Name: Creamy Chicken Rice Casserole Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp. extra-virgin olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 cups long-grain white rice, rinsed until water runs mostly clear; 2 (10.5-oz.) cans condensed mushroom soup; 2 cups low-sodium chicken broth; 3 oz. Parmesan cheese, finely grated (about 1 1/2 cups); Finely chopped fresh parsley, for serving

If you’re craving something comforting, hearty, and downright delicious, you’ve got to try this Creamy Chicken Rice Casserole Recipe. I absolutely love how this dish combines tender shredded chicken, creamy mushroom soup, and perfectly cooked rice all baked together with a golden Parmesan crust. When I first made this, it quickly became a family favorite because it’s simple, satisfying, and packed with flavor. Stick around—I’m going to walk you through every step so you can nail this casserole with ease!

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Why You’ll Love This Recipe

Ultimate Comfort Food: This casserole feels like a warm hug on a plate, perfect for cozy nights or feeding a crowd.
Simple Ingredients: It uses pantry staples and fresh basics, so you probably have everything on hand already.
Hands-Off Cooking: Once you get it in the oven, you can relax without constant stirring or babysitting.
Family Pleaser: My family goes crazy for this dish — it’s always requested at potlucks and weeknight dinners alike.

A close-up of a creamy risotto dish served on a white plate, showing three main layers: the soft, light beige rice with a slightly sticky texture spread mostly evenly; patches of golden-brown crispy cheese melted into the rice, adding a crunchy layer; and small green parsley leaves scattered on top for freshness and color contrast. A silver fork held by a woman's hand is lifting a portion of the risotto, capturing the gooey, creamy rice grains that stick together. The plate sits on a white marbled surface that adds a clean and bright background to the warm tones of the food photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Creamy Chicken Rice Casserole Recipe work together to create layers of flavor and texture—from the savory chicken and onion base to the creamy mushroom soup and nutty Parmesan cheese topping. Remember, rinsing the rice helps keep it fluffy and prevents mushiness.

Boneless, skinless chicken breasts: I like using breasts because they shred easily, but if you prefer thighs, feel free to swap them for extra juiciness.
Kosher salt: Essential for seasoning — it brings out all the other flavors.
Freshly ground black pepper: Adds just the right amount of heat and earthiness.
Extra-virgin olive oil: Use a good quality one for the best flavor when browning the chicken and sautéing the onions.
Yellow onion: Finely chopped for that sweet, aromatic base that makes everything taste richer.
Garlic cloves: Fresh garlic is a must — it infuses the dish with warmth and depth.
Long-grain white rice: Rinsed until mostly clear to remove excess starch, ensuring your casserole isn’t gummy.
Condensed mushroom soup: This is the creamy magic that makes the casserole so luscious.
Low-sodium chicken broth: Use low-sodium if you want to control the salt level better.
Parmesan cheese: Freshly grated for a golden, crispy top layer bursting with umami.
Fresh parsley: Finely chopped to sprinkle on top for a fresh, vibrant finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Chicken Rice Casserole Recipe can be—feel free to tweak it based on what you have at home or your personal taste. Making it your own is part of the fun!

Vegetable Addition: I sometimes toss in peas or chopped carrots for a colorful, nutritious boost that my kids always enjoy.
Cheese Swap: If you want a sharper flavor, try topping with sharp cheddar or a mix of mozzarella for extra gooeyness.
Healthier Version: Substitute the condensed mushroom soup with a homemade white sauce or Greek yogurt to cut down on processed ingredients.
Spicy Kick: Add a pinch of red pepper flakes while sautéing the onions and garlic if you like a little heat. Trust me, it adds a nice unexpected zing.

How to Make Creamy Chicken Rice Casserole Recipe

Step 1: Brown and Shred the Chicken

Start by patting your chicken breasts dry—this helps them brown beautifully instead of steaming. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet until shimmering, then brown the chicken over medium heat, about 5 minutes per side until golden. Don’t worry if the chicken isn’t completely cooked through at this point—it’ll finish cooking in the oven. After resting for a few minutes, shred the chicken with two forks. This shredding step is key to getting that tender, cozy texture in the casserole.

Step 2: Sauté Onions, Garlic, and Start the Rice

Using the same skillet (flavor carryover is a bonus!), add the chopped onion and season lightly with salt. Cook over medium-low heat until the onions soften and just start to brown—this usually takes about 10 minutes and really brings out their sweetness. Then add garlic and cook for about a minute until fragrant. Raise the heat to medium, toss in the rinsed rice, and cook while stirring until the rice looks translucent around the edges (about a minute). This technique gives the rice a nice nutty flavor and helps it cook evenly in the oven.

Step 3: Combine Ingredients in the Baking Dish

Transfer the rice mixture to a 13” x 9” baking dish. Pour in the condensed mushroom soup and chicken broth. Give everything a good stir and taste—this is when you can adjust salt and pepper. Then cover tightly with foil before popping it in the oven. Covering traps steam and lets the rice absorb all those creamy flavors while baking.

Step 4: Bake, Add Chicken, and Finish with Cheese

Bake the casserole covered for 1 hour. After the hour, carefully remove the foil and fold in your shredded chicken evenly. Cover again and bake for about 10 minutes more to finish cooking the rice and warm the chicken through. Then switch on the broiler, sprinkle the Parmesan over the top, and broil for 1–2 minutes until crispy and golden. Keep your eye on it here—the cheese can go from perfect to burnt in seconds! Scatter fresh parsley right before serving for a lovely, fresh pop of color and flavor.

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Pro Tips for Making Creamy Chicken Rice Casserole Recipe

Pat Dry Chicken: Dry chicken browns better and develops more flavor, so don’t skip this step.
Rinse Rice Thoroughly: Rinsing until water runs mostly clear helps keep the casserole from turning mushy.
Use the Same Pan: Cooking the onions and garlic in the same skillet keeps the flavors layered and delicious.
Watch the Broiler: Parmesan crisps up fast, so broil for just 1–2 minutes and watch closely to avoid burning.

How to Serve Creamy Chicken Rice Casserole Recipe

A black plate holds a dish with one main layer of cooked white rice mixed with light golden crispy bits and small green parsley pieces scattered throughout. On top, there are several light brown grilled chicken strips with a slightly charred texture. The rice looks fluffy with some browned edges, and there is a sprinkling of grated cheese over the rice and chicken. A silver fork is placed on the right side of the plate, resting on the rice. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this casserole with freshly chopped parsley—it adds a bright, herbaceous contrast that wakes up the creamy richness. Sometimes, if I’m feeling adventurous, a sprinkle of crushed red pepper flakes or a drizzle of good-quality olive oil on top makes it extra special.

Side Dishes

This creamy chicken rice casserole pairs perfectly with a crisp green salad or roasted vegetables like broccoli or Brussels sprouts to balance the richness. For a homier vibe, steamed green beans or glazed carrots work wonders alongside it.

Creative Ways to Present

For special occasions, I like scooping the casserole into individual ramekins and topping each serving with a little extra fresh herb or a slice of roasted red pepper. It turns a simple dinner into something a bit more festive without much extra effort.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually portion it out for quick lunches or easy weeknight dinners. Just keep in mind that the rice absorbs the moisture as it sits, so it might thicken slightly.

Freezing

I’ve frozen this casserole a couple of times with good results. Just cool completely, then freeze in individual or family-sized portions. To reheat, thaw overnight in the fridge and bake covered until warmed through, then add freshly grated cheese on top at the end for that crispy finish.

Reheating

For reheating leftovers, I cover them in foil and warm in the oven at 350°F for about 20 minutes to keep everything tender and moist. If you’re short on time, the microwave works too—just add a few drops of water and cover to prevent drying out.

FAQs

Can I use brown rice instead of white rice in this casserole?

Absolutely! Brown rice will add a nuttier flavor and more fiber, but it will take longer to cook. To use brown rice, pre-cook it according to package instructions before adding it to the casserole to ensure it cooks fully during baking.
Is it possible to make this casserole gluten-free?

Yes! Just make sure to use gluten-free condensed mushroom soup and chicken broth. Also, double-check that your Parmesan cheese and other ingredients don’t contain hidden gluten. Using certified gluten-free ingredients will keep this casserole safe and delicious.
Can I prepare this recipe ahead of time and bake it later?

You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready to cook, you might need to add a few extra minutes to the baking time since the ingredients will be cold.
What can I substitute for condensed mushroom soup?

If you prefer to avoid canned soup, you can make a quick homemade cream sauce using butter, flour, milk, and finely chopped mushrooms for a fresher, less processed option. This substitution will still deliver the creamy texture the recipe needs.

Final Thoughts

This Creamy Chicken Rice Casserole Recipe holds a special place in my kitchen rotation because it’s easy to pull together and always feels like a little celebration of comfort food. I hope you enjoy making it as much as I do, and that it becomes a go-to for your family too. Don’t be afraid to add your personal touch, and remember—good food is all about sharing joy, so dig in and savor every creamy, cheesy bite!