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Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

Creamy, cozy chicken and rice baked in one pan with tender bites and a cheesy finish. Minimal prep, family-friendly comfort.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6

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

Swap in boneless thighs for extra juiciness, or stir in 1–2 tbsp lemon juice and fresh dill for a brighter finish. Leftovers reheat well: add a splash of broth, cover, and warm in a 325°F oven until creamy again.
This recipe is an original creation inspired by classic Easy Chicken and Rice Casserole flavors. All ingredient ratios and instructions are independently developed.