Easy Casseroles - Cheesy Chicken & Rice Bake

This EasyCasseroles recipe is a chicken and rice bake that comes together in one dish. It's the kind of dinner you can throw together after work and forget about until the timer goes off.

You don't need to cook the rice first. It soaks up the broth and cream while it bakes, so everything comes out tender and flavorful. The top gets golden and a little crispy, which is the best part.

It's a flexible recipe, too. You can swap in whatever cheese you have, or add vegetables you need to use up. That's why it's called easy.

About the Ingredients

1 1/2 cups (270g) uncooked long-grain white rice

Any long-grain rice works, like jasmine or basmati. Don't use instant rice; it'll turn to mush. If you only have brown rice, you'll need to add about 1/2 cup more liquid and bake for an extra 20 minutes.

1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

Chicken thighs work too, and they stay even juicier. If you use thighs, you don't need to change anything else.

1 can (10.5 oz / 298g) condensed cream of chicken soup

You can use cream of mushroom or celery instead. Or make a quick substitute: mix 1 cup chicken broth with 1 cup milk and 3 tablespoons flour, whisked until smooth.

1 cup (240ml) chicken broth

Use low-sodium if you're watching salt. Water works in a pinch, but broth adds more flavor.

1 cup (240ml) heavy cream

Half-and-half or whole milk will work, but the sauce won't be as rich. If you use milk, add 1 tablespoon of butter to the dish before baking.

1 cup (100g) shredded cheddar cheese, divided

Sharp cheddar gives the most flavor. You can use Monterey Jack, Colby, or a mix. Pre-shredded cheese is fine, but it melts a bit less smoothly.

1/2 cup (60g) frozen peas and carrots, thawed

Frozen mixed vegetables work great. You can also add a cup of chopped broccoli or spinach, but if you do, add it in the last 10 minutes of baking so it doesn't get mushy.

1/2 cup (60g) crushed buttery crackers, like Ritz

Panko breadcrumbs or crushed cornflakes work too. If you use breadcrumbs, toss them with a tablespoon of melted butter for extra crispness.

1 teaspoon garlic powder

Fresh garlic works too, about 2 cloves, minced. Add it with the chicken.

1 teaspoon onion powder

Skip this if you don't have it. It adds a savory note, but the soup already has onion flavor.

1/2 teaspoon black pepper

Adjust to your taste. You can add a pinch of cayenne for heat.

1/2 teaspoon salt

The soup and broth are salty, so taste the sauce before adding more. You might not need any.

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Mix the base

In a large bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper until smooth. This is your sauce.

3. Combine everything

Add the uncooked rice, chicken cubes, and thawed peas and carrots to the sauce. Stir until everything is coated. Pour the mixture into the prepared baking dish and spread it even.

4. Cover and bake

Cover the dish tightly with foil. Bake for 30 minutes. The foil traps steam, which cooks the rice evenly.

5. Add cheese and topping

Carefully remove the foil. Stir the casserole, then sprinkle 1/2 cup of the cheddar cheese over the top, followed by the crushed crackers.

6. Bake uncovered

Bake uncovered for another 20-25 minutes, until the rice is tender and the top is golden brown. The edges should be bubbling. If you're not sure, taste a grain of rice; it should be soft with no crunch.

7. Rest and serve

Let the casserole sit for 5 minutes. This lets the sauce thicken. Sprinkle the remaining 1/2 cup cheese on top if you want extra cheesiness, then serve warm.

How to Store EasyCasseroles

Delicious Variations

Vegetable Swap

Use 1 cup of chopped broccoli or cauliflower instead of peas and carrots. Add them in the last 10 minutes so they stay crisp-tender.

Protein Swap

Replace chicken with 1 pound of cooked Italian sausage, sliced. Brown it first and drain the fat.

Spicy Kick

Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the sauce. Use pepper jack cheese instead of cheddar.

Frequently Asked Questions

This casserole is a weeknight winner. It's simple, comforting, and you probably have most of the ingredients. Give it a try and let me know what you think.

Easy Casseroles – Cheesy Chicken & Rice Bake

EasyCasseroles: a creamy, cheesy chicken and rice casserole that bakes in one dish. Perfect for busy weeknights, ready in about 50 minutes.

15 minPrep time55 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 cups (270g) uncooked long-grain white rice
• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can (10.5 oz / 298g) condensed cream of chicken soup
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 1 cup (100g) shredded cheddar cheese, divided
• 1/2 cup (60g) frozen peas and carrots, thawed
• 1/2 cup (60g) crushed buttery crackers, like Ritz
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

📋 Instructions

1. 1Preheat the oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Mix the base — In a large bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper until smooth. This is your sauce.
3. 3Combine everything — Add the uncooked rice, chicken cubes, and thawed peas and carrots to the sauce. Stir until everything is coated. Pour the mixture into the prepared baking dish and spread it even.
4. 4Cover and bake — Cover the dish tightly with foil. Bake for 30 minutes. The foil traps steam, which cooks the rice evenly.
5. 5Add cheese and topping — Carefully remove the foil. Stir the casserole, then sprinkle 1/2 cup of the cheddar cheese over the top, followed by the crushed crackers.
6. 6Bake uncovered — Bake uncovered for another 20-25 minutes, until the rice is tender and the top is golden brown. The edges should be bubbling. If you're not sure, taste a grain of rice; it should be soft with no crunch.
7. 7Rest and serve — Let the casserole sit for 5 minutes. This lets the sauce thicken. Sprinkle the remaining 1/2 cup cheese on top if you want extra cheesiness, then serve warm.

👨🍳 Chef's Note: If you want a crispier topping, use panko instead of crackers and mix them with a tablespoon of melted butter before sprinkling.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes55 minutes75 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat