Casserole Recipes
This easy chicken and rice casserole is creamy, comforting, and ready in about 45 minutes. A one-dish dinner the whole family will love.
This chicken and rice casserole tastes like Sunday dinner at your grandma's house, but it comes together on a busy Tuesday. It's creamy, cheesy, and topped with a golden, crispy layer that everyone fights over.
You cook the chicken and rice right in the same dish, so there's less cleanup and more flavor. It's the kind of meal that makes the whole kitchen smell like home.
I've kept the ingredients simple, things you probably already have. But I've also added a few tricks to make sure it turns out creamy, not dry, every single time.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (280g) long-grain white rice
Uncooked rice. Use regular long-grain, not instant, for the right texture. Brown rice will need more liquid and a longer bake.
1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
You can use thighs instead; they stay juicier. Cut the pieces evenly so they cook at the same rate.
1 can (10.5 oz / 298g) condensed cream of chicken soup
The classic shortcut. For a lighter version, use cream of mushroom or a homemade white sauce.
1 1/2 cups (360ml) chicken broth
Use low-sodium so you control the salt. If you only have bouillon, dissolve it in hot water.
1 cup (240ml) whole milk
Whole milk gives the creamiest result. You can use 2% but avoid skim; the sauce will be thinner.
1 cup (100g) shredded sharp cheddar cheese, divided
Sharp cheddar adds flavor. You can swap in Colby or Monterey Jack. Shred your own for better melting.
1/2 cup (60g) diced onion
About half a medium onion. Shallots or leeks work too. If you hate chunks, grate it finely.
2 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.
1 teaspoon dried thyme
Thyme pairs well with chicken. You can use 1 tablespoon fresh thyme leaves instead.
1/2 teaspoon salt
Adjust to your taste, especially if your broth is salty.
1/4 teaspoon black pepper
Freshly ground is best.
1 cup (50g) panko breadcrumbs
Panko gives a lighter, crunchier topping. Regular breadcrumbs work, but you'll need less, about 3/4 cup.
2 tablespoons (28g) unsalted butter, melted
For the topping. You can use olive oil if you prefer.
Step-by-Step Instructions
1. Heat the oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Mix the base
In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, onion, garlic, thyme, salt, and pepper. It should be smooth.
3. Add rice and chicken
Stir in the rinsed rice and the chicken pieces. Make sure everything is coated in the liquid.
4. Pour into dish
Pour the mixture into the prepared dish. Spread it into an even layer. The chicken and rice should be mostly submerged in liquid.
5. Stir in cheese
Sprinkle 3/4 cup of the shredded cheddar over the top. Gently stir it into the top layer of the casserole. Reserve the rest for later.
6. Make the topping
In a small bowl, mix the panko with the melted butter. Sprinkle this evenly over the casserole.
7. Bake covered
Cover the dish tightly with foil. Bake for 30 minutes. The steam helps cook the rice.
8. Add cheese and bake
Remove the foil. Sprinkle the remaining 1/4 cup of cheese over the top. Bake uncovered for another 15-20 minutes, until the top is golden and the edges are bubbly.
9. Check doneness
The casserole is done when the rice is tender and the liquid is mostly absorbed. If the rice still has a crunch, cover and bake 5-10 minutes more. Let it rest for 5 minutes before serving.
Pro Tips
How to Store Casserole Recipes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb more liquid, so it gets thicker. Add a splash of milk when reheating.
Freezer
You can freeze the baked casserole for up to 2 months. Wrap the dish tightly in foil and then in a freezer bag. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave on high for 2-3 minutes, stirring once. For the whole dish, cover with foil and bake at 350°F (175°C) for 20-25 minutes, until hot.
Delicious Variations
Add vegetables
Stir in 1 cup of frozen peas and carrots (no need to thaw) with the rice and chicken. They'll cook in the oven.
Make it spicy
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the sauce. Use pepper jack cheese instead of cheddar.
Swap the protein
Use 1 1/2 pounds of boneless, skinless chicken thighs, cut into chunks. Or try cooked turkey, great after a holiday.
Frequently Asked Questions
Q: Can I use instant rice?
Yes, but you'll need to adjust the liquid and time. Use 1 1/2 cups of instant rice and reduce the broth to 1 cup. Bake covered for 20 minutes, then check. Instant rice cooks much faster, so don't overdo it.
Q: Why is my casserole dry?
Dry casserole usually means it baked too long or the rice was old. Check at the 45-minute mark. The rice should be tender but there should still be a little saucy liquid. If it's dry, you baked it too long. Next time, cover it for the full 30 minutes and start checking at 10 minutes after removing the foil.
Q: Can I make this ahead of time?
Yes, you can assemble the casserole (without the topping) up to a day ahead. Keep it covered in the fridge. When you're ready to bake, add the topping and bake for about 10-15 minutes longer, since it starts cold.
Q: What can I use instead of cream of chicken soup?
You can make a quick substitute: melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, then slowly add 1 cup of chicken broth and 1/2 cup of milk. Cook until thick. That equals one can. Or use cream of mushroom for a different flavor.
This casserole is the kind of dinner that makes everyone slow down and take a second helping. It's simple enough for a weeknight and cozy enough for a Sunday. I hope you make it on a cold evening and it feels like a hug. Dinner's done. Go put your feet up.
Casserole Recipes That Never Fail
This easy chicken and rice casserole is creamy, comforting, and ready in about 45 minutes. A one-dish dinner the whole family will love.
🧂 Ingredients
- 1 1/2 cups (280g) long-grain white rice
- 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
- 1 1/2 cups (360ml) chicken broth
- 1 cup (240ml) whole milk
- 1 cup (100g) shredded sharp cheddar cheese, divided
- 1/2 cup (60g) diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (50g) panko breadcrumbs
- 2 tablespoons (28g) unsalted butter, melted
📋 Instructions
- 1Heat the oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- 2Mix the base — In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, onion, garlic, thyme, salt, and pepper. It should be smooth.
- 3Add rice and chicken — Stir in the rinsed rice and the chicken pieces. Make sure everything is coated in the liquid.
- 4Pour into dish — Pour the mixture into the prepared dish. Spread it into an even layer. The chicken and rice should be mostly submerged in liquid.
- 5Stir in cheese — Sprinkle 3/4 cup of the shredded cheddar over the top. Gently stir it into the top layer of the casserole. Reserve the rest for later.
- 6Make the topping — In a small bowl, mix the panko with the melted butter. Sprinkle this evenly over the casserole.
- 7Bake covered — Cover the dish tightly with foil. Bake for 30 minutes. The steam helps cook the rice.
- 8Add cheese and bake — Remove the foil. Sprinkle the remaining 1/4 cup of cheese over the top. Bake uncovered for another 15-20 minutes, until the top is golden and the edges are bubbly.
- 9Check doneness — The casserole is done when the rice is tender and the liquid is mostly absorbed. If the rice still has a crunch, cover and bake 5-10 minutes more. Let it rest for 5 minutes before serving.
