The Best Comfort Chicken Rice Casserole Recipe You’ll Love

This Chicken Rice Casserole is the kind of hearty, no-fuss dish that always brings me comfort. It’s packed with tender chicken, fluffy rice, creamy sauce, and melty cheese—all baked together into one cozy, satisfying meal. When I need something warm, filling, and family-friendly, this casserole never lets me down.

Why I Love This Recipe

I love how everything comes together in one dish—no juggling multiple pots or pans. The rice cooks right in the casserole, soaking up all the flavors of the creamy sauce and juicy chicken. It’s great for using up leftovers, and I can easily make it ahead of time. Whether I’m feeding a hungry family or craving some comforting leftovers, this recipe hits all the right notes.

Ingredients

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

2 cups cooked chicken (shredded or chopped)
1 cup uncooked long-grain white rice
1 ½ cups chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded cheddar cheese
1 cup frozen peas and carrots (or mixed vegetables)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
½ cup additional cheddar cheese (for topping)
Chopped parsley (optional, for garnish)

Directions

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

2. In a large mixing bowl, I combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, 1 cup of cheddar cheese, vegetables, garlic powder, onion powder, salt, and pepper.

3. I stir in the cooked chicken until everything is well mixed.

4. I pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.

5. I cover the dish tightly with foil and bake for 45 minutes.

6. After 45 minutes, I remove the foil, stir gently, and sprinkle the remaining cheese on top.

7. I return the dish to the oven uncovered for another 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.

8. I let it sit for 5 minutes before serving, then garnish with chopped parsley if I want a fresh finish.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 55–60 minutes
Total time: about 1 hour and 10 minutes

Variations

Sometimes I swap the cream of chicken soup for cream of mushroom or cream of celery. I also like using brown rice—though it takes longer to cook, so I increase the baking time and add a bit more broth. For extra protein, I mix in cooked bacon or diced ham. If I want a little kick, I sprinkle in some cayenne or paprika before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or bake them in the oven at 350°F until warmed through. If the casserole looks dry, I stir in a splash of broth or milk before reheating. It also freezes well—just wrap tightly and freeze for up to 2 months.

FAQs

Can I use raw chicken instead of cooked?

I prefer using cooked chicken, but if I use raw chicken, I dice it small and ensure it cooks through completely during baking.

Does the rice really cook in the oven?

Yes, I use uncooked long-grain white rice and it comes out perfectly tender after baking with the liquid in the casserole.

Can I make this ahead of time?

Definitely. I assemble everything earlier in the day, refrigerate it covered, and then bake when ready—just add an extra 5–10 minutes to the bake time.

What vegetables can I use?

I usually go with frozen peas and carrots, but I’ve also used corn, green beans, or chopped broccoli. It’s super flexible.

Can I make this dairy-free?

Yes, I’ve made a version using dairy-free cheese and sour cream, and swapped the soup with a homemade dairy-free sauce—it still turned out creamy and delicious.

Conclusion

This Chicken Rice Casserole is everything I want in a comforting weeknight meal—simple, warm, creamy, and satisfying. It’s the kind of dish I can always count on to feed a crowd, use up leftovers, or just fill the house with delicious smells. I keep coming back to it again and again.

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