If you are searching for a cozy, crowd-pleasing meal that combines comfort and simplicity, look no further than this Chicken and Rice Casserole Recipe. This dish marries tender, juicy chicken with creamy, flavorful rice, all baked together in one easy pan. It’s the perfect mix of creamy textures, cheesy goodness, and savory notes from the onion soup mix that transform humble ingredients into a heartwarming classic. Whether it’s a busy weeknight or a lazy weekend dinner, this recipe guarantees satisfaction with every bite.
Ingredients You’ll Need
The beauty of this Chicken and Rice Casserole Recipe lies in its straightforward ingredients that work harmoniously to build layers of flavor and comforting textures. Each ingredient is thoughtfully chosen to contribute to the dish’s creaminess, richness, and balance — from the tender chicken to the cheesy topping.
- 1½ cups long grain white rice: Provides a fluffy and absorbent base that soaks up the creamy sauce perfectly.
- 2 cans cream of chicken or cream of mushroom soup: Acts as the luscious sauce that binds everything together; choose your favorite flavor or make your own for freshness.
- 1 cup water: Helps cook the rice thoroughly while keeping the casserole moist.
- 2 cups milk: Adds creaminess and richness, making the rice tender and the sauce smooth.
- Onion soup mix (homemade batch or 1 envelope Lipton): Infuses a savory, slightly tangy flavor that elevates the entire casserole.
- 1½ cups shredded cheddar cheese, divided: Melts beautifully to create a golden, bubbly topping with sharp, cheesy goodness.
- 3 thick boneless, skinless chicken breasts or thighs: The star protein that becomes juicy and tender as it bakes atop the rice.
- Salt and freshly ground black pepper: Simple seasonings that enhance and balance the flavors perfectly.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Kick off this delicious process by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy clean-up later.
Step 2: Combine the Creamy Base
In a large bowl, mix the rice, cream of chicken or mushroom soup, water, milk, and onion soup mix thoroughly. This blend is the heart of the casserole, ensuring each grain of rice absorbs layers of flavor and moisture.
Step 3: Layer the Rice Mixture
Pour the creamy rice mixture evenly into your prepared baking dish. This flat, even layer will cook uniformly under the chicken, soaking up all those wonderful savory elements.
Step 4: Add the Chicken
Season your chicken breasts or thighs generously with salt and black pepper. Nestle them right on top of the rice mixture, letting them bake together and share their juices for a perfectly infused casserole.
Step 5: Bake Covered
Cover the dish with foil and pop it into your preheated oven. Let it bake covered for 45 minutes—this gentle steaming cooks the rice and chicken evenly while locking in moisture.
Step 6: Add the First Layer of Cheese
Remove the foil carefully and sprinkle 1 cup of shredded cheddar cheese across the top. This early addition gives the casserole a rich, cheesy crust as it continues baking.
Step 7: Finish Baking Uncovered
Bake uncovered for an additional 15 to 20 minutes, or until the chicken is thoroughly cooked (check for an internal temperature of 165°F/74°C) and the rice is tender. This final baking step melts the cheese into golden perfection.
Step 8: Sprinkle Remaining Cheese and Rest
Once out of the oven, sprinkle the remaining ½ cup of cheddar cheese over the casserole. Let it sit for 5 minutes before serving to allow the flavors to settle and the cheese to soften slightly.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
Elevate the presentation and flavor by adding fresh garnishes like chopped parsley, chives, or even a few slices of green onion. They add a pop of color and a fresh bite that contrasts beautifully with the creamy casserole.
Side Dishes
Pair this hearty Chicken and Rice Casserole Recipe with crisp green salads, steamed veggies like broccoli or green beans, or a simple side of roasted carrots. The freshness and crunch provide a perfect balance to the casserole’s richness.
Creative Ways to Present
For a dinner party, serve the casserole in individual mini ramekins for a charming touch, or layer it with sautéed mushrooms or a splash of hot sauce for adventurous eaters. This flexibility makes it as fun as it is comforting.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover casserole tightly with plastic wrap or foil and refrigerate. It will stay good for up to 4 days, allowing you to enjoy the same comforting flavors long after initial cooking.
Freezing
This Chicken and Rice Casserole Recipe freezes wonderfully. Portion leftovers into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for an easy meal anytime.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 20 to 25 minutes covered with foil to retain moisture, or microwave individual portions until hot throughout. Add a sprinkle of cheese on top before reheating to revive that freshly baked taste.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it will take longer to cook and might require additional liquid. Adjust the baking time and moisture to ensure the rice cooks through perfectly.
Is it possible to make this casserole dairy-free?
Absolutely! Use dairy-free milk alternatives like almond or oat milk and substitute the cheddar cheese with a plant-based cheese. Also, make sure to pick a cream of chicken soup that fits your dietary needs or make your own.
Can I prepare this casserole ahead of time and bake it later?
Yes, assemble the casserole but do not bake it. Cover tightly and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if needed since the casserole will be cold.
What’s the best cut of chicken to use?
Boneless, skinless chicken breasts or thighs both work well. Thighs tend to stay juicier and more tender during baking, but breasts provide a leaner option without sacrificing flavor.
Can I add vegetables to this Chicken and Rice Casserole Recipe?
Definitely! Frozen peas, diced carrots, or even sautéed mushrooms mix in nicely. Just be mindful of added moisture and adjust baking time accordingly to keep the casserole creamy but not watery.
Final Thoughts
This Chicken and Rice Casserole Recipe is one of those special dishes that feels like a warm hug on a plate, any time of the year. With its easy prep, heartfelt flavors, and versatility, it’s bound to become a staple in your kitchen too. Grab those simple ingredients, bake up this comforting classic, and savor every cheesy, soulful bite knowing you created something truly delicious.
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole recipe combines tender chicken breasts, creamy soup, and fluffy rice baked together to create a hearty, cheesy, and flavorful one-dish meal perfect for family dinners.
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, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and for easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Stir well until the ingredients are fully incorporated and the mixture is smooth.
- Spread Mixture: Pour the rice and soup mixture into the prepared baking dish. Spread evenly to create a base layer for the casserole.
- Prepare Chicken: Season the boneless, skinless chicken breasts or thighs with salt and freshly ground black pepper on both sides. Place the seasoned chicken pieces evenly on top of the rice mixture in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes to allow the rice to cook and the chicken to begin cooking through.
- Add Cheese: Carefully remove the foil and sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the chicken and rice mixture.
- Bake Uncovered: Return the baking dish to the oven and bake uncovered for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is fully tender.
- Finish and Serve: Remove the casserole from the oven and sprinkle the remaining ½ cup of cheddar cheese over the top. Let the casserole stand for 5 minutes before serving to allow the cheese to melt and flavors to settle.
Notes
- You can substitute cream of mushroom soup for a different flavor profile if desired.
- Using homemade onion soup mix enhances freshness and flavor but store-bought is convenient.
- Make sure chicken is fully cooked by checking the internal temperature with a meat thermometer.
- Leftovers can be refrigerated and reheated for an easy next-day meal.
- For a lower-fat version, use reduced-fat milk and cheese and skinless chicken breasts.
