Chicken and Rice Casserole is a classic, comforting one-dish meal that’s perfect for busy weeknights or cozy family dinners. Featuring tender chicken, fluffy rice, and a creamy, savory sauce, this dish combines wholesome ingredients into a hearty and satisfying bake.
It’s a timeless favorite that requires minimal prep and delivers maximum flavor, often topped with cheese or crunchy breadcrumbs for added texture.
Versatile and budget-friendly, this casserole is easily customizable with vegetables, herbs, or spices to suit your taste. Whether you’re feeding a crowd or meal prepping for the week, Chicken and Rice Casserole is a dependable go-to recipe.
Chicken and Rice Casserole is a timeless one-dish meal that combines tender chicken, creamy rice, and savory seasonings into a warm and satisfying bake. Perfect for weeknight dinners, potlucks, or make-ahead meals, this comforting classic is beloved for its simplicity, versatility, and flavor.
Chicken and Rice Casserole
Description
Chicken and Rice Casserole is a classic, comforting one-dish meal made with tender chicken, fluffy rice, and a creamy sauce, all baked to perfection.
Often flavored with simple pantry staples like onion, garlic, chicken broth, and condensed soups, it’s a family-friendly recipe that’s easy to prepare and even easier to love.
Some variations include vegetables like peas or broccoli and a crunchy topping of breadcrumbs or cheese.
Ideal for weeknights or potlucks, this dish offers a hearty and satisfying meal in every bite. Its creamy texture and savory flavors make it a timeless favorite in American home cooking.
Ingredients
Optional additions:
Instructions
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Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole pan with cooking spray or butter.
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Prepare the chicken
Cut the chicken breasts into large chunks or leave them whole if you prefer. Season with a little salt, pepper, and paprika. For added flavor and better texture, you can lightly sear the chicken in a hot skillet with olive oil for 2–3 minutes per side until golden brown (not fully cooked). This step is optional but recommended for depth of flavor.
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Mix the casserole base
In a large bowl, whisk together:
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Uncooked white rice
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Cream of chicken and cream of mushroom soups
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Chicken broth
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Sour cream (if using)
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Garlic powder, onion powder, and chopped onion
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Optional vegetables, if desired
This mixture should be smooth and well combined. Pour it into the prepared baking dish.
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Assemble the casserole
Place the chicken pieces evenly over the rice mixture. Gently press them into the liquid so they are mostly submerged. The rice will cook by absorbing the liquid from the soup and broth as it bakes.
If you like, sprinkle some shredded cheese on top, or wait until the final 10 minutes of baking for a melted cheese topping.
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Bake
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50–60 minutes or until:
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The chicken is fully cooked (internal temp of 165°F / 74°C)
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The rice is tender and has absorbed most of the liquid
Uncover the dish during the last 10–15 minutes to allow the top to brown slightly and the cheese to melt, if added.
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Optional topping
For a crunchy texture, top the casserole with crushed crackers or seasoned breadcrumbs before the final 10 minutes of baking. Dot with a few pieces of butter for extra flavor.
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Let it rest
Once done, remove the casserole from the oven and let it rest for about 5–10 minutes. This allows the mixture to set and makes serving easier.
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Serve and garnish
Garnish with freshly chopped parsley, chives, or a sprinkle of paprika. Serve hot, directly from the baking dish. Pair it with a light green salad or steamed green beans for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 90mg30%
- Sodium 900mg38%
- Potassium 500mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 32g64%
- Calcium 200 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken and rice casserole is a timeless comfort food that brings warmth, flavor, and simplicity to the dinner table.
It’s a one-pan meal with juicy chicken, fluffy rice, savory seasonings, and often creamy or cheesy additions.
Whether you're preparing it for a family meal, potluck, or make-ahead dinner, here are key tips and tricks to make your casserole truly stand out, along with ideas on how to serve it creatively.
1. Use the Right Chicken Cuts
For best results, use bone-in, skin-on chicken thighs or boneless thighs. They stay moist during long baking times and infuse the rice with flavor. However, if you prefer boneless skinless breasts, cut them into thick chunks and cover well with sauce or foil to avoid dryness.
Tip: Sear the chicken before baking to lock in moisture and add a deeper flavor.
2. Don’t Use Instant Rice
The best chicken and rice casseroles bake low and slow, which gives regular long grain white rice or brown rice time to cook and absorb flavor. Instant rice can turn mushy or overcook before the chicken is ready.
Trick: Rinse the rice before using—it removes excess starch and prevents gumminess.
3. Boost Flavor with Broth and Aromatics
Skip plain water—use chicken broth or stock to cook the rice. Add onions, garlic, celery, carrots, or leeks to deepen the flavor base. Herbs like thyme, rosemary, or parsley add freshness and complexity.
Pro Tip: Mix a little ranch seasoning, Italian seasoning, or paprika into the rice mixture for extra dimension.
4. Add Creaminess Smartly
Classic versions often use cream of chicken or mushroom soup. If you prefer a homemade touch, make a quick roux-based white sauce instead. For ultra-creamy texture, stir in a little sour cream or cream cheese at the end.
Optional: Add shredded cheese (cheddar, mozzarella, or pepper jack) before baking or just at the end to melt on top.
5. Cover While Baking
Always cover your casserole dish with foil for the first 40–50 minutes of baking. This keeps moisture in and ensures the rice cooks evenly. Remove the foil in the final 10–15 minutes to allow browning.
Baking Time: Usually 375°F (190°C) for 55–65 minutes.
6. Don’t Overload with Veggies
While it’s tempting to add lots of vegetables, too many can water down the casserole or affect cooking time. Stick to one or two chopped vegetables like broccoli, peas, or mushrooms.
Frozen veggies should be thawed and patted dry before use to prevent excess moisture.
7. Let It Rest
After baking, let the casserole rest for 10–15 minutes before serving. This helps the rice finish steaming and prevents it from being too runny.
8. Portioning and Serving Tricks
- Family Style: Scoop directly from the baking dish with a large spoon.
- Meal Prep: Divide leftovers into individual containers for easy lunches.
- Party Plating: Cut into squares and top with fresh parsley, shredded cheese, or a drizzle of sauce.
- Add Crunch: Top with crushed crackers, fried onions, or toasted breadcrumbs for texture.
Serving Size: A standard 9x13-inch casserole yields about 6 to 8 servings.
9. Make-Ahead and Freezer Tips
This casserole is a meal prep dream. Assemble it a day in advance, cover tightly, and refrigerate until ready to bake. For freezer meals, use a disposable foil tray, wrap it well, and freeze before baking.
To cook from frozen: Add 20–30 minutes to baking time, keeping it covered.
10. Side Dishes and Garnishes
Chicken and rice casserole is hearty on its own, but sides elevate the meal:
- Fresh green salad with vinaigrette
- Steamed green beans or asparagus
- Garlic bread or rolls
- Pickled vegetables or a tangy slaw for contrast
Garnish with fresh herbs, a lemon wedge, or a dollop of Greek yogurt for a fresh touch.
Variations
• Cheesy Chicken & Rice: Stir 1 cup shredded cheddar or mozzarella into the rice mixture before baking.
• Spicy Kick: Add a pinch of cayenne pepper, chopped jalapeños, or a few dashes of hot sauce to the mix.
• Tex-Mex Style: Use cream of cheddar soup, add black beans, corn, and taco seasoning. Top with pepper jack cheese.
• Mushroom Lovers: Add sautéed mushrooms and use all cream of mushroom soup for a richer flavor.
• Herb Chicken & Rice: Mix in dried thyme, rosemary, or Italian seasoning for an herby twist.
Storage & Reheating
Leftovers will keep in the refrigerator for up to 3–4 days in an airtight container. Reheat in the microwave or oven with a splash of broth or milk to restore moisture.
Freezing: This casserole can be frozen before or after baking. To freeze before baking, assemble as directed, cover tightly with foil and freeze. Thaw overnight in the fridge before baking as usual. If freezing after cooking, let it cool completely, portion, and freeze for up to 3 months.
Servings
This recipe yields about 4–6 servings, depending on appetite. It's easily doubled for a crowd or halved for a smaller household.
Tips for Success
- Don’t use instant rice – it will become mushy or overcooked.
- Cover tightly with foil to trap steam and ensure even rice cooking.
- Check at 50 minutes to avoid overbaking. Every oven is slightly different.
- Sear the chicken for more flavor, though it can be baked raw if in a hurry.
- Let it rest before serving – this helps it set and avoids a soupy texture.
Final Thought
Chicken and Rice Casserole is a timeless dish that brings the comfort of home-cooked meals with minimal effort.
Mastering chicken and rice casserole is all about balancing flavor, moisture, and texture. With these tips and tricks, you'll turn a basic dish into a satisfying and memorable meal every time.
Whether you stick to the basics or customize it with your own flair, it’s a satisfying, family-friendly favorite that belongs in every home cook’s rotation.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Can I use uncooked rice and raw chicken in the casserole?
Yes, many classic Chicken and Rice Casserole recipes are designed to use uncooked rice and raw chicken. The key is using enough liquid (typically broth or water) and baking it long enough—usually around 60 to 75 minutes at 350°F (175°C)—so the rice fully absorbs the liquid and the chicken cooks through. Always check the chicken reaches an internal temperature of 165°F (74°C).
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and requires more liquid. If substituting, increase the liquid slightly (about ¼–½ cup extra broth) and extend the baking time by at least 15–20 minutes. Covering the dish tightly with foil helps trap steam and ensures even cooking.
How can I prevent the casserole from being too dry?
Make sure to cover the dish with foil during baking to retain moisture. Also, use the correct ratio of liquid to rice—typically about 2 cups of liquid per 1 cup of uncooked rice. Adding ingredients like cream of mushroom or chicken soup, sour cream, or a splash of milk can make the dish creamier and less likely to dry out.
Can Chicken and Rice Casserole be made ahead or frozen?
Yes! You can assemble it a day in advance and refrigerate (just add 10–15 extra minutes to the bake time). To freeze, prepare the casserole without baking it, wrap tightly in foil, and freeze up to 2–3 months. Thaw in the fridge overnight before baking as directed.
