This Creamy Chicken and Rice Casserole is a comforting classic that brings together tender chicken, fluffy rice, and a rich, creamy sauce — all baked to golden perfection. It’s a satisfying one-dish meal that’s perfect for busy weeknights, potlucks, or feeding a hungry family.
Why You’ll Love This Recipe
This casserole is easy to prepare, customizable, and incredibly filling. With minimal prep and a hands-off bake time, it makes dinner both convenient and delicious. The creamy sauce binds everything together for a homestyle dish that’s cozy, flavorful, and always a crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into chunks
- Long grain white rice
- Chicken broth
- Cream of chicken soup (or homemade alternative)
- Sour cream or heavy cream
- Garlic powder
- Onion powder
- Salt
- Ground black pepper
- Shredded cheddar or mozzarella cheese
- Butter (for greasing or optional topping)
- Fresh parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine uncooked rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir to blend.
- Fold in raw chicken pieces and half the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Cover tightly with aluminum foil and bake for 50–55 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil, top with remaining cheese, and return to the oven uncovered for 10 minutes until bubbly and lightly browned.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Variations
- Use brown rice (adjust cooking time accordingly).
- Add frozen mixed vegetables for a complete meal in one pan.
- Substitute cream of mushroom or cream of celery soup for a flavor twist.
- Add a breadcrumb or crushed cracker topping for extra texture.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings or warm in a 350°F (175°C) oven until hot. Add a splash of broth or cream to restore moisture if needed. This casserole also freezes well for up to 2 months.
FAQs
Can I use pre-cooked chicken?
Yes, but reduce the baking time by 10–15 minutes, as the chicken doesn’t need to cook fully from raw.
Can I substitute the canned soup?
Yes. You can make a homemade white sauce with butter, flour, milk, and broth as a substitute.
Why is my rice undercooked?
Make sure to cover the dish tightly with foil. Also, use long grain white rice and verify your oven is at the correct temperature.
Can I add vegetables to this dish?
Absolutely. Peas, carrots, broccoli, or green beans work well. Add them in with the raw mixture.
What cheese is best for this recipe?
Cheddar adds sharpness, while mozzarella offers meltiness. A blend of both works wonderfully.
Can I assemble this casserole ahead of time?
Yes. Prepare the mixture, cover, and refrigerate for up to 24 hours before baking.
Is this dish gluten-free?
Only if using a gluten-free cream of chicken soup or homemade substitute with gluten-free flour.
Can I use wild rice or brown rice?
Yes, but increase the liquid and extend the baking time to ensure proper cooking.
Can I make it dairy-free?
Use a dairy-free soup and sour cream alternative. Nutritional yeast can mimic cheesy flavor.
How do I freeze it?
Cool completely, wrap well, and freeze. Reheat from frozen or thaw overnight and bake at 350°F (175°C) until heated through.
Conclusion
Creamy Chicken and Rice Casserole is a timeless comfort food that delivers warmth and satisfaction in every bite. Easy to customize and even easier to prepare, it’s a dependable recipe you’ll reach for again and again — whether feeding a crowd or meal prepping for the week ahead.
PrintCreamy Chicken and Rice Casserole
A comforting, creamy chicken and rice casserole made with tender chicken, fluffy rice, and a rich, savory sauce. Perfect for an easy weeknight dinner or potluck meal.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon butter (for greasing dish)
- 1/2 cup frozen peas (optional)
- 1/2 cup diced carrots (optional)
- 1/2 cup breadcrumbs or crushed crackers for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Stir in uncooked rice, cooked chicken, peas, and carrots (if using).
- Pour mixture into the prepared baking dish and spread evenly.
- Cover tightly with aluminum foil and bake for 50-60 minutes, or until rice is tender and liquid is absorbed.
- Remove foil, sprinkle cheese and breadcrumbs (if using) on top, and bake uncovered for an additional 10-15 minutes until golden and bubbly.
- Let rest for 5-10 minutes before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- You can swap soups for cream of celery or all cream of chicken if desired.
- Try adding broccoli or other veggies for extra nutrition.
- Make it ahead and refrigerate before baking; add 10-15 minutes to the cook time.
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg