A cozy, creamy, old-fashioned chicken and rice casserole made with tender chicken, fluffy rice, vegetables, and a savory creamy sauce. It is an easy one-dish family dinner that is filling, comforting, and perfect for busy nights.
Ingredients
For the Casserole:
2 lbs (900 g) boneless, skinless chicken breasts or thighs
1½ cups (300 g) long-grain white rice, uncooked
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1 cup sliced mushrooms, optional
2 cups (480 ml) chicken broth
1 can (10.5 oz / 298 g) cream of chicken soup
½ cup (120 ml) sour cream
1 cup shredded cheddar cheese
2 tablespoons butter, melted
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
For the Topping:
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Prepare the chicken
Pat the chicken dry with paper towels.
Cut the chicken into bite-sized pieces.
Season with Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
Prepare the rice mixture
In a large bowl, combine the uncooked rice, diced onion, carrots, peas, and mushrooms if using.
Add the chicken broth, cream of chicken soup, and sour cream.
Stir thoroughly until everything is evenly combined.
Assemble the casserole
Pour the rice mixture into the prepared baking dish.
Arrange the seasoned chicken pieces evenly over the top.
Drizzle the melted butter over the chicken and rice.
Cover the baking dish tightly with aluminum foil.
Bake
Place the covered casserole in the preheated oven.
Bake for approximately 50–60 minutes.
Keep the dish covered during most of the cooking time so the rice has enough moisture to cook properly.
Check the rice and chicken
Carefully remove the foil and check the rice.
The rice should be tender and most of the liquid should be absorbed.
The chicken should reach an internal temperature of 165°F (74°C).
If the rice is still firm, add ¼–½ cup additional hot chicken broth, cover again, and bake for another 10–15 minutes.
Add the cheese
Once the rice is tender and chicken is cooked through, sprinkle the remaining cheddar and Parmesan cheese evenly over the top.
Return the casserole to the oven uncovered.
Bake for another 5–8 minutes, until the cheese is melted and bubbly.
Rest
Remove the casserole from the oven and allow it to rest for 10 minutes.
This helps the rice finish absorbing the remaining moisture and makes the casserole easier to serve.
Garnish and serve
Sprinkle with fresh parsley.
Serve warm with a green salad, roasted vegetables, steamed broccoli, or green beans.
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 30 minutes
Servings: 6–8
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 495 kcal
Protein: 40 g
Carbohydrates: 43 g
Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 105 mg
Fiber: 3 g
Sugar: 4 g
Sodium: 890 mg
Potassium: 620 mg
Nutrition values are estimates and can vary depending on the chicken, cheese, soup, broth, and portion size.
Nut Information
Contains nuts: No
Peanuts: No
Almonds: No
Cashews: No
Walnuts: No
Pecans: No
Pistachios: No
Hazelnuts: No
Coconut: No
Allergen Information
Contains dairy: Sour cream, cheddar, Parmesan, and butter
Contains wheat/gluten if the cream of chicken soup contains wheat
No nuts or peanuts in the listed ingredients
Check packaged soup and broth labels for allergens
For gluten-free: Use certified gluten-free cream of chicken soup and broth
Tips for the Best Chicken and Rice Casserole
Use long-grain white rice for the most reliable texture.
Do not rinse the rice if you want a creamier casserole.
Keep the casserole tightly covered while the rice cooks.
Cut chicken pieces into similar sizes so they cook evenly.
Don’t add the frozen peas too early if you prefer them bright green; you can stir them in during the final 15 minutes.
Let the casserole rest before serving so the sauce can thicken.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Q&A
Q: Can I use brown rice?
A: Yes, but brown rice requires more liquid and a longer cooking time. Follow the liquid and cooking instructions on the brown rice package and adjust the casserole accordingly.
Q: Can I use cooked rice?
A: Yes. Reduce the broth substantially because cooked rice doesn’t need to absorb liquid. Combine the cooked rice with the creamy mixture and chicken, then bake until the chicken reaches 165°F (74°C).
Q: Can I use rotisserie chicken?
A: Absolutely. Use about 3 cups shredded or chopped cooked rotisserie chicken. Since the chicken is already cooked, bake the casserole until the rice mixture is hot and bubbly.
Q: Can I use chicken thighs?
A: Yes. Boneless, skinless chicken thighs are excellent in this casserole and tend to remain very juicy.
Q: Can I add broccoli?
A: Yes. Add about 2 cups small broccoli florets. For best texture, add them during the last 20–25 minutes of baking.
Q: Can I make this without cream of chicken soup?
A: Yes. Replace it with about 1½ cups homemade cream sauce made from butter, flour, chicken broth, and milk or cream.
Q: Can I add more cheese?
A: Yes. Add another ½ cup of cheddar or use a combination of cheddar, mozzarella, and Parmesan.
Q: Why is my rice still hard?
A: The most common causes are not enough liquid, an improperly sealed baking dish, or a slow-cooking oven. Add a little hot broth, cover tightly, and continue baking until the rice is tender.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze chicken and rice casserole?
A: Yes. Cool it completely, portion it into freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Q: How do I reheat it without drying it out?
A: Add a splash of chicken broth or milk before reheating. Cover and heat gently until hot throughout.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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