I grew up eating different versions of chicken and rice casserole. Sometimes my mom made it from scratch, other times she threw it together with whatever was in the fridge. And it always turned out delicious.
That’s the thing about recipes like this — they’re forgiving. You can mix, match, and improvise, and it’ll still come out cozy and satisfying.
This version is simple, hearty, and made with everyday ingredients. It’s the kind of recipe you can prep in minutes, bake once, and have leftovers that taste just as good the next day.
Why This Recipe Works
Casseroles are all about comfort and convenience. This one bakes the rice, chicken, and sauce all in one pan, so you don’t need to pre-cook anything. The oven does all the work — the rice absorbs the broth, the chicken stays juicy, and everything blends together into a creamy, flavorful meal.
It’s also incredibly adaptable. You can use white or brown rice, add mushrooms or broccoli, or swap cream of chicken soup for cream of mushroom if that’s what’s in your pantry.
The best part? It’s one of those dishes that doesn’t require perfect timing or fancy tools. You can assemble it, pop it in the oven, and forget about it for a while.
Ingredients (Serves 6–8)
- 1 ½ cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon olive oil or melted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken (shredded or cubed)
- 1 cup frozen peas and carrots (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- 1 cup shredded cheddar cheese (optional for topping)
Optional garnish: chopped parsley or green onions
Mix It All Together
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or baking pan.
In a large bowl, combine the rice, chicken broth, milk, and cream of chicken soup. Stir in the olive oil, chopped onion, garlic, salt, pepper, and thyme. Mix until everything is well combined.
Add the shredded or cubed chicken, and if you’re using vegetables, fold those in too. The mixture should look creamy and loose — that’s how it should be before baking. The rice will soak up most of the liquid as it cooks.
Pour and Cover
Pour the mixture into your greased baking dish and spread it evenly with a spoon.
If you want a little extra richness, sprinkle a handful of cheese on top before baking. Otherwise, keep it plain — both versions work beautifully.
Cover the dish tightly with foil. This traps the steam inside and helps the rice cook evenly without drying out.
Bake to Perfection
Bake the casserole for 45–50 minutes. After that, remove the foil and check the rice. It should be tender and most of the liquid should be absorbed.
If it’s still a little soupy, cover it again and bake for another 10 minutes. If it’s cooked but you want a golden top, uncover it and bake uncovered for another 10 minutes to let it brown slightly.
When done, you’ll see the edges bubbling and smell that savory mix of chicken and broth.
Add the Finishing Touch
If you skipped the cheese earlier, now’s the time to add it. Sprinkle shredded cheddar over the top and return the dish to the oven for 5 minutes, just until melted.
Let the casserole rest for about 10 minutes before serving. It thickens as it cools slightly, making it easier to scoop.
Serve and Enjoy
Spoon generous servings onto plates or into bowls — this is not a dainty dish. It’s meant to be hearty and satisfying.
I usually serve it with a side salad or steamed broccoli, but honestly, it’s a complete meal on its own. Warm, creamy, and filled with tender chicken and fluffy rice — it’s comfort food at its best.
If you’re serving a crowd, this recipe easily doubles. Just use a larger pan and extend the baking time slightly.
Why I Love This Recipe
This is one of those dinners that makes life easier. No fuss, no complicated steps — just simple ingredients that turn into something special.
I love how the rice gets creamy at the bottom and slightly crisp around the edges. The chicken stays tender, and every bite tastes like it’s been cooked low and slow, even though it hasn’t.
It’s also the kind of meal that feels right for any season — cozy enough for winter but light enough to make year-round.
And maybe most importantly, it reminds me of home. Every time I pull it out of the oven, it smells like the kitchen I grew up in — warm, a little buttery, and familiar.
Tips for Success
- Use real chicken broth. It adds more depth than water.
- Don’t skip covering the dish. It keeps the rice soft and moist.
- Check early. Depending on your oven, it might cook a little faster.
- Let it rest. That few minutes after baking makes all the difference for texture.
- Add-ins: Broccoli, mushrooms, corn, or spinach work great in this casserole.
Variations You Can Try
- Cheesy version: Mix shredded cheddar or mozzarella into the rice before baking.
- Spicy twist: Add a pinch of cayenne or paprika for gentle heat.
- Healthy swap: Use brown rice (add 15–20 minutes to bake time).
- Creamier: Stir in a few spoonfuls of sour cream or cream cheese before baking.
The best casseroles are the ones you make your own. Once you get the hang of this one, it becomes a base for endless combinations.
Storing and Reheating
This casserole keeps well in the fridge for up to 4 days. Cover tightly or store in an airtight container.
To reheat, add a splash of milk or broth before microwaving to keep it moist. You can also warm it in the oven at 300°F for about 15 minutes.
It freezes beautifully too — just let it cool completely, wrap tightly, and store for up to 2 months.
A Must-Try Dinner!
Chicken and rice casserole is one of those dishes that never really goes out of style. It’s simple, hearty, and full of that homemade warmth that makes you feel cared for.
No matter how many recipes I try, I always come back to this one when I need something easy and satisfying. It’s humble food, but it’s the kind of meal that makes people linger at the table — and that’s what cooking is all about.
Can I Use Uncooked Chicken?
Yes, you can. Just dice the raw chicken into small pieces and add them directly to the mixture before baking. Make sure to keep the foil on during baking so it cooks evenly. It might need an extra 5–10 minutes in the oven.
Can I Make This Ahead of Time?
Absolutely. Assemble everything in the baking dish, cover it with foil, and refrigerate for up to 24 hours before baking. When ready, bake as usual — you might need to add about 10 minutes to the cooking time since it’ll start cold.
