Print

Chicken and Rice Casserole

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking, Mixing
  • Cuisine: American
Chicken Rice Casserole: Chicken and Rice Casserole

Description

This Chicken Rice Casserole is a one-pan oven-baked comfort dish featuring juicy chicken, tender long-grain rice, and a creamy savory sauce. Everything cooks together for an easy, flavorful meal with minimal cleanup. The recipe guarantees fluffy rice and perfectly cooked chicken sealed under a golden crust. For another cozy bake idea, you might enjoy this Marinara Sauce Recipe as a side inspiration.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each, trimmed)
  • 1 cup long-grain white rice (uncooked, not instant)
  • 2 cups low-sodium chicken broth (warm)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup substitute)
  • 1/2 cup milk (whole or 2%)
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup shredded cheddar cheese (divided, for topping)
  • 2 tbsp unsalted butter (melted)
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat the oven: Set to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the casserole dish: Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  3. Layer the rice: Spread the uncooked rice evenly across the bottom of the dish so it’s in a level layer.
  4. Mix the sauce: In a bowl, whisk together cream of mushroom soup, chicken broth, milk, paprika, thyme, salt, and pepper until smooth.
  5. Add aromatics: Stir in diced onion and minced garlic. Pour this mixture evenly over the rice.
  6. Arrange the chicken: Lay the chicken breasts on top of the rice mixture, spacing them slightly apart. Spoon a little sauce from the sides over each piece.
  7. Cover tightly: Seal the dish with aluminum foil so steam stays in. Bake for 30 minutes.
  8. Check doneness: Remove the foil after 30 minutes; the chicken should be mostly cooked and the rice nearly tender.
  9. Add cheese topping: Sprinkle 3/4 cup of the cheddar evenly over the chicken. Drizzle melted butter on top for color.
  10. Finish baking: Return to the oven uncovered for 10–12 more minutes at 375°F until cheese is melted, bubbly, and the rice has absorbed almost all the liquid.
  11. Test texture: Rice should be soft and fluffy, chicken internal temperature at least 165°F (74°C).
  12. Rest and serve: Let the casserole rest 5 minutes before sprinkling with chopped parsley and serving warm.

Notes

  • You can substitute boneless chicken thighs for extra flavor and tenderness.
  • Make ahead by assembling up to one day in advance; store covered in the refrigerator until baking.
  • Leftovers keep well in the refrigerator for up to 4 days in an airtight container.
  • Reheat individual portions in the microwave for 2–3 minutes or cover and bake at 350°F for 15 minutes until hot.
  • Serve with steamed green beans, roasted broccoli, or a crisp salad for a balanced meal.
  • Use brown rice only if increasing bake time to about 55 minutes covered and 15 minutes uncovered.
  • For a richer taste, replace half the milk with sour cream or light cream.

Nutrition

    Array