If you’re looking for a comforting, crowd-pleasing dinner that combines tender chicken with creamy, cheesy rice all baked into one delicious dish, this Chicken and Rice Casserole Recipe is an absolute winner. It’s the perfect blend of simplicity and flavor, bringing together everyday ingredients that transform into a satisfying meal with golden, bubbly cheese on top. Whether you’re cooking for the family or feeding friends, this casserole delivers warmth and indulgence in every bite, making it a recipe you’ll want to keep coming back to.
Ingredients You’ll Need
This Chicken and Rice Casserole Recipe relies on straightforward, wholesome ingredients that create layers of taste and texture—each element playing a starring role in the dish’s comforting charm.
- Cooked chicken (2 cups): Using shredded or cubed chicken ensures tender, flavorful protein throughout the casserole.
- Long-grain white rice (1 1/2 cups uncooked): Provides the perfect fluffy base that soaks up all the creamy goodness.
- Chicken broth (3 cups): Adds rich, savory depth while cooking the rice to perfection.
- Sour cream (1 cup): Brings creamy tanginess that complements the mild chicken and rice beautifully.
- Cream of chicken soup (1 can, 10.5 oz): Acts as a luscious binder for all the flavors.
- Milk (1/2 cup): Lightens and smooths the texture without losing richness.
- Shredded cheddar cheese (1 1/2 cups, divided): Brings sharp, melty cheesiness both inside and on top.
- Shredded mozzarella cheese (1/2 cup): Adds a gooey, stretchy finish to the topping.
- Onion (1 small, diced): Adds sweetness and aromatic depth when sautéed.
- Garlic cloves (2, minced): Infuses the casserole with subtle savory warmth.
- Dried thyme (1 teaspoon): Offers a fragrant, earthy note that complements the chicken gracefully.
- Paprika (1/2 teaspoon): Gives just a hint of smoky color and flavor.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- Fresh parsley (chopped, for garnish): Adds a bright, fresh pop of color and flavor at the end.
How to Make Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This simple preparation ensures your casserole won’t stick and will bake evenly to a golden finish.
Step 2: Cook the Rice
Bring the chicken broth to a boil in a medium saucepan, then stir in the uncooked rice. Lower the heat, cover, and let it simmer gently for 15-18 minutes until the rice is tender and has absorbed all the broth. Setting this foundation well is key for a creamy, yet fluffy texture.
Step 3: Sauté Aromatics
While the rice cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion for about 4-5 minutes until it softens and sweetens naturally. Add the minced garlic and stir for another minute until fragrant, building a flavorful base that will infuse the entire casserole.
Step 4: Combine All the Ingredients
In a large bowl, mix together the cooked chicken, fluffy rice, sautéed onions and garlic, sour cream, cream of chicken soup, milk, 1 cup of cheddar cheese, thyme, paprika, salt, and pepper. Stir everything gently but thoroughly until it’s all well combined, creating a creamy, savory filling bursting with flavor.
Step 5: Assemble and Top
Spread the mixture evenly into your prepared baking dish. Then sprinkle the remaining 1/2 cup of cheddar cheese and all of the mozzarella cheese on top. This luscious cheese topping promises a beautifully browned, bubbly crust once baked.
Step 6: Bake to Perfection
Cover the dish with aluminum foil to keep the moisture in and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted, golden, and irresistibly bubbly on top. This two-step baking locks in creaminess while delivering that perfect crust.
Step 7: Garnish and Cool
Once out of the oven, let your Chicken and Rice Casserole Recipe sit for a few minutes before serving. Sprinkle freshly chopped parsley over the top to add a fresh, color-boosting finish that’s just as lovely to look at as it is to eat.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
Freshly chopped parsley is a simple yet vibrant garnish that brightens the rich casserole visually and adds a delicate herbal note. For a little extra flair, a light drizzle of hot sauce or a sprinkle of crushed red pepper flakes can give a subtle kick if you like some heat.
Side Dishes
The creamy richness of this Chicken and Rice Casserole Recipe pairs wonderfully with crisp, fresh sides that add balance. Consider a bright green salad with a tangy vinaigrette, steamed or roasted vegetables like broccoli or green beans, or even a light cucumber and tomato salad to provide contrast and freshness.
Creative Ways to Present
If you want to dress it up for guests, serve the casserole in individual ramekins or mini casserole dishes for easy portioning and a charming presentation. You can also sprinkle extra cheese or herbs on each serving plate for added texture and appeal.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in the fridge for up to 3-4 days. Cover it tightly with airtight wrap or transfer leftovers to a container to preserve moisture and flavor for delicious next-day meals.
Freezing
You can freeze this Chicken and Rice Casserole Recipe either before or after baking. For best results, freeze it unbaked in a covered dish, or freeze cooled leftovers in airtight containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. Alternatively, individual portions can be microwaved, though the oven method retains the best texture and flavor.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and may require more liquid. You might want to partially cook it ahead or adjust broth amounts to ensure it’s tender in the casserole.
Is it okay to use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut that adds flavor and saves prep time. Just shred or cube the meat and it’s ready to go.
Can I make this recipe dairy-free?
To make it dairy-free, substitute sour cream and cheeses with plant-based alternatives and choose a dairy-free cream of chicken-style soup. The texture might vary slightly but it will still be delicious.
What other herbs can I add?
Fresh or dried rosemary, oregano, or basil can be great additions to complement the thyme. Just use them sparingly to keep the flavor balanced.
Can this casserole be made vegetarian?
You can swap the chicken for hearty vegetables like mushrooms, zucchini, or chickpeas and use vegetable broth in place of chicken broth. Adding a vegetarian cream soup or sauce will maintain its creamy texture.
Final Thoughts
This Chicken and Rice Casserole Recipe is the kind of meal that feels like a warm hug after a long day. With its creamy, cheesy layers and tender, savory chicken, it’s perfect for both busy weeknights and cozy gatherings. Don’t hesitate to give it a try—you might just find your new favorite comfort food. Happy cooking and even happier eating!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Rice Casserole combines tender chicken, fluffy rice, and a creamy cheese sauce baked to golden perfection. It’s a hearty, one-dish meal perfect for family dinners, featuring sautéed onions and garlic, savory herbs, and a blend of cheddar and mozzarella cheese for rich flavor and a bubbly top.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish to prevent sticking.
- Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the uncooked rice, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is fully cooked. Remove from heat and set aside.
- Sauté Onion and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant, then remove from heat.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, 1 cup of cheddar cheese, dried thyme, paprika, salt, and pepper. Mix thoroughly until well combined.
- Assemble Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese evenly over the top.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is melted, bubbly, and lightly browned.
- Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot for a delicious, comforting meal.
Notes
- Use leftover or rotisserie chicken for convenience and added flavor.
- For extra creaminess, you can stir in a little extra sour cream or cream of chicken soup.
- Feel free to substitute chicken broth with vegetable broth if preferred.
- Adjust seasoning according to taste, adding more paprika or thyme for a stronger flavor.
- To make ahead, prepare the casserole and refrigerate it covered; bake when ready, adding a few extra minutes if baking directly from cold.
