The Chicken and Rice Casserole Recipe is a heartwarming, comforting dish that effortlessly brings family and friends together around the table. With tender shredded chicken, creamy sour cream, melted cheese, and fluffy rice all baked to perfection, this casserole offers a perfect balance of flavors and textures in every bite. Whether you’re looking for a satisfying weeknight dinner or a dish to impress guests, this Chicken and Rice Casserole Recipe delivers delicious homestyle goodness that’s both simple to make and wonderfully versatile.
Ingredients You’ll Need
Creating this Chicken and Rice Casserole Recipe is all about classic, straightforward ingredients that come together to build incredible flavor and satisfying texture. Each component plays its part—whether it’s the savory broth infusing the rice or the combination of cheeses adding that luscious gooeyness on top.
- Cooked chicken: Shredded or cubed, it’s the protein-packed star that makes the casserole hearty.
- Long-grain white rice: Uncooked rice that cooks up fluffy and absorbs all the comforting flavors.
- Chicken broth: Used to cook the rice, it gives a rich, savory base.
- Sour cream: Adds tangy creaminess for a luscious texture.
- Cream of chicken soup: This classic ingredient brings a velvety, comforting depth.
- Milk: Lightens the mixture so it’s smooth but not heavy.
- Cheddar cheese: Divided, with part mixed in and part melted on top for that perfect cheese pull.
- Mozzarella cheese: Blended on top to add stretchiness and mild flavor.
- Onion: Diced and sautéed, it offers a sweet and savory base note.
- Garlic cloves: Minced and cooked briefly to enhance aroma and taste.
- Dried thyme: Brings an earthy herbal warmth.
- Paprika: Adds a gentle smoky kick and beautiful color.
- Salt and pepper: To perfectly season the dish.
- Fresh parsley: Chopped for a bright, fresh garnish that wakes up the flavors.
How to Make Chicken and Rice Casserole Recipe
Step 1: Preheat and Prepare Your Dish
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking dish so your casserole won’t stick after baking. This simple step ensures easy cleanup and helps your cheesy topping brown nicely.
Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth to a boil. Stir in your uncooked long-grain white rice, reduce heat to low, and cover. Let it simmer gently for about 15 to 18 minutes, or until the rice is tender and has absorbed all the flavorful broth. The broth cooks the rice, so it’s infused with that wonderful chicken flavor from the start—an essential foundation for the casserole.
Step 3: Sauté Onion and Garlic
While the rice is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until it softens and becomes fragrant, around 4 to 5 minutes. Then toss in the minced garlic and cook for another minute. This mix creates a savory aroma and a delicate sweetness that’s key to building layers of flavor in your casserole.
Step 4: Combine the Casserole Base
In a large mixing bowl, gather your cooked chicken, perfectly cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, one cup of shredded cheddar cheese, thyme, paprika, salt, and pepper. Stir everything together until it’s well combined—creamy, dreamy, and ready to shine in the oven.
Step 5: Assemble the Casserole
Spread your chicken and rice mixture evenly into the prepared baking dish. Next, sprinkle the remaining half-cup of cheddar cheese and half a cup of mozzarella cheese over the top. The cheeses will melt and meld into a glorious golden crust that’s irresistible.
Step 6: Bake Until Bubbling and Perfect
Cover the casserole with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the top is melted and bubbling with that gorgeous cheesy layer ready for serving. The foil keeps the casserole moist initially, while the uncovered finish gives you that perfect crust.
Step 7: Garnish and Serve
Once out of the oven, let the casserole cool for a few minutes and sprinkle with freshly chopped parsley. The parsley adds a fresh pop of color and brightness that perfectly balances the rich, creamy casserole.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a subtle herbaceous note that lifts the casserole’s flavor. You might also try a light sprinkle of paprika for extra color or thinly sliced green onions to introduce a gentle onion crunch on top.
Side Dishes
This casserole stands strong as a meal on its own, but if you want to round things out, crisp green salads, steamed broccoli, or roasted vegetables complement it beautifully. Their freshness contrasts perfectly with the creamy, cheesy texture of the casserole.
Creative Ways to Present
For a cozy family dinner, serve the casserole straight from the baking dish at the center of the table. For a special occasion, portion it into pretty ramekins or individual baking dishes and garnish each with herbs and a light drizzle of olive oil for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken and Rice Casserole Recipe, let any leftovers cool completely. Store them uncovered in an airtight container in the refrigerator for up to 3 days to keep flavors fresh and textures just right.
Freezing
This casserole freezes wonderfully! Portion into freezer-safe containers, cover tightly, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15 to 20 minutes or until warmed through and bubbly again. For a quicker option, microwave individual servings on medium power, stirring occasionally to heat evenly without drying out the casserole.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and chewier texture. Just remember it requires a longer cooking time, so pre-cook it before mixing it into the casserole to ensure everything cooks evenly.
What can I substitute for cream of chicken soup?
If you prefer a homemade touch or need a dairy-free option, you can substitute cream of chicken soup with a simple mixture of chicken broth thickened with a flour or cornstarch slurry mixed into sour cream or coconut milk.
Can I make this casserole dairy-free?
Yes! Swap out sour cream for a plant-based alternative, use non-dairy milk, and choose dairy-free cheese substitutes. It won’t be exactly the same, but still very tasty and comforting.
Is it okay to use rotisserie chicken?
Rotisserie chicken works perfectly here and saves time! Just shred it and use as the cooked chicken in the recipe. It adds wonderful flavor and convenience.
Can I add vegetables to this casserole?
Definitely! Feel free to mix in cooked broccoli florets, peas, diced carrots, or mushrooms to add more nutrition and variety. Just sauté or steam them before mixing so they’re tender in the final dish.
Final Thoughts
I truly hope you give this Chicken and Rice Casserole Recipe a try—it’s one of those dishes that brings a warm smile with every bite. Easy to whip up, delicious to eat, and perfect for sharing, this casserole quickly becomes a go-to for family dinners or cozy gatherings. Once you discover its creamy, cheesy goodness with tender chicken and fluffy rice, it might just become a favorite in your recipe box too!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole combines tender cooked chicken, fluffy long-grain white rice, and a creamy blend of sour cream and cream of chicken soup, all baked together with melted cheddar and mozzarella cheese. Aromatic onions, garlic, and spices add depth to this hearty, satisfying dish perfect for family dinners.
Ingredients
Protein and Dairy
- 2 cups cooked chicken (shredded or cubed)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
Grains
- 1 1/2 cups long-grain white rice (uncooked)
Broth and Liquids
- 3 cups chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or casserole dish to prevent sticking during baking.
- Cook the Rice: In a medium saucepan, bring 3 cups of chicken broth to a boil. Stir in the uncooked rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is fully cooked. Remove from heat and set aside.
- Sauté the Onion and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, 1 cup of cheddar cheese, dried thyme, paprika, salt, and pepper. Stir all ingredients together until the mixture is well combined.
- Assemble the Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly on top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley. Serve the casserole hot as a comforting main dish.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Substitute cream of mushroom soup or cream of celery soup if preferred.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- To add vegetables, consider stirring in peas, carrots, or bell peppers before baking.
- The casserole can be made ahead, assembled, and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
- Allow casserole to rest before serving to help it set for easier slicing.
