Some recipes just feel like home, and this chicken and rice casserole is one of those dishes for me. I still remember the first time I tried a version of this recipe at a family gathering — it was creamy, cheesy, and so comforting that I immediately begged for the recipe. Over the years, I’ve adapted it to make it my own, and now it’s one of my go-to dinners for busy nights. It’s the kind of meal that fills the house with the smell of warm comfort while you barely lift a finger.
Why You’ll Love This Recipe
This dish checks all the boxes — easy, hearty, and crowd-pleasing.
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One Pan Wonder – You mix everything in the same dish and let the oven do the heavy lifting.
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Family Favorite – The mild flavors make it a hit with kids, but adults love it just as much.
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Customizable – You can toss in veggies, swap cheeses, or even use chicken thighs if that’s what you’ve got on hand.
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Perfect for Leftovers – The flavors get even better the next day, making lunch prep a breeze.
Tips and Tricks
After making this casserole countless times, here are a few nuggets that make a big difference:
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Dry the chicken well so it seasons and cooks evenly.
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Season as you go – A little salt and pepper in the rice mix goes a long way.
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Let it rest before serving – Giving it 15 minutes after baking helps the rice firm up and makes serving easier.
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Mix up the cheese – Colby Jack or a sharp cheddar can add a whole new twist to the flavor.
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Add a veggie boost – Stir in broccoli or mushrooms before baking for a more balanced meal without extra dishes.
Make-Ahead Tips
This casserole is a dream for meal planning:
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Prep ahead for busy nights – Assemble everything in the dish, cover tightly, and refrigerate for up to 2 days. When you’re ready, just pop it in the oven.
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Freeze for later – Assemble, wrap in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as usual.
Serving Suggestions
I usually pair this casserole with something light and fresh to balance the richness:
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A simple green salad with a tangy vinaigrette.
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Roasted green beans or asparagus for a crisp side.
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Steamed broccoli with a squeeze of lemon is another quick favorite.
If you’re feeding a crowd, add some crusty bread to soak up that creamy sauce.
Storage
Leftovers never go to waste here — in fact, they’re almost better the next day.
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Store in an airtight container in the fridge for up to 3 days.
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Reheat gently in the oven or microwave with a splash of milk to keep the rice creamy.
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Freeze individual portions for up to 2 months for quick lunches or dinners.
FAQs
Can I use brown rice?
Yes, but you’ll need to add at least ½ cup more liquid and cook a bit longer. I recommend using chicken thighs instead of breasts so the meat doesn’t dry out.
Can I skip the cheese?
Sure! It’ll still be creamy without it, or you can swap in a milder cheese if you prefer.
Can I add vegetables?
Absolutely. Broccoli, green beans, mushrooms, or bell peppers all work great and bake up nicely in the casserole.
Can I make this in an Instant Pot?
Yes. Reduce the water and milk, use one can of soup, and pressure cook for 8–10 minutes. Let it release naturally for 10 minutes before opening.
Chicken and Rice Casserole
This cozy chicken and rice casserole is a family favorite for busy nights. Everything bakes together in one pan, creating tender chicken, creamy rice, and melty cheese with minimal effort.
Ingredients
- 1 ½ cups long-grain white rice
- 2 cans cream of chicken soup (or cream of mushroom, or homemade)
- 1 cup water
- 2 cups milk
- 1 packet onion soup mix (or homemade)
- 1 ½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
- In a large bowl, mix the rice, cream soups, milk, water, and onion soup mix until well combined. Pour the mixture into the prepared dish and spread evenly. Sprinkle half of the shredded cheese over the top.
- Place the chicken breasts into the rice mixture, nestling them slightly so they are coated. Cover the dish tightly with foil—it will be quite full. Bake for 1 ½ to 2 hours, or until the rice is tender and the chicken is cooked through.
- Remove the foil, sprinkle the remaining cheese over the top, and let the casserole sit for 15–20 minutes before serving to allow the sauce to thicken slightly. Serve with steamed vegetables or a fresh green salad for a complete meal.
Notes
- Cheese: Swap cheddar for mozzarella, Swiss, or Colby jack.
- Add veggies: Try broccoli florets, mushrooms, onions, or green beans mixed into the rice before baking.
- Brown rice: Use chicken thighs for best results, add at least ½ cup extra liquid, and expect a longer bake time.
- Make ahead: Assemble up to 2 days ahead and refrigerate before baking.
- Freeze for later: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 312Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 70mgSodium 1166mgCarbohydrates 21gFiber 0gSugar 4gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This chicken and rice casserole is the definition of comfort food — creamy, filling, and so easy to make. Whether it’s a busy weeknight, a Sunday family dinner, or a meal to bring to a friend, this recipe fits the bill. Once you’ve made it, don’t be surprised if it becomes a regular part of your meal rotation.
