There is something incredibly comforting about a warm, cheesy casserole that brings family and friends together, and this Best Ever Chicken and Rice Casserole Recipe certainly lives up to that promise. Combining tender chicken, creamy soups, and perfectly cooked rice all baked into one dish, this recipe offers a deliciously satisfying meal that’s simple to prepare yet full of cozy flavors. Whether you’re looking for a wholesome weeknight dinner or a hearty crowd-pleaser, this dish will quickly become your go-to for fuss-free comfort food with a delightful creamy texture and a golden cheesy finish.
Ingredients You’ll Need
Gathering your ingredients is the first fun step to creating the Best Ever Chicken and Rice Casserole Recipe. Each component plays a crucial role, from the creaminess that the soups and milk bring to the tender chicken and aromatic spices that build layers of flavor. Together, they create that perfect balance of taste, texture, and color that will have everyone asking for seconds.
- 2 cups cooked chicken, shredded or diced: Use leftover roast or rotisserie chicken for juicy, flavorful protein packed into every bite.
- 1 cup long-grain white rice, uncooked: This rice cooks evenly and absorbs all the delicious sauce without becoming mushy.
- 1 can (10.5 oz) cream of mushroom soup: Adds a savory earthiness that deepens the casserole’s flavor.
- 1 can (10.5 oz) cream of chicken soup: Adds rich creaminess and complements the chicken taste perfectly.
- 1 3/4 cups chicken broth: Provides moisture and enhances the savory notes, ensuring the rice cooks just right.
- 1/2 cup milk: Contributes to the silky texture and helps meld all the flavors beautifully.
- 1 small onion, finely chopped: Brings a subtle sweetness and a little crunch to balance the creaminess.
- 1 teaspoon garlic powder: Infuses a warm, aromatic depth without overpowering the other tastes.
- 1/2 teaspoon paprika: Adds a hint of smoky flavor and a lovely touch of color.
- 1/2 teaspoon black pepper: Enhances all the flavors with just the right amount of spice.
- 1/4 teaspoon salt (or to taste): Brings out the natural flavors without overwhelming the dish.
- 1 cup shredded cheddar cheese: Melts to gooey perfection creating that irresistible golden topping.
- 2 tablespoons fresh parsley, chopped (optional, for garnish): Adds a fresh, vibrant pop of green and a mild herbal note.
How to Make Best Ever Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and finishes with a beautiful presentation. This simple step sets the stage for hassle-free baking and easy cleanup later.
Step 2: Mix the Creamy Base
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, chopped onion, garlic powder, paprika, black pepper, and salt until smooth. This luscious mixture is the heart of the Best Ever Chicken and Rice Casserole Recipe, infusing every spoonful with creamy, savory goodness.
Step 3: Combine Chicken and Rice
Stir the uncooked long-grain rice and shredded chicken into the creamy mixture until everything is evenly combined. This step ensures that every grain of rice is coated with the delicious sauce and the chicken is perfectly distributed, so you get a bite full of flavor every time.
Step 4: Bake to Perfection
Pour the mixture into your prepared baking dish and spread it out evenly. Cover tightly with aluminum foil to trap moisture and bake for 50 to 60 minutes, until the rice is tender and has soaked up all the beautiful flavors. This patient baking time lets the casserole transform into a creamy, tender sensation.
Step 5: Add Cheese Topping
Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole. Pop it back in the oven for an additional 5 to 10 minutes, until the cheese melts into a bubbly, golden crown. This final touch elevates the casserole to pure comfort food perfection.
Step 6: Garnish and Serve
Before serving, sprinkle freshly chopped parsley over the hot casserole. This bright, fresh garnish adds a lovely contrast in color and a mild herbal note that lifts the rich flavors of the dish.
How to Serve Best Ever Chicken and Rice Casserole Recipe
Garnishes
Fresh parsley is the classic choice, offering a burst of color and a subtle peppery freshness. You could also experiment with chopped chives or a light sprinkle of paprika on top to remind diners of the smoky undertones inside the casserole.
Side Dishes
This chicken and rice casserole stands well on its own but pairs beautifully with crisp green vegetables like roasted broccoli or a simple side salad. For something heartier, add garlic bread or a crusty roll to soak up any extra creamy sauce left on your plate.
Creative Ways to Present
For a fun twist, turn this casserole into individual servings by using small ramekins or a muffin tin before baking. This way, you create cute, portable portions perfect for potlucks or meal prep, keeping the Best Ever Chicken and Rice Casserole Recipe just as delightful but a bit more personalized.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover casserole into an airtight container and store it in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the comforting flavors of the Best Ever Chicken and Rice Casserole Recipe even after the first meal.
Freezing
This casserole freezes beautifully. Before baking, prepare the casserole as directed, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, bake it covered from frozen, adding extra time to ensure the rice cooks through and everything heats evenly.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered loosely with foil, until warmed through—about 20-25 minutes. This method keeps the casserole moist and prevents the cheesy topping from drying out. You can also microwave single servings, but be sure to cover to maintain moisture.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but since it takes longer to cook, you’ll need to increase the baking time and possibly add more liquid to ensure the rice cooks fully and stays tender.
Is it possible to make this recipe dairy-free?
Absolutely! Use dairy-free cream soups, non-dairy milk like almond or oat milk, and a dairy-free cheese alternative. Adjust seasoning to taste as some dairy substitutes have different flavors.
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes, sauté fresh mushrooms with some garlic and onions, then mix them into a homemade creamy sauce to replace the canned soup. This adds freshness and a nice texture to the casserole.
What type of chicken works best?
Cooked shredded or diced chicken from a rotisserie, poached breasts, or even leftover baked chicken works great. The key is having tender, flavorful chicken pieces mixed evenly into the casserole.
Can I add vegetables to this casserole?
Definitely! Adding frozen peas, diced carrots, or chopped spinach can boost the nutrition and add extra color and texture without complicating the recipe too much.
Final Thoughts
This Best Ever Chicken and Rice Casserole Recipe is that perfect kitchen companion for cozy evenings, family dinners, or anytime you want a comforting, fuss-free meal. Its creamy, cheesy goodness paired with tender chicken and fluffy rice is simply irresistible and so easy to make. Give it a try and I promise it will become one of your favorite dishes to make again and again.
Print
Best Ever Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Best Ever Chicken and Rice Casserole is a comforting, creamy, and cheesy one-dish meal that combines tender chicken, white rice, and a flavorful mushroom and chicken soup sauce. Baked to perfection with a golden, melted cheddar cheese topping, it’s an ideal family-friendly dinner that’s easy to prepare and packed with savory goodness.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Mix the Sauce: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, finely chopped onion, garlic powder, paprika, black pepper, and salt until the mixture is smooth and evenly combined.
- Add Rice and Chicken: Stir the uncooked long-grain white rice and shredded or diced cooked chicken into the soup mixture, ensuring everything is well combined for even cooking and flavor distribution.
- Transfer to Baking Dish: Pour this mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking throughout.
- Bake Covered: Cover the dish tightly with aluminum foil to trap steam, then bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and has absorbed all the liquid.
- Add Cheese and Finish Baking: Carefully remove the foil, sprinkle the shredded cheddar cheese evenly on top, and return the dish to the oven for an additional 5 to 10 minutes, or until the cheese has melted and is bubbly with a golden color.
- Garnish and Serve: Once baked, garnish the casserole with freshly chopped parsley if desired. Serve warm and enjoy this creamy and cheesy chicken and rice casserole.
Notes
- Using cooked chicken reduces total cooking time and ensures the chicken stays tender.
- Covering with foil during the bulk of baking helps the rice cook evenly and absorb the flavors.
- Feel free to substitute cream of mushroom or chicken soup with homemade versions for a fresher taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lower-fat version, use low-fat milk and reduced-fat cheese.
