Chicken and Rice Casserole
When it comes to cozy, hearty meals that the whole family will love, nothing beats a Chicken and Rice Casserole. This timeless dish combines tender chicken, fluffy rice, and a creamy, cheesy sauce baked together until golden and bubbling. It’s the kind of comfort food that feels like a warm hug, perfect for weeknight dinners, Sunday suppers, or even meal prep for busy weeks.
This recipe keeps things simple with pantry staples, yet it delivers big on flavor. Whether you’re feeding a crowd or just want leftovers for the next day, this casserole is always a hit.
Ingredients You’ll Need
Here’s what makes this Chicken and Rice Casserole so delicious:
- 3 (6- to-8-oz.) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups long-grain white rice, rinsed until water runs mostly clear
- 2 (10.5-oz.) cans condensed mushroom soup
- 2 cups low-sodium chicken broth
- 3 oz. Parmesan cheese, finely grated (about 1 ½ cups)
- Fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
Follow these simple steps for a creamy, satisfying casserole:
Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C) and place a rack in the center. Pat chicken breasts dry, then season with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side until golden brown. Remove from heat, let it cool slightly, then shred with two forks.
Step 2: Cook the Aromatics and Rice
In the same skillet, lower the heat to medium-low. Add onions with a pinch of salt and cook until softened and lightly browned, about 10 minutes. Stir in garlic and cook for 1 more minute. Increase heat to medium, add the rinsed rice, and stir until the grains look translucent, about 1 minute.
Step 3: Assemble the Casserole
Transfer the rice mixture to a 13×9-inch baking dish. Stir in the mushroom soup and chicken broth, seasoning with salt and pepper if needed. Mix everything well to combine.
Step 4: Bake the Base
Cover the dish tightly with foil and bake for 1 hour. Remove from the oven, fold in the shredded chicken, then cover again and bake for an additional 10 minutes, until the rice is fully cooked.
Step 5: Add the Cheesy Finish
Turn on the broiler. Sprinkle the casserole with Parmesan cheese and broil for 1–2 minutes, until the top is bubbly, crispy, and golden. Garnish with fresh parsley before serving.
Helpful Tips & Variations
- Switch the soup: Try cream of chicken or cream of celery instead of mushroom for a slightly different flavor.
- Add veggies: Toss in peas, carrots, or spinach for extra nutrition and color.
- Cheese options: Swap Parmesan with cheddar or mozzarella for a melty twist.
- Make it ahead: Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Just bake as directed when ready.
- Freezer-friendly: This dish freezes beautifully—store leftovers in an airtight container for up to 2 months.
Why You’ll Love This Chicken and Rice Casserole
- Comforting & filling – Perfect for family meals or cold nights.
- Simple ingredients – Uses pantry staples you likely already have.
- Customizable – Easy to adapt with different proteins, vegetables, or cheeses.
- Meal prep friendly – Makes generous portions and reheats well.
Conclusion
This Chicken and Rice Casserole is everything you want in a weeknight dinner: warm, comforting, and irresistibly cheesy. It’s a dish that brings people together around the table, with flavors that are simple yet deeply satisfying. Whether you enjoy it fresh out of the oven or as leftovers the next day, this casserole is sure to become a regular in your kitchen.
So grab your ingredients, preheat that oven, and treat yourself to a cozy casserole that never disappoints. Don’t forget to share this recipe with family and friends—they’ll thank you for it!
