Last updated on November 18th, 2025 at 06:20 pm
A comforting one-pan meal that’s easy to make
Chicken and rice casseroles evoke a sense of home for many. This dish marries tender chicken with fluffy rice, all enveloped in a creamy sauce that will please the entire family. As it bakes, the aroma of savory spices wafts through the kitchen, promising warmth and satisfaction in every bite. The golden hue of the casserole, topped with a sprinkle of herbs, is inviting and wholesome. This recipe not only delivers on flavor but also reminds us of simple gatherings and shared moments around the dinner table.
Why You’ll Love This Recipe
The magic of this casserole lies in its simplicity and versatility. You can easily customize it with seasonal vegetables or other proteins, making it a reliable recipe year-round. The chicken turns tender during cooking, imbuing the rice with its rich flavor. Meanwhile, the creamy sauce keeps everything moist, contrasting beautifully with the slight crunch of a golden topping. It’s perfect for busy weeknights or a cozy weekend dinner. Plus, this dish often tastes even better the next day, allowing the flavors to deepen and meld beautifully.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients List
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked (preferably jasmine or basmati)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 cup mixed frozen vegetables (peas and carrots work well)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese (divided)
- ½ cup bread crumbs (for topping)
- 1 Tbsp olive oil (for bread crumbs)
- Optional: fresh parsley for garnish
Kitchen Tools
Preparing this casserole requires just a few common kitchen tools that streamline the process. Utilizing a large mixing bowl, a baking dish, and basic cooking utensils makes the method straightforward and stress-free.
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Whisk
- Spoon for mixing
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Ensure it reaches the right temperature before baking for even cooking. This step will help the casserole develop a lovely golden crust on top.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated with the creamy soup. The mixture should have a thick and hearty consistency.
- Transfer the chicken and rice mixture to a greased 9×13-inch baking dish, spreading it out evenly across the bottom. Gently press down to make sure all ingredients are packed together.
- Sprinkle half of the cheddar cheese over the top of the mixture, allowing it to melt into the rice as it bakes. This adds flavor and creaminess to the finished casserole.
- In a small bowl, combine the bread crumbs and olive oil. Mix until the crumbs are coated, then sprinkle evenly over the cheese layer to create a crispy topping.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After this time, uncover the casserole and bake for an additional 15 minutes, allowing the top to crisp and turn a golden brown. The aroma should fill your kitchen with homey notes of chicken and spices.
- Once baked, let the casserole sit for a few minutes before serving. This waiting time allows the flavors to meld further and makes portions easier to serve. Garnish with fresh parsley if desired.
Pro Tips
- Adding a splash of white wine to the casserole can enhance the flavor profile significantly.
- For added moisture, consider subbing some of the milk with sour cream or Greek yogurt.
- If you prefer a little crunch, you can incorporate sliced almonds or chopped nuts into the topping.
- The dish is easily customizable; feel free to add other favorite vegetables like bell peppers or broccoli.
- Leftovers can be stored in the fridge for up to three days and reheat wonderfully.
Comfort Meets Convenience
This Easy Chicken and Rice Casserole is a celebration of simplicity and flavor. It combines wholesome ingredients into a dish that nurtures both body and spirit. Each bite offers a lovely balance of creaminess and tender chicken, making it a comforting favorite. With minimal effort, you can create a satisfying meal that becomes a cherished part of your family’s dinner rotation. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 720 mg |
“Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.”
Easy Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked (preferably jasmine or basmati)
- 1 can cream of chicken soup 10.5 oz can
- 1 cup chicken broth
- 1 cup milk
- 1 cup mixed frozen vegetables (peas and carrots work well)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese (divided)
- ½ cup bread crumbs (for topping)
- 1 Tbsp olive oil (for bread crumbs)
- Optional: fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly across the bottom and pressing down to pack the ingredients together.
- Sprinkle half of the cheddar cheese over the top of the mixture.
- In a small bowl, combine the bread crumbs and olive oil. Mix until the crumbs are coated, then sprinkle evenly over the cheese layer.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Uncover the casserole and bake for an additional 15 minutes until the top is crispy and golden brown.
Serving
- Let the casserole sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
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