There’s something undeniably comforting about digging into a golden, bubbling Chicken and Rice Casserole Recipe. This dish is a family favorite for good reason: tender chicken, fluffy rice, and a creamy sauce, all topped with a cheesy, crunchy crust. It’s the kind of meal that brings everyone to the table, fills the kitchen with delicious aromas, and makes even an ordinary night feel extra special. Whether you’re craving warmth and nostalgia or need a reliable crowd-pleaser, this casserole is sure to satisfy every time.

Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind this simple, soulful Chicken and Rice Casserole Recipe – every ingredient plays an important role in the end result. These basics come together for an irresistible combination of savory flavor, creamy texture, and a little pop of color. Here’s what you’ll need (plus a few tips for each):

Cooked Chicken (2 cups): Rotisserie chicken is a speedy, tender option, or use leftover roast chicken for extra flavor.
Uncooked Long Grain White Rice (1 cup): The rice cooks up perfectly fluffy and soaks up all the flavor from the sauce and broth.
Cream of Chicken Soup (1 can, 10.5 oz): This creamy classic brings savory depth and easy, velvety texture.
Cream of Mushroom Soup (1 can, 10.5 oz): Adds another layer of earthy richness – don’t skip it if you love that old-fashioned casserole taste!
Low-Sodium Chicken Broth (2 cups): Keeps things moist without making the dish overly salty; you can even use homemade broth for bonus points.
Sour Cream (1/2 cup): Adds tangy smoothness and helps everything bake up rich and luscious.
Shredded Cheddar Cheese (1 cup): Sprinkle this on top for melty, gooey perfection – sharp cheddar brings the boldest flavor.
Onion (1 small, diced): Sautéed onion gives a mellow sweetness and a lovely aroma as it bakes.
Garlic Powder (1/2 teaspoon): A must for that subtle, underlying savoriness.
Onion Powder (1/2 teaspoon): Doubles down on the onion flavor for truly craveable results.
Salt (1/2 teaspoon): Just enough to make every bite sing, especially with the low-sodium broth.
Black Pepper (1/4 teaspoon): A gentle kick that balances the creamy casserole.
Olive Oil (1 tablespoon): Used to sauté the onion for extra flavor.
Frozen Peas (1/2 cup, optional): Adds cheerful color and a tiny burst of sweetness.
Frozen Carrots or Mixed Vegetables (1/2 cup, optional): Sneak in extra veggies or use a favorite veggie blend to suit your crowd.
Crushed Ritz Crackers or Breadcrumbs (1/2 cup, for topping): The classic casserole crown – buttery and crisp!
Melted Butter (2 tablespoons, for topping): Tossed with the topping, ensures a perfectly golden crunch.

How to Make Chicken and Rice Casserole Recipe

Step 1: Prep and Preheat

First things first, set your oven to 350°F (175°C) to get it nice and hot. Lightly grease a 9×13-inch baking dish with a bit of butter or a spritz of nonstick spray. This makes serving (and cleanup) so much easier later.

Step 2: Sauté the Onion

Heat the olive oil in a medium skillet over medium heat. Add your diced onion and sauté for 3–4 minutes, just until the onion turns soft and translucent. This simple step helps coax out sweetness and builds the savory foundation for your casserole – totally worth the extra minute.

Step 3: Mix It All Up

In a large bowl, combine the uncooked rice, cooked chicken, both soups, chicken broth, sour cream, sautéed onion, garlic powder, onion powder, salt, and pepper. Feeling adventurous? Now’s the time to stir in the frozen peas and carrots if you’re using them. Mix until everything is evenly combined and coated in the creamy mixture.

Step 4: Assemble and Bake

Pour your prepared mixture into the greased baking dish, spreading it out so it bakes evenly. Cover the dish tightly with foil – this traps the steam and ensures that uncooked rice turns perfectly fluffy. Bake in your preheated oven for 50–60 minutes, until the rice has tenderized.

Step 5: Cheesy Finish

Carefully remove the foil from your casserole. Sprinkle the shredded cheddar cheese evenly over the top, then pop it back into the oven for another 10 minutes. The cheese should melt beautifully, blanketing the casserole in gooey goodness.

Step 6: Crunchy Topping

While the cheese is melting, stir together the crushed Ritz crackers or breadcrumbs with the melted butter in a small bowl. When the cheese is all melty, scatter this buttery mixture over your casserole. Broil for 2–3 minutes, keeping a close eye, until the topping turns golden and crisp.

Step 7: Rest and Serve

The hardest part: let the Chicken and Rice Casserole Recipe rest for 5–10 minutes after baking. This lets the sauce set up so each scoop holds together and isn’t soupy. Now, get ready to dig in!

How to Serve Chicken and Rice Casserole Recipe

Garnishes

A fresh sprinkle of chopped parsley or thyme across the top is a beautiful way to add color and a burst of freshness. A few thinly sliced green onions look lively and add a gentle crunch. If you like a bit of zest, a squeeze of lemon over each portion just before serving can really lift all the flavors.

Side Dishes

This Chicken and Rice Casserole Recipe is hearty enough to stand on its own, but a crisp green salad with a tangy vinaigrette pairs wonderfully and balances the richness of the casserole. Some roasted broccoli, asparagus, or simple sautéed greens make for vibrant sides that round out the meal without stealing the spotlight.

Creative Ways to Present

For weeknights, scoop generous portions straight from the baking dish. For guests, try baking the casserole in individual ramekins for cute, personalized servings, or serve it on a big platter mounded high with colorful vegetables for an eye-catching twist. Add a fancy touch with extra herbs or edible flowers if you’re feeling festive!

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, cover the casserole dish tightly with foil or transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it perfect for a grab-and-go lunch or a quick weeknight reheat.

Freezing

This Chicken and Rice Casserole Recipe is freezer-friendly, too! Just wrap portions or the entire dish securely (use both plastic wrap and foil) and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture at its best.

Reheating

For the best results, reheat portions in a 350°F oven covered with foil until hot throughout, about 20-25 minutes. Microwave reheating works in a pinch, but oven baking keeps the topping crisp and the texture just right. If reheating from frozen, allow extra time and keep covered so it doesn’t dry out.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice brings a nutty flavor and extra fiber, but it does need a longer baking time and about 1/2 cup more liquid to ensure it’s fully cooked and tender.

What’s the best way to make this dish ahead?

You can assemble the entire casserole (without the cheese and topping), cover, and refrigerate it up to 24 hours ahead. When you’re ready to bake, let it come to room temperature, then continue with the cheese and final topping steps as directed.

Can I make this Chicken and Rice Casserole Recipe gluten-free?

Yes! Use gluten-free condensed soups and swap the Ritz crackers or breadcrumbs for your favorite gluten-free alternative. Every other ingredient is naturally gluten-free.

How do I add more vegetables?

Feel free to toss in chopped broccoli, bell peppers, or spinach right into the casserole mix. Just be sure they’re in bite-sized pieces so everything bakes evenly and every forkful gets a bit of veg.

Can I freeze individual portions?

Definitely! After baking and cooling, spoon portions into freezer-safe containers. This makes it easy to pull out just what you need for a fast, homemade meal later in the week.

Final Thoughts

There’s just something soul-satisfying about scooping into this Chicken and Rice Casserole Recipe – every bite feels like kindness on a plate. I hope you give it a go, get creative with the mix-ins and toppings, and make it your own. Here’s to shared tables, comfort food, and recipes that never go out of style!

Chicken and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Rice Casserole recipe is a comforting and hearty dish that’s perfect for a family dinner. Creamy and flavorful, this casserole is a crowd-pleaser and easy to make.

Ingredients

Scale

For the Casserole:

2 cups cooked chicken (shredded or diced)
1 cup uncooked long grain white rice
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
2 cups low-sodium chicken broth
1/2 cup sour cream
1 cup shredded cheddar cheese
1 small onion (diced)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup frozen peas (optional)
1/2 cup frozen carrots or mixed vegetables (optional)

For Topping:

1/2 cup crushed Ritz crackers or breadcrumbs
2 tablespoons melted butter

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, sauté the diced onion in olive oil until softened.
In a large mixing bowl, combine rice, chicken, soups, chicken broth, sour cream, sautéed onion, seasonings, peas, and carrots if using. Mix well.
Pour the mixture into the baking dish, cover with foil, and bake for 50–60 minutes until rice is tender.
Remove foil, sprinkle with cheddar cheese, and bake for an additional 10 minutes.
Combine crushed crackers or breadcrumbs with melted butter, sprinkle over the top of the casserole, and broil for 2–3 minutes until golden brown.
Let the casserole rest for 5–10 minutes before serving.