Chicken & Rice Casserole is a cozy, all-in-one meal that’s creamy, hearty, and full of flavor. With tender chicken, fluffy rice, and a savory blend of seasonings and sauce, it’s the kind of comforting dish that I can throw together quickly and let the oven do the rest. Whether I’m feeding a family or just want leftovers for the week, this casserole never disappoints.

Why You’ll Love This Recipe

I love this casserole because it’s so simple and satisfying. Everything bakes together in one dish, and I don’t even have to pre-cook the rice or chicken. The flavors come together as it bakes, and the result is a warm, creamy dish that feels like a hug in every bite. It’s also incredibly flexible—I can switch up the veggies, spices, or type of chicken depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (uncooked)

• Long-grain white rice (uncooked)

• Cream of chicken soup (or cream of mushroom or celery)

• Chicken broth or water

• Onion, chopped

• Garlic powder

• Onion powder

• Salt and pepper

• Paprika (optional)

• Olive oil or butter (for greasing the dish)

• Shredded cheddar cheese (optional, for topping)

• Fresh parsley (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a mixing bowl, I combine the uncooked rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, onion powder, salt, pepper, and paprika.

3. I pour the mixture into the baking dish and stir to spread it out evenly.

4. I place the raw chicken pieces on top of the rice mixture and season them lightly with salt and pepper.

5. I cover the dish tightly with foil and bake for 50–60 minutes, or until the rice is tender and the chicken is fully cooked.

6. If I’m adding cheese, I uncover the dish in the last 10 minutes, sprinkle cheese on top, and return it to the oven to melt.

7. I let it rest for a few minutes before garnishing with parsley and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 50–60 minutes to bake, so it’s ready in just over an hour.

Variations

• I add frozen peas, carrots, broccoli, or mushrooms to the rice mixture for a veggie boost.

• I swap in brown rice and increase the baking time (about 75–90 minutes total).

• I use cooked shredded chicken and cooked rice for a quicker version—just reduce baking time to 25–30 minutes.

• I season the chicken with Cajun, Italian, or taco seasoning for a flavor twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F or microwave individual portions in short bursts. I add a splash of broth or water before reheating to keep the rice moist.

FAQs

Can I use cooked chicken instead?

Yes, I’ve used cooked chicken before. If I do, I mix it in with the rice mixture and bake for a shorter time—around 25–30 minutes uncovered.

What kind of rice works best?

I use long-grain white rice for even cooking. Instant rice cooks too fast and may get mushy. Brown rice works but takes longer.

Can I make this casserole ahead of time?

Yes, I assemble it (uncooked), cover, and refrigerate for up to 24 hours. I add a few extra minutes to the baking time if it’s cold from the fridge.

How do I know when it’s done?

The chicken should reach 165°F (75°C), and the rice should be tender and fully cooked. I check by fluffing the rice in the center.

Can I freeze this casserole?

I can freeze the baked casserole in portions. To reheat, I thaw overnight and bake covered until warmed through.

Conclusion

Chicken & Rice Casserole is the kind of meal that never goes out of style—simple, filling, and full of homestyle flavor. I love how easy it is to make and how customizable it is based on what I’ve got in the kitchen. Whether I’m cooking for a busy weeknight or just want something warm and comforting, this casserole always does the trick.

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