If you’re looking for a comforting, fuss-free meal that everyone will rave about, then you’re going to love this Easy Chicken and Rice Casserole Recipe. It’s one of those dishes that feels like a warm hug on a plate—simple ingredients come together to create something so satisfying. Trust me, I’ve made this countless times, and it never disappoints, whether it’s a busy weeknight or a cozy weekend dinner with family. Stick with me, and I’ll walk you through everything so you can nail this every time!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together in one dish for minimal cleanup and maximum flavor.
- Adaptable Ingredients: Use what you have — chicken breasts or thighs, cream of chicken or mushroom soup, and simple pantry staples.
- Family Friendly: My family goes crazy for this cheesy, creamy casserole that’s both hearty and comforting.
- Hands-Off Cooking: Prep is quick, then just bake and relax while your kitchen fills with amazing aromas.
Ingredients You’ll Need
The magic of this Easy Chicken and Rice Casserole Recipe lies in its simple ingredients that blend so well—you don’t need anything fancy to create a comforting meal. Plus, most of these are pantry staples, so it’s perfect for those last-minute dinner plans.
- Long grain white rice: This rice stays fluffy and doesn’t get mushy, making it perfect for casserole.
- Cream of chicken or mushroom soup: I like alternating between the two; mushroom adds an earthiness, while chicken keeps it classic.
- Water: Just enough to cook the rice through without making it soggy.
- Milk: Adds creaminess and richness—whole or 2% work best.
- Onion soup mix: Homemade or store-bought gives the casserole a punch of savory flavor that’s subtle but delicious.
- Cheddar cheese: Sharp cheddar is my go-to for a bold cheesy kick, and it’s layered to keep that melty goodness on top.
- Boneless skinless chicken breasts or thighs: Thighs stay juicier, but breasts soak up flavors wonderfully.
- Salt and freshly ground black pepper: Simple seasoning to bring all the ingredients together.
Variations
I love how versatile the Easy Chicken and Rice Casserole Recipe is—you can really make it your own with a few tweaks. Whether you want to keep it classic or make it a bit healthier or more indulgent, there’s a variation for you.
- Swap proteins: I once used turkey leftovers instead of chicken and it turned into a perfect post-holiday meal.
- Add veggies: Mixed frozen peas or chopped bell peppers stirred in before baking add color and nutrition without much extra effort.
- Cheese playground: Don’t hesitate to mix mozzarella or pepper jack with cheddar if you want a creamier, spicier dish.
- Dairy-free option: Use coconut milk and dairy-free cheese to accommodate dietary needs, and it still tastes great.
How to Make Easy Chicken and Rice Casserole Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray—trust me, this step avoids sticking and makes cleanup a breeze. I always use baking spray with a bit of oil for that perfect non-stick surface.
Step 2: Mix the Base Ingredients
In a large bowl, stir together the long grain rice, both cans of cream soup, milk, water, and the onion soup mix until everything is well combined. This mixture is creamy, flavorful, and will cook the rice right in the casserole. You’ll find that mixing well helps the rice cook evenly and absorb all the flavors.
Step 3: Assemble the Casserole
Pour the rice mixture into your prepared baking dish. Sprinkle half of the shredded cheddar cheese over the top—that first cheese layer melts into the rice and adds richness. Then, place your chicken breasts (or thighs) on top, nestling them gently into the rice. Season the chicken with a little salt and freshly ground black pepper, which really makes the flavors pop.
Step 4: Bake and Wait Patiently
Cover the casserole tightly with aluminum foil because the pan will be full, and bake for about 1 hour 30 minutes to 2 hours. I usually check around 1 hour 30 minutes—my oven tends to be a little hot, so the chicken cooks a bit faster. You want the rice tender and the chicken cooked through (internal temp around 165°F). If your rice isn’t quite done yet, just bake a little longer. The foil keeps everything moist and steamy!
Step 5: Final Cheese Topping and Resting
After baking, remove the foil and sprinkle the remaining shredded cheddar cheese on top. Pop it back into the oven uncovered for about 5 minutes just to melt the cheese perfectly. Then, let it cool and rest for 15-20 minutes before serving—this helps the casserole set up and makes it easier to serve.
Pro Tips for Making Easy Chicken and Rice Casserole Recipe
- Use Freshly Shredded Cheese: It melts more smoothly and tastes better than pre-shredded varieties, which often have anti-caking agents.
- Don’t Skip the Resting Time: Letting it cool before serving lets the rice absorb extra moisture and makes slicing cleaner.
- Customize Your Onion Soup Mix: I make mine from scratch with dried onions, parsley, and garlic powder for a fresher taste, but the store-bought mix works great too.
- Check Chicken Temperature: Avoid under or overcooking by using a meat thermometer to get perfectly juicy chicken every time.
How to Serve Easy Chicken and Rice Casserole Recipe
Garnishes
I love sprinkling some fresh chopped parsley or green onions on top right before serving. It brightens the dish and adds a fresh, herby note that contrasts beautifully with the creamy casserole.
Side Dishes
Steamed green beans, roasted broccoli, or a crisp green salad with a tangy vinaigrette are my favorite sides with this casserole. They add some crunch and freshness to balance the cheesy, creamy richness of the dish.
Creative Ways to Present
For special occasions, I sometimes serve this in individual ramekins and top with a little extra cheese and breadcrumbs for a crispy crust. It feels extra fancy but is still super cozy and approachable.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 3 days. The casserole actually tastes better the next day because the flavors have melded even more—just cover it well to keep it moist.
Freezing
This casserole freezes really well! After cooling completely, I portion it into freezer-safe containers or bags and freeze for up to 3 months. It’s a lifesaver to have ready when you want a quick meal with zero stress.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, usually about 20-25 minutes covered with foil to keep moisture in. You can also microwave individual portions, but I prefer the oven to maintain texture.
FAQs
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Can I use brown rice instead of white rice in this Easy Chicken and Rice Casserole Recipe?
Brown rice typically needs longer cooking time and more liquid than white rice, so it’s not a direct swap here. If you want to use brown rice, pre-cook it partially before baking, or adjust the liquid and bake time accordingly, but the texture may differ from the classic dish.
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Is it okay to use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay moist and flavorful, which pairs beautifully with this casserole’s creamy base. Cook time remains similar, so just keep an eye on internal temperature to ensure they’re done.
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Can I make this recipe gluten-free?
Yes, but you’ll want to grab gluten-free cream of chicken or mushroom soup and check that your onion soup mix is gluten-free too. Many brands offer these alternatives, so it’s easy to adapt for gluten sensitivity.
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How do I know when the casserole is done?
The rice should be tender, and the chicken’s internal temperature needs to reach 165°F (74°C). Also, the casserole will be bubbly around the edges. If it’s not quite there, just continue baking a bit longer.
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Can I add vegetables to this Easy Chicken and Rice Casserole Recipe?
Yes! You can stir in frozen peas, diced carrots, or mushrooms before baking to add nutrition and flavor. Just keep in mind that extra veggies may require slight adjustments in liquid or baking time.
Final Thoughts
I truly cherish this Easy Chicken and Rice Casserole Recipe because it brings together simplicity and comfort in one dish. It’s the kind of meal that makes your kitchen smell amazing and your family ask for seconds without fuss. Give it a go—you’ll find that little bit of effort upfront pays off with a warm, cheesy dinner everyone will love. And once you master this version, you’ll have a go-to dinner that feels like a homemade hug every time!
Print
Easy Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 90 to 120 minutes
- Total Time: 100 to 130 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole combines tender chicken breasts with creamy soup, long grain white rice, and cheddar cheese for a hearty, one-pan meal perfect for family dinners. Simple ingredients and easy preparation make it a go-to casserole that pairs well with steamed vegetables or a fresh salad.
Ingredients
Rice and Soup 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 one envelope Lipton onion soup mix
Cheese
- 1 1/2 cups shredded cheddar cheese, divided
Chicken
- 3 thick boneless skinless chicken breasts, or thighs
Seasonings
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Mix rice and soup base: In a large bowl, combine the rice, cream of chicken or mushroom soups, milk, water, and onion soup mix. Stir thoroughly until well blended.
- Assemble casserole: Pour the rice and soup mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the mixture.
- Add the chicken: Nestle the chicken breasts into the rice mixture, partially submerging them. Season with salt and freshly ground black pepper to taste.
- Cover and bake: Cover the dish tightly with aluminum foil, ensuring it is well sealed as the pan will be full. Bake for 1 hour and 30 minutes to 2 hours, or until the rice is tender and the chicken is cooked through. Baking time may vary based on oven and other factors.
- Add remaining cheese and rest: Remove the casserole from the oven and sprinkle the remaining shredded cheddar cheese over the top. Allow the casserole to cool and set for 15 to 20 minutes before serving.
- Serve: Serve warm, ideally accompanied by fresh steamed vegetables or a green salad for a balanced meal.
Notes
- This casserole is a family favorite due to its simplicity and comforting flavors, all made in one pan.
- Using boneless skinless chicken thighs instead of breasts will add extra juiciness and flavor, if preferred.
- If you want a different flavor profile, substitute the cream of chicken soup with cream of mushroom soup as an alternative.
- Letting the casserole cool briefly before serving helps it set and makes it easier to portion.
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
