If you’re craving comfort food that’s both simple and satisfying, you’re going to love this Easy Chicken and Rice Casserole Recipe. I absolutely love how this comes together with minimal effort but delivers big on flavor and coziness. When I first tried this dish, it quickly became a go-to for weeknight dinners because it’s all in one pan, making cleanup a breeze. Stick with me here—I’ll share all my best tips to make sure your casserole turns out perfectly tender, cheesy, and downright delicious every time.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together in a single dish, saving you time and effort.
- Crowd-Pleaser: My family goes crazy for this hearty, cheesy combo every single time.
- Customizable: You can easily swap ingredients or add veggies to make it your own.
- Comfort Food Classic: It’s warm, creamy, and perfect for any season or occasion.
Ingredients You’ll Need
These ingredients come together in harmony to create a creamy, cheesy casserole with tender chicken and fluffy rice. I like using basic pantry staples, which makes this recipe both affordable and easy to whip up whenever you want.
- Long grain white rice: It cooks up fluffy and absorbs all those delicious flavors perfectly.
- Cream of chicken soup or cream of mushroom soup: These add a creamy base; I switch between them depending on mood.
- Water: Helps the rice cook tender along with the soups and milk.
- Milk: Adds richness to the casserole and keeps it moist.
- Homemade onion soup mix (or Lipton onion soup mix): This seasoning lifts the entire dish with savory depth.
- Shredded cheddar cheese: I sprinkle it in two parts for melty, gooey goodness on top and within.
- Boneless skinless chicken breasts or thighs: Thighs give extra juiciness, but breasts work fine too.
- Salt and freshly ground black pepper: Simple seasoning that makes everything shine.
Variations
I love mixing things up when making this Easy Chicken and Rice Casserole Recipe—sometimes I add different veggies or swap out the cheeses. It’s such a forgiving recipe, so personalizing it to your taste is totally encouraged.
- Veggie Boost: Adding chopped broccoli, peas, or mushrooms gives a fresh twist, and my family always enjoys the extra color and texture.
- Cheese Variety: Try a blend of mozzarella and sharp cheddar for a different cheesy vibe I’ve found really delicious.
- Protein Swap: Using chicken thighs instead of breasts keeps the meat juicy, which I prefer for a richer casserole.
- Low-Sodium Option: Using low-sodium soup and seasoning lets you control salt, perfect if you’re watching sodium intake.
How to Make Easy Chicken and Rice Casserole Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and give your 9×13-inch casserole dish a good spray with non-stick cooking spray. This simple step will save you from a sticky mess later and help the casserole come out clean and easy to serve.
Step 2: Mix the Creamy Base
In a large bowl, stir together the uncooked rice, cream of chicken or mushroom soups, milk, water, and onion soup mix. Tip: I find mixing these ingredients thoroughly ensures the rice cooks evenly and soaks up all the savory flavors.
Step 3: Assemble Casserole
Pour the rice mixture into your prepared pan, then sprinkle half of the shredded cheddar cheese evenly over the top. Nestle your chicken breasts right into the mixture. Don’t worry that the pan seems full—the rice will absorb liquid and swell beautifully during baking.
Step 4: Bake and Let the Magic Happen
Cover the dish tightly with foil (it will be quite full, so don’t skimp here!) and bake for 1 hour 30 minutes to 2 hours. I usually pull mine at around 1 hour 30 minutes, once the chicken is cooked through and the rice is tender. You can check by piercing the chicken with a fork and tasting the rice. Remember, ovens vary, so keep an eye on it towards the end.
Step 5: Finish with Cheese and Rest
Remove the foil, sprinkle the remaining cheddar cheese on top, and pop the casserole back in the oven just long enough to melt the cheese—about 5 to 10 minutes. Let it cool for 15-20 minutes before serving. This resting time helps the casserole set so it serves neatly and tastes even better.
Pro Tips for Making Easy Chicken and Rice Casserole Recipe
- Use Full-Coverage Foil: Don’t skimp on the aluminum foil layer—this traps steam and cooks the rice perfectly without drying out.
- Check Chicken Temperature: For safety, make sure the chicken reaches an internal temp of 165°F (74°C). I use a meat thermometer to be sure.
- Cheese Timing: Adding half the cheese before baking and the other half at the end gives you melty goodness inside and a pretty, bubbly finish on top.
- Avoid Overbaking: Keep an eye towards the end so your rice doesn’t dry out—too long and it can turn mushy or stick to the pan.
How to Serve Easy Chicken and Rice Casserole Recipe
Garnishes
I commonly sprinkle a little extra chopped fresh parsley or green onions on top just before serving—it adds a pop of color and freshness that balances the creamy richness. A light dusting of black pepper also helps bring out all the flavors.
Side Dishes
This casserole stands well on its own but pairs beautifully with steamed green beans, a crisp garden salad, or roasted asparagus for a complete, wholesome meal. I often reach for a simple Caesar salad to add some crunch and zing on the side.
Creative Ways to Present
For a special occasion, I like to bake this casserole in individual ramekins—everyone gets their own cheesy, bubbly portion, which feels a little fancy but is still super easy. You can also top with sliced avocado or a dollop of sour cream and hot sauce for extra flair.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it usually keeps well for 3-4 days. When reheating, I pop portions in the microwave or oven until warmed through. I’ve noticed the casserole tastes even better the next day as the flavors meld more deeply.
Freezing
This Easy Chicken and Rice Casserole Recipe freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When I’m ready to enjoy, I thaw overnight in the fridge and reheat gently in the oven to keep it creamy and delicious without drying out.
Reheating
To reheat leftovers, I cover the dish or container with foil and place it in a 350°F oven until warmed through, about 20-30 minutes depending on portion size. This method keeps the rice fluffy and the chicken juicy—microwaves can sometimes dry things out.
FAQs
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Can I use brown rice instead of white rice in this casserole?
You can, but keep in mind that brown rice takes longer to cook and absorbs liquid differently. If swapping, you may need to adjust the bake time and increase the liquid slightly to ensure the rice cooks through without drying out.
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What’s the best way to make this casserole dairy-free?
Try substituting the milk with a creamy plant-based alternative like almond or oat milk, and look for dairy-free cream of chicken or mushroom soup options. Use a vegan cheese substitute if you want that cheesy topping—just know textures and flavors will be a bit different but still tasty.
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Can I add vegetables directly into the casserole?
Absolutely! Chopped veggies like bell peppers, mushrooms, or spinach can be stirred into the rice mixture before baking. Just avoid watery veggies like zucchini unless you drain them well to prevent the casserole from becoming too soupy.
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How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C). It will also feel firm to the touch and the juices should run clear when pierced with a fork. The rice should be tender and the casserole bubbling around the edges as signs it’s ready.
Final Thoughts
This Easy Chicken and Rice Casserole Recipe is one of those dishes that feels like a warm hug after a busy day. It’s simple enough to make without fuss but impressive enough that your family will want seconds and maybe even thirds. Every time I serve it, I’m reminded why it’s a staple in my kitchen—minimal effort, maximum comfort. I hope you give it a try and enjoy every cheesy, creamy bite just like we do!
Print
Easy Chicken and Rice Casserole Recipe
- Prep Time: 10 min
- Cook Time: 1 hr 30 min to 2 hr
- Total Time: 1 hr 40 min to 2 hr 10 min
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Chicken and Rice Casserole made with creamy soups, cheddar cheese, and tender chicken breasts baked together in one dish. This easy, family-friendly meal requires minimal prep and delivers a satisfying dinner perfect served with steamed vegetables or a fresh salad.
Ingredients
Main Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13-inch casserole dish with non-stick cooking spray and set aside to ensure the casserole doesn’t stick during baking.
- Combine Casserole Base: In a large mixing bowl, combine the long grain white rice, cream of chicken or mushroom soups, milk, water, and the onion soup mix. Stir well until all ingredients are evenly mixed to create a creamy base for the casserole.
- Assemble Casserole: Pour the rice and soup mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the top of the mixture to add cheesy flavor throughout.
- Add Chicken: Nestle the boneless, skinless chicken breasts into the rice mixture, gently pressing them down so they are partially submerged for even cooking. Season the chicken with salt and freshly ground black pepper to taste.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes up to 2 hours, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F). Baking time may vary slightly based on your oven and altitude.
- Add Remaining Cheese and Rest: Carefully remove the foil and sprinkle the remaining shredded cheddar cheese on top of the casserole. Let the dish cool for 15 to 20 minutes before serving to allow the cheese to set and flavors to meld.
- Serve: Serve the warm chicken and rice casserole with fresh steamed vegetables or a crisp green salad for a complete and satisfying meal.
Notes
- My family loves how simple and flavorful this Chicken and Rice Casserole is—it’s made in one pan using basic ingredients.
- You can substitute chicken thighs for breasts if you prefer a juicier, more flavorful meat.
- Feel free to add your favorite vegetables like peas or carrots to the casserole for extra nutrition and color.
- Leftovers reheat well and make great next-day meals.
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 4 g
- Sodium: 763 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 63 mg
