Creamy Cheesy Rice Casserole

Why You’ll Love This Recipe

I keep coming back to this recipe because it is unbelievably easy and always a crowd-pleaser. The rice turns tender and creamy, the cheese melts into a golden layer on top, and everything comes together in one baking dish. I also like how flexible it is, making it easy to dress up for special occasions or keep simple for busy nights.

Ingredients

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

2 cups cooked white rice
1 can cream of chicken soup (10.5 oz)
2 cups shredded cheddar cheese

Directions

I start by preheating the oven to 375°F (190°C).

In a mixing bowl, I combine the cooked rice and cream of chicken soup, stirring until everything is well blended and creamy.

I spread the rice mixture evenly into a greased baking dish.

I sprinkle the shredded cheddar cheese evenly over the top, making sure the surface is fully covered.

I bake the casserole uncovered for 30 to 35 minutes, until the cheese is bubbly and lightly golden. Once done, I let it rest for about 5 minutes before serving.

Servings and Timing

I usually get about 6 servings from this casserole.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: about 40 minutes

Variations

I sometimes add a pinch of garlic powder or onion powder to the rice for extra flavor. For a heartier version, I mix in cooked chicken or steamed broccoli before baking. When I want a sharper cheese flavor, I replace part of the cheddar with sharp cheddar or a bit of Monterey Jack.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at a low temperature until heated through. I cover it loosely to prevent the cheese from drying out.

FAQs

Can I use brown rice instead of white rice?

I sometimes use cooked brown rice, and it works well, though the texture is slightly chewier.

Can I make this casserole ahead of time?

I often assemble it a day in advance, cover it tightly, and bake it just before serving.

What cheese works best for this recipe?

I usually stick with cheddar, but I have also had good results with Colby Jack or a cheddar blend.

Can I make this without cream of chicken soup?

I replace it with cream of mushroom soup or a homemade white sauce when I want a different flavor.

Is this casserole freezer-friendly?

I freeze it after baking and cooling completely, then reheat it in the oven until hot and bubbly.

Conclusion

I keep this creamy cheesy rice casserole in my recipe rotation because it is simple, comforting, and always reliable. It is one of those dishes that disappears quickly from the table, and every time I make it, I am reminded that great comfort food does not need to be complicated.

Print