Easy Chicken and Rice Casserole Recipe

If you’re anything like me, you know that the best weeknight dinners come together quickly, without a million fancy ingredients, but still have that cozy, homemade feel. That’s exactly why you’re going to love this Easy Chicken and Rice Casserole Recipe. It’s one of those go-to meals that’s perfect for busy days, and I promise once you try it, you’ll be making it over and over. Creamy, cheesy, and packed with tender chicken baked right into fluffy rice — what’s not to love?

this Recipe

Ingredients You’ll Need

This Easy Chicken and Rice Casserole Recipe comes together with a handful of straightforward ingredients that play really well together. I love that this recipe doesn’t call for anything complicated, which means less stress for you when grocery shopping.

• Long grain white rice: Absorbs all those creamy flavors beautifully and stays nice and tender without getting mushy.
• Cream of chicken or cream of mushroom soup: These canned soups give the dish its signature creamy texture—choose whichever you prefer.
• Water: Helps cook the rice perfectly without overpowering the dish.
• Milk: Adds richness so the casserole has a luscious, comforting feel.
• Onion soup mix: This is my secret weapon — it packs a punch of savory flavor that pulls everything together.
• Shredded cheddar cheese: Divided so some melts into the rice while the rest creates a mouth-watering cheesy topping.
• Boneless, skinless chicken breasts or thighs: I prefer breasts for lean meat, but thighs stay extra juicy if that’s your thing.
• Salt and freshly ground black pepper: To season everything just right.

Variations

I love that this Easy Chicken and Rice Casserole Recipe is incredibly adaptable. Over the years, I’ve found little ways to make it my own or tweak it depending on what’s in my fridge.

• Vegetable Boost: Sometimes I toss in frozen peas, chopped carrots, or mushrooms right into the rice mixture before baking—it adds color and nutrition effortlessly.
• Dairy-Free Version: I once made it with coconut milk and a dairy-free cheese alternative for a friend’s dietary needs, and it still came out delicious.
• Spicy Kick: Adding a pinch of cayenne or some smoked paprika can really heat things up if you like a bit of spice.
• Swap Chicken Cuts: Dark meat thighs stay juicier and add richer flavor, especially if you want something extra tender.

How to Make Easy Chicken and Rice Casserole Recipe

Step 1: Prep Your Ingredients and Pan

First things first—preheat your oven to 350°F. I always like to give my 9×13-inch casserole dish a good spray with non-stick cooking spray. This prevents sticking and makes cleanup a breeze, especially for cheesy bakes like this one.

Step 2: Mix the Creamy Rice Base

Grab a large bowl and combine the rice, both cans of cream soup, milk, water, and the onion soup mix. Stir all these together until smooth. It looks like a lot of liquid, but trust me—it’s just what the rice needs to cook perfectly and soak up all those rich flavors.

Step 3: Layer and Add Cheese

Pour your creamy rice mixture right into the greased pan. Then sprinkle half of your shredded cheddar cheese over the top. This little layer of cheese melts into the rice and makes the inside nice and gooey.

Step 4: Nestle the Chicken and Bake

Place your chicken breasts or thighs on top of the rice mixture, nestling them in gently. Make sure not to overcrowd the pan—they’ll cook evenly if there’s a bit of space. Cover everything tightly with foil (the pan will be full, so make sure the foil is secure) and pop it in the oven.

Bake for about an hour and a half to two hours. I’ve learned from experience that 90 minutes usually does the trick, but ovens vary, and you want to make sure the rice is tender and the chicken reaches an internal temperature of 165°F. Check if needed by poking the chicken with a fork to see if it’s cooked through and tender.

Step 5: Add the Finishing Cheese Layer and Rest

Once out of the oven, sprinkle the remaining cheddar cheese over the top. That warm layer melts beautifully on top while the casserole rests. Let it cool for about 15 to 20 minutes—this step is key! It helps the casserole set so it serves neatly without being runny.

How to Serve Easy Chicken and Rice Casserole Recipe

Garnishes

I usually like to add a sprinkle of fresh chopped parsley or green onions right before serving—that pop of green brightens up the rich casserole. Sometimes a little dollop of sour cream on the side adds a lovely tang if you want to jazz things up.

Side Dishes

Fresh steamed veggies like broccoli, green beans, or roasted Brussels sprouts compliment this casserole perfectly. I also love pairing it with a crisp green salad with a light vinaigrette to balance out the creamy richness.

Creative Ways to Present

For a more special occasion, I’ve served this casserole in individual ramekins—makes it feel extra homey and restaurant-worthy. Another time, I layered it in a deep baking dish and topped with crunchy breadcrumbs mixed with extra cheddar for a bubbly, golden crust.

Make Ahead and Storage

Storing Leftovers

After the casserole cools completely, I transfer leftovers to an airtight container and keep it in the fridge for up to 4 days. The flavors actually deepen overnight, so it’s just as good (if not better) the next day.

Freezing

I’ve frozen this casserole a couple of times—just make sure to cool it fully and wrap it tightly with plastic wrap and foil. When you’re ready, thaw overnight in the fridge, then bake covered until heated through and bubbly again.

Reheating

To reheat leftovers, I like to use the oven at 325°F for about 20-25 minutes, covered with foil to keep it moist. It’s way better than the microwave for keeping that creamy texture, but if you’re short on time, a quick zap in the microwave works too.

FAQs

Final Thoughts

Honestly, this Easy Chicken and Rice Casserole Recipe holds a special place in my rotation because it hits all the marks: simple, comforting, and reliably delicious every time. It’s the kind of meal you can throw together with minimal prep and still impress your family or guests. I hope you enjoy making and sharing it as much as I do—once you try it, I think you’ll find yourself reaching for it again and again on your busy nights. Happy cooking, friend!

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