Chicken and Rice Casserole
This cozy chicken and rice casserole bakes in one dish with tender chicken, creamy rice, and a crisp, buttery topping. It is the kind of dinner that feels familiar, fills the table, and leaves you with very little to do.
Total
80 min
Servings
6 servings
Level
Easy
Chicken and rice casserole is a classic comfort dinner for good reason. The rice cooks right in the baking dish, soaking up broth, cream, onion, garlic, and the juices from the chicken.
This version uses long-grain white rice, boneless chicken, and a simple creamy sauce. A short covered bake helps the rice steam until tender, then the casserole finishes uncovered so the top can turn lightly golden.
It is a practical recipe for weeknights, meal prep, or bringing dinner to someone who needs one. Add a green salad or steamed vegetables and the meal is complete.
01What you'll need
Ingredients
17 items · 6 servings
- 1 tablespoon olive oil or melted butter, for greasing the dish
- 1 1/2 cups long-grain white rice, uncooked
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 cup frozen peas, no need to thaw
- 1 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers or panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped parsley, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with olive oil or melted butter. This helps keep the rice from sticking around the edges.
2. Mix the rice base
Add the uncooked rice, onion, garlic, salt, pepper, thyme, and paprika to the baking dish. Stir everything together so the seasonings are spread through the rice.
3. Add the creamy liquid
In a medium bowl, whisk the cream of chicken soup, chicken broth, and sour cream until mostly smooth. Pour the mixture over the rice and stir gently to combine.
4. Place the chicken
Pat the chicken dry with paper towels. If using large chicken breasts, cut them in half lengthwise or into thick strips so they cook evenly. Nestle the chicken pieces into the rice mixture, leaving the tops partly visible.
5. Cover and bake
Cover the dish tightly with foil. Bake for 40 minutes. The foil traps steam, which is what cooks the rice. Try not to peek during this part.
6. Add peas and cheese
Carefully remove the foil. Stir the peas into the rice around the chicken, without breaking up the chicken too much. Sprinkle the cheddar cheese over the top.
7. Add the topping
In a small bowl, mix the crushed crackers or panko with the melted butter. Sprinkle the buttery crumbs over the cheese.
8. Finish baking
Return the casserole to the oven, uncovered, and bake for 20 to 25 minutes more. It is done when the rice is tender, the liquid is absorbed, and the chicken reaches 165°F in the thickest part on an instant-read thermometer.
9. Rest and serve
Let the casserole rest for 10 minutes before serving. This short rest helps the rice settle and makes the casserole easier to scoop. Sprinkle with parsley, if using.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the rice mixture and sauce up to 1 day ahead, but wait to add the raw chicken until just before baking. Cold casserole may need 5 to 10 extra minutes in the oven.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth or water to loosen the rice.
- Freezing: Freeze baked and cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The rice will be softer after freezing, but still good.
- Chicken swap: Boneless, skinless chicken thighs stay juicier than breasts. If using breasts, cut large pieces smaller so they do not dry out before the rice is done.
- Rice note: Use long-grain white rice for this timing. Do not use instant rice or brown rice without changing the liquid and bake time.
- Vegetable swaps: Frozen corn, chopped broccoli, or green beans can replace the peas. If using broccoli, cut it small so it heats through quickly near the end of baking.
Cook's note
Condensed soup brings salt and body to this casserole, so low-sodium broth is the better choice. Taste leftovers before adding extra salt, especially if your cheese or crackers are salty.
04Frequently asked
Questions & answers
Can I use cooked chicken in this casserole?
Yes. Stir 3 cups of cooked, chopped chicken into the casserole after the first covered bake, when you add the peas. Continue with the cheese and topping, then bake uncovered until hot and the rice is tender.
Why is my rice still crunchy?
The dish may not have been covered tightly enough, or the oven may run cool. Cover it again, add 1/4 to 1/2 cup hot broth or water around the edges, and bake 10 to 15 minutes more.
Can I make chicken and rice casserole without canned soup?
Yes. Replace the condensed soup with 1 1/4 cups thick homemade white sauce or gravy. Keep the chicken broth and sour cream in the recipe so there is enough liquid for the rice.
Can I use brown rice?
Brown rice needs more liquid and a much longer bake time, so it is not a direct swap. For the most reliable result, cook brown rice separately and make a casserole using cooked chicken and cooked rice.
How do I know the chicken is fully cooked?
Use an instant-read thermometer. Insert it into the thickest part of the chicken. It should read 165°F. If it is not there yet, bake a little longer and check again.
05Keep cooking
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