This recipe takes me straight back to childhood dinners around my mom’s table. She often made a chicken and rice casserole on busy weeknights—it wasn’t fancy, just simple comfort food that filled us up. Over the years, I’ve given it my own twist with fresh vegetables, a bit more seasoning, and toppings that add crunch and flavor. It’s still that familiar dish, but with enough personality to make it weeknight-worthy and even guest-worthy.
The best part? It only needs about 10 minutes of prep, and then the oven does the heavy lifting while you get other things done (or just put your feet up for a bit). To me, that’s the beauty of a true family recipe—it doesn’t ask for much, but it gives you a lot back.
What You’ll Need
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Chicken – Boneless, skinless chicken breasts are the go-to, but chicken thighs add extra juiciness if you prefer.
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White Rice – Simple and inexpensive, it soaks up all the flavor as it bakes.
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Sour Cream – Brings creaminess and a little tang that balances the richness.
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Onion Soup Mix – A pantry shortcut that packs a punch of flavor.
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Add-ins – Think vegetables (like broccoli, green beans, or mushrooms), shredded cheese, fried onions, or even buttery crackers.
I love how flexible this list is—you can stretch what’s in your fridge or pantry and make it work.
Easy Ingredient Swaps
Cooking at home isn’t about strict rules; it’s about working with what you’ve got. Here are a few swaps I use often:
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Chicken: Swap chicken breasts for thighs, tenders, or even leftover rotisserie chicken. For a vegetarian version, extra-firm tofu works surprisingly well.
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Soup Mix: If you don’t have onion soup mix, mix up beef bouillon powder with onion powder, a pinch of celery seed, and sugar—it’s quick and homemade.
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Cream Soup: You can switch between cream of mushroom or cream of chicken depending on your taste.
I’ve even stretched this casserole by tossing in frozen veggies when the fridge was nearly empty—it always works.
How I Put It Together
Think of this casserole as layering comfort into one dish. I usually spread the rice in the bottom, whisk the creamy mixture with soup and sour cream, stir in the onion mix, then tuck the chicken pieces right on top. Vegetables and cheese get nestled in before the whole thing is sealed tight with foil.
That foil is key—it traps the steam and helps the rice cook through. The smell that fills the kitchen as it bakes is one of those things that makes everyone wander in asking, “When’s dinner?”
Kitchen Tips That Make a Difference
Over the years of making this, I’ve picked up a few tricks:
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Seal it tight: Covering with foil really does matter. The steam is what softens the rice perfectly.
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Pre-cook firm veggies: If you’re adding broccoli, carrots, or cauliflower, give them a quick steam or microwave blast so they finish tender at the same time as the chicken.
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Toppings change everything: Some nights I go classic with shredded cheddar, other times I crush a handful of buttery crackers or sprinkle fried onions over the top. It’s an easy way to keep the dish exciting.
Simple Ways to Change It Up
This casserole is like a blank canvas, and I’ve played around with it plenty:
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Veggie-heavy: Toss in mushrooms, broccoli, green beans, onions, or even zucchini.
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Meatless night: Skip the chicken and load up on veggies and tofu. It still comes out hearty.
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Different grains: If you want to experiment, try cooked quinoa or even wild rice (though brown rice takes longer unless you pre-cook it).
I’ve even done a Tex-Mex twist by adding a can of green chilies, some black beans, and pepper jack cheese—it didn’t last long on the table.
What to Serve Alongside
This casserole can stand on its own, but I like to round out the meal with something fresh and light:
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A crisp green salad with a simple vinaigrette
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A loaf of crusty bread to mop up the creamy sauce
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Lightly steamed vegetables for extra color on the plate
It’s the kind of meal where you don’t need much more, but the sides make it feel balanced.
Keeping and Reheating Leftovers
Leftovers hold up really well in the fridge for 3–4 days. I keep them in an airtight container and add a splash of water or milk before reheating in the oven or microwave so the rice doesn’t dry out.
This is one of those dishes that actually tastes better the next day—the flavors settle in, and it makes a perfect work lunch.
Questions People Ask Me
Should the rice be cooked before baking?
No, the beauty of this casserole is that the rice cooks in the dish, soaking up all the broth and flavor as it bakes.
Can I prep it in advance?
Yes, you can assemble everything in the morning, keep it covered in the fridge, and bake it in the evening. Just add a few extra minutes of bake time since it’ll be cold going in.
Can I throw in extra veggies?
Absolutely! This dish is flexible. Just be sure to soften firm veggies first so they don’t stay crunchy.
Can I use brown rice instead of white?
You can, but brown rice takes longer and sometimes stays a little chewy. If I’m using it, I cook it halfway before mixing it in.
Old Fashioned Chicken and Rice Casserole
There’s nothing quite like a classic chicken and rice casserole – hearty, comforting, and always a crowd-pleaser.
Ingredients
- 1 ¼ cups long-grain white rice, uncooked
- 1 lb boneless, skinless chicken breasts or thighs, uncooked
- 1 (10 oz) can cream of mushroom condensed soup (undiluted)
- 1 ¾ cups chicken broth or water
- ¼ cup sour cream
- 1 packet onion soup mix
- 1 (12.6 oz) bag frozen broccoli florets (optional)
Topping Options (choose your favorite):
- 1 cup shredded cheddar, parmesan, or Gruyere
- A handful of crispy fried onions
- 1 cup crushed Ritz crackers mixed with 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. Nestle the chicken into the dish and sprinkle with a little salt and pepper.
- In a large bowl, stir together the rice, broth, sour cream, mushroom soup, onion soup mix, and broccoli if you’re adding it. Spread this mixture evenly over the chicken.
- Cover the pan tightly with foil and bake for about 1 hour, or until the rice is tender and the chicken is cooked through. Carefully remove the foil, give the rice a gentle stir, then sprinkle on your chosen topping. Cover again and return to the oven for another 10 minutes, just until the cheese melts or the topping is golden.
Notes
- If the rice still feels a little firm after an hour, simply re-cover and bake for 5–10 minutes longer.
- To make ahead: Assemble the dish earlier in the day, refrigerate, then bake when ready. If baking straight from the fridge, allow extra cooking time.
- Halve the recipe easily for a smaller batch and bake in an 8x8 dish or oven-safe skillet.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 923Total Fat 49gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 23gCholesterol 231mgSodium 2808mgCarbohydrates 51gFiber 2gSugar 8gProtein 67g
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
For me, this old-fashioned chicken and rice casserole is more than just dinner—it’s a memory that’s carried forward. It reminds me of family meals, of food that felt comforting without fuss, and of the simple joy of feeding people I care about. Over the years, I’ve dressed it up with veggies, cheese, and toppings, but at its heart, it’s still the same dish my mom made.
It’s proof that recipes don’t have to be complicated to be meaningful—or delicious.
