If you’re on the hunt for comfort food that feels like a warm hug on a plate, you’ve got to try this Chicken and Rice Casserole Recipe. It’s an absolute delight with tender chicken nestled in a creamy, savory mixture of rice and soup, baked to bubbly perfection. This recipe brings together simple ingredients that combine into a hearty meal perfect for busy weeknights or cozy family dinners. The ease of preparation and the rich flavors make it a timeless classic you’ll come back to again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this deliciously satisfying casserole. Each component plays a vital role, from adding creamy texture and mouthwatering flavor to providing the perfect balance of color and nutrition.
- 1 pound boneless, skinless chicken breasts or thighs: Bite-sized pieces cook evenly and stay juicy.
- 1 cup long grain white rice (uncooked): This rice variety keeps a fluffy consistency after baking.
- 1 can (10.5 ounces) cream of chicken soup: Adds rich, savory creaminess to the base.
- 1 can (10.5 ounces) cream of mushroom soup: Enhances depth of flavor with earthy notes.
- 1 3/4 cups chicken broth: Keeps the rice moist and infuses extra chicken flavor.
- 1 cup frozen peas and carrots (optional): Adds color, sweetness, and a touch of crunch.
- 1/2 teaspoon garlic powder: Brings warmth and a subtle kick.
- 1/2 teaspoon onion powder: Gives gentle aromatic undertones.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a mild peppery touch.
- 1 cup shredded cheddar cheese (optional): Melts beautifully to top off the dish with a golden, cheesy crust.
- Nonstick cooking spray or butter: For greasing the baking dish to prevent sticking.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). This ensures the right cooking temperature to bake the casserole evenly. Lightly grease a 9×13-inch baking dish with nonstick spray or butter to make cleanup easier and prevent the casserole from sticking.
Step 2: Mix the Creamy Base
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. These ingredients will create the luscious, creamy sauce that the rice absorbs as it cooks. Then, add garlic powder, onion powder, salt, and pepper to season the base perfectly.
Step 3: Add Rice and Vegetables
Stir in the uncooked long grain rice and the frozen peas and carrots if you’re using them. The rice will soak up the flavorful liquid during baking, while the peas and carrots add a lovely pop of color and a subtle sweetness that complements the savory components beautifully.
Step 4: Assemble the Casserole
Pour the rice and soup mixture evenly into your prepared baking dish. Next, scatter the bite-sized chicken pieces over the top, gently pressing them into the mixture. This ensures the chicken cooks through evenly and infuses the casserole with succulent flavor.
Step 5: Bake Covered
Cover the dish tightly with foil and place it in the preheated oven. Bake for 50 to 55 minutes, allowing the rice to become tender and the chicken to cook fully. The steam trapped inside the foil is essential for perfectly moist rice and juicy chicken.
Step 6: Add Cheese and Finish Baking
Once the initial baking time is up, carefully remove the foil. Sprinkle shredded cheddar cheese over the top if you want a cheesy finish. Return the casserole to the oven uncovered for an additional 5 to 10 minutes. During this time, the cheese melts and bubbles to an irresistible golden crust.
Step 7: Rest Before Serving
After baking, let your Chicken and Rice Casserole Recipe rest for about 5 minutes. This brief cooling period helps the casserole set so you can serve neat, flavorful portions without everything sliding apart.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
For a fresh and vibrant touch, sprinkle chopped fresh parsley or green onions on top just before serving. A light dusting of paprika can also add a little color and subtle smoky flavor that complements the creamy casserole perfectly.
Side Dishes
This casserole is a full meal on its own, but pairing it with a crisp green salad or steamed broccoli adds a refreshing contrast to the richness. Roasted vegetables or a simple cucumber salad also work beautifully to brighten the plate.
Creative Ways to Present
If you want to dress this dish up for guests or special occasions, consider serving individual portions in small ramekins. You can also layer in some sautéed mushrooms or swap the cheddar for mozzarella to change the flavor profile while keeping it equally delightful.
Make Ahead and Storage
Storing Leftovers
Your Chicken and Rice Casserole Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other fridge odors.
Freezing
This casserole freezes well, making it a great option for meal prep. Freeze in individual portions or as a whole dish, wrapped tightly with plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven. Cover the casserole with foil to prevent drying out and warm at 350°F (175°C) until heated through, about 20-25 minutes. You can add a splash of chicken broth to restore moisture if needed.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it will require a longer baking time and more liquid to cook properly. Adjust accordingly and check the rice texture midway through baking.
Is it necessary to cook the chicken before baking?
No need to pre-cook the chicken. Since the casserole bakes covered for nearly an hour, the raw pieces will cook thoroughly and stay tender.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free cream soups and substitute the cheddar cheese with a non-dairy alternative or simply omit it for a creamy, comforting casserole without dairy.
What if I want to add more vegetables?
Feel free to boost the nutrition by adding diced bell peppers, mushrooms, or even spinach. Just adjust the liquid slightly, as veggies release moisture during baking.
Can I use leftover cooked chicken?
Yes! Using cooked shredded chicken works well and reduces baking time by about 10 to 15 minutes, so keep an eye on the rice for doneness.
Final Thoughts
This Chicken and Rice Casserole Recipe truly embodies the essence of home cooking in its simplest, most delicious form. Whether you’re feeding a hungry family or cooking for yourself, its creamy texture and comforting flavors are bound to become a favorite. Give it a try soon—you’ll find it’s as comforting to make as it is to eat!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Description
This comforting Chicken and Rice Casserole features tender chicken pieces baked with uncooked rice in a creamy mixture of chicken and mushroom soups, chicken broth, and seasonings. Optional frozen peas and carrots add color and nutrition, while a topping of melted cheddar cheese provides a rich, savory finish. Perfect for an easy, all-in-one dinner that combines protein, vegetables, and carbs in a simple baking dish.
Ingredients
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Nonstick cooking spray or butter for greasing
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix the base: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add rice and veggies: Stir the uncooked long grain white rice into the soup mixture, then fold in the frozen peas and carrots if using for added color and nutrients.
- Assemble casserole: Pour the soup and rice mixture evenly into the prepared baking dish. Arrange the raw bite-sized chicken pieces over the top, pressing them gently into the mixture to ensure even cooking.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add cheese topping: Remove the foil carefully, sprinkle shredded cheddar cheese evenly over the casserole if desired, then return the dish uncovered to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for 5 minutes before serving. This helps it set and makes it easier to portion out.
Notes
- Substitute cream of celery soup or use all cream of chicken soup for a milder flavor variation.
- Add sautéed onions or mushrooms to the base mixture for added depth and flavor.
- Use leftover shredded chicken instead of raw; reduce baking time by 10 to 15 minutes accordingly to avoid overcooking.
