Chicken and Rice Casserole: 7 Easy Steps

A classicClassic Tomato Sauceis the undisputed champion of comfort food. It’s that one-dish meal that evokes feelings of warmth, nostalgia, and pure satisfaction. This recipe perfects the beloved classic, creating a creamy, cheesy, and incredibly flavorful bake that the whole family will adore. We combine tender shredded chicken and long-grain rice with a rich, savory sauce built from condensed soups, broth, and milk.

Sautéed onions and celery provide a crucial aromatic base, while a generous topping of melted sharp cheddar cheese creates that irresistible golden-brown crust. It’s the perfect solution for a busy weeknight, a comforting Sunday supper, or a crowd-pleasing dish to bring to a potluck. Simple, hearty, and oh-so-delicious, this is the only chicken and rice bake you’ll ever need.

There’s something magical about the aroma of a casserole baking in the oven. For me, it instantly brings me back to my childhood kitchen, where a bubbling dish of Chicken and Rice Casserole was a regular sight on the dinner table. It was the meal that signaled a cozy night in, a dish my mom could whip up with pantry staples that always felt like a special treat. The combination of savory chicken, perfectly cooked rice, and that cheesy topping was pure bliss.

This recipe is my homage to that classic, streamlined for today’s busy home cook but without sacrificing any of the nostalgic, hearty flavor. It proves that some of the most memorable meals don’t require complicated techniques, just simple, quality ingredients brought together with love.

What Makes This Chicken and Rice Casserole Special

The secret to an exceptional Chicken and Rice Casserole lies in the balance of textures and flavors. This recipe shines by ensuring the rice cooks to a perfectly tender consistency, not mushy, by using the right ratio of liquid to long-grain white rice. Using two different condensed soups—cream of chicken and cream of mushroom—adds a layer of complexity and depth that a single soup can’t achieve.

Furthermore, starting with a base of sautéed onion and celery builds an aromatic foundation that infuses the entire dish with flavor. The final touch of baking it uncovered allows the cheese to get beautifully golden and the edges to become deliciously bubbly, creating a contrast in texture that makes every bite interesting.

Key Ingredients for Chicken and Rice Casserole

• Shredded Chicken: Using a store-bought rotisserie chicken is the ultimate shortcut. It’s flavorful, moist, and saves a ton of time. You can also use any leftover cooked chicken.
• Long-Grain White Rice: This is crucial for the right texture. It holds its shape well and absorbs the creamy sauce without becoming overly starchy or mushy.
• Condensed Soups: A combination of cream of chicken and cream of mushroom soup creates a super savory and creamy sauce base with minimal effort.
• Chicken Broth & Milk: These liquids combine with the soups to cook the rice and create the perfect sauce consistency.
• Onion & Celery: The classic mirepoix base. Sautéing them first unlocks their sweet, aromatic flavors and adds depth to the casserole.
• Sharp Cheddar Cheese: Provides a tangy, cheesy pull that complements the creamy chicken and rice perfectly.

How to Make Chicken and Rice Casserole: Step-by-Step

Sauté the Aromatics:

Start by sautéing your chopped onion and celery. This simple step is non-negotiable for building a deep flavor base for the entire casserole.

Mix Everything Together:

In a large bowl, combine all the ingredients—except for half the cheese. A key question people ask is, ‘Should I cook the rice before adding it to the casserole?’ For this recipe, the answer is no! The uncooked rice will cook directly in the sauce, absorbing all that delicious flavor as it bakes.

Bake Covered:

Pour the mixture into your baking dish and cover it tightly with foil. This is the most important step for ensuring the rice cooks perfectly. The trapped steam will gently cook the grains until they are tender.

Bake Uncovered for the Finish:

Finally, remove the foil, top with the remaining cheese, and bake until golden and bubbly. How do I know when the casserole is done? Look for bubbling edges and a beautifully browned top. The rice should be completely tender when you test it with a fork.

Storing Your Chicken and Rice Casserole

Storing your delicious Chicken and Rice Casserole is simple. Allow the casserole to cool completely to room temperature before storing. You can store leftovers directly in the baking dish, covered tightly with plastic wrap or foil, or transfer them to an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, you can microwave individual portions for a minute or two, or reheat a larger portion in an oven-safe dish at 350°F until warmed through, about 15-20 minutes. If it seems a little dry, you can add a splash of milk or chicken broth before reheating to restore its creaminess.

Chicken and Rice Casserole Variations & Substitutions

This casserole is a fantastic canvas for creativity. Wondering what you can add for more flavor? Try incorporating a cup of steamed broccoli florets, sautéed mushrooms, or a can of drained corn into the mixture. If you’re not a fan of canned soups or don’t have any on hand, you can absolutely make a sauce from scratch. To do this, melt 4 tablespoons of butter in a saucepan, whisk in 1/4 cup of all-purpose flour, and cook for one minute.

Gradually whisk in 2 cups of chicken broth and 1 cup of milk until smooth, then let it simmer until thickened. Season with salt, pepper, and garlic powder, and use it in place of the condensed soups. You can also add a pinch of thyme or rosemary for an herbaceous note.

Serving Suggestions for Chicken and Rice Casserole

Since this Chicken and Rice Casserole is a rich and hearty all-in-one meal, it pairs best with simple, fresh side dishes. A crisp green salad with a light vinaigrette provides a refreshing contrast to the creamy casserole. Steamed or roasted vegetables like green beans, asparagus, or broccoli are also excellent choices. For something a little heartier, serve it alongside warm, crusty bread or garlic bread for dipping into the delicious sauce. It’s a complete meal that doesn’t need much, letting the comforting casserole be the star of the show.

For more international dishes, explore our world cuisine category

The History of the Casserole

The American casserole as we know it today has its roots in the late 19th and early 20th centuries, but its popularity skyrocketed in the 1950s. The rise of modern conveniences like reliable home ovens and the mass production of canned goods, particularly condensed soups by companies like Campbell’s, revolutionized home cooking. These ‘cream of anything’ soups provided a quick, consistent, and flavorful base for countless one-dish meals. The Chicken and Rice Casserole became an emblem of this era—an efficient, budget-friendly, and satisfying way to feed a family. It embodied the spirit of post-war American cooking: practical, comforting, and designed to bring everyone together around the dinner table.

This Chicken and Rice Casserole is more than just a recipe; it’s a comforting classic that’s endlessly adaptable and consistently delicious. Whether you stick to the classic formula or add your own creative spin, it’s a dish that promises a warm, satisfying meal with minimal fuss. I hope your family enjoys this comforting bake as much as mine does. Give it a try on your next busy weeknight—you won’t be disappointed!

Chicken and Rice Casserole

A creamy, comforting Chicken and Rice Casserole made in one dish. This easy recipe uses simple ingredients for a perfect weeknight meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cuisine American

Servings 8 servings

Calories 485 kcal

Ingredients

  

Main Ingredients

• 1 tbsp olive oil
• 1 cup yellow onion, chopped
• 1 cup celery, chopped
• 3 cups cooked chicken, shredded rotisserie chicken works well
• 1 ½ cups long-grain white rice, uncooked
• 1 can condensed cream of chicken soup 10.5 oz
• 1 can condensed cream of mushroom soup 10.5 oz
• 1 ½ cups chicken broth
• 1 cup milk
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 cups shredded sharp cheddar cheese, divided

Instructions

 

• Preheat and Sauté: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
• Combine Ingredients: In a large bowl, combine the shredded chicken, uncooked long-grain rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, and black pepper. Add the sautéed onion and celery and 1 cup of the shredded cheddar cheese. Stir everything together until well combined.
• Assemble Casserole: Pour the mixture into the prepared 9×13 inch baking dish and spread it into an even layer. Ensure the rice is fully submerged in the liquid to cook properly.
• Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Covering the dish traps steam, which is essential for cooking the rice until it is tender.
• Add Cheese and Bake Uncovered: After 45 minutes, carefully remove the foil. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly browned. You’ll know the casserole is done when the edges are bubbling and the rice is tender.
• Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and thicken slightly. Serve warm.

Notes

• To ensure your chicken doesn’t dry out, use thigh meat or rotisserie chicken, which are more forgiving than chicken breast.
• Don’t be tempted to use instant rice; it will not hold up to the baking time and will result in a mushy texture.
• For a crunchy topping, sprinkle crushed Ritz crackers or panko breadcrumbs mixed with a little melted butter over the cheese before the final bake.