Description
This comforting Chicken Rice Casserole recipe combines tender chicken pieces with creamy soups, long-grain rice, and flavorful seasonings baked to perfection with a golden cheddar cheese topping. It’s an easy, one-dish meal perfect for family dinners, delivering a creamy, savory, and hearty combination of flavors that everyone will love.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons olive oil or melted butter
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix 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, dried thyme, salt, and black pepper. Stir everything together thoroughly until the mixture is smooth and uniform.
- Add Chicken and Cheese: Fold in the raw, bite-sized chicken pieces along with 1 cup of shredded cheddar cheese into the soup and rice mixture to ensure even distribution.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- 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 completely.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese evenly over the casserole, and drizzle with olive oil or melted butter. Return the dish to the oven uncovered and bake for an additional 10 minutes until the cheese melts and turns lightly golden.
- Rest and Garnish: Let the casserole rest for 5 minutes after baking to set. Garnish with chopped parsley if desired, then serve warm and enjoy.
Notes
- Add frozen peas or chopped broccoli for extra vegetables by stirring them in during the last 10–15 minutes of baking.
- For a crunchy topping, sprinkle crushed Ritz crackers or French fried onions on top before the final 10 minutes of baking.
- Use low-sodium chicken broth to better control the salt content of the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- This casserole can be doubled easily to serve a larger crowd—use a larger baking dish and increase cooking time slightly as needed.
