Easy Chicken and Rice Casserole
This chicken and rice casserole is the cozy, slightly messy dinner that actually makes weeknights feel like a hug. It’s creamy, a little crunchy on top, packed with tender shredded chicken and fluffy rice — the kind of dish that feeds a crowd or gives you lunches for days. It’s forgiving, fridge-friendly, and strangely proud of itself even when you forget to buy breadcrumbs.
My husband calls this “the comfort main” and requests it on nights when he’s had too many meetings and not enough patience. Our kiddo demands the crunchy top and will happily scrape the casserole dish like it’s their personal treasure hunt. One night I tried to be fancy and added mushrooms — huge hit. Another time I swapped in salsa because I was out of cream soup and the whole family applauded. It’s become our “I didn’t plan dinner but we’ll survive and be happy about it” meal.
Why You’ll Love This Easy Chicken and Rice Casserole
– It’s stupidly simple: one dish, low effort, big payoff.
– Kid-approved crunchy top but grown-up cozy inside — best of both worlds.
– Uses staples you probably already have: cooked chicken, rice, pantry soup or broth.
– Great for leftovers that reheat like a dream (or get eaten cold in the car, I won’t judge).
Kitchen Talk
This recipe is where my kitchen personality shines — slightly chaotic but intentional. I always forget to defrost chicken properly and end up shredding it while it’s still warm, which somehow makes the casserole more tender. Once I burned the breadcrumb top because I got distracted talking to a neighbor; we scraped it off and topped with extra cheese and everyone pretended that was the plan. I’ve swapped frozen mixed veggies for peas and carrots and it worked every time. If you’re feeling wild, stir in a splash of hot sauce before baking — life-changing.
This Easy Chicken and Rice Casserole was a total weeknight win—super simple to throw together with just a handful of pantry staples like rice, cream of chicken soup, and tender chicken breasts that bake up juicy every time.[1][2] The creamy, cheesy sauce soaks into the rice perfectly, and my family devoured it, asking for seconds without complaint.[1][3] Honest truth: it took about an hour to bake, but the hands-off time made it feel effortless and comforting on a busy evening.
MORE OF OUR FAVORITE…
Shopping Tips
– Protein: Rotisserie chicken is my go-to shortcut — cheap, juicy, and you can shred it faster than you can say “where’s the salt?”.
– Grains/Pasta: Use long-grain white rice for the classic texture; if you pick brown rice, pre-cook it a bit since it takes longer to soften.
– Dairy: A combo of milk and sour cream or cream of-soup gives you creaminess; pick full-fat for richer flavor, but 2% works fine.
– Vegetables: Frozen peas or mixed veggies are fine — they add color and save chopping time. Avoid thawing fully or they can release water.
– Cheese: Cheddar melts beautifully and browns nicely; buy a block and shred it yourself for the best melty texture.
– Budget Swaps: Canned soup (cream of chicken/mushroom) is a budget-friendly thickener; if splurging, use homemade condensed sauce or extra cream.
Prep Ahead Ideas
– Shred or dice the chicken and store it airtight in the fridge for 1–2 days; this saves the biggest chunk of time.
– Cook the rice ahead and cool it; refrigerated rice helps the casserole set up without getting gummy.
– Mix the sauce (milk, soup/cream, seasonings) in a container the night before — just stir everything together before assembling.
– Use shallow, lidded containers for prepped components so they stack neatly in the fridge and don’t smell like last week’s onions.
Time-Saving Tricks
– Rotisserie chicken = instant shred and zero cooking time. Do it.
– Use leftover rice or microwaveable pouches to cut cooking time drastically.
– Frozen mixed veggies go straight in — no thawing, no sweat.
– Assemble in the baking dish the night before and pop it straight into the oven; add a few extra minutes if it’s cold from the fridge.
– Resist rushing the browning step — a quick broil at the end gives the best crunchy top.
Common Mistakes
– Overloading with liquid: I once dumped an extra cup of milk in because I got dramatic — ended up soupy. Fix: drain liquid into a saucepan and simmer to reduce, or sprinkle in more cooked rice to absorb.
– Under-seasoning: Rice and chicken can be bland. Taste the sauce before baking and add salt, pepper, or a squeeze of lemon.
– Burning the topping: That broil melts fast — watch it like a hawk during the last 2–3 minutes.
– Using uncooked rice: If you skip pre-cooking brown rice, it comes out hard. White rice is forgiving; brown needs a head start.
What to Serve It With
– A simple green salad with lemon vinaigrette to cut the creaminess.
– Steamed green beans or roasted broccoli for a crunchy contrast.
– Crusty bread or garlic knots to sop up the saucy bits.
– Pickles or a quick slaw for sharp acidity and texture balance.
Tips & Mistakes
– Use a 9×13 or similar-depth dish so everything bakes evenly.
– Add salt to the sauce now — you can’t reliably salt after it’s baked.
– If your top browns too fast, tent with foil and finish cooking through.
– If it feels dry after baking, stir in a splash of chicken broth and reheat gently.
– Don’t over-stir the assembled dish before baking — you want pockets of creamy goodness.
Storage Tips
Cool completely, then store in an airtight container in the fridge for up to 4 days. For longer life, freeze in portion-sized containers for 2–3 months; thaw in the fridge overnight before reheating. Cold? Honestly, it’s fine for a picnic or a lazy snack, but the texture tightens up — microwave with a splash of water to loosen if eating cold leftovers for breakfast. No shame in casserole for breakfast when there’s cheese involved.
Variations and Substitutions
– Swap chicken for turkey or cubed ham if that’s what your fridge is begging you to use.
– Brown rice will work but pre-cook it; or use quinoa for a nuttier texture.
– Out of cream-of-soup? Make a quick roux with butter, flour, and chicken broth plus a splash of milk and you’re golden.
– Toss in broccoli florets or chopped spinach for added greens — frozen works fine but add toward the end to avoid wateriness.
– For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese a bit.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Chicken and Rice Casserole
Ingredients
Main Ingredients
- 1 cup long-grain white rice, uncooked
- 1.5 cup low-sodium chicken broth
- 21 oz condensed cream of chicken soup
- 0.5 cup sour cream
- 1 cup frozen peas and carrots thawed, optional
- 1 tsp onion powder
- 0.75 tsp garlic powder
- 0.5 tsp dried thyme
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tsp paprika
- 2 tbsp unsalted butter, melted
- 1 cup shredded cheddar cheese optional
- 2 tbsp fresh parsley, chopped for garnish, optional
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Combine rice, broth, condensed soup, sour cream, onion powder, garlic powder, thyme, salt, and pepper in the dish.
- Fold in peas and carrots, if using, until evenly dispersed.
- Pat chicken dry. Toss with a pinch of salt and half the paprika. Nestle the pieces over the rice mixture.
- Drizzle melted butter over the top and dust with remaining paprika. Cover the dish tightly with foil.
- Bake 40 minutes. Uncover, stir gently to redistribute rice, and sprinkle cheddar on top if using.
- Bake 10–15 minutes more, until rice is tender and chicken reaches 165°F. Rest 10 minutes, then garnish with parsley.
Notes
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“New favorite here — turned out amazing. fruity was spot on.”
“This party favorite recipe was so flavorful — the healthy swap really stands out. Thanks!”
“This fizzy recipe was turned out amazing — the lighter really stands out. Thanks!”
“New favorite here — so flavorful. healthy swap was spot on.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“This playful recipe was absolutely loved — the versatile really stands out. Thanks!”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“This colorful recipe was so flavorful — the warming really stands out. Thanks!”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
