Looking for a creamy, hearty, and oh-so-satisfying dinner? This creamy chicken and rice casserole is the perfect comfort food that will have your family asking for seconds. It’s the kind of dish that turns an ordinary weeknight into something special. The combination of tender chicken, fluffy rice, and a cheesy, creamy sauce, all topped with a golden, crunchy crust, is a recipe for a happy home. Best of all, it’s incredibly simple to put together, making it an ideal choice for busy evenings.
Why I Love This Recipe
This casserole is a true kitchen hero. What I love most about it is the low-effort, high-reward payoff. You simply mix a few staple ingredients, pour them into a dish, and let the oven do all the hard work. The blend of cream of chicken and cream of mushroom soup creates an incredibly rich and velvety sauce base, and the rice cooks right in the casserole, soaking up all those delicious flavors. It’s a simple recipe, but it’s so rich and satisfying that it feels much more complex. This is my go-to for a homemade meal that warms the heart and soul.
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs (for topping)
- 2 tbsp butter (melted)
Swaps and Notes
- Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Cooked turkey would also work beautifully.
- Rice: Long-grain white rice is best for this recipe. Instant rice or brown rice would require adjustments to the liquid and cooking time.
- Soup: If you’re not a fan of one of the soups, you can use two cans of the same kind (e.g., two cans of cream of chicken).
- Cheese: Shredded cheddar is a classic, but you can swap it for Monterey Jack, Swiss cheese, or a Mexican cheese blend.
- Topping: The panko breadcrumbs mixed with butter create a wonderfully crispy topping. If you don’t have panko, regular breadcrumbs or even crushed cornflakes would work for a similar crunch.
How to Make a Creamy Chicken and Rice Casserole
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
- Add Chicken and Cheese: Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Stir well to ensure everything is evenly coated.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly.
- Add Topping: In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole, over the cheese layer.
- Bake: Cover the casserole dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender and the topping is golden brown and crispy.
- Serve and Enjoy: Let the casserole cool slightly for a few minutes before serving. It pairs perfectly with a fresh side salad or some steamed vegetables for a complete meal.
Tips for Success
- Use the Right Rice: Ensure you’re using uncooked long-grain white rice. Instant rice or brown rice will require different cooking times and liquid ratios.
- Don’t Skip the Foil: The first part of the cooking with the foil on is crucial. It helps the rice steam and absorb the sauce without drying out the entire dish.
- Let It Rest: Allowing the casserole to sit for a few minutes after baking helps the flavors settle and the rice to absorb any remaining liquid, making it easier to serve.
Serving Suggestions and Pairings
This casserole is a complete meal on its own, but it’s even better with a little bit of green on the side. Serve it with a crisp green salad and a light vinaigrette for a nice contrast. It also pairs wonderfully with roasted broccoli or steamed green beans. For other comforting meals, you might also like my Mexican Chicken and Rice Casserole or my go-to Chicken Enchiladas for a different flavor profile.
Nutritional Information (per serving, estimated)
- Calories: ~550
- Protein: ~30g
- Fat: ~25g
- Carbohydrates: ~50g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftovers of this casserole are fantastic! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, but for best results, place a serving in an oven-safe dish, cover it with foil, and heat at 350°F (175°C) for 15-20 minutes.
More Recipes You’ll Love
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- This Dorito Casserole is My Favorite Weeknight Dinner Shortcut
- This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast
Final Thoughts
This creamy chicken and rice casserole is more than just a recipe; it’s a family tradition in the making. It’s comforting, it’s easy, and it’s always a hit. It’s the kind of meal that makes you want to curl up on the couch with a good movie. I hope this recipe brings as much joy to your home as it does to mine. Let me know in the comments below if you tried it and loved it!
Creamy Chicken and Rice Casserole: The Ultimate Comfort Food
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups panko breadcrumbs (for topping)
- 2 tbsp butter (melted)
- 1 cup shredded cooked chicken
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, milk, shredded cheddar cheese, garlic powder, onion powder, and shredded cooked chicken.
- Mix until well combined and pour the mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine the panko breadcrumbs with melted butter and mix until the breadcrumbs are coated.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Top with additional shredded cheddar cheese if desired.
- Bake in the preheated oven for 30 minutes or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
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