Name: Chicken & Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4–6 chicken thighs or breasts (boneless or bone-in); 1 cup long grain white rice (uncooked); 1 can (10.5 oz) cream of chicken soup (or cream of mushroom); 1 1/2 cups chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika (optional); 1 tablespoon olive oil or melted butter; 1 cup shredded cheddar cheese (optional); Fresh parsley, chopped (optional, for garnish)

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Chicken & Rice Casserole is the ultimate comfort food — creamy, savory, and satisfying, all baked together in one dish. This classic recipe combines tender chicken, fluffy rice, and a rich, flavorful sauce, making it perfect for busy weeknights, potlucks, or cozy family dinners. I love how everything comes together effortlessly in the oven, filling the kitchen with mouthwatering aromas.

Why You’ll Love This Recipe

I love how easy and hands-off this dish is. There’s no need to pre-cook the rice or chicken — everything bakes together in one pan, making cleanup a breeze. The rice soaks up all the savory flavors from the chicken and seasonings, and the creamy texture makes it feel like a warm hug in every bite. It’s the kind of meal I can prep in minutes and forget about until it’s time to eat. Chicken & Rice Casserole

Ingredients

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

Chicken thighs or breasts (boneless or bone-in)
Long grain white rice (uncooked)
Cream of chicken soup (or cream of mushroom)
Chicken broth
Garlic powder
Onion powder
Salt
Black pepper
Paprika (optional, for color)
Olive oil or butter
Shredded cheddar cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C).
In a mixing bowl, I whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
I pour the uncooked rice into a greased 9×13-inch baking dish and spread it evenly.
I pour the soup mixture over the rice and stir gently to make sure the rice is evenly coated.
I place the chicken pieces on top of the rice mixture, seasoning them with salt, pepper, and paprika.
I cover the dish tightly with foil and bake for 50–60 minutes, until the rice is tender and the chicken is cooked through (internal temp of 165°F/74°C).
If using cheese, I uncover the dish, sprinkle the shredded cheese on top, and bake for another 5–10 minutes until melted and bubbly.
I let the casserole rest for a few minutes before garnishing with chopped parsley and serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

I sometimes add frozen peas, carrots, or broccoli directly into the rice mixture before baking for extra veggies. If I’m craving something heartier, I mix in cooked bacon or swap the cream of chicken soup for cream of mushroom. For a lighter version, I use low-sodium broth and light soup.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 325°F until heated through. If the rice seems dry, I stir in a splash of broth before reheating. Chicken & Rice Casserole

FAQs

Can I use brown rice instead of white rice?

Yes, but I increase the baking time by about 20 minutes and add a bit more broth since brown rice takes longer to cook.

Do I need to cook the chicken before baking?

No, I use raw chicken. It cooks right along with the rice, absorbing all the flavors and staying juicy.

Can I make this casserole ahead of time?

Yes, I assemble the whole thing, cover it, and store it in the fridge for up to 24 hours before baking. I may need to add a few extra minutes to the bake time.

How can I tell if the rice is fully cooked?

The rice should be tender and have absorbed most of the liquid. If it’s still a bit firm, I cover it again and bake for another 5–10 minutes.

What’s the best chicken cut to use?

I prefer boneless, skinless chicken thighs for their flavor and tenderness, but breasts work well too. I just make sure they’re evenly sized so they cook at the same rate.

Conclusion

Chicken & Rice Casserole is a comforting, easy-to-make dish that never disappoints. With its creamy texture, tender chicken, and perfectly cooked rice, it’s a one-pan wonder I turn to again and again. Whether I’m feeding the family or prepping meals ahead of time, this casserole always hits the mark.

Chicken & Rice Casserole