Short Description
This Chicken Rice Casserole is a comforting, one-pan meal made with tender chicken, fluffy rice, and a creamy, flavorful sauce. It’s an easy, dump-and-bake recipe that’s perfect for busy weeknights, requiring minimal prep while delivering maximum flavor.
Why You’ll Love This Recipe
- One-pan meal – Everything cooks together for easy cleanup.
- Simple and quick – Just mix, layer, and bake!
- Creamy and flavorful – Made with a rich sauce that keeps the chicken juicy.
- Kid-friendly – A comforting dish the whole family will enjoy.
- Great for meal prep – Stores and reheats well for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Long-grain white rice (uncooked)
- Chicken broth
- Cream of mushroom soup (or cream of chicken soup)
- Garlic powder
- Onion powder
- Black pepper
- Paprika
- Shredded cheese (optional, for topping)
- Butter (melted)
- Fresh parsley (for garnish)
Directions
- Preheat Oven – Set your oven to 375°F (190°C).
- Prepare the Casserole Dish – Lightly grease a 9×13-inch baking dish.
- Mix the Rice and Sauce – In the baking dish, combine uncooked rice, chicken broth, cream of mushroom soup, garlic powder, onion powder, and black pepper. Stir until well mixed.
- Add the Chicken – Place the chicken breasts on top of the rice mixture. Sprinkle with paprika for color and extra flavor.
- Cover and Bake – Cover the dish tightly with foil and bake for 50-60 minutes until the rice is tender and the chicken is fully cooked.
- Add Cheese (Optional) – If using cheese, remove the foil in the last 10 minutes of baking, sprinkle shredded cheese on top, and return to the oven until melted.
- Rest and Serve – Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour
Variations
- Cheesy Chicken Rice Casserole – Mix shredded cheddar into the rice before baking.
- Vegetable Addition – Stir in peas, carrots, or broccoli for added nutrition.
- Spicy Kick – Add cayenne pepper or diced jalapeños for some heat.
- Brown Rice Option – Use brown rice, but increase the cooking time by 15-20 minutes.
- Dairy-Free Version – Use dairy-free cream soup and skip the cheese.
Storage/Reheating
- Refrigerate – Store in an airtight container in the fridge for up to 4 days.
- Freeze – Freeze for up to 3 months. Thaw overnight before reheating.
- Reheat – Warm in the microwave or oven at 350°F until heated through. Add a splash of broth if the rice is dry.
FAQs
Can I use cooked rice instead of uncooked?
Yes, but reduce the liquid by half and bake for a shorter time (30-35 minutes).
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours.
What’s the best type of chicken to use?
Boneless, skinless chicken breasts or thighs work best.
Can I make this without cream soup?
Yes! Use a homemade mixture of heavy cream, chicken broth, and a little flour for thickness.
How do I know when the chicken is done?
Use a meat thermometer; it should reach 165°F (75°C) internally.
Can I use a different type of rice?
Yes, but cooking times vary. Brown rice takes longer, and instant rice cooks faster.
Do I need to stir the rice while baking?
No, the rice absorbs the liquid as it bakes.
Can I prepare this casserole ahead of time?
Yes! Assemble it, cover, and refrigerate overnight before baking.
What can I serve with this casserole?
A side salad, roasted vegetables, or dinner rolls pair well.
How can I make it more flavorful?
Add seasonings like Italian herbs, smoked paprika, or grated Parmesan for extra depth.
Conclusion
Chicken Rice Casserole is an easy, satisfying meal that’s perfect for any night of the week. With simple ingredients and minimal effort, you get a creamy, delicious dish that everyone will love. Whether you make it fresh or prep it ahead, this one-pan meal is a must-try!
PrintChicken Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken Rice Casserole is the perfect one-dish meal! Juicy chicken, fluffy rice, and a creamy, savory sauce come together in this easy-to-make comfort food classic. Perfect for busy weeknights or meal prep!
Ingredients
- 1 1/2 cups (285g) uncooked long-grain white rice
- 2 cups (480ml) chicken broth
- 1 cup (240ml) whole milk
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lbs (680g) boneless, skinless chicken breasts or thighs
- 1 cup (113g) shredded cheddar cheese (optional)
- 2 tbsp unsalted butter, melted
- 1/2 cup (50g) crushed Ritz crackers or breadcrumbs (optional for topping)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the base: In the baking dish, stir together uncooked rice, chicken broth, milk, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Add the chicken: Lay the chicken breasts or thighs on top of the rice mixture. Season with a little extra salt, pepper, and paprika.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes.
- Check for doneness: Remove the foil, check that the rice is tender and the chicken is cooked through (165°F/75°C internal temp).
- Add cheese & topping (Optional): If using, sprinkle shredded cheddar cheese and crushed crackers on top. Drizzle with melted butter and bake uncovered for another 10-15 minutes, until golden and bubbly.
- Garnish & serve: Let the casserole sit for 5 minutes, then sprinkle with fresh parsley before serving.
Notes
- For extra flavor, swap chicken broth for bone broth or add ½ tsp dried thyme.
- Use brown rice for a healthier twist, but increase baking time by 15-20 minutes and add an extra ½ cup of broth.
- Add veggies: Stir in 1 cup of frozen peas, carrots, or broccoli before baking.
- Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for up to 2 months.
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