Chicken and Rice Casserole

Why You’ll Love Chicken and Rice Casserole Recipe

I enjoy this recipe because it combines protein, grains, and savory flavor in one easy bake. The creamy texture and savory seasoning make it feel like a warm, home-style classic. I also love how effortlessly the ingredients come together — minimal prep delivers maximum comfort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper

• 1 cup long-grain white rice, uncooked

• 1 can cream of chicken soup

• 1 can cream of mushroom soup

• 2 cups chicken broth

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 cup shredded cheddar cheese (optional)

Directions

I start by preheating the oven to 180°C (350°F). I season the chicken breasts with salt and pepper, then heat olive oil in a skillet over medium heat and sear the chicken on both sides until lightly golden. I remove the chicken and set it aside.

In a large bowl, I combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, chopped onion, minced garlic, thyme, parsley, and frozen mixed vegetables if I’m using them. I mix until everything is well blended. I pour the rice mixture into a greased baking dish and nestle the seared chicken breasts on top.

I cover the dish with aluminum foil and bake for about 45 minutes. After that, I remove the foil, sprinkle shredded cheddar cheese over the top if I want it cheesy, and bake uncovered for an additional 10–15 minutes until the rice is tender and the chicken is cooked through. Once it’s done, I let it rest for a few minutes before serving.

Servings and Timing

This recipe makes about 6 servings. The prep time is approximately 15 minutes and the bake time is around 55–60 minutes, so the total time is roughly 1 hour and 15 minutes.

Variations

I sometimes change up this casserole to suit what I have on hand. I’ll swap in brown rice for a nuttier texture, or use cream of celery soup instead of mushroom. When I want extra flavor, I add a sprinkle of paprika or a handful of sliced green onions on top before baking. I also like adding diced carrots or peas for more veggies.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven or microwave until heated through, adding a splash of chicken broth if the casserole seems dry.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can swap in boneless, skinless chicken thighs for juicier results.

Do I need to cook the rice first?

No, I use uncooked rice — it cooks right in the casserole and absorbs the flavors.

Can I make this ahead of time?

Yes, I assemble it ahead and bake when I’m ready to eat.

What type of rice works best?

I prefer long-grain white rice, but you can use other types — just adjust the liquid and cooking time as needed.

Can I make it vegetarian?

I substitute vegetable broth and use vegetarian cream soups for a meatless version.

Can I add more vegetables?

Absolutely — I’ll mix in peas, carrots, or broccoli for added nutrition.

Is this dish freezer-friendly?

Yes, I freeze leftovers in airtight containers for up to 2 months.

Can I make it gluten-free?

I use gluten-free soups and broth to make it gluten-free.

What cheese should I use?

I like cheddar, but Mozzarella or Monterey Jack works well too.

How do I know when it’s done?

I check that the rice is tender and the chicken reaches an internal temperature of 75°C (165°F).

Conclusion

I love this chicken and rice casserole because it’s hearty, creamy, and packed with flavor, yet incredibly easy to prepare. It’s a dish I turn to when I want a comforting, satisfying meal that brings everyone together with minimal effort.