Chicken and Rice Casserole is a classic comfort dish that brings warmth and ease to the dinner table. Hearty, flavorful, and incredibly satisfying, it combines tender chicken, fluffy rice, and a creamy sauce baked to perfection, creating a meal that is both nourishing and family-friendly. Its simplicity and wholesome flavors make it a go-to recipe for weeknights or cozy weekend dinners.
The base of the casserole is the chicken, usually cooked until golden and juicy. Bite-sized pieces blend beautifully with rice, which absorbs the rich flavors of the sauce during baking. A combination of cream, broth, and seasonings creates a savory mixture that keeps the rice moist and tender while coating the chicken in a luscious, flavorful coating. Garlic, onions, and herbs like thyme or parsley enhance the depth of the dish, giving it a warm, home-cooked aroma that fills the kitchen.
Vegetables such as peas, carrots, or broccoli are often added, providing bursts of color, texture, and nutrition. They soften slightly during baking while maintaining their flavor, balancing the richness of the sauce and making the casserole feel fresh and satisfying. A sprinkle of cheese on top adds a golden, bubbly finish, making each serving indulgent yet comforting.
Chicken and Rice Casserole is ideal for both individual portions and larger family meals. It reheats beautifully, making it practical for leftovers or meal prep, and it can be adapted to suit a variety of tastes, from creamy and cheesy versions to lighter, broth-based variations.
This dish is more than just easy to make, it’s a comforting classic that evokes feelings of warmth and home. Each bite delivers tender chicken, flavorful rice, and a creamy, savory sauce that’s impossible not to enjoy. Served alongside a simple green salad or crusty bread, it becomes a complete, satisfying meal for any occasion.
Chicken and Rice Casserole proves that with simple ingredients and careful preparation, you can create a dish that is both hearty and delicious. It’s a timeless recipe that brings comfort, flavor, and ease to the table every time.
Ingredients
- 2 cups white rice uncooked
- 2 cups chicken broth low sodium
- 2 cups cooked chicken shredded or diced
- 1 can cream of chicken soup 10.5 ounces
- 1 cup milk whole or 2%
- 1 cup cheddar cheese shredded
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine uncooked rice, chicken broth, cream of chicken soup, milk, salt, and pepper. Mix well.
- Stir in the shredded chicken and half of the shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese on top of the casserole.
- Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil during the last 10 minutes of baking to allow the cheese to brown.
- Let the casserole cool for a few minutes before serving.
Nutrition
This recipe is simple but wow! I loved it, my husband less so. But he’s picky 😅
What even is cream of chicken soup? Can I just use regular chicken broth?
Cream of chicken soup is like a thick, creamy base for dishes. Using regular chicken broth won’t give you the same richness, but it could still work!
I dunno, I think broth is okay but the cream stuff makes it taste better. You might miss out on flavors with just broth.
Made this for dinner last night and it was a total hit! Will make again for sure.
Ehh, not worth the hype. Turned out kinda bland. The rice was pretty mushy.
This recipe is so easy and it turned out delicious! My kids loved it!
I don’t understand why it needs so much cheese. That’s way too rich for me.
I get what you mean! But the cheese is really what makes it tasty! Maybe you can use less cheese if you prefer.
More cheese is better! It adds flavor and creaminess. Don’t skip it, just use a little less if you’re worried!
Really good but I added some veggies to it for more flavor. Peas work great!
Made this tonight and it came out super comforting. I used leftover rotisserie chicken and it tasted like a proper cozy casserole. The cheese browning at the end is a must.
Pretty good, but I’m surprised it baked for only 1 hour with 2 cups of uncooked rice. Mine needed closer to 10–15 more minutes, so next time I’ll keep an eye on it.
I’m picky about casseroles, but this one nailed it. The flavor is mild and cozy, and the texture holds together well. I added a pinch of garlic powder and it tasted even better.
The instructions are easy, but 350°F for 1 hour seems too short for uncooked rice—at least in my experience. Still, it tasted great once I baked longer.
I don’t get it—how does the rice cook with just broth and no extra simmering? Mine turned out mushy. Maybe my rice was old? Still, flavor was okay.
I tried this and it was like… wet? The top browned but the middle felt underdone. I think my oven runs hot/cold? Not sure. Still edible, but won’t be my go-to.
Easy and affordable. I didn’t have cream of chicken so I subbed cream of mushroom and it still worked. Would recommend if you like simple weeknight meals.
Not gonna lie, mine turned out kinda bland until I added extra salt. Maybe my cream of chicken soup was saltier? Either way it needed seasoning.
Made this last night—so comforting. The rice came out tender and the cheese browned perfectly after I pulled the foil. I used 2% milk and it still tasted rich.
Pretty good, but my rice was a little underdone after 1 hour. I think my dish was deeper than expected. Next time I’ll add 10-15 minutes or use extra broth.
wow so good lol. quick meal, and my family ate it right up. Will try adding veggies next time for sure.
Easy and cheap, love that. Only thing is my casserole took closer to 1 hr 15 min because my oven runs hot. Otherwise 10/10 comfort food.
Yes!! Mine also takes a bit longer if I don’t keep a close eye—glad it turned out 10/10 for you. Comfort food wins every time.
My kids devoured it. I like that it’s not fussy—just dump, mix, bake. Next time I might throw in some frozen peas for color.
So easy and it fed my family! The leftovers were even better next day. 10/10 for busy week nights.
I’m giving it 2 stars only because I cooked it exactly like the recipe and my rice was kinda crunchy in the middle. The flavor was decent though, so maybe my oven runs hot/cold?
This came out super comforting. The rice stayed tender even after the hour, and the cheese browning at the end was perfect. I added a little garlic powder too—highly recommend!
Recipe is solid. Cheese on top = yes. Also the measurements make sense!
This came out super comforting—creamy and cheesy without being too salty. I used leftover rotisserie chicken and it tasted like a full-on meal-prep dream.
Pretty good! I was nervous about the rice texture since it’s 1 hour with broth and soup, but mine turned out tender. Next time I might add a little garlic powder for extra flavor.
I’m skeptical about cooking uncooked rice in casserole form, but wow… it worked. The timing was key; I baked the full hour + 10 min uncovered.
Pretty easy, but my rice wasn’t fully tender after an hour. I think my oven runs cool. Next time I’ll check earlier and maybe bake 10–15 min more (or use par-cooked rice).
I’ve had this happen too. I now add a bit more broth (like 1/4 to 1/2 cup) when using long-grain rice, and it comes out perfect. The “uncooked rice” part is doing a lot of work.
That makes sense—1 hour can be borderline if your oven runs cool or the rice is extra dry. I’d check at ~45–50 min and add time in 5–10 min increments.
Okay so I used a different cheese and it wasn’t as good… like it got oily. But if you use cheddar like they say, I think it’ll be way better.
Honestly I don’t get the hype. Cream of chicken soup + cheese is fine, but it’s kinda bland unless you salt and pepper more. Also 2 cups rice seems like a lot for the amount of broth—just saying.