Creamy Chicken Rice Casserole Recipe

This Creamy Chicken Rice Casserole is a cheesy and satisfying recipe, which calls for uncooked long-grain rice and condensed cream of chicken soup. It’s a foolproof family dinner, ready in about 1 hour.

Creamy Chicken Rice Casserole Ingredients

• 2 large chicken breasts, cut into 1-inch cubes
• 1 ½ cups uncooked long-grain white rice (not instant)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 ½ cups chicken broth (or water)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp black pepper (soup is salty, so easy on the salt)
• 1 cup frozen peas and carrots (optional)
• 1 cup shredded Cheddar cheese (for topping)
• Fresh parsley, chopped

How To Make Creamy Chicken Rice Casserole

1. Preheat and prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter.
2. Combine base ingredients: In a large bowl (or directly in the baking dish to save dishes), whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, thyme, and black pepper until smooth.
3. Add solids: Stir in the uncooked white rice and the frozen peas and carrots (if using). Ensure the rice is evenly distributed.
4. Add chicken: Stir in the cubed raw chicken breast. Ensure the chicken pieces are submerged in the liquid mixture so they cook evenly.
5. Pour and cover: Pour the mixture into the prepared baking dish (if you mixed it in a bowl). Cover the dish tightly with aluminum foil. Sealing it tightly is crucial to steam the rice properly.
6. Bake: Bake for 45–55 minutes.
7. Check doneness: Carefully peel back the foil (watch out for steam). Check that the rice is tender and the liquid has been absorbed. If the rice is still crunchy, add a splash more broth, re-cover, and bake for another 10 minutes.
8. Cheese topping: Remove the foil. Sprinkle the shredded Cheddar cheese evenly over the top. Return to the oven (uncovered) for 5–10 minutes until the cheese is melted and bubbly.
9. Rest and serve: Let the casserole stand for 5–10 minutes before serving. This allows the sauce to thicken up slightly. Garnish with parsley.

Recipe Tips

• Rice type: Use regular long-grain white rice (like Jasmine or generic long-grain). Do not use Instant/Minute rice (it will turn to mush) or Brown rice (it needs much more liquid and time).
• Liquid ratio: The ratio of liquid to rice is key. The soups count as liquid. If you add extra veggies, you don’t need extra water, but if you add more rice, you must add more broth.
• Tender chicken: Cutting the chicken into small, bite-sized cubes ensures it cooks through at the same rate as the rice without drying out.
• The Seal: Since we are cooking raw rice in the oven, the foil seal must be tight to trap the steam. If steam escapes, you’ll have crunchy rice spots.

What To Serve With Creamy Chicken Rice Casserole

This is a complete meal, but simple sides round it out.

• Steamed Broccoli: A fresh green vegetable.
• Dinner Rolls: For scooping up the creamy sauce.
• Green Salad: A vinaigrette salad cuts the heaviness.
• Roasted Asparagus: Cooks in the oven alongside the casserole.

How To Store Creamy Chicken Rice Casserole

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: You can freeze the baked casserole. Let it cool, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Microwave individual portions, or reheat the whole dish covered in the oven at 350°F until hot. Add a splash of water if the rice seems dry.

Creamy Chicken Rice Casserole Nutrition Facts

• Calories: 420kcal
• Protein: 28g
• Carbohydrates: 45g
• Fat: 14g
• Saturates: 6g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Creamy Chicken Rice Casserole Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

420

kcal

: A nostalgic dump-and-bake dinner where raw chicken, uncooked rice, and creamy soups magically transform into a fluffy, cheesy casserole in the oven.

Ingredients

• 2 chicken breasts, cubed

• 1 ½ cups white rice

• 1 can cream of chicken

• 1 can cream of mushroom

• 1 ½ cups broth

• Garlic & Onion powder

• 1 cup cheese

Directions

• Preheat oven to 375°F.
• Mix soups, broth, and spices in a 9×13 dish.
• Stir in uncooked rice and chicken cubes.
• Cover tightly with foil.
• Bake for 45–55 minutes.
• Uncover, top with cheese, and bake 5 minutes more.
• Rest for 5 minutes before serving.

Notes

• Using long-grain white rice is essential; instant rice will turn into a paste, and brown rice will remain crunchy with these liquid ratios.
• Sealing the baking dish tightly with foil creates a steam environment that cooks the rice perfectly evenly; loose foil leads to dry, crunchy edges.
• Letting the casserole rest for 5 minutes after baking allows the residual liquid to absorb into the rice, ensuring the dish is creamy rather than watery when scooped.