If you’re looking for a comforting, crowd-pleasing dish that brings together tender chicken, creamy rice, and gooey melted cheese, you’ve just found your new favorite. This Chicken and Rice Casserole Recipe is a downright delicious way to combine simple ingredients into a hearty, satisfying meal that feels like a warm hug on a plate. It’s versatile, easy to prepare, and perfect for family dinners or casual gatherings when you want something both cozy and impressive.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a punch when it comes to flavor and texture. Each one plays a crucial role in making this casserole creamy, cheesy, and irresistibly tasty without a lot of fuss.
- 1½ cups long grain white rice: The base that soaks up all the savory goodness while keeping a perfect tender bite.
- 2 cans cream of chicken soup or cream of mushroom soup: Adds velvety creaminess and rich flavor to the casserole.
- 1 cup water: Helps the rice cook perfectly without drying out.
- 2 cups milk: Enhances the creamy texture and balances out the savory notes.
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix: Brings a punch of savory onion flavor that deepens the overall taste.
- 1½ cups shredded cheddar cheese, divided: Cheesy goodness that melts beautifully and adds a sharp, satisfying finish.
- 3 thick boneless, skinless chicken breasts or thighs: Juicy, tender protein that pairs perfectly with the creamy rice base.
- Salt and freshly ground black pepper, to taste: Simple seasonings that elevate every flavor.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures the casserole won’t stick and sets the stage for an even bake.
Step 2: Mix the Rice Base
In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and your onion soup mix. Stir everything together until well blended—the mixture should be creamy and evenly textured, which is essential for that comforting casserole consistency.
Step 3: Layer the Mixture in the Dish
Pour your luscious rice mixture into the greased baking dish and spread it out evenly with a spatula. This even layer helps the rice cook uniformly with the other ingredients during baking.
Step 4: Season and Add Chicken
Season your chicken breasts or thighs generously with salt and freshly ground black pepper. Placing the chicken on top of the rice mixture creates a beautifully layered bake where the juices from the chicken infuse the rice as everything cooks.
Step 5: Bake Covered
Cover the baking dish tightly with foil and slide it into the oven. Bake for 45 minutes which allows the rice to absorb the liquid and the chicken to start cooking tenderly beneath the cover.
Step 6: Cheese It Up
Carefully remove the foil, then sprinkle 1 cup of shredded cheddar cheese evenly over the chicken and rice. This is where the casserole starts to get that golden, bubbly, irresistible topping.
Step 7: Bake Uncovered to Finish
Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes. This final bake melts the cheese to perfection and ensures the chicken reaches a safe internal temperature of 165°F (74°C), with the rice tender and perfectly cooked.
Step 8: Final Cheese and Rest
Once the baking is complete, remove from the oven and sprinkle the remaining ½ cup cheddar cheese on top. Let the casserole stand for 5 minutes before serving—this resting time helps everything settle, making for easier serving and amazing flavor harmony.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
Adding a fresh garnish can brighten this rich dish beautifully. Try freshly chopped parsley or green onions on top for a pop of color and a fresh, herbal note that cuts through the richness delightfully.
Side Dishes
This casserole is a meal on its own but pairs wonderfully with crisp green salads, roasted vegetables, or steamed broccoli. These lighter sides add texture contrast and keep your meal balanced and colorful.
Creative Ways to Present
For a fun twist, scoop the casserole into individual ramekins or serve it in cast iron skillets for rustic charm. You can also add a dash of hot sauce or a sprinkle of smoked paprika for an exciting flavor boost.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Casserole makes fantastic next-day meals. Store it in an airtight container in the refrigerator for up to 3 days, ensuring the flavors stay fresh and the cheese remains wonderfully melty.
Freezing
This casserole freezes beautifully. After cooking, allow it to cool completely, then portion it into freezer-safe containers or wrap the entire dish tightly in foil and plastic wrap. It will keep well for up to 2 months in the freezer.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) for about 20 minutes or until thoroughly heated. You can also microwave individual portions for a convenient, quick meal fix.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and absorbs liquid differently. You may need to adjust cooking time and liquid amounts to ensure the casserole cooks through.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs work best because they cook evenly and stay tender in the casserole. Thighs offer a bit more juiciness, while breasts provide a leaner option.
Can I customize the cheese in this recipe?
Absolutely! While cheddar cheese offers a classic tangy melt, feel free to experiment with Monterey Jack, mozzarella, or even a sharp gouda for a different flavor profile.
Is homemade onion soup mix better than store-bought?
Homemade blends allow you to control the salt and seasoning levels exactly to your taste. However, store-bought mixes are a convenient and flavorful shortcut that works perfectly in this casserole.
Can this recipe be made gluten-free?
Yes, just make sure to use gluten-free cream soups and verify that your onion soup mix doesn’t contain gluten. This way, you can enjoy the casserole safely without compromising on taste.
Final Thoughts
This Chicken and Rice Casserole Recipe has become a treasured favorite of mine because it’s simple yet endlessly comforting. It’s a perfect go-to for busy weeknights or whenever you crave a warm, cheesy meal that fills the home with inviting aromas. I encourage you to try it out and watch how it quickly becomes a staple in your recipe collection, pleasing both family and friends alike.
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole combines tender chicken breasts baked atop a creamy mixture of rice, soup, and cheddar cheese. It’s a cozy one-dish meal perfect for family dinners, featuring simple ingredients and easy preparation for a satisfying home-cooked experience.
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 and freshly ground black pepper, to taste
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Mix base ingredients: In a large bowl, combine the rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Stir thoroughly to ensure a uniform mixture.
- Assemble casserole: Pour the rice and soup mixture evenly into the prepared baking dish, spreading it out smoothly.
- Season and add chicken: Season the chicken breasts or thighs with salt and freshly ground black pepper. Place them evenly on top of the rice mixture in the baking dish.
- Bake covered: Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes to begin cooking the chicken and soften the rice.
- Add cheese topping: Remove the foil carefully. Sprinkle 1 cup of shredded cheddar cheese evenly over the chicken and rice.
- Finish baking uncovered: Return the casserole to the oven uncovered. Continue baking for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Final touches and serve: Remove the casserole from the oven. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Let the dish stand for 5 minutes to allow flavors to meld before serving.
Notes
- Use boneless, skinless chicken thighs if preferred for more flavor and moisture.
- Substitute cream of mushroom soup for a slightly different taste.
- Letting the casserole rest after baking helps the cheese melt and the dish set for easier serving.
- Ensure chicken is fully cooked by checking internal temperature with a meat thermometer.
- Onion soup mix can be homemade by combining onion powder, dried parsley, garlic powder, and salt.
