An overhead view of a delicious, golden-brown chicken and rice casserole recipe in a white baking dish, garnished with fresh herbs and a serving spoon.

Dive into the ultimate comfort food with this incredibly easy chicken and rice casserole recipe! It brings together tender chicken and fluffy rice in a creamy, savory sauce, all baked to golden perfection. This classic dish is a true weeknight hero, promising minimal cleanup and maximum flavor that the whole family will adore.

Jump to Recipe - Print Recipe

Why You’ll Love This Chicken and Rice Casserole

This simple chicken and rice casserole recipe quickly becomes a favorite for many reasons:

Effortless One-Pan Dinner: Prepare most of it in one skillet before baking, simplifying your cleanup.
Rich, Creamy, Savory Flavor: Every bite bursts with satisfying, comforting taste that pleases all palates.
Family-Friendly Crowd-Pleaser: It’s a guaranteed hit, even with picky eaters, making mealtime stress-free.
Budget-Friendly Ingredients: You likely have most items in your pantry, saving you money on groceries.
Customizable for Various Tastes: Easily adapt the ingredients to suit your family’s preferences or what you have on hand.

Ingredients

Gather these simple ingredients to create your delicious chicken and rice bake:

3 (6- to-8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
2 c. long-grain white rice, rinsed until water runs mostly clear
2 (10.5-oz.) cans condensed mushroom soup
2 c. low-sodium chicken broth
3 oz. Parmesan, finely grated (about 1 1/2 cups)
Finely chopped fresh parsley, for serving

Notes & Substitutions

Chicken: Feel free to use boneless or bone-in chicken thighs for an even richer flavor. Just adjust cooking time slightly if using bone-in.
Rice: Long-grain white rice works best here for its fluffy texture. If using brown rice or another type, you will need to adjust the liquid amount and baking time.
Cheese: Substitute the Parmesan with sharp white cheddar, mozzarella, or a blend of your favorite melting cheeses for variety.
Aromatics: If you don’t have a yellow onion, shallots or leeks make great aromatic substitutes.
Soup: Cream of chicken or cream of celery soup works wonderfully as an alternative to mushroom soup.

Equipment

You only need a few basic kitchen tools for this easy chicken and rice casserole recipe:

Large skillet (oven-safe optional)
13” x 9” baking dish
Aluminum foil
Measuring cups and spoons
2 forks (for shredding chicken)

Instructions

Follow these simple steps to make your flavorful chicken and rice casserole recipe from scratch. This process ensures a creamy, perfectly cooked result every time.

Step 1: Prep Chicken

Arrange a rack in the center of your oven and preheat it to 375°F. Pat the chicken breasts dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides. In a large skillet over medium heat, heat the extra-virgin olive oil until shimmering. Place the chicken in the hot skillet and cook, turning occasionally, until each side is deeply golden brown, about 5 minutes per side. Transfer the browned chicken to a plate. Let it cool slightly, then use two forks to shred the chicken into bite-sized pieces. Set aside.

Step 2: Sauté Aromatics & Rice

In the same skillet you used for the chicken, reduce the heat to medium-low. Add the finely chopped yellow onion to the skillet and season it with a pinch of salt. Cook the onion, stirring occasionally, until it has softened and just started to turn light brown, which takes about 10 minutes. Add the finely chopped garlic and cook, stirring constantly, until it becomes fragrant, about 1 minute more. Increase the heat to medium and add the rinsed long-grain white rice. Cook the rice, stirring occasionally, until the grains become translucent, about 1 minute.

Step 3: Combine in Baking Dish

Transfer the sautéed rice and aromatic mixture from the skillet into a 13” x 9” baking dish. Pour in both cans of condensed mushroom soup and the low-sodium chicken broth. Season with additional salt and pepper, if needed, then stir everything thoroughly to combine all the ingredients evenly.

Step 4: First Bake

Cover the baking dish tightly with aluminum foil. Place the covered dish in the preheated oven and bake for 1 hour. This initial bake allows the rice to absorb liquid and begin cooking through.

Step 5: Add Chicken & Finish Baking

Carefully remove the casserole from the oven and uncover the dish. Fold the shredded cooked chicken into the rice mixture, distributing it evenly throughout the casserole. Cover the dish again with the aluminum foil. Return the casserole to the oven and continue to bake for about 10 minutes more, or until the rice is completely cooked through and tender.

Step 6: Broil & Serve

Turn on your oven’s broiler. Uncover the casserole dish and evenly top the entire surface of the chicken and rice casserole with the finely grated Parmesan cheese. Place the casserole under the broiler. Broil, watching very closely, until the cheese is wonderfully crispy and golden brown, usually just 1 to 2 minutes. Do not walk away, as cheese can burn quickly under the broiler. Remove from the oven, garnish with fresh parsley, and serve your comforting meal hot.

Pro Tips & Troubleshooting

Browning Chicken: Don’t skip this step! Browning the chicken creates a crucial layer of deep, savory flavor that elevates the entire chicken and rice casserole.
Rinsing Rice: Always rinse your long-grain white rice thoroughly until the water runs mostly clear. This removes excess starch and prevents the casserole from becoming gummy or mushy. Research confirms that rinsing rice before cooking helps separate the grains and improves texture.
Skillet Size: Use a large enough skillet so you don’t overcrowd the chicken while browning. Overcrowding steams the chicken instead of searing it, preventing proper browning.
Lid/Foil: Covering the baking dish tightly with foil is absolutely essential. It traps steam, ensuring the rice cooks evenly and becomes wonderfully tender.
Broiler Watch: The broiler works fast! Never walk away when the casserole is under it. Cheese can go from golden to burnt in mere seconds.
Undercooked Rice: If your rice is still hard after the baking time, add another splash of chicken broth (about 1/4 to 1/2 cup), re-cover the dish, and bake for an additional 5-10 minutes.
Dry Casserole: Ensure you measure your liquids precisely and keep the casserole properly covered during baking. Overbaking can also lead to a drier result, so remove it as soon as the rice is tender.

Serving Suggestions, Storage & Variations

This versatile chicken and rice casserole recipe pairs beautifully with many sides and adapts easily to your tastes.

Serving Suggestions

Serve alongside a crisp green salad, like a fresh spinach salad with a light vinaigrette, to add a refreshing contrast.
Roasted green beans or steamed broccoli make excellent healthy vegetable accompaniments.
Warm, fluffy potato rolls or a slice of crusty bread are perfect for soaking up the delicious creamy sauce.

Storage Instructions

Refrigeration: Store any leftover chicken and rice casserole in an airtight container in the refrigerator for 3 to 4 days.
Freezing (Unbaked): If preparing ahead, you can assemble the casserole (without the final cheese topping) in a freezer-safe dish. Cover it well with plastic wrap and then foil, and freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed.
Reheating: Reheat individual portions in the microwave until warmed through. For larger amounts, cover and reheat in a 325°F oven until hot.

Flavor Variations

Vegetable Boost: Stir in 1 cup of frozen peas, corn, or diced carrots during the last 10 minutes of baking for added color and nutrients.
Spice It Up: For a bit of a kick, include a pinch of cayenne pepper or a dash of red pepper flakes with the aromatics.
Herbaceous Notes: Mix in 1 teaspoon of dried thyme or rosemary along with the onions and garlic for an extra layer of aroma.
Cheese Please: Experiment with other cheeses! Cheddar, Monterey Jack, or a Mexican blend can offer a different flavor profile.
Creamy Alternatives: While mushroom soup is classic for this comforting chicken and rice casserole, cream of chicken or cream of celery soup works just as well.

Nutrition Information

This estimate provides general nutritional guidance for one serving of our delicious chicken and rice casserole recipe.

Nutrient	Amount
Calories	465 Calories
Fat	16 g
Saturated Fat	6 g
Trans Fat	0 g
Cholesterol	74 mg
Sodium	722 mg
Carbohydrate	46 g
Fiber	1 g
Sugar	2 g
Protein	32 g

Note: Nutritional values are estimates and may vary based on specific brands and ingredient preparations.

Frequently Asked Questions (FAQ)

Can I use pre-cooked chicken in this chicken and rice casserole?

Yes, you can! If using pre-cooked chicken, simply skip the browning step and fold the shredded chicken into the casserole during the last 10 minutes of baking. This ensures the chicken heats through without drying out. According to FoodSafety.gov, casseroles containing meat and poultry should reach an internal temperature of 165°F (74°C) for safe consumption.

Is it necessary to rinse the rice for this recipe?

Absolutely, rinsing the rice is crucial for the best texture in your chicken and rice casserole. It removes excess surface starch, which helps prevent the rice from becoming sticky or gummy during baking.

Can I use brown rice instead of white rice for this chicken and rice casserole?

While white rice is recommended, you can use brown rice. However, brown rice requires more liquid and a significantly longer baking time, so you will need to adjust accordingly.

What kind of condensed soup is best for this recipe?

Condensed mushroom soup creates the classic, rich flavor for this chicken and rice casserole. However, cream of chicken or cream of celery soup also works wonderfully as a creamy base.

How do I prevent my casserole from drying out?

To keep your chicken and rice casserole moist, ensure you cover the baking dish tightly with foil during baking to trap steam. Also, avoid overbaking; remove it from the oven as soon as the rice is tender.

Conclusion

This hearty and easy chicken and rice casserole recipe truly delivers on comfort, simplicity, and incredible flavor. It’s the perfect all-in-one meal for busy weeknights or a cozy family dinner. You’ll love how quickly it comes together and the satisfying warmth it brings to your table. So go ahead, whip up this classic, and enjoy a delicious meal with your loved ones tonight!