If you’re on the hunt for a comforting classic that comes together effortlessly and delights with every bite, this Chicken and Rice Casserole Recipe is just the answer. With its creamy, flavorful base and tender chicken nestled atop a bed of perfectly cooked rice, it’s the kind of dish that feels like a warm hug on a plate. Whether you’re feeding a busy family or simply craving a satisfying homemade meal, this casserole balances richness and ease beautifully, delivering a crowd-pleasing, wholesome dinner with minimal fuss.
Ingredients You’ll Need
Each ingredient in this Chicken and Rice Casserole Recipe plays a crucial role in creating layers of flavor and texture, making the dish both hearty and cozy. The combination is simple but incredibly effective, ensuring a meal that’s both delicious and easy to assemble.
- 1 pound boneless, skinless chicken breasts or thighs: Choose your favorite cut for tender, juicy bites throughout the casserole.
- 1 cup long grain white rice (uncooked): This forms the fluffy, comforting base that absorbs all those delicious flavors.
- 1 can (10.5 ounces) cream of chicken soup: Adds creamy richness and a subtle chicken flavor that binds the dish.
- 1 can (10.5 ounces) cream of mushroom soup: Introduces earthiness and a smooth texture, elevating the creamy factor.
- 1 3/4 cups chicken broth: Keeps everything moist while infusing extra savory depth.
- 1 cup frozen peas and carrots (optional): These bring a pop of color and sweet crunch, boosting the nutrition too.
- 1/2 teaspoon garlic powder: A hint of garlicky warmth that brightens the overall flavor.
- 1/2 teaspoon onion powder: Provides subtle savory undertones without fussing with fresh onions.
- 1/2 teaspoon salt: Essential for enhancing every ingredient’s natural taste.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1 cup shredded cheddar cheese (optional): Melts to a golden, bubbly layer that makes this casserole downright irresistible.
- Nonstick cooking spray or butter: For greasing the baking dish to ensure easy serving.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter, ensuring the casserole won’t stick and will slide out beautifully when served.
Step 2: Mix the Creamy Base
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. This flavorful combo serves as the cozy blanket surrounding the rice and chicken. Then, stir in garlic powder, onion powder, salt, and black pepper to infuse the mixture with gentle aromatic notes.
Step 3: Add Rice and Vegetables
Next, fold in the uncooked long grain rice along with peas and carrots if you’re including them. These veggies not only brighten the dish visually, but also add subtle sweetness and a pleasant texture contrast once cooked.
Step 4: Assemble the Casserole
Pour the creamy rice mixture evenly into your prepared dish. Gently place the raw chicken pieces over the top, pressing them slightly into the mixture so every bite has that perfect combination of rice and tender chicken.
Step 5: Bake Covered
Cover the casserole tightly with aluminum foil to trap steam and moisture. Bake in your preheated oven for 50 to 55 minutes, giving the rice enough time to soak up all the flavors and the chicken to cook through to juicy perfection.
Step 6: Add Cheese and Finish Baking
After baking, remove the foil and sprinkle the shredded cheddar cheese on top if you’re using it. Return the casserole to the oven uncovered for an additional 5 to 10 minutes, allowing the cheese to melt into a bubbly, golden layer that will make anyone’s mouth water.
Step 7: Rest Before Serving
Once out of the oven, let the Chicken and Rice Casserole Recipe rest for about 5 minutes. This brief cooling helps the casserole set up slightly, making it easier to serve while maintaining its creamy texture.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top adds a fresh, vibrant pop of green and a hint of herbal brightness that complements the richness perfectly. For an extra layer of flavor and crunch, consider toasted almonds or a light drizzle of hot sauce if you enjoy a little kick.
Side Dishes
This casserole shines on its own, but pairing it with a crisp green salad or steamed green beans helps balance the creamy richness with fresh, crisp textures. Roasted vegetables like asparagus or Brussels sprouts also make wonderful companions for a hearty, well-rounded meal.
Creative Ways to Present
Serve individual portions in small oven-safe skillets or ramekins for a charming, rustic presentation that feels special. If you’re making this for a potluck or gathering, consider topping it with different cheeses or mixing in sautéed mushrooms and onions before baking to personalize the dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken and Rice Casserole Recipe, any leftovers should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days, retaining their creamy texture and flavor. Just give them a gentle stir before reheating to refresh the dish.
Freezing
You can freeze the casserole both before and after baking—just be sure to cover it tightly with plastic wrap followed by foil or use freezer-safe containers. When frozen, it can last up to 2 months. Thaw overnight in the refrigerator before reheating, allowing the rice and chicken to rehydrate beautifully without drying out.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture locked in, warming until heated through, usually around 20 to 25 minutes. Alternatively, microwave individual portions on medium power, adding a splash of chicken broth if the rice seems dry to restore creaminess.
FAQs
Can I use brown rice instead of white rice in this Chicken and Rice Casserole Recipe?
Brown rice can be used but it requires a longer cooking time and more liquid. You might need to adjust the broth amount and bake the casserole for additional 20 to 25 minutes. For best results, pre-cooking the brown rice slightly helps it finish cooking perfectly with the chicken.
What can I substitute for the cream of chicken and cream of mushroom soups?
If you prefer or need a homemade version, you can make your own simple white sauce with butter, flour, milk, and seasonings. Using cream of celery soup instead of mushroom soup also works well and adds a milder flavor profile to the casserole.
Is it possible to make this casserole dairy-free?
Absolutely! Skip the cheddar cheese or use a dairy-free cheese alternative. Also, check the soup labels or make your own dairy-free cream soups using broth and thickening agents like coconut milk or cashew cream for a luscious, creamy texture without dairy.
Can I prepare this recipe with leftover cooked chicken?
Yes! Using shredded cooked chicken is a great shortcut that reduces baking time by 10 to 15 minutes since the chicken is already cooked. Simply add it on top of the rice mixture and bake until the rice is tender and the casserole is bubbly and heated through.
How do I make this Chicken and Rice Casserole Recipe spicier?
To add some heat, incorporate a pinch of cayenne pepper or red pepper flakes into the soup mixture. You could also add diced jalapeños or serve it with a spicy salsa on the side. These simple tweaks bring a lively kick without overpowering the comforting flavors.
Final Thoughts
This Chicken and Rice Casserole Recipe has earned a special place in my kitchen and heart because it fills the table with wholesome goodness and brings everyone together around a deliciously creamy, savory meal. I wholeheartedly encourage you to try it for your next weeknight dinner or casual get-together—you’ll soon see why it’s a beloved favorite that’s as comforting as it is easy to make.
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
Description
This comforting Chicken and Rice Casserole is a creamy, hearty one-dish meal featuring tender chicken pieces baked with uncooked long grain rice, savory cream of chicken and mushroom soups, and optional peas and carrots, all topped with melted cheddar cheese. It’s an easy-to-make American classic perfect for a satisfying family dinner.
Ingredients
Main Ingredients
- 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)
Seasonings and Extras
- 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 and Prepare Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix Soups and Seasonings. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper until combined into a smooth mixture.
- Add Rice and Vegetables. Stir the uncooked long grain white rice and frozen peas and carrots (if using) into the soup mixture until evenly distributed.
- Assemble Casserole. Pour the combined mixture into the prepared baking dish and spread it out evenly. Arrange the raw chicken pieces over the top, gently pressing them into the mixture to ensure they are partially submerged.
- Bake Covered. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the chicken is cooked through.
- Add Cheese and Finish Baking. Remove the foil, sprinkle shredded cheddar cheese evenly over the casserole if desired, and return the dish uncovered to the oven for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and Serve. Remove from the oven and let the casserole rest for 5 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- You can substitute one of the cream soups with cream of celery or use all cream of chicken soup for a milder flavor.
- Adding sautéed onions or mushrooms before mixing ingredients adds extra depth of flavor.
- This recipe works well with leftover shredded chicken; if using cooked chicken, reduce baking time by 10 to 15 minutes.
