When you need something warm, easy, and comforting, this chicken rice casserole makes it simple. It’s a no-fuss dish that brings together tender chicken, creamy rice, and familiar flavors in one hearty bake. Perfect for busy nights or when you just want a meal that feels like home.
Why We Love This Chicken Rice Casserole
Your time is precious, and your meals should be both stress-free and satisfying. Here’s why this recipe deserves a spot in your go-to rotation:
- One dish, no fuss: You mix everything in one bowl, pour it into a dish, and bake. That’s it.
- Ultimate comfort food: The creamy texture and tender chicken are like a warm hug.
- Kid-approved: Even picky eaters ask for seconds.
- Perfect for batch cooking: Freezes beautifully, and reheats like a dream.
- Endlessly customizable: You can change up the protein, add veggies, or switch the cheese.
If you’re juggling work and family, or simply looking for a cozy meal that makes you feel taken care of, this chicken rice casserole checks all the boxes.
Ingredients for Chicken Rice Casserole
Cooked Chicken – Use shredded or diced cooked chicken for tender bites throughout your casserole. This is the main protein and adds hearty flavor and texture.
Uncooked Long Grain White Rice – The rice cooks in the casserole, absorbing the creamy sauce. Long grain rice stays fluffy and separate, giving a nice texture to the chicken rice casserole.
Cream of Mushroom Soup – Adds a rich, savory creaminess that binds the casserole ingredients. Essential for that classic chicken rice casserole flavor.
Cream of Chicken Soup – Boosts the chicken flavor and adds more creamy texture to the casserole, making it comforting and hearty.
Chicken Broth – Helps cook the rice and keeps the casserole moist without overpowering the other flavors in your chicken rice casserole.
Whole Milk – Adds extra creaminess and richness to the sauce, making the casserole smooth and satisfying.
Shredded Cheddar Cheese – Melts on top for a golden, cheesy crust that enhances flavor and texture in the chicken rice casserole.
How to Make Chicken Rice Casserole
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish using olive oil or melted butter.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, milk, broth, garlic powder, onion powder, and black pepper.
Stir in the uncooked rice and shredded chicken. Mix until everything is evenly combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Top with shredded cheddar cheese.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, until the top is golden and the rice is fully cooked.
Let it sit for 5 to 10 minutes before serving. This resting time helps the dish set and enhances flavor.
You’ll know it’s ready when the top is lightly golden, the edges are bubbling, and the aroma fills your kitchen.
Expert Tips for a Perfect Chicken Rice Casserole
Even a simple dish like this has its secrets. Use these tips to ensure flawless results every time:
Use pre-cooked or rotisserie chicken to save time.
Stick with long grain rice; shorter grains may overcook and turn mushy.
Don’t skip the foil during baking. It traps moisture so the rice cooks evenly.
Let it rest before serving. It finishes cooking and thickens up beautifully.
Try adding a spoonful of sour cream or cream cheese for an extra creamy finish.
Small adjustments can elevate this casserole from great to unforgettable.
Variations You Can Try
Want to change things up? These simple swaps and additions make it easy to tailor the casserole to your tastes:
Add-In Ideas
- Frozen peas, corn, or broccoli for a veggie boost
- Cooked turkey instead of chicken for a holiday twist
- Canned green chilies or diced jalapeños for a spicy version
Cheese Swaps
- Mozzarella for a milder taste
- Pepper jack for some heat
- Gruyère or Swiss for a gourmet feel
Healthier Tweaks
- Use brown rice (increase baking time and liquid)
- Swap in low-fat soups and cheese
- Add chopped spinach for extra nutrients
No matter how you customize it, the base of this recipe holds up—creamy, satisfying, and deeply comforting.
How to Serve Chicken Rice Casserole
This dish is hearty enough to stand on its own, but if you’re rounding out a meal, here are a few easy ideas:
- Serve with a fresh green salad to lighten the plate
- Pair with steamed green beans or roasted carrots for extra color
- Offer warm dinner rolls or crusty bread to soak up the sauce
- Add a drizzle of hot sauce or ranch for a bold finish
It’s also a great make-ahead option. Leftovers can be portioned out for lunchboxes or frozen for later.
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Frequently Asked Questions About Chicken Rice Casserole
Can I use raw chicken in chicken rice casserole?
Yes, but cut it into small cubes so it cooks evenly. Ensure the internal temperature reaches 165°F before serving.
What kind of rice is best for this casserole?
Long grain white rice is ideal. It absorbs liquid well and holds its shape.
How do I prevent the casserole from becoming dry?
Always cover it tightly with foil during the first stage of baking. This locks in the steam and keeps everything moist.
Can I prepare this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature first.
Is this chicken rice casserole freezer-friendly?
Yes. Bake it first, cool it completely, then wrap and freeze. Thaw in the fridge and reheat in the oven.
chicken rice casserole
Equipment
- 9×13 inch baking dish
- Mixing Bowl
- Aluminum foil
Ingredients
Chicken Rice Casserole
- 2 cups cooked chicken shredded or diced
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1.5 cups chicken broth
- 1 cup whole milk
- 1.5 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 tbsp olive oil or butter to grease baking dish
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with olive oil or melted butter.
- In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, chicken broth, garlic powder, onion powder, and black pepper.
- Stir in uncooked rice and cooked chicken until evenly mixed.
- Pour mixture into prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for 15 more minutes until top is golden and bubbly.
- Let rest for 5 to 10 minutes before serving.