Chicken and Rice Casserole

Chicken and rice casserole became one of my favorite comfort meals after a rainy Sunday when I wanted something cozy and satisfying but didn’t feel like spending the whole afternoon cooking so I combined tender chicken, creamy sauce, and fluffy rice all in one dish and the smell coming from the oven was so inviting that I couldn’t wait to dig in. That first bite was pure comfort creamy, savory, and deeply satisfying and now it’s my go-to recipe whenever I want an easy, warm, family style dinner.

I love how the creamy sauce soaks into the rice making it rich and flavorful and the golden pieces of chicken on top add that perfect bite of tenderness and this dish is great for making ahead and popping in the oven on a busy evening and it always makes the kitchen feel extra cozy and welcoming.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breasts – The main protein that turns juicy and tender as it bakes.
• Long-grain white rice – The hearty base that absorbs all the delicious sauce.
• Chicken broth – Adds deep savory flavor and keeps everything moist.
• Onion – Gives the dish a sweet and savory depth.
• Cream of chicken soup – Creates that rich, creamy sauce.
• Sour cream – Makes the sauce extra creamy and smooth.
• Butter – Adds richness to the casserole.
• Garlic powder – Gives an extra layer of flavor.
• Fresh parsley – Brightens the dish at the end.

Tools You’ll Need

• Large mixing bowl – For combining all the ingredients evenly.
• 9×13-inch baking dish – Perfect for baking everything together.
• Knife – For chopping the chicken and onions.
• Cutting board – To safely prep your ingredients.
• Aluminum foil – To cover the dish and keep it moist while baking.

Instructions

Step 1

I start by preheating the oven to 375°F so it’s ready when the casserole goes in.

Step 2

In a large bowl, I mix the rice, chicken broth, cream of chicken soup, sour cream, onion, garlic powder, and half the melted butter until everything is well combined.

Step 3

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

Step 4

I season the chicken breasts with salt and pepper and then place them right on top of the rice mixture.

Step 5

I drizzle the remaining melted butter over the chicken for extra richness.

Step 6

I cover the dish with aluminum foil and bake for about 45 minutes to keep the chicken moist.

Step 7

I remove the foil and bake for another 15–20 minutes until the chicken is golden and the rice is tender and creamy.

Step 8

I let it cool slightly, then sprinkle fresh chopped parsley on top before serving.

Tips

If you want to add extra flavor, I suggest mixing in some shredded cheese or adding frozen vegetables like peas and carrots for a full one-pan meal. You can also use chicken thighs instead of breasts for an even juicier result!

Ways to Serve

I like serving chicken and rice casserole on its own since it’s already hearty, but it also pairs wonderfully with a crisp green salad or some steamed green beans. It’s perfect for a comforting family dinner or an easy dish to bring to a potluck.

Frequently Asked Questions

Can I make chicken and rice casserole ahead of time?

Yes! You can assemble it ahead and refrigerate, then bake when ready to serve.

Can I freeze chicken and rice casserole?

Absolutely! Bake it fully, let it cool, then freeze in portions for easy future meals.

Can I use brown rice instead of white rice?

Yes, but it will need a longer baking time and more liquid.

See You in the Kitchen

I hope you give this chicken and rice casserole a try! It’s creamy, cozy, and perfect for feeding a hungry family or enjoying leftovers the next day. I’d love to see your version feel free to share and save this recipe for your next comfort food night.

Happy Cooking!

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