Chicken and Rice Casserole – Comforting, Simple, and Satisfying

There are nights when all you want is a warm, cozy meal that basically cooks itself. Chicken and rice casserole is exactly that kind of dish. It’s familiar, flexible, and full of flavor without a lot of fuss.

Whether you’re feeding a family or planning for leftovers, it delivers comfort and convenience in one pan. This version leans into simple ingredients, bright flavor, and an easy method that works on a busy weeknight. You can prep it in minutes, let the oven do the rest, and end up with a creamy, satisfying dinner that tastes like home.

It’s the kind of recipe you’ll reach for when you want something dependable and delicious.

What Makes This Special

• One-pan ease: Everything bakes together, so cleanup is minimal and the process is straightforward.
• Consistent results: Using the right rice and liquid ratio gives you fluffy grains and juicy chicken every time.
• Comfort factor: It’s creamy, savory, and perfectly seasoned—without being heavy or fussy.
• Flexible ingredients: You can swap veggies, change seasonings, and use different cuts of chicken based on what you have.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.

Ingredients

• 1 cup long-grain white rice (uncooked; not instant)
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2% for creaminess)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (no need to thaw)
• 1/2 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon dried thyme or Italian seasoning
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Season the chicken: Pat the chicken dry. Sprinkle both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika.Set aside.
3. Build the base: In the baking dish, whisk together the chicken broth, milk, and cream of chicken soup until smooth. Stir in the rice, onion, garlic, thyme, remaining salt and pepper, and remaining paprika. Fold in peas and carrots.
4. Nestle the chicken: Place the seasoned chicken pieces on top of the rice mixture, gently pressing them in so they’re partly submerged but still visible.
5. Add butter: Drizzle the melted butter over the chicken and rice for richness and color.
6. Cover and bake: Cover the dish tightly with foil.Bake for 35 minutes.
7. Uncover and finish: Remove the foil, sprinkle cheese on top if using, and bake another 15–20 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
8. Rest and garnish: Let the casserole rest for 10 minutes. This helps the rice finish steaming. Sprinkle with fresh parsley and adjust seasoning to taste.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Reheat individual portions in the microwave with a splash of broth or water to keep it moist.For larger amounts, cover and warm in a 325°F oven until hot.
• Freezing: Freeze baked casserole in portions for up to 2 months. Thaw overnight in the fridge and reheat gently. If assembling unbaked to freeze, use parboiled rice to avoid mushy results.
• Make-ahead: Assemble up to 8 hours ahead and keep covered in the fridge.Add 5–10 minutes to the bake time if the dish is cold going into the oven.

Health Benefits

• Balanced meal: You get protein from chicken, carbohydrates from rice, and fiber from vegetables. Add a side salad or extra greens to round it out.
• Portion control: It’s easy to serve measured portions with a casserole, helping you keep calories in check.
• Customizable fat and sodium: Choose low-sodium broth and soup, and control the cheese and butter to suit your needs.
• Whole-grain option: You can use brown rice for more fiber and minerals. Just adjust the liquid and timing (see Variations).

Pitfalls to Watch Out For

• Using instant rice: It can overcook and turn mushy.Stick to long-grain white or adjust for brown rice.
• Not covering at first: If you skip the foil, the liquid can evaporate too fast and the rice won’t cook evenly.
• Undersalting: Cream soups and broth vary in salt. Taste after baking and adjust with a pinch of salt or a squeeze of lemon.
• Overcrowded chicken: Large, thick pieces take longer to cook and can dry out. If using big breasts, cut them in half lengthwise for even cooking.
• Too little liquid: Rice needs enough moisture.If the edges dry out before the center is tender, tent with foil and add a splash of hot broth.

Variations You Can Try

• Mushroom and Herb: Swap peas and carrots for sliced mushrooms. Add fresh thyme and a splash of dry white wine to the liquid.
• Broccoli Cheddar: Fold in small broccoli florets (fresh or thawed frozen) and top generously with cheddar before the final bake.
• Tex-Mex: Stir in a can of diced green chiles, 1 teaspoon cumin, and a pinch of chili powder. Use Monterey Jack and garnish with cilantro and lime.
• Lemon Garlic: Add lemon zest and extra garlic to the base.Finish with a squeeze of lemon and chopped parsley.
• Brown Rice Version: Use 1 cup brown rice with 2 cups broth plus 1 cup milk. Bake covered for about 60 minutes, then uncover and bake 15–20 minutes more, until tender.
• Rotisserie Shortcut: Use 3 cups shredded rotisserie chicken. Stir it into the rice after the first 35 minutes when you remove the foil, then finish baking uncovered.
• Dairy-Light: Replace milk with unsweetened almond milk and skip the cheese.Use olive oil instead of butter.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, but they can dry out if too thick. Slice large breasts in half horizontally for even cooking, and check for doneness a few minutes early.

Do I have to pre-cook the rice?

No.

The rice cooks in the casserole as it absorbs the broth and milk. Just make sure you’re using long-grain white rice and cover the dish at the start.

How can I make it less creamy?

Use more broth and less milk, and skip the cheese. You can also replace the cream soup with 1/2 cup plain Greek yogurt stirred in after baking for a lighter finish.

What vegetables work best?

Peas, carrots, broccoli, mushrooms, and spinach are great options.

Keep pieces small so they cook evenly with the rice.

Can I assemble it ahead of time?

Yes. Assemble and refrigerate up to 8 hours. Add a few extra minutes to the bake time since the dish starts cold.

Why is my rice still crunchy?

There may not have been enough liquid or the foil wasn’t tight.

Add 1/2 cup hot broth, cover again, and bake 10–15 more minutes, then check.

Is there a gluten-free option?

Use a gluten-free cream soup or make a quick gluten-free white sauce. Most long-grain rice and plain broths are naturally gluten-free, but confirm labels.

Can I add more protein?

Absolutely. Stir in white beans or chickpeas after the initial covered bake.

They add fiber and make the dish more filling.

Chicken and rice casserole is the kind of meal that never wears out its welcome. It’s simple to make, easy to customize, and consistently comforting. With a few smart steps—like covering the dish early and using the right liquid ratio—you’ll get tender rice and juicy chicken every time.

Keep this recipe in your back pocket for busy nights, casual gatherings, or whenever you want a reliable, homey dinner that practically cooks itself.

Chicken and Rice Casserole - Comforting, Simple, and Satisfying

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 6 servings

Ingredients

• 1 cup long-grain white rice (uncooked; not instant)
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2% for creaminess)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (no need to thaw)
• 1/2 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon dried thyme or Italian seasoning
• Fresh parsley, chopped, for garnish (optional)

Instructions

• Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
• Season the chicken: Pat the chicken dry. Sprinkle both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika. Set aside.
• Build the base: In the baking dish, whisk together the chicken broth, milk, and cream of chicken soup until smooth. Stir in the rice, onion, garlic, thyme, remaining salt and pepper, and remaining paprika. Fold in peas and carrots.
• Nestle the chicken: Place the seasoned chicken pieces on top of the rice mixture, gently pressing them in so they’re partly submerged but still visible.
• Add butter: Drizzle the melted butter over the chicken and rice for richness and color.
• Cover and bake: Cover the dish tightly with foil. Bake for 35 minutes.
• Uncover and finish: Remove the foil, sprinkle cheese on top if using, and bake another 15–20 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
• Rest and garnish: Let the casserole rest for 10 minutes. This helps the rice finish steaming. Sprinkle with fresh parsley and adjust seasoning to taste.