Looking for a hearty, one-dish meal that’s packed with flavor? This Creamy Chicken and Rice Casserole is a classic comfort food that’s easy to make and perfect for busy weeknights. With tender chicken, fluffy rice, and a creamy, cheesy sauce, it’s a guaranteed family favorite.
The best part? Minimal prep and easy cleanup make this dish one of the best dinner recipes you can have in your rotation. Just mix, layer, and bake—your kitchen will be filled with the delicious aroma of home-cooked goodness in no time!
Why You’ll Love This Chicken and Rice Casserole
- Super Creamy & Cheesy – A perfect blend of sour cream, cream of chicken soup, and cheddar cheese makes this casserole irresistibly rich.
- Easy One-Pot Meal – Everything bakes together in one dish, cutting down on cleanup time.
- Quick Prep Time – Just layer the ingredients and bake—no need for extra cooking steps!
- Family-Friendly Comfort Food – A kid-approved, satisfying meal for everyone at the table.
- Customizable – Add your favorite veggies or seasonings to make it your own.
- Leftovers Keep Well – Perfect for meal prep or next-day lunches.
Ingredients for Chicken and Rice Casserole
For the Casserole:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup uncooked long-grain white rice (brown rice works too—see FAQs!)
- 2 cups chicken broth (homemade or store-bought, for extra flavor!)
- 1 can (10.5 oz) cream of chicken soup (adds the perfect creamy base!)
- 1 cup sour cream (or substitute Greek yogurt for a healthier twist!)
- 1 ½ cups shredded cheddar cheese, divided (sharp cheddar gives the best flavor!)
- ½ cup diced onion (sweet onion works great!)
- 2 cloves garlic, minced (fresh garlic enhances the taste!)
- 1 tsp garlic powder (boosts the savory flavor!)
- 1 tsp paprika (adds warmth and a touch of color!)
- Salt & pepper to taste
- Chopped fresh parsley, for garnish
How to Make Chicken and Rice Casserole
1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
2: Mix the Creamy Sauce
- In a large bowl, combine cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper.
- Stir until smooth and well mixed.
3: Layer the Ingredients
- Spread the uncooked rice evenly at the bottom of your baking dish.
- Arrange the chicken breast strips on top of the rice.
- Pour the chicken broth evenly over the casserole.
- Spread the creamy soup mixture over the chicken, covering it completely.
4: Bake the Casserole
- Cover the dish tightly with foil and bake for 1 hour. The rice will absorb all the flavors while cooking!
- Remove the foil, sprinkle half of the shredded cheddar cheese over the casserole, and bake uncovered for another 15 minutes, until bubbly and golden.
5: Rest & Serve
- Let the casserole rest for 5 minutes before serving—this helps the flavors set.
- Garnish with fresh parsley and serve warm!
Tips for the Best Chicken and Rice Casserole
- Use Long-Grain Rice – It cooks up fluffy and tender without getting mushy.
- Season the Chicken Well – Don’t forget to add salt, pepper, and paprika for extra flavor.
- Cover While Baking – This locks in moisture and ensures the rice cooks perfectly.
- For Extra Creaminess – Add a splash of heavy cream or extra sour cream.
- Make it a Full Meal – Stir in veggies like peas, carrots, or broccoli before baking.
Serving Suggestions
🍽 With a Fresh Salad – A crisp green salad balances the rich, creamy casserole.
🥖 Garlic Bread or Dinner Rolls – Perfect for scooping up the cheesy sauce.
🥦 Steamed Vegetables – Serve with roasted asparagus, green beans, or Brussels sprouts for added nutrition.
Storage & Reheating Tips
How to Store Leftovers
- Let the casserole cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
How to Reheat
- Oven: Cover with foil and bake at 350°F for 15-20 minutes, until heated through.
- Microwave: Heat individual portions for 1-2 minutes, stirring halfway.
- Stovetop: Warm on low heat, adding a splash of broth if needed.
FAQs About Chicken and Rice Casserole
1. Can I Use Brown Rice Instead of White Rice?
Yes, but brown rice takes longer to cook. To adjust:
- Pre-cook the brown rice for 10-15 minutes before adding it to the casserole.
- Increase the chicken broth to 2.5 cups for proper cooking.
2. What Can I Use Instead of Sour Cream?
- Greek yogurt – A healthier option with a similar creamy texture.
- Cream cheese – For an even richer, tangier flavor.
3. Can I Add More Vegetables?
Absolutely! Stir in peas, carrots, mushrooms, or spinach for extra nutrition.
4. Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours before baking.
5. How Can I Make This Dish Spicier?
Add a dash of cayenne pepper, red pepper flakes, or a little hot sauce to the creamy mixture.
More Delicious Dinner Recipes You’ll Love
- Oatmeal Raisin Cookie Bars Recipe
- Best Classic Stuffed Bell Peppers Recipe
- Easy Crockpot Jambalaya Recipe
- Hot Honey Chicken Bites – Crispy, Sweet, & Spicy Perfection!
- Baked Honey Dijon Chicken
Final Thoughts
This Creamy Chicken and Rice Casserole is the ultimate comfort food—rich, cheesy, and packed with flavor! Whether you need a quick weeknight dinner or a cozy meal for the family, this easy one-dish recipe is sure to satisfy.
🌟 Tried this recipe? Let me know in the comments! And if you take a picture, tag me on Instagram—I’d love to see your creations! 🍗🍚✨
Creamy Chicken and Rice Casserole – The Ultimate Comfort Food!
Ingredients
- Boneless skinless chicken breasts – 1 lb (450g). I always choose organic chicken for the best flavor and tenderness.
- Uncooked white rice – 1 cup. Stick with long grain rice for a fluffy texture!
- Chicken broth – 2 cups. I love using Swanson or homemade broth for extra depth of flavor.
- Cream of chicken soup – 1 can 10.5 oz. This is a key ingredient for creaminess, and I prefer Campbell’s for its consistent quality.
- Sour cream – 1 cup. Full-fat sour cream gives the best richness to the dish.
- Shredded cheddar cheese – 1 cup divided. Use sharp cheddar for a robust cheese flavor.
- Onion – 1/2 cup diced. A sweet onion works wonders here for its flavor.
- Garlic – 2 cloves minced. Fresh garlic really elevates the dish—don’t skip it!
- Garlic powder – 1 tsp. It adds a nice depth; I always keep a jar handy!
- Paprika – 1 tsp. For a touch of warmth and lovely color.
- Salt and pepper – to taste. Always a must to season your dish perfectly!
- Fresh parsley – chopped for garnish. It adds a pop of color and fresh flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to keep everything from sticking.
- In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Layer the uncooked rice evenly at the bottom of your prepared baking dish; this will soak up all that delicious flavor!
- Place the boneless chicken breasts on top of the rice. No need to worry about perfection here—just make sure they’re spread evenly.
- Spread the creamy soup mixture over the chicken, making sure to cover it completely.
- Pour the chicken broth evenly over the entire casserole, which is crucial for cooking the rice just right.
- Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 1 hour. Your kitchen will start smelling amazing!
- After 1 hour, carefully remove the foil and sprinkle half of the shredded cheddar cheese on top of the casserole. It’s time for some gooey goodness!
- Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Once done, take it out of the oven and let it rest for about 5 minutes before serving. This helps the flavors set!
- Garnish with chopped parsley, and enjoy this creamy, cheesy delight warm!
Notes
- Chicken: You can use other cuts of chicken, but adjust cooking time accordingly.
- Rice: Use long-grain brown or wild rice for a healthier option, but increase cooking time. Avoid short-grain rice, as it will become mushy.
- Soup: Substitute with other cream-of soups, such as cream of mushroom or broccoli.
- Vegetables: Add chopped broccoli florets, peas, or a bag of frozen mixed vegetables for a more complete meal.
- No Peeking: It’s important not to lift the foil while baking to allow the steam to cook the chicken and keep it moist.
Nutrition
- Serving Size: 1/6 of recipe Calories: 400 Sugar: 5g Sodium: 700mg Fat: 15g Saturated Fat: 8g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 45g Fiber: 2g Protein: 30g Cholesterol: 80mg
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