Name: Chicken and Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 cup uncooked white rice; 1 can (10.5 oz) cream of chicken soup; 1 1/2 cups chicken broth; 3 tablespoons butter, melted; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped

This chicken and rice casserole is a comforting, all-in-one meal I like to make when I want something warm, filling, and easy to put together. It’s creamy, hearty, and perfect for busy days when I still want a homemade dinner on the table.

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients and comes together in one dish. The rice cooks right in the casserole, soaking up all the flavors, while the chicken stays tender and satisfying. I also enjoy how dependable it is, making it a go-to meal for family dinners or leftovers. Chicken and Rice Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
uncooked white rice
cream of chicken soup
chicken broth
butter
onion
garlic
salt
black pepper
paprika
dried thyme
fresh parsley

Directions

I start by preheating the oven and greasing a casserole dish. I spread the uncooked rice evenly in the bottom of the dish. I season the chicken breasts with salt, black pepper, paprika, and thyme, then place them on top of the rice.

In a bowl, I mix the cream of chicken soup, chicken broth, melted butter, chopped onion, and minced garlic. I pour this mixture over the chicken and rice, making sure everything is well covered.

I cover the dish tightly with foil and bake until the rice is tender and the chicken is fully cooked. Once done, I remove the foil and let the casserole rest briefly before garnishing with fresh parsley.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 50 minutes.
Total time comes to roughly 1 hour.

Variations

I sometimes add vegetables like peas, carrots, or broccoli for extra color and nutrition. When I want more flavor, I mix a little shredded cheese into the rice before baking. I also like using chicken thighs instead of breasts for a richer taste.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven or microwave, adding a splash of broth if needed to keep it creamy. Chicken and Rice Casserole

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but I increase the cooking time and add a bit more liquid since it takes longer to cook.

Do I need to cook the chicken before baking?

I don’t cook the chicken beforehand, as it cooks fully in the oven while the casserole bakes.

Can I make this casserole ahead of time?

I can assemble it ahead of time and refrigerate it, then bake it when ready.

How do I know when the casserole is done?

I check that the rice is tender and the chicken reaches a safe internal temperature.

Can I freeze chicken and rice casserole?

I freeze it after baking and cooling, then reheat it once thawed.

Conclusion

This chicken and rice casserole is a recipe I rely on when I want comfort and simplicity in one dish. It’s filling, easy to make, and always delivers that warm, homemade feeling I enjoy sharing at the table.