There’s something timeless about chicken and rice coming together in one dish. This casserole keeps it simple—tender chicken, fluffy rice, and cozy flavors baked to perfection. No fuss, just real food that hits the spot every time.
Why We Love This Chicken and Rice Casserole
- One-dish simplicity: No juggling multiple pots and pans. Everything bakes together beautifully.
- Budget-conscious: Made with pantry staples you likely already have.
- Satisfying and hearty: A balanced meal that keeps everyone full and happy.
- Leftover-friendly: Tastes even better the next day.
- Customizable: Make it your own with easy add-ins or swaps.
This is the kind of meal that brings people together—whether you’re gathering around the dinner table or packing it up for lunch the next day.
Ingredients with Quantity for Chicken and Rice Casserole
Cooked Chicken – The star protein in this chicken and rice casserole. Using shredded or cubed cooked chicken ensures tender bites that soak up the creamy sauce perfectly. Rotisserie chicken works great for convenience and flavor.
Long Grain White Rice – Uncooked rice is essential here to absorb all the flavors while baking. Long grain rice keeps the casserole light and fluffy. Avoid instant rice as it won’t hold up well during baking.
Chicken Broth – Adds rich savory depth to the chicken and rice casserole. Using low-sodium broth gives you control over the salt level. It also helps cook the rice to tender perfection.
Milk – Whole or 2% milk adds creaminess to the casserole without overpowering the other ingredients. Non-dairy milks can be substituted but may alter the texture slightly.
Cream of Mushroom Soup – One of the key binding ingredients that creates a velvety texture in this chicken and rice casserole. Use condensed soup for best results. Avoid using fresh mushroom sauce substitutes as they may thin out the dish.
Cream of Chicken Soup – Works alongside the mushroom soup to add richness and body. It complements the chicken flavor beautifully in the casserole.
How to Make Chicken and Rice Casserole
Prep the Oven and Dish
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with oil or non-stick spray.
Mix the Base
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, garlic powder, black pepper, and a pinch of salt.
Stir until smooth.
Add the Rice and Chicken
Stir in the uncooked rice and chopped onion.
Fold in the cooked chicken and any optional veggies like peas.
Assemble and Bake
Pour the entire mixture into the prepared baking dish.
Cover tightly with aluminum foil.
Bake for 60 minutes.
Finish with Cheese
Remove foil and sprinkle shredded cheddar on top.
Return to oven uncovered and bake for another 10 to 15 minutes until the cheese is bubbly and golden.
Let It Rest
Allow the casserole to sit for 5 to 10 minutes before serving. This helps it set and enhances flavor.
Expert Tips for the Best Chicken and Rice Casserole
Use rotisserie chicken for a deeper flavor and quicker prep.
Always cover with foil for the first hour—this traps steam and ensures the rice cooks properly.
For more texture, stir halfway through if you’re using thicker add-ins like mushrooms.
Want a golden top? Broil for 2-3 minutes at the end, watching carefully.
Let it rest before serving—this is essential for perfect consistency.
These tips don’t require extra effort but will take your dish from good to unforgettable.
Chicken and Rice Casserole Variations
This recipe is endlessly versatile. Here are a few flavor-packed versions to try:
Mexican-Style: Add a packet of taco seasoning, 1/2 cup corn, 1/2 cup black beans, and top with pepper jack cheese.
Cheesy Broccoli: Mix in 1 cup of steamed broccoli and substitute cheddar cheese soup for mushroom soup.
Healthy Twist: Use brown rice (increase liquid and bake time), low-sodium soups, and low-fat cheese.
Creamy Mushroom: Sauté 1 cup of mushrooms in butter and add to the mix, doubling the cream of mushroom soup.
These variations help you adapt the casserole to what you have on hand or what you’re craving.
How to Serve Chicken and Rice Casserole
Finishing Touches
Sprinkle with fresh parsley or green onions for color and freshness.
Serve alongside a crisp green salad or steamed veggies to add lightness.
Pair with a slice of crusty bread or warm dinner roll to scoop up every bite.
For kids, try apple slices or baby carrots on the side.
No matter how you serve it, this dish brings the comfort of a full meal in one pan.
More Chicken recipes you will love!
FAQs About Chicken and Rice Casserole
How do I keep chicken and rice casserole from drying out?
The key is to cover the casserole tightly with foil while baking. This keeps the moisture in and cooks the rice evenly. Also, don’t skimp on liquid—follow the measurements closely.
Can I use brown rice instead of white?
Yes, but brown rice takes longer to cook. Increase baking time by 15–20 minutes and consider adding 1/2 cup more broth.
What’s the best chicken to use?
Rotisserie chicken is perfect for convenience and flavor, but you can also use leftover roasted or poached chicken. Just avoid using raw chicken unless you adjust cook times.
Can I make this ahead of time?
Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed.
Chicken and Rice Casserole
Equipment
- 9×13-inch Baking Dish
- Mixing Bowl
- Aluminum Foil
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup long grain white rice uncooked
- 2 1/2 cups chicken broth
- 1 cup milk whole or 2%
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- salt to taste
Optional Add-ins
- 1 cup frozen peas or mixed vegetables
- chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, milk, garlic powder, black pepper, and salt. Stir until smooth.
- Stir in uncooked rice and chopped onion. Fold in cooked chicken and optional vegetables if using.
- Pour mixture into prepared baking dish. Cover tightly with foil and bake for 60 minutes.
- Remove foil and sprinkle shredded cheddar on top. Return to oven and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving.