Chicken and Rice Casserole
Creamy, cheesy, and deeply comforting, this chicken and rice casserole is the ultimate one-dish weeknight dinner. Tender chicken bakes right on top of fluffy long grain rice in a rich sauce made from cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth — all topped with melted cheddar cheese. It practically makes itself once everything is mixed together, and it reheats beautifully for easy leftovers all week long.
Equipment
- 9x13-inch baking dish Glass or ceramic recommended for even heat distribution
- Large mixing bowl For combining the sauce ingredients
- Measuring cups and spoons
- Wooden spoon or spatula For mixing and spreading the filling
- Aluminum foil Required to cover the dish during the first bake
- Sharp knife and cutting board For trimming and halving chicken breasts if needed
- Instant-read meat thermometer (optional) Recommended to verify chicken reaches 165°F
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts 680g; thighs recommended for juicier results. Trim excess fat and pat dry before using.
- 1.5 cups long grain white rice 300g, uncooked. Do not use instant rice.
- 1 can cream of chicken soup 10.5 oz (298g) can; do not dilute
- 1 can cream of mushroom soup 10.5 oz (298g) can; do not dilute
- 2 cups chicken broth 480ml; low-sodium recommended
- 1 cup sour cream 240ml; use full-fat for best results
- 1 cup shredded cheddar cheese About 113g; freshly shredded melts better than pre-packaged
- 1 tsp garlic powder 5g
- 1 tsp onion powder 5g
- salt To taste
- black pepper To taste
For Garnish
- dried parsley To taste; for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or butter, coating both the bottom and sides.
- Trim excess fat from the chicken; halve large breasts for even cooking. Pat dry, then season both sides generously with salt and pepper.
- In a large bowl, stir together both cans of soup, chicken broth, sour cream, garlic powder, and onion powder until smooth and well combined. Taste and adjust salt and pepper as needed.
- Pour the uncooked long grain white rice into the prepared baking dish and spread into an even layer. Do not rinse the rice before adding.
- Pour the soup mixture evenly over the rice, then gently stir to fully submerge the rice in the liquid. Lightly shake the dish to level everything out.
- Place seasoned chicken in a single layer on top of the rice mixture, spacing pieces so they do not overlap. Press each piece down slightly so the bottom is partially submerged.
- Cover the dish tightly with aluminum foil and bake for 55 minutes. Do not lift the foil during baking — the trapped steam is essential for cooking the rice.
- Remove the foil carefully (steam will escape) and sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered for 15 to 20 minutes, until the cheese is melted and golden and the rice is tender.
- Verify the thickest piece of chicken reads 165°F (74°C) on an instant-read thermometer. If needed, tent with foil and bake in 5-minute increments until done.
- Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to thicken. Sprinkle with dried parsley and serve directly from the baking dish.
Notes
- Use chicken thighs for the juiciest results — they stay moist and tender far better than breasts during a long bake.
- Don't skip the foil for the first 55 minutes of baking. Uncovering early causes the liquid to evaporate, leaving dry, undercooked rice.
- Crunchy rice fix: If the rice is still chewy after baking, cover the dish and return to the oven for 10 more minutes with a splash of warm broth added.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A block of cheddar freshly grated gives far better results.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Take it out 30 minutes before baking and add 10 minutes to the covered bake time.
- Dairy-free option: Replace sour cream with full-fat coconut cream and use dairy-free shredded cheese or omit the cheese topping entirely.
- Refrigerator storage: Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to restore moisture.
- Freezer storage: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F, covered.
- Rotisserie chicken shortcut: Stir 3 cups of shredded rotisserie chicken into the rice and sauce mixture instead of raw chicken. Reduce the covered bake time to 45 minutes since the chicken is already cooked.
- Brown rice variation: Substitute brown rice but increase the broth by ½ cup and extend the covered bake time to 75 minutes for the rice to fully cook.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 42gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 980mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 12mg
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