Name: Chicken & Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into chunks or left whole); 1 cup long grain white rice (uncooked); 2 cups chicken broth; 1 can (10.5 oz) cream of chicken soup (or cream of mushroom); 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon butter or olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika or dried herbs (optional); 1 cup shredded cheddar or mozzarella cheese (optional); Fresh parsley, chopped (optional, for garnish)

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Chicken & Rice Casserole is a cozy, all-in-one meal that’s creamy, satisfying, and packed with comforting flavors. It combines tender chicken, fluffy rice, and a rich, savory sauce—all baked together until bubbly and golden. This classic casserole is one of my go-to dinners when I need something hearty, homemade, and family-friendly.

Why You’ll Love This Recipe

I love how this casserole is easy to make, uses simple ingredients, and doesn’t require much hands-on cooking. Everything bakes together in one dish, so cleanup is minimal. It’s filling, flavorful, and reheats beautifully. I also like how versatile it is—there’s plenty of room to mix in veggies, use leftover chicken, or adjust seasonings to my taste. Chicken & Rice Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cut into chunks or left whole)
Long grain white rice (uncooked)
Chicken broth
Cream of chicken soup (or cream of mushroom)
Onion, finely chopped
Garlic, minced
Butter or olive oil
Salt
Black pepper
Paprika or dried herbs (optional)
Shredded cheddar or mozzarella cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I combine the uncooked rice, chicken broth, cream soup, onion, garlic, and seasonings.
I pour the mixture into the baking dish and nestle the chicken pieces on top, seasoning them with salt, pepper, and paprika.
I cover the dish tightly with foil and bake for 45–50 minutes.
I remove the foil, check that the rice is tender and the chicken is cooked through (internal temp 165°F), and sprinkle cheese over the top if using.
I return the dish to the oven, uncovered, for another 10 minutes to melt and lightly brown the cheese.
I let it sit for 5 minutes before serving, then garnish with fresh parsley if I want to add color.

Servings and timing

This casserole serves 6 and takes about 1 hour total: 10 minutes of prep and 50 minutes of baking. It’s a great weeknight option that makes plenty for leftovers.

Variations

Sometimes I stir in frozen peas, carrots, or broccoli for extra veggies. I’ve also used cooked shredded rotisserie chicken to cut down on time—just reduce the bake time slightly. For a richer flavor, I use cream of mushroom soup or add sour cream. And if I want a crunchy topping, I sprinkle buttered breadcrumbs or crushed crackers over the cheese before the final bake.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or oven. If the rice thickens too much, I add a splash of broth or water before reheating. This dish also freezes well—I let it cool completely before wrapping tightly and freezing for up to 2 months. Chicken & Rice Casserole

FAQs

Can I use brown rice instead of white rice?

Yes, but it takes longer to cook and may need more liquid. I check the rice and add extra broth if needed during baking.

Do I need to cook the chicken first?

Not if I’m using raw chicken breasts or thighs—they cook right in the dish. But I’ve used pre-cooked or leftover chicken before with great results.

Can I make this casserole ahead of time?

Yes. I assemble everything (except cheese topping), cover, and refrigerate for up to a day before baking. It may need a few extra minutes in the oven.

What if my rice isn’t done after baking?

If the rice is still firm, I cover the dish again and bake for an extra 10–15 minutes. Oven temps and rice types can vary slightly.

Is this recipe freezer-friendly?

Absolutely. I freeze the whole baked casserole or individual portions. When ready to eat, I thaw overnight and reheat in the oven or microwave.

Conclusion

Chicken & Rice Casserole is the ultimate comfort food that never goes out of style. I love how easy it is to throw together with pantry staples and how satisfying every creamy, savory bite is. Whether I’m cooking for my family or prepping meals ahead, this dish always delivers warmth, flavor, and convenience in one pan.

Chicken & Rice Casserole

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Author: lina
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

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Description

Chicken & Rice Casserole is a creamy, comforting one-dish meal made with tender chicken, fluffy rice, and savory sauce. Baked together until bubbly and golden, it’s a simple and hearty family favorite perfect for busy weeknights or make-ahead meals.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into chunks or left whole)
1 cup long grain white rice (uncooked)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter or olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or dried herbs (optional)
1 cup shredded cheddar or mozzarella cheese (optional)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine uncooked rice, chicken broth, cream soup, onion, garlic, butter or oil, salt, pepper, and paprika or herbs if using.
Pour mixture into prepared baking dish. Nestle the chicken pieces on top and season lightly with salt, pepper, and paprika.
Cover the dish tightly with foil and bake for 45–50 minutes.
Remove foil, check that rice is tender and chicken is cooked through (internal temp 165°F). Sprinkle cheese on top if using.
Return to oven uncovered for 10 minutes, until cheese is melted and lightly browned.
Let sit 5 minutes before serving. Garnish with chopped parsley if desired.