Chicken and Rice Casserole

Chicken and Rice Casserole is a quick and easy dinner recipe for a crowd. Creamy rice and fork-tender chicken baked in a garlic cream of chicken soup sauce.

Hearty casserole dishes like Baked SpaghettiCheesy Taco Pasta, and this chicken casserole are easy and delicious Dinner Recipes perfect for busy weeknights.

Chicken and Rice Casserole in baking dish after baking with serving spoon

CHICKEN AND RICE CASSEROLE

This easy Baked Chicken and Rice Casserole is made with pantry ingredients, fresh chicken breasts, and uncooked rice. Everything is mixed together in a pan, poured into a large baking dish and cooked covered in the oven for about an hour. You can prepare this quick family favorite dinner on busy nights or make it ahead of time for a hearty freezer meal ready to go.

You don’t need to be a master chef to make the savory and thick creamy sauce in this Chicken and Rice Casserole. The cream of chicken soup and cream of mushroom soup make it easy and full of flavor. This Chicken and Rice Casserole recipe cooks the sauce ingredients together briefly before baking, but if you want to save time and dishes you can just stir the ingredients all together in the pan and skip that step.

Collage of Chicken and Rice Casserole steps of mixing ingredients and filling baking dish

Creamy rice and tender chicken are cooked in the sauce for a comforting dish that is extra rich and flavorful. Serve Chicken and Rice Casserole with a light side of Roasted Broccoli or Sautéed Green Beans. You can add frozen broccoli to make this dinner a one-pan casserole dish. Top with sour cream or add shredded cheese in the last few minutes of baking.

This kid-friendly dinner recipe can be made ahead of time for busy weeknights but also can be ready fresh from start to finish in just over an hour. Chicken and Rice Casserole is the kind of dinner dish that can be easily adjusted if you’ve got picky eaters. If you’re in a dinner rut, swap one or two ingredients or add spices and veggies to this delicious classic recipe for a whole new dinner.

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COOKING TIPS

  • Rice: You can use brown rice instead of white rice, but you will want to increase the chicken broth by at least ¼ cup and add 10 minutes to the cooking time.
  • Soup: For an extra rich dinner made from scratch, replace the cans of soup with our homemade version of Cream of Mushroom Soup and Cream of Chicken Soup. Each can of soup is about 1 ⅓ cup cream soup.
  • Chicken: Cut the chicken breast into thin strips the same size so they cook evenly in the baking time without drying out. You could also swap in boneless skinless chicken thighs for chicken breast.
  • Topping: For a crunchy old-school casserole topping, add a cup of crushed Ritz crackers or unsweetened corn flakes tossed in a ¼ cup melted butter before baking. 

Chicken and Rice Casserole in baking dish after baking with serving spoon

REHEATING INSTRUCTIONS FOR MEAL PREP OR LEFTOVERS

  • Prepare this dish ahead of time a few ways. Prepare the sauce, cool completely before adding the uncooked chicken and rice, and refrigerate covered in the baking pan for up to 2 days. You can also freeze the uncooked dish for up to 2 months in the baking pan, covered with plastic wrap and then foil or the lid. A baked casserole can be frozen for up to 4 months and refrigerated up to 3 days before reheating.
  • Reheat prepared Chicken and Rice Casserole covered with foil from the refrigerator or thawed overnight in the fridge in the oven at 350 degrees until hot, about 15-30 minutes. Unbaked casserole can be cooked from frozen, adding 10-15 minutes to the cooking time.
  • Add a little water (about 1-2 tablespoons) over the top of the chicken and rice mixture before covering with foil and baking. This will help steam the rice and add moisture back to the dish as it is reheating.

Chicken and Rice Casserole on dinner plate with salad

RECIPE VARIATIONS

  • Broccoli Cheddar Chicken & Rice Casserole: Replace the mushroom soup with 1 can (or 1 ⅓ cup) Cheddar Cheese Soup and 2 cups chopped broccoli florets (fresh or frozen).
  • Pork Chops: Make this a pork chop bake with boneless pork chops or pork tenderloin cut in thin slices. Be sure to cut them thin enough so they cook all the way through without needing to add time.
  • Vegetables: For a one pan dinner, add up to 2 cups diced mixed vegetables, either fresh, canned, or frozen. Try frozen broccoli, green beans, fresh mushrooms, peas, corn kernels, or bell peppers.
  • Chicken: You can use boneless chicken thighs or bone-in chicken pieces, with or without the skin. For bone-in chicken, increase time to 1 ½ hours and nestle the chicken pieces in the between the rice mixture.

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HOW TO STORE

  • Serve: Chicken and Rice Casserole needs to be stored in the refrigerator or freezer after 2 hours at room temperature.
  • Store: Cool casserole dish completely before transferring to an airtight container or covering dish tightly with plastic wrap to store. Refrigerate for up to 3 days and reheat in the oven on low heat, covered with foil.
  • Freeze: Once cooled, store Chicken and Rice Casserole covered tightly with plastic wrap and aluminum foil, or in a freezer safe container. Freeze casserole for up to 3 months. Reheat from frozen if in baking dish, covered with foil, or thaw overnight and reheat in oven safe dish.

Chicken and Rice Casserole in baking dish after baking with serving spoon

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Chicken and Rice Casserole

Chicken and Rice Casserole is a quick and easy dinner recipe for a crowd. Creamy rice and fork-tender chicken baked in a garlic cream of chicken soup sauce.
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 1/2 cups chicken broth
  • 1/4 cup unsalted butter
  • 2 cans cream of chicken soup , 10.75 ounce
  • 1 can cream of mushroom soup , 10.75 ounce
  • 1/4 teaspoon coarse ground black pepper
  • 3 cloves garlic , minced
  • 1/2 yellow onion , minced
  • 2 cups long grain white rice
  • 3 chicken breasts , cut into thin slices

Instructions

  • Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
  • Heat a large pot on medium high heat.
  • Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
  • Bring to a boil then turn off the heat.
  • Add in the rice and chicken and stir well until coated.
  • Pour mixture into baking dish and cover with foil.
  • Bake for 50-60 minutes.
  • Let sit for ten minutes before removing foil.

Nutrition

Calories: 333kcal | Carbohydrates: 37g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 941mg | Potassium: 422mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
Keyword: Chicken and Rice Casserole

Creamy Chicken and Rice Casserole

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe is delicious! I was extremely happy with it, it taste delicious and I added some mozzerella on top which was beautiful. Thanks so much much for the amazing dish

  2. Hi Sabrina, this is probably a dumb question but do you cook the rice before adding it to the casserole or you add it uncooked, and let it cook in the casserole.

  3. Hello, Sabrina! Any suggestions on substitutions for the cream of mushroom soup? Would any other flavor of condensed cream of soup work?