea: spoon leftovers into bell pepper halves and bake for a colorful, portable lunch the next day!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Casserole stores wonderfully. Let it cool completely, then cover the dish snugly with foil or transfer portions to airtight containers. It will keep in the fridge for up to 3 days, making it a perfect prep-ahead option for busy weeks.
Freezing
Need to save some for later? This casserole is a dream freezer meal! You can freeze it baked or unbaked; just be sure to use a freezer-safe dish and wrap tightly with foil and plastic wrap. Thaw overnight in the refrigerator before reheating or baking, and enjoy a homemade meal at a moment’s notice.
Reheating
For best results, reheat Chicken and Rice Casserole in the oven at 350°F, covered with foil to prevent it from drying out. It takes about 20 to 25 minutes, or until hot and bubbly. Single servings can also be microwaved—just cover to trap the steam so the rice stays tender.
FAQs
Can I use brown rice instead of white?
Brown rice is a great wholesome swap, but it takes longer to cook and may need extra liquid. Consider par-cooking the brown rice first, or add a bit more chicken broth and extend the baking time accordingly.
What if I want to use rotisserie or leftover chicken?
That’s a brilliant shortcut! Simply add the cooked, shredded chicken into the rice mixture instead of layering raw chicken on top. Reduce the bake time by about 10 to 15 minutes since the meat won’t need as long in the oven.
Is Chicken and Rice Casserole gluten-free?
It depends on the canned soups—most contain gluten as a thickener. Look for certified gluten-free versions of cream of chicken and cream of mushroom soup, and double-check your chicken broth to make it a safe choice for gluten-sensitive eaters.
Can I add extra vegetables?
Absolutely! Sautéed mushrooms, bell peppers, or spinach make fantastic additions to Chicken and Rice Casserole. Just be sure not to overload the dish with too many veggies, as it may throw off the rice-to-liquid ratio.
How do I keep the rice from coming out undercooked?
The key is to cover the casserole tightly with foil and avoid opening the oven mid-way through baking. Make sure the rice is submerged in plenty of liquid, and check that your oven temperature is accurate for perfectly tender grains every time.
Final Thoughts
If you’ve been craving something that tastes like a warm hug, you’ve just found it with Chicken and Rice Casserole. It’s simple, satisfying, and always a crowd-pleaser. Give this timeless favorite a try, and don’t be surprised if it turns into a new family tradition at your own table!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This comforting Chicken and Rice Casserole is a classic one-dish meal that’s perfect for a cozy family dinner. Tender chicken, creamy sauces, and fluffy rice come together for a satisfying and easy-to-make dish.
Ingredients
Chicken and Rice Casserole:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 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 3/4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- nonstick cooking spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix the ingredients: In a large bowl, combine the soups, chicken broth, seasonings, rice, and vegetables. Pour the mixture into the baking dish.
- Add chicken: Arrange the chicken pieces on top of the mixture.
- Bake: Cover with foil and bake for 50–55 minutes. Remove the foil, add cheese if desired, and bake uncovered until bubbly.
- Rest and serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can customize by using different cream soups or adding sautéed onions or mushrooms for extra flavor.
- Leftover shredded chicken can be used with adjusted baking time.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 880mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
