If you’re searching for a hearty, comforting dish that wraps up a world of flavor in one easy pan, this Chicken and Rice Casserole Recipe is exactly what you need. Combining tender chicken, creamy textures from soup and cheese, and fluffy, perfectly cooked rice, it’s a classic that feels like a warm hug on a plate. This recipe balances simple ingredients to create layers of cozy satisfaction that make weeknight dinners feel extra special without spending hours in the kitchen.
Ingredients You’ll Need
This Chicken and Rice Casserole Recipe calls for basic ingredients that you might already have in your pantry and fridge. Each element plays an important role: from the rice’s fluffy base, to the creamy soups that add richness, to the cheese that melts into golden perfection, every ingredient contributes to that unbeatable casserole comfort.
- Long grain white rice (1½ cups): Provides the perfect fluffy texture that absorbs all the delicious sauces.
- Cream of chicken soup or cream of mushroom soup (2 cans): Adds creamy richness and body for the casserole’s luscious sauce.
- Water (1 cup): Helps cook the rice just right, balancing the moisture.
- Milk (2 cups): Makes the dish creamy and smooth without overpowering the flavors.
- Onion soup mix (1 batch homemade or 1 envelope Lipton): Infuses savory depth and subtle tang into the casserole.
- Cheddar cheese, shredded (1½ cups, divided): Melts to create a golden, cheesy crust that adds richness and a little bite.
- Boneless, skinless chicken breasts or thighs (3 thick pieces): The star protein that stays juicy and tender as it bakes on top of the rice.
- Salt and freshly ground black pepper, to taste: Simple seasoning to bring out all the flavors perfectly.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving. This simple prep sets the stage for your casserole to cook evenly.
Step 2: Mix the Creamy Base
In a large bowl, blend together the long grain rice, cream of chicken or mushroom soup, water, milk, and your onion soup mix. Stir well until everything is evenly combined. This mixture will become the flavorful, creamy foundation that the chicken will bake into.
Step 3: Layer the Rice Mixture
Pour the luscious rice and soup mixture into your prepared baking dish. Spread it out evenly for consistent cooking. This even layer ensures every bite has that perfect balance of rice and creamy sauce.
Step 4: Season and Add the Chicken
Season your chicken breasts or thighs generously with salt and freshly ground black pepper. Then, place the chicken pieces directly on top of the rice mixture, nestling them slightly into the sauce for maximum flavor absorption.
Step 5: Cover and Bake
Cover the baking dish tightly with foil to trap moisture and bake for 45 minutes. This step allows the rice to absorb all the flavors while the chicken gently cooks and stays juicy.
Step 6: Add Cheese and Continue Baking
Remove the foil and sprinkle 1 cup of shredded cheddar cheese over the top of the chicken and rice. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes. You’ll know it’s done when the cheese is bubbly and golden, the chicken’s internal temperature reaches 165°F (74°C), and the rice is tender.
Step 7: Garnish and Rest
Take the casserole out of the oven and scatter the remaining ½ cup of cheddar cheese on top. Give it about 5 minutes to rest; this brief pause lets the cheese melt into an extra gooey layer, making every forkful simply irresistible.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of vibrant green color and a subtle freshness that balances the richness of the casserole. For a little extra zing, consider a dash of smoked paprika or a twist of lemon zest to brighten flavors.
Side Dishes
Serve this cozy meal alongside crisp green salads, roasted vegetables, or steamed broccoli for a well-rounded plate. The creamy, cheesy casserole pairs beautifully with lighter, crunchy sides that provide contrast in texture and flavor.
Creative Ways to Present
Make it fun by serving individual portions in mini ramekins with a melted cheese topping, or scoop the casserole onto warm plates and garnish with avocado slices or a dollop of sour cream for a creamy twist. You could also add a spicy hot sauce drizzle for a delightful kick.
Make Ahead and Storage
Storing Leftovers
Let leftover Chicken and Rice Casserole cool completely before covering tightly with plastic wrap or placing in an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to 3 days—perfect for quick meals later in the week.
Freezing
If you want to save some for later, this casserole freezes well. Wrap the dish tightly in foil and plastic wrap, or portion it into freezer-safe containers. It can be safely frozen for up to 2 months without losing its wonderful flavor and texture.
Reheating
Reheat individual servings in the microwave until piping hot, or warm a whole casserole dish in a preheated oven at 350°F (175°C) for around 20-25 minutes. Adding a sprinkle of cheese or a splash of milk before reheating can restore the creamy texture beautifully.
FAQs
Can I use brown rice instead of white rice in this Chicken and Rice Casserole Recipe?
Absolutely! Brown rice can be used, but it may require longer cooking time and extra liquid. Consider partially cooking the rice beforehand or increasing the baking time to ensure it becomes tender.
What type of chicken is best for this casserole?
Both boneless, skinless chicken breasts and thighs work well. Breasts provide lean protein and a firmer texture, while thighs add extra juiciness and flavor. Choose according to your preference.
Can I make the onion soup mix from scratch?
Yes! A homemade onion soup mix with dried onion flakes, onion powder, beef bouillon powder, parsley, and other seasonings offers excellent flavor and lets you control salt levels. It’s an easy swap that enhances the dish’s natural taste.
Is it okay to use cream of mushroom soup instead of cream of chicken?
Definitely. Cream of mushroom soup adds a different, earthier flavor that complements the chicken beautifully. Feel free to experiment depending on what you have on hand or your taste preference.
How do I know when the casserole is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) for safe consumption, the rice should be tender, and the cheese melted and bubbly. Baking uncovered for the last 15-20 minutes helps achieve this perfect finish.
Final Thoughts
This Chicken and Rice Casserole Recipe is a timeless favorite that brings together comfort, convenience, and flavor in one unforgettable dish. Whether you’re cooking for family, friends, or just yourself, it’s simple enough to whip up any night yet special enough to make everyone smile. Give it a try soon—you might just discover your new favorite way to enjoy chicken and rice!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make Chicken and Rice Casserole that combines tender chicken breasts with creamy rice and a blend of savory soups, topped with melted cheddar cheese. Perfect for a family dinner, this baked dish delivers warm, hearty flavors with minimal prep.
Ingredients
Main Ingredients
- 1½ cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade equivalent)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and onion soup mix, stirring thoroughly to blend all ingredients.
- Assemble Casserole: Pour the rice mixture into the prepared baking dish and spread it evenly for consistent cooking.
- Season and Add Chicken: Season the chicken breasts or thighs with salt and freshly ground black pepper, then arrange them on top of the rice mixture in the dish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to cook the chicken and allow the rice to begin absorbing flavors.
- Add Cheese: Remove the foil carefully and sprinkle 1 cup of shredded cheddar cheese evenly over the casserole.
- Continue Baking: Bake uncovered for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Finish and Serve: Take the casserole out of the oven, sprinkle the remaining ½ cup of cheddar cheese on top, and let it stand for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a different flavor profile.
- For a homemade onion soup mix, combine onion powder, beef bouillon granules, parsley flakes, onion flakes, and black pepper.
- Ensure the chicken is cooked thoroughly by checking its internal temperature with a meat thermometer.
- Letting the casserole rest after baking allows the cheese to set slightly, making it easier to serve.
- This dish pairs well with a light green salad or steamed vegetables for a balanced meal.
