Chicken and Rice Casserole Recipe
If you’re looking for a comforting, no-fuss dinner that feels like a warm hug on a plate, this Chicken and Rice Casserole Recipe might just become your new go-to. It’s one of those dishes that perfectly balances simplicity and heartiness, great for busy weeknights or cozy weekend meals. I love how everything cooks together in one dish, saving both time and cleanup—plus, it’s a total crowd-pleaser.
What makes this Chicken and Rice Casserole Recipe really special is the creamy texture combined with tender chicken and just the right mix of spices and veggies. Whenever I make it, I can’t help but remember family dinners and easy comfort food moments. Trust me, whether you’re feeding a crowd or just making leftovers for work lunches, this recipe fits the bill beautifully.
Why This Recipe Works
- One-Dish Wonder: Combines chicken, rice, and veggies in a single dish for easy prep and cleanup.
- Creamy Comfort: The cream of chicken soup creates a rich, luscious texture that keeps the rice tender.
- Flexible Ingredients: Use any frozen vegetables you have on hand, making it adaptable and budget-friendly.
- Kid-Friendly Flavors: Mild seasoning with garlic powder and paprika appeals to all ages, so picky eaters usually enjoy it.
Ingredients & Why They Work
The magic of this Chicken and Rice Casserole Recipe lies in how the ingredients come together to create an effortless, hearty meal. Each ingredient plays a vital role—whether it’s the creamy soup binding everything, the rice providing wholesome carbs, or the spices kicking up the flavor just right.
- Long-grain white rice: Holds up well during baking without becoming mushy, perfect for absorbing flavors.
- Cream of chicken soup: Adds creaminess and depth to the casserole; homemade or canned works fine.
- Chicken broth or water: Keeps the rice moist and flavorful; broth adds an extra layer of taste.
- Boneless skinless chicken breasts: Quick-cooking and lean, they cook evenly when chopped into bite-sized pieces.
- Garlic powder: Adds savory warmth without overpowering the dish.
- Paprika: Gives a subtle smoky hint and lovely color.
- Dried parsley: A fresh herbal note that rounds out the seasoning.
- Frozen mixed vegetables: Convenient, colorful, and nutritious—no need to thaw before adding!
- Salt and pepper: Essential basics to enhance every flavor.
- Shredded cheese (optional): Melts on top for an irresistible cheesy finish.
Tweak to Your Taste
I love making this Chicken and Rice Casserole Recipe my own by switching up the veggies or adding a little twist with spices. Don’t hesitate to experiment—you’ll quickly find your family’s favorite combo!
- Vegetable swaps: I’ve tried broccoli and cauliflower too, which adds a nice texture and flavor variation.
- Spice it up: A pinch of cayenne or some Italian seasoning works well if you want a bit more kick or herbaceous notes.
- Cheese choices: Sharp cheddar, mozzarella, or even pepper jack can change the casserole’s flavor profile—go with what you love.
- Using brown rice: You can use brown rice for a nuttier taste and added fiber, just remember to add extra broth and bake longer.
Step-by-Step: How I Make Chicken and Rice Casserole Recipe
Step 1: Preheat and Prep Your Ingredients
First up, heat your oven to 350°F (175°C). While it warms up, chop the chicken breasts into bite-sized pieces and season them well with garlic powder, paprika, salt, and pepper. Getting your chicken seasoned at this point is key—it helps every bite burst with flavor instead of tasting bland.
Step 2: Layer Your Casserole
Grab a large baking dish and mix the uncooked long-grain rice, cream of chicken soup, frozen mixed veggies, half of the shredded cheese (if you’re using it), and chicken broth or water. Stir these until everything is nicely combined. Then fold in the seasoned chicken pieces so they’re nestled among the rice and veggies, ensuring every spoonful will have a bit of everything.
Step 3: Bake Covered, then Cheese It Up
Cover your dish with foil (trust me, this is crucial to keep the moisture in) and slide it into the oven. Bake for 35 minutes, or until the rice is tender and the chicken is completely cooked. Once that time’s up, remove the foil and sprinkle the remaining shredded cheese on top. Let it bake uncovered for another 10 minutes to get that cheesy topping perfectly melty and slightly golden.
Step 4: Rest and Serve
After baking, let your casserole rest for 5 to 10 minutes — this helps it set up so it holds together nicely when you serve. You’ll notice the flavors deepen and it becomes even more comforting. Then dig in and enjoy!
Pro Tips for Making Chicken and Rice Casserole Recipe
- Avoid Instant Rice: I’ve learned that instant rice turns mushy during baking, so stick with long-grain white rice for perfect texture.
- Don’t Skip the Foil: Covering the dish ensures the rice absorbs all the moisture and cooks evenly without drying out.
- Frozen Veggies Straight From the Bag: No need to thaw beforehand; it saves time and keeps veggies colorful and fresh-tasting.
- Extra Liquid if Needed: If your rice isn’t quite tender after baking, add a little more broth, cover, and bake a bit longer instead of overcooking upfront.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
I usually finish my Chicken and Rice Casserole Recipe with a sprinkle of fresh parsley or chopped green onions to add a pop of color and a touch of freshness. Sometimes I also toss on a handful of crispy fried onions for texture—trust me, it’s a game changer!
Side Dishes
This casserole stands well on its own, but I love pairing it with a crisp green salad tossed with a tangy vinaigrette for balance. Roasted Brussels sprouts or steamed green beans also complement the creamy richness perfectly.
Creative Ways to Present
If I’m serving this casserole for a special dinner, I sometimes divide it into individual ramekins for a fancy, personalized touch. Adding a drizzle of hot sauce or a dollop of sour cream at the table lets guests customize their plates, making the meal feel extra comforting and fun.
Make Ahead and Storage
Storing Leftovers
After dinner, I transfer any leftovers into an airtight container and pop them in the fridge. This Chicken and Rice Casserole Recipe usually keeps well for 3-4 days, and the flavors often taste even better the next day!
Freezing
I’ve frozen this casserole a bunch of times. Just let it cool completely after baking, then package it tightly in a freezer-safe container. It stores beautifully for up to 3 months—perfect for batch cooking or a meal emergency.
Reheating
To reheat, I thaw leftovers overnight in the fridge and then warm them back up in a 350°F oven for 20-30 minutes. This keeps the texture nice and the cheese melty without drying everything out like a microwave can sometimes do.
FAQs
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Can I use other types of rice in this casserole?
Yes! While long-grain white rice works best for texture and cooking time, you can substitute brown rice if you adjust the liquid and bake time. Brown rice needs more broth (about an extra ¼ cup) and about 15-20 minutes longer in the oven to become tender.
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Is it possible to make this casserole dairy-free?
Absolutely. Skip the shredded cheese or use a dairy-free alternative, and use a dairy-free cream of chicken soup or make your own homemade version without dairy. You can also replace chicken broth with vegetable broth if desired.
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Can I prepare this casserole ahead of time?
You can assemble the casserole the night before, cover it tightly, and keep it in the fridge. When ready, bake it as directed, adding about 5-10 extra minutes to the cooking time since it will start cold.
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Can I add different proteins instead of chicken?
Yes, turkey or even cooked sausage make tasty swaps. Just be mindful of cooking times and seasoning adjustments—you want to ensure the protein is fully cooked and flavorful.
Final Thoughts
This Chicken and Rice Casserole Recipe holds a special spot in my kitchen because it’s so reliably delicious and easy to make. Whether in a pinch or when I want some classic homemade comfort food, it’s the recipe I squeeze in time for. I hope you give it a try soon—once you do, you’ll see just how effortlessly satisfying a simple casserole can be!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make Chicken and Rice Casserole that combines tender chicken, creamy soup, and mixed vegetables baked to perfection with a cheesy topping. Perfect for a hearty family meal.
Ingredients
Main Ingredients
- 1 cup long-grain white rice uncooked
- 2 cans cream of chicken soup or 1 batch of homemade cream of chicken soup
- 1 cup chicken broth or water
- 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 big pinch salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the casserole evenly.
- Combine Ingredients: In a large baking dish, mix the uncooked long-grain white rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, and chicken broth or water until well combined.
- Season Chicken: Season the chopped boneless skinless chicken breasts with garlic powder, paprika, salt, and pepper. Then add the seasoned chicken pieces to the rice and vegetable mixture, stirring gently to combine all ingredients evenly.
- Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 35 minutes, allowing the rice to cook and the chicken to become tender and fully cooked.
- Finish Baking with Cheese: Remove the foil carefully and sprinkle the remaining shredded cheese on top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes to melt the cheese and create a golden topping.
- Rest and Serve: Let the casserole cool for 5-10 minutes after baking to allow it to set slightly before serving. This makes it easier to portion and enhances the flavors.
Notes
- Use long-grain white rice for the best texture; avoid instant rice to prevent mushiness.
- If using brown rice, increase liquid and bake for 15-20 minutes longer for proper doneness.
- If the rice is still firm after baking, add ¼ cup more broth or water, cover again, and bake until tender.
- Frozen mixed vegetables can be peas, carrots, corn, green beans, broccoli, or cauliflower; no need to thaw before adding.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For freezing, cool casserole completely before sealing in an airtight container; freeze up to 3 months.
- To reheat frozen casserole, thaw overnight in the fridge and bake at 350°F (175°C) for 20-30 minutes until heated through.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
