If homey, comforting dinners are your love language, Chicken and Rice Casserole is about to become your new weeknight go-to. This creamy, cheesy, veggie-packed classic is the kind of dish that wraps your whole family in a warm hug—simple to prep, wildly satisfying, and full of nostalgic flavors. The rich base of two soups, tangy sour cream, and melty cheddar coats every kernel of rice and shred of chicken, while carrots, celery, and peas add pops of color and crunch. Whether you’re cooking for a crowd or craving easy leftovers, Chicken and Rice Casserole always delivers!

Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

You’ll find that this list of ingredients hits the sweet spot: nothing complicated, and every item brings something delightful to the table. From juicy chicken to the aromatic trio of carrots, celery, and onion, each ingredient layers in flavor, coziness, and irresistible texture.

2 cups cooked shredded chicken: Rotisserie chicken makes this lightning-fast, but any cooked chicken works beautifully.
1 cup uncooked long grain white rice: The rice becomes tender and soaks up all the savory goodness as it bakes.
2 1/2 cups low-sodium chicken broth: Helps the rice cook and keeps the casserole perfectly moist without being salty.
1 can (10.5 oz) cream of mushroom soup: Adds creamy texture and a hint of umami.
1 can (10.5 oz) cream of chicken soup: Doubles down on the comfort factor with velvety richness.
1/2 cup sour cream: Lends a subtle tang that lifts all the flavors.
1 teaspoon garlic powder: For just the right garlicky background note.
1/2 teaspoon onion powder: Enhances the overall savoriness with no chopping required.
1/2 teaspoon salt: Keeps all the ingredients in perfect harmony.
1/2 teaspoon black pepper: For a pop of warmth and depth.
1 cup shredded cheddar cheese: Melts into a glorious, bubbly topping (and who can resist that?).
1 tablespoon olive oil: Used to sauté the veggies for softness and added flavor.
1/2 cup diced onion: The savory backbone that ties the veggies together.
1/2 cup diced celery: Gives a mild crunch and classic aroma.
1/2 cup diced carrots: Adds sweetness and a burst of color.
1/2 cup frozen peas: Sweet, green accents that cook right in the casserole.
Chopped parsley for garnish (optional): Sprinkled on top for a fresh finish and bright color.

How to Make Chicken and Rice Casserole

Step 1: Prepare the Veggies

Preheat your oven to 350°F (175°C). Grab a large skillet, warm up the olive oil over medium heat, and toss in the diced onion, celery, and carrots. Sauté for about 4 to 5 minutes until everything is softened and fragrant. This step sets a flavor-packed foundation for your Chicken and Rice Casserole.

Step 2: Mix Up the Creamy Base

In a large mixing bowl, add your uncooked rice, chicken broth, both canned soups (cream of mushroom and cream of chicken), sour cream, garlic powder, onion powder, salt, and pepper. Give everything a good stir—it should look luscious and just a bit runny at this stage, which is exactly what you want.

Step 3: Combine It All

Now, fold in the sautéed vegetables, frozen peas, and shredded cooked chicken. Mixing them together ensures every single bite of casserole includes a little bit of everything: tender meat, creamy sauce, and brightly flavored veggies.

Step 4: Assemble and Bake

Grease a 9×13-inch baking dish (no sticking, please!). Pour all that beautiful mixture in and spread it out evenly with a spatula. Cover the dish tightly with foil, slide it into your preheated oven, and bake for 50 to 55 minutes. The rice will absorb the broth, softening into bite-sized pillows that practically melt in your mouth.

Step 5: Cheese It Up!

Once the casserole is bubbling and most of the liquid is absorbed, uncover it, sprinkle the shredded cheddar generously over the top, and pop it back into the oven uncovered for another 10 minutes. The cheese transforms into a golden, gooey layer that’s just begging to be scooped up.

Step 6: Rest and Garnish

When the cheese is fully melted and the casserole is piping hot, let it sit for about 5 minutes before serving. This rest time helps everything set and makes scooping much easier. Top with fresh chopped parsley if you love that pop of color and herby freshness!

How to Serve Chicken and Rice Casserole

Garnishes

Garnishing is where you can let your personality shine! A handful of chopped fresh parsley always looks beautiful on Chicken and Rice Casserole. If you’re in the mood for a bit of zip, try a sprinkle of sliced green onions, or a quick dusting of smoked paprika for extra color and flavor. The right garnish will make the whole dish look as inviting as it tastes.

Side Dishes

Since Chicken and Rice Casserole is wonderfully hearty all on its own, I love pairing it with something crisp and refreshing. A simply dressed green salad or a plate of roasted broccoli adds freshness and balances the creamy texture. For extra comfort, you can’t go wrong with skillet cornbread or steamed green beans.

Creative Ways to Present

You can bake Chicken and Rice Casserole in individual ramekins for an impressive dinner party presentation—everyone gets their own personal casserole! Or, serve scoops of casserole inside roasted bell peppers for a fun twist. Even a topping of toasted buttered breadcrumbs or crushed crackers can give it a bakery-style look with a satisfying crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Rice Casserole keeps like a dream. Let the casserole cool to room temperature, then transfer slices or scoops into airtight containers. Refrigerated, it stays fresh and tasty for up to 4 days, making it perfect for easy lunches or busy weeknights.

Freezing

Chicken and Rice Casserole freezes wonderfully before or after baking. To freeze before baking, assemble all the ingredients in your baking dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. If the casserole is already baked, divide it into portions, wrap well, and freeze. Thaw in the fridge overnight before reheating or baking as needed.

Reheating

To reheat, simply place your portion in the microwave until steaming-hot or pop the baking dish in a 350°F oven, covered with foil, until warmed through (about 20 minutes if reheating a large portion). A splash of broth before reheating helps restore that signature creamy texture.

FAQs

Can I use rotisserie chicken for Chicken and Rice Casserole?

Absolutely! Rotisserie chicken saves prep time and delivers beautifully seasoned, juicy meat. Just shred or chop it and mix it right into the casserole as directed.

Can I substitute brown rice for white rice?

You can! Brown rice is a great way to add a bit of nutty flavor and extra fiber. Just be sure to increase the chicken broth and cook time by 15 to 20 minutes, since brown rice takes longer to soften.

Is Chicken and Rice Casserole gluten-free?

As written, it’s not completely gluten-free due to the canned soups. However, look for certified gluten-free versions of cream soups at your grocery store, or make your own to keep everything safe and gluten-free.

What can I add for more vegetables?

Feel free to stir in chopped spinach, diced red bell pepper, or cooked mushrooms alongside the other veggies. Just don’t overload the dish—too many added veggies might affect how the rice cooks.

Can I make Chicken and Rice Casserole ahead of time?

Definitely! Simply assemble the entire casserole, cover, and refrigerate overnight. Bake as usual, adding about 10 extra minutes to the cook time since you’ll be starting with a cold dish.

Final Thoughts

There’s a reason Chicken and Rice Casserole shows up on kitchen tables again and again—it’s easy, endlessly comforting, and always a crowd pleaser. I hope you give this classic recipe a try and make it your own with your favorite twists. Nothing beats the aroma of this casserole bubbling away in the oven, knowing a cozy, satisfying meal is just a scoop away!

Chicken and Rice Casserole Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Chicken and Rice Casserole that’s perfect for a family dinner. This easy one-pan meal is a delicious combination of shredded chicken, rice, vegetables, and a creamy sauce, topped with melted cheddar cheese.

Ingredients

Scale

For the Casserole:

2 cups cooked shredded chicken
1 cup uncooked long grain white rice
2 1/2 cups low-sodium chicken broth
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup frozen peas

For Garnish:

Chopped parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Sauté Vegetables: In a large skillet, heat olive oil over medium heat and sauté onion, celery, and carrots for 4 to 5 minutes until softened.
Prepare Casserole Mixture: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in the cooked vegetables, frozen peas, and shredded chicken.
Bake Casserole: Pour the mixture into a greased 9×13-inch baking dish, cover tightly with foil, and bake for 50 to 55 minutes until the rice is tender.
Add Cheese: Remove the foil, sprinkle with shredded cheddar cheese, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

You can use rotisserie chicken for convenience.
Swap in brown rice, but increase the broth and cooking time by 15 to 20 minutes.
For a crisp topping, sprinkle with buttered breadcrumbs or crushed crackers before baking uncovered.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: American