June 3 2025

Chicken And Rice Casserole

Name: Chicken And Rice Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or cubed); 1 cup uncooked long grain white rice; 1 (10.5 oz) can cream of chicken soup; 1 (10.5 oz) can cream of mushroom soup; 2 1/2 cups chicken broth; 1/2 cup sour cream; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp salt (optional); 1 1/2 cups shredded cheddar cheese; 1 tbsp olive oil or butter (for greasing dish)

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Let me tell you, this chicken and rice casserole is that one recipe you’ll come back to again and again.

It’s cozy, comforting, and hits the spot every single time.

And the best of all? You don’t need to be a kitchen pro to make it. I’ve got you. Let’s do this! Together.

Why You’ll Love This Recipe

Super simple to make with everyday ingredients
One dish = less cleanup (yes, please!)
Creamy, cheesy, and loaded with flavor
Great for picky eaters and the whole family
Perfect make-ahead or freezer-friendly meal

Ingredients Needed

2 cups cooked chicken (shredded or cubed)
1 cup uncooked long-grain white rice
1 (10.5 oz) can of cream of chicken soup
1 (10.5 oz) can of cream of mushroom soup
2 1/2 cups chicken broth
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt (optional, adjust to taste)
1 1/2 cups shredded cheddar cheese
1 tablespoon olive oil or melted butter (for greasing the dish)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Lightly grease a 9×13-inch casserole dish with olive oil or butter.

Step 3: In a large mixing bowl, add the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, black pepper, and salt. Stir until everything is combined and smooth.

Step 4: Stir in the uncooked rice.

Step 5: Add in the cooked chicken and mix it all together. Make sure everything is coated well.

Step 6: Pour the mixture into the greased casserole dish and spread it out evenly.

Step 7: Cover tightly with aluminum foil and bake for 45 minutes.

Step 8: After 45 minutes, take off the foil, sprinkle shredded cheddar cheese over the top, and return it to the oven uncovered for 10-15 more minutes, until the cheese is melted and bubbly.

Step 9: Let it sit for about 5-10 minutes before serving. This helps everything settle.

Pro Tips for the Best Chicken and Rice Casserole

Use rotisserie chicken to save time and add flavor.
Want extra richness? Use full-fat sour cream.
Don’t skip the resting time after baking. It really does make a difference.
For a crispier topping, broil the cheese for 2-3 minutes.

Common Mistakes to Avoid & How to Perfect the Recipe

Using instant rice: It gets mushy. Stick to long-grain white rice.
Skipping the foil cover: This traps moisture and helps the rice cook evenly.
Adding raw chicken: Always use cooked chicken to avoid dry or uneven results.
Not enough liquid: Don’t reduce the broth. The rice needs it to cook through.

Serving and Presentation Ideas

Sprinkle fresh chopped parsley on top for color
Serve in wide shallow bowls for cozy vibes
Pair with a fresh green salad or roasted veggies
Add a lemon wedge on the side for brightness

Variations and Recipe Swaps

Swap cream of mushroom soup for cream of celery if you’re not a fan
Use brown rice (just increase the liquid and baking time)
Add steamed broccoli or peas to the mix for more veggies
Try Monterey Jack or mozzarella cheese instead of cheddar
Spice it up with a pinch of cayenne or red pepper flakes

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven at 325°F, covered, until warmed through
Microwave individual servings with a splash of broth or milk
Freeze in a freezer-safe container for up to 3 months (thaw in fridge overnight before reheating)

What to Serve with Chicken and Rice Casserole

Steamed green beans or roasted carrots
Garlic bread or dinner rolls
Crisp side salad with a light vinaigrette
Sauteed spinach or kale with garlic
A glass of iced tea or lemonade

FAQs

Q: Can I use leftover turkey instead of chicken?
A: Totally! It works just as well.

Q: Can I make this ahead of time?
A: Yes. Prep it, cover, and store in the fridge. Bake it when ready.

Q: Can I double the recipe?
A: You can, but use two dishes to make sure it bakes evenly.

Q: Is it okay to use pre-cooked rice?
A: It’s better to use uncooked rice so it soaks up the flavor while baking.

Q: Can I make this without cheese?
A: Sure! It’ll be less rich but still tasty.

Q: How do I know when the rice is fully cooked?
A: It should be tender and not crunchy. Taste a little before serving.

Q: What if I don’t have sour cream?
A: Plain Greek yogurt is a good swap.

Conclusion

Alright, that’s everything you need to know about making a killer chicken and rice casserole. Super easy, crazy good, and the kind of dish that makes everyone feel at home.

Try it out and tell me how yours turns out, I’d seriously love to hear!

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