If you’re searching for a comforting, hearty, and utterly satisfying meal, this Chicken and Rice Casserole Recipe is your new best friend. Picture tender chicken breasts baked in a creamy, cheesy bed of long grain rice infused with homemade onion soup mix goodness. It’s a one-dish wonder that brings warmth to the table and leaves everyone smiling for more. Perfectly balanced with creamy textures and a golden cheesy top, this casserole is the kind of dish you’ll want to make again and again for family dinners, potlucks, or cozy nights in.
Ingredients You’ll Need
The secret to this recipe’s magic is in its simple, everyday ingredients. Each one plays a key role—whether it’s the creamy soups adding luscious texture, the rice soaking up all those wonderful flavors, or the cheese delivering that irresistible melty, savory finish.
- 1 1/2 cups long grain white rice: Provides the perfect base that becomes tender and fluffy as it bakes with the creamy sauce.
- 2 cans cream of chicken or cream of mushroom soup: These soups make the casserole rich, creamy, and incredibly flavorful without any fuss.
- 1 cup water: Adds the necessary moisture for cooking the rice to perfection.
- 2 cups milk: Makes the base silky smooth and helps create that classic comforting casserole texture.
- 1 batch homemade onion soup mix (or 1 envelope Lipton onion soup mix): This seasoning blend packs a savory punch that lifts the whole dish.
- 1 1/2 cups shredded cheddar cheese, divided: Melts beautifully, adding sharpness and a golden crust when sprinkled on top.
- 3 thick boneless skinless chicken breasts (or thighs): Tender and juicy, chicken is the star protein that complements the creamy rice perfectly.
- Salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13 inch casserole dish with non-stick spray to make sure your casserole bakes evenly and comes out effortlessly. Having your pan ready from the start streamlines the process and keeps things running smooth.
Step 2: Mix the Base Ingredients
In a large mixing bowl, combine the rice, cream of chicken (or mushroom) soups, milk, water, and the homemade onion soup mix. Stir everything thoroughly so that the rice is fully coated and evenly distributed with the creamy, flavorful liquid. This mixture is where all the magic happens, as the rice absorbs these flavors and bakes to tender perfection.
Step 3: Assemble the Casserole
Pour the rice mixture into your prepared dish and sprinkle half of the shredded cheddar cheese over the top. This layering sets the stage for cheesy goodness inside the casserole as it bakes. Next, carefully nestle the chicken breasts right into the rice mixture, ensuring they’re partly covered to remain juicy and cook evenly.
Step 4: Bake Covered
Cover the entire casserole with aluminum foil—trust me, the pan will be full! Pop it into the preheated oven for 1 hour and 30 minutes to 2 hours. The goal here is to let the rice soften completely and the chicken cook through without drying out. Times may vary based on your oven and altitude, but after about 1.5 hours, your kitchen will smell incredible.
Step 5: Add the Final Cheese Layer
Once baking is complete, remove the foil carefully and sprinkle the remaining cheddar cheese over the top. Let it sit for 15 to 20 minutes before serving so the cheese sets slightly and the casserole cools just enough for perfect spoonfuls.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
To add brightness and a touch of freshness, garnish your casserole with chopped fresh parsley or green onions. The color contrast is beautiful, and the fresh herbs add a slight zing that cuts through the richness.
Side Dishes
This chicken and rice casserole really shines as a satisfying main dish. Serve it alongside steamed vegetables like broccoli or green beans, or a crisp green salad with a tangy vinaigrette to balance the creamy layers of the casserole.
Creative Ways to Present
For a fun twist, portion individual servings into ramekins before the final bake or add a sprinkle of toasted breadcrumbs on top with the cheese for an extra crunch. Pairing it with warm dinner rolls or crusty bread can help mop up every last bit of that creamy sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover leftover casserole tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 3 to 4 days, making it a perfect next-day meal that’s just as comforting.
Freezing
This Chicken and Rice Casserole Recipe freezes beautifully. Divide into meal-sized portions or freeze the entire casserole in a sturdy freezer-safe container for up to 3 months. Freeze before baking for best texture, and thaw in the refrigerator overnight before cooking.
Reheating
To reheat, warm individual portions in the microwave until hot throughout, or cover with foil and bake at 350 degrees F until bubbling and warmed through. Adding a splash of milk or water before reheating can bring back creaminess that sometimes thickens in the fridge.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly more forgiving and stay juicy even if left in the oven a bit longer. Just adjust baking time if your thighs are bone-in or thicker than the breasts.
What if I don’t have homemade onion soup mix?
No worries! Packaged onion soup mix, like Lipton’s envelope, works perfectly and saves time. Alternatively, you can season with garlic powder, onion powder, dried parsley, and a bit of salt and pepper as a simple substitute.
Can I make this casserole dairy-free?
Yes, swap the milk with a plant-based milk like almond or oat milk, and use dairy-free cream soup options and dairy-free cheese alternatives. The texture and flavor will be slightly different but still delicious.
Is this recipe suitable for freezing after baking?
You can freeze this casserole after baking, but the texture of the rice and cheese may change slightly. For the best results, freeze before baking and cook from frozen or thawed.
How can I make this dish spicier?
Add some chopped jalapeños or a dash of cayenne pepper to the rice mixture, or sprinkle spicy paprika on the chicken before baking. It adds a nice kick without overpowering the comforting flavors.
Final Thoughts
There’s something truly special about a Chicken and Rice Casserole Recipe that brings comfort, convenience, and deliciousness all together in one dish. Whether you’re an experienced home cook or simply need a reliable crowd-pleaser, this recipe hits every note. Give it a try sometime soon—you might just discover a new family favorite!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole features tender boneless, skinless chicken breasts baked with creamy soup, long grain white rice, and a blend of cheeses, all seasoned with a homemade onion soup mix. The casserole bakes to perfection with a cheesy topping and makes for a hearty, family-friendly meal that’s easy to prepare and perfect to serve alongside steamed vegetables or a fresh green salad.
Ingredients
Main Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix (or one envelope Lipton onion soup mix)
- 1 1/2 cups shredded cheddar cheese (divided)
- 3 thick boneless skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a similar-sized casserole dish with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, milk, water, and your homemade or store-bought onion soup mix. Stir everything well until thoroughly blended. Pour this mixture into the prepared casserole dish, spreading it out evenly.
- Add Cheese: Sprinkle half of the shredded cheddar cheese evenly over the rice mixture in the pan. This layer will melt during baking, adding flavor and creaminess to the casserole.
- Place Chicken: Nestle the boneless, skinless chicken breasts gently into the rice and soup mixture, spacing them evenly. Season the chicken breasts with salt and freshly ground black pepper according to your taste.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil since it will be quite full. Bake in the preheated oven for 1 hour and 30 minutes up to 2 hours, or until the rice is tender and the chicken is fully cooked through. Cooking time may vary depending on your oven and altitude, but generally 1.5 hours is sufficient.
- Add Remaining Cheese: Remove the foil carefully and sprinkle the remaining cheddar cheese over the top of the casserole. Return to the oven uncovered for a few minutes if you prefer the cheese melted and slightly golden, or simply let it rest.
- Cool and Serve: Allow the casserole to cool for about 15 to 20 minutes before serving. This resting time helps the casserole to set and makes it easier to portion out. Serve warm alongside fresh steamed vegetables or a crisp green salad.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- If you want a lower-fat version, use reduced-fat milk and a low-fat cheese.
- For added vegetables, consider mixing in peas, carrots, or mushrooms before baking.
- This casserole can be prepared ahead of time and refrigerated before baking; just add extra baking time if cooking from cold.
- Cover tightly with foil to prevent drying out and keep the rice moist during baking.
- Homemade onion soup mix enhances flavor and avoids extra preservatives compared to store-bought.
