If you’re looking for a comforting, no-fuss meal that hits all the right notes, you’ve got to try this Creamy Chicken and Rice Casserole Recipe. I absolutely love how this turns out every time — it’s creamy, cheesy, and packed with tender chicken and perfectly cooked rice in one easy pan. Whether you’re cooking for your family on a busy weeknight or prepping a cozy weekend dinner, this casserole truly delivers on flavor and simplicity. Trust me, once you try this recipe, it’ll become a go-to in your kitchen too!
Why You’ll Love This Recipe
- Simple One-Pan Meal: You throw everything together and pop it in the oven—minimal prep and cleanup.
- Comfort Food Classic: Creamy, cheesy, and hearty, it hits the spot every single time.
- Flexible Ingredients: Use chicken breasts or thighs, and swap soups or cheese depending on what you have.
- Family Favorite: My kids and guests always ask for seconds—it’s that good!
Ingredients You’ll Need
All the ingredients in this Creamy Chicken and Rice Casserole Recipe come together to create a rich, comforting dish. The key is balancing the creaminess of the soups and milk with the savory punch from the onion soup mix and sharp cheddar cheese.
- Long grain white rice: I prefer long grain for its fluffy texture; rinse it before using if you like to remove excess starch.
- Cream of chicken or mushroom soup: You can use either here; I like cream of chicken for extra flavor, but mushroom adds earthiness.
- Water: This helps cook the rice perfectly without drying it out.
- Milk: Adds creaminess and depth without heaviness.
- Homemade or store-bought onion soup mix: This little addition is a game changer for flavor, so don’t skip it.
- Shredded cheddar cheese: Sharp cheddar works best, and I always divide it so half melts into the rice, while the rest melts on top for a golden finish.
- Boneless skinless chicken breasts or thighs: Thighs make it juicier, but breasts keep it leaner — your call.
- Salt and freshly ground black pepper: Season well to bring out all those flavors.
Variations
I love how easy this recipe is to make your own. Over time, I’ve adjusted it based on what I have and what my family enjoys the most — it’s incredibly forgiving and versatile.
- Swap chicken for turkey or ham: Once, I used leftover turkey and it turned out amazing—perfect for a post-holiday dinner.
- Use brown rice: For a healthier twist, but remember to add extra cooking time and liquid.
- Add veggies: Toss in mushrooms, peas, or spinach for extra color and nutrition; just be mindful of extra moisture.
- Dairy-free version: Try coconut milk and dairy-free cheese alternatives—you’ll still get creamy goodness.
How to Make Creamy Chicken and Rice Casserole Recipe
Step 1: Prep and Mix Your Base
First things first, preheat your oven to 350°F and grease your 9×13-inch casserole dish with non-stick spray—trust me, this helps a ton with cleanup later. In a large bowl, combine your rice, the cream of chicken and/or mushroom soups, milk, water, and onion soup mix. Stir this all up really well to get an even mixture. I’ve learned that mixing thoroughly helps the rice absorb the flavors more evenly as it cooks.
Step 2: Assemble and Bake
Pour the rice mixture into your prepared dish and sprinkle half of your shredded cheddar cheese on top. Nestle the chicken breasts gently into the rice—don’t be shy about pushing them down a bit so they cook perfectly surrounded by the creamy mixture. Cover the casserole tightly with foil; since this dish is quite full, I often double the foil to prevent any steam escaping. Bake for about 1 hour and 30 minutes to 2 hours. I usually check around the 90-minute mark—the rice should be tender and the chicken fully cooked through (juices run clear when pierced).
Step 3: Add Cheese and Rest
Once it’s out of the oven, sprinkle the remaining cheddar on top and let the casserole rest, uncovered, for 15-20 minutes. This little wait time lets everything set and the cheese melt into a beautiful golden layer. I remember the first time I skipped this step — the cheese was melty but slippery, and the casserole didn’t slice as nicely. Waiting really makes a difference for presentation and taste.
Pro Tips for Making Creamy Chicken and Rice Casserole Recipe
- Cover Well: I always make sure the foil is tightly sealed so the moisture stays inside—no dry chicken here!
- Cheese Timing: Adding half the cheese before baking and the rest after keeps it melty but not burned.
- Chicken Thickness: If your chicken breasts are really thick, pound them a bit so they cook evenly with the rice.
- Don’t Rush Resting: Letting the casserole sit before serving helps everything set and makes slicing cleaner.
How to Serve Creamy Chicken and Rice Casserole Recipe
Garnishes
When I serve this, I love topping it with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. Sometimes I add a light dusting of paprika for a hint of smoky flavor and that beautiful golden look on top. These simple touches really elevate the dish without much effort.
Side Dishes
I usually pair this casserole with steamed green beans, roasted broccoli, or a crisp garden salad. The fresh veggies balance the richness of the casserole perfectly and add some needed crunch and brightness to your meal.
Creative Ways to Present
For a special occasion, I’ve served this casserole in individual ramekins and topped each with a little extra cheese and breadcrumbs for a crunchy crust. It makes portioning easy and feels a bit fancy while still being cozy comfort food.
Make Ahead and Storage
Storing Leftovers
Leftovers refrigerate beautifully in an airtight container for up to 3 days. I usually store the casserole in the same dish if it’s oven-safe, covered tightly with foil or plastic wrap to keep moisture in.
Freezing
I’ve frozen this casserole a couple of times, either before baking or after. If freezing uncooked, cover tightly and bake it straight from frozen, adding about 20-30 minutes to the bake time. For leftovers, freeze in portion-sized containers to defrost individually.
Reheating
The best way to reheat is in the oven at 350°F, covered with foil to keep it moist, for about 20-25 minutes. Microwave works in a pinch, but the oven really brings back the creamy texture and melts the cheese beautifully.
FAQs
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Can I use brown rice instead of white rice in this casserole?
Yes, you can substitute brown rice, but it will require more liquid and a longer baking time. I recommend precooking the brown rice slightly or adding about 1/2 cup more liquid and baking for 30-40 minutes longer to ensure it cooks through without drying out.
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Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just keep in mind they may take a bit longer to cook through if they’re very thick, so check for doneness with a meat thermometer or by cutting into the thickest part.
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Can I prepare this casserole ahead of time?
Definitely! You can assemble the casserole the night before, cover it, and refrigerate. When you’re ready, just bake as directed, adding a little extra time if it’s chilled. This is a huge time saver for busy evenings.
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How do I prevent the casserole from drying out?
Covering the casserole tightly with foil while baking traps steam and keeps the rice and chicken juicy. Also, using the right amount of liquid in the recipe ensures creaminess. Avoid opening the oven too often to keep the heat and moisture consistent.
Final Thoughts
This Creamy Chicken and Rice Casserole Recipe holds a special place in my heart because of how reliably delicious and comforting it is, no matter the day. It’s one of those dishes I turn to when I want to feel nurtured without spending hours in the kitchen. I can’t wait for you to try it and see how easy it is to make your own go-to family favorite. Once you do, I’m pretty sure your family will be asking for it again and again!
Print
Creamy Chicken and Rice Casserole Recipe
- Prep Time: 10 min
- Cook Time: 1 hr 30 min to 2 hr
- Total Time: 1 hr 40 min to 2 hr 10 min
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole combines tender chicken breasts with creamy rice, cheddar cheese, and flavorful onion soup mix, all baked together in one pan for an easy and hearty meal perfect for family dinners.
Ingredients
Rice Mixture
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- Salt and freshly ground black pepper, to taste
Cheese
- 1 1/2 cups shredded cheddar cheese, divided
Chicken
- 3 thick boneless skinless chicken breasts or thighs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13-inch pan or a similar sized casserole dish with non-stick cooking spray to prevent sticking and set aside.
- Combine Ingredients: In a large bowl, mix together the long grain white rice, cream of chicken or mushroom soups, milk, water, and onion soup mix. Stir well until all ingredients are fully combined and the seasoning is evenly distributed.
- Assemble Casserole: Pour the rice mixture into the prepared casserole pan. Evenly sprinkle half of the shredded cheddar cheese over the top. Arrange the chicken breasts by nestling them gently into the rice mixture, ensuring they are partially submerged for even cooking.
- Bake Covered: Cover the casserole tightly with aluminum foil. Place it in the oven and bake for 1 hour 30 minutes to 2 hours. The rice should be tender and the chicken fully cooked through. Cooking times may vary depending on oven and altitude, so check for doneness accordingly.
- Add Remaining Cheese and Rest: Remove the foil carefully and sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Allow it to rest and cool for 15-20 minutes before serving to let the flavors meld and the dish set.
- Serve: Serve warm with fresh steamed vegetables or a green salad for a complete and satisfying meal.
Notes
- This easy one-pan casserole is a family favorite because it uses simple pantry ingredients and requires minimal preparation.
- You can substitute cream of mushroom soup if preferred or to accommodate dietary variations.
- The cooking time may vary depending on your oven and altitude, so ensure the chicken reaches an internal temperature of 165°F for safety.
- Leftovers can be refrigerated and reheated, making this recipe great for meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 4 g
- Sodium: 763 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 63 mg
