Chicken and Rice Casserole Recipe
If you’re in search of a hearty, soul-soothing meal that satisfies everyone at the table, this Chicken and Rice Casserole is the answer you’ve been waiting for. It’s pure comfort in a pan, layering tender shredded chicken, fluffy rice, and creamy, flavorful sauce under a golden crown of melted cheddar cheese. Whether you’re cooking for a busy weeknight or planning a cozy Sunday dinner, this classic casserole brings heartwarming nostalgia, incredible flavors, and serious ease to your kitchen. Trust me, after your first bubbling forkful, you’ll see why Chicken and Rice Casserole is a cherished favorite.
Ingredients You’ll Need
Each ingredient in this recipe plays a special role, delivering taste, texture, and that irresistible home-cooked appeal. No fancy ingredients required — just a beautiful collection of pantry staples and a few fresh touches for color and flavor.
- Cooked shredded chicken: Rotisserie chicken is perfect here, adding juicy, seasoned meat with zero fuss.
- Uncooked long grain white rice: This soaks up all the delicious sauce as it bakes, becoming wonderfully tender.
- Canned cream of chicken soup: Brings creamy texture and rich chicken flavor to the casserole base.
- Canned cream of mushroom soup: Adds earthiness and another layer of savory depth to the creamy sauce.
- Low-sodium chicken broth: Helps the rice cook to perfection and infuses everything with even more chicken goodness.
- Sour cream: Delivers a creamy tang that balances all the flavors and keeps the casserole from feeling too heavy.
- Shredded cheddar cheese: Melts into a bubbling, golden topping that makes every bite unforgettable.
- Garlic powder: For an easy hint of garlicky aroma without the need for chopping.
- Onion powder: Gives subtle sweetness and savory background notes.
- Black pepper: Just enough sharpness to tie the flavors together.
- Salt: Enhances all the other ingredients, but go easy if using regular broth or salty cheese.
- Frozen peas and carrots (optional): An easy way to sneak in more color and veggies — or swap for what you have on hand.
- Chopped parsley (optional): For a fresh pop of green to finish things off beautifully.
How to Make Chicken and Rice Casserole
Step 1: Prep the Pan and Heat the Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a little cooking spray or butter. This helps prevent sticking and makes serving the finished casserole a breeze.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the uncooked rice, both cans of soup (cream of chicken and cream of mushroom), chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Whisk it all together until thoroughly mixed — think of this as the flavor-packed foundation for your Chicken and Rice Casserole.
Step 3: Add Chicken and Veggies
Fold in the cooked shredded chicken, making sure it’s evenly distributed. If you’re using frozen peas and carrots or other veggies, now’s the time to mix those in as well. Everything should be well coated in that luscious creamy mixture.
Step 4: Layer It All in the Dish
Pour the mixture into your prepared baking dish, using a spatula to spread it out into an even layer. Give the pan a gentle shake to settle everything, ensuring perfectly cooked rice throughout.
Step 5: Bake to Tender Perfection
Cover the dish tightly with foil to trap in the moisture, then slide it into the oven. Bake for 50 to 60 minutes, or until the rice is perfectly tender and has absorbed all those savory flavors. This is when your kitchen will start to smell absolutely amazing!
Step 6: Topping and Final Bake
Once the rice is done, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for about 10 minutes more. The cheese will melt into a golden, bubbly topping that’s hard to resist.
Step 7: Rest and Garnish
Let your freshly baked Chicken and Rice Casserole rest for 5 minutes before serving. This short wait helps the casserole set up slightly so you get perfect, scoopable portions. Finish with a sprinkle of chopped parsley if you want a little color and freshness!
How to Serve Chicken and Rice Casserole
Garnishes
The simplest garnish — a handful of bright parsley — takes this casserole from homey to beautiful with almost no effort. For a bit more zing, try scattering a few sliced green onions on top right before serving. You can even add a pinch of paprika for a gentle kick and a pop of color.
Side Dishes
Chicken and Rice Casserole is practically a meal all on its own, but a crisp green salad or steamed green beans make a lovely, fresh pairing. If you want to go all out, serve with warm dinner rolls or roasted broccoli on the side for a comfort food feast.
Creative Ways to Present
If you’re entertaining or wanting to make things extra special, spoon your casserole into individual ramekins for personal servings. Or, serve family-style with a beautiful spatula and a platter garnished with extra parsley and lemon wedges for a little brightness.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Casserole stores like a champ! Let the casserole cool to room temperature, then cover tightly or spoon into airtight containers. It will stay fresh in the fridge for 3 to 4 days and makes a delicious lunch the next day.
Freezing
For longer storage, Chicken and Rice Casserole is beautifully freezer-friendly. Simply wrap individual portions or the whole pan in a double layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator for best results and freshness.
Reheating
To reheat, place leftovers in a baking dish and cover with foil. Warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual servings — just add a splash of broth to keep everything creamy and moist.
FAQs
Can I use brown rice instead of white rice?
Absolutely! If you prefer brown rice, add 15 to 20 minutes to the baking time and check for doneness — brown rice takes longer to cook but adds a hearty, nutty flavor to your Chicken and Rice Casserole.
What’s the best chicken to use?
Rotisserie chicken is super convenient and flavorful, but any cooked and shredded chicken works well. Poached, baked, or even leftover grilled chicken makes for a tasty casserole foundation.
Can I add extra vegetables?
Definitely! While peas and carrots are classic, feel free to swap in broccoli florets, green beans, corn, or any veggies you love. Just keep the ratios about the same for the best texture.
How do I know when the casserole is done?
The rice should be fully tender, with no liquid pooling around the edges. If you’re unsure, peek under the foil at the 50-minute mark and test a spoonful in the center. Baking times can vary based on your oven and rice variety.
Can I make Chicken and Rice Casserole ahead of time?
Yes, you can assemble the casserole (without baking) up to 24 hours ahead and keep it covered in the fridge. When ready to bake, let it sit at room temperature while the oven preheats and then continue as directed — dinner just got even easier!
Final Thoughts
There’s something magical about a bubbling pan of Chicken and Rice Casserole — it’s warm, inviting, and completely satisfying no matter the season. If you’re craving a meal that brings comfort and joy to every bite, I encourage you to make this recipe part of your regular rotation. Happy cooking and enjoy every creamy, cheesy forkful!
Print
Chicken and Rice Casserole Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Rice Casserole is a comforting and easy-to-make dish that’s perfect for a family meal. Creamy and flavorful, this casserole is a crowd-pleaser that combines tender shredded chicken with rice, creamy soups, and melty cheese.
Ingredients
For the casserole:
- 2 cups cooked shredded chicken
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1/2 cup sour cream
- 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 cup frozen peas and carrots (optional)
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the ingredients: In a large mixing bowl, combine rice, soups, broth, sour cream, seasonings, chicken, and optional vegetables.
- Bake: Pour the mixture into the baking dish, cover with foil, and bake for 50–60 minutes until rice is tender.
- Add cheese: Uncover, sprinkle with cheese, and bake for another 10 minutes until bubbly.
- Rest and serve: Let the casserole rest for 5 minutes, then garnish with parsley before serving.
Notes
- For added flavor, use rotisserie chicken.
- You can swap frozen peas and carrots with broccoli or green beans.
- If using brown rice, increase baking time by 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
