There’s nothing quite like a warm, comforting casserole to bring the family together, especially when it’s as easy to prepare as this creamy chicken and rice dish.
This recipe takes all the guesswork out of dinner, allowing you to create a hearty meal with minimal fuss and maximum flavor. It’s truly a one-pan wonder that delivers on both taste and convenience.
This creamy chicken and rice casserole is designed for busy weeknights and satisfying family meals. By using uncooked rice and raw chicken, we streamline the process, letting everything cook together in a flavorful chicken broth. The result is a wonderfully tender chicken and perfectly cooked rice, all enveloped in a rich, creamy sauce that everyone at the table will adore.
Creamy Chicken and Rice Casserole
- Total Time: 60-65 minutes
- Yield: 6 servings 1x
Description
This creamy chicken and rice casserole is a comforting, one-pan meal perfect for busy weeknights. Featuring tender chicken and perfectly cooked long-grain white rice in a rich, creamy sauce, it’s designed for minimal fuss and maximum flavor. It’s a versatile dish that’s easy to adapt and a reliable crowd-pleaser for family dinners or meal prepping.
Ingredients
Instructions
1. 1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2. Add the cubed chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed and colored.
3. 3. Stir in the uncooked long-grain white rice, chicken broth, cream of chicken soup, milk, dried thyme, salt, and black pepper into the skillet. Make sure the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer, stirring well to combine all ingredients.
4. 4. If your skillet is not oven-safe, carefully transfer the entire mixture to your prepared 9×13-inch baking dish. If you are using an oven-safe skillet, simply proceed to the next step.
5. 5. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
6. 6. After 30 minutes, remove the foil. Stir the casserole gently to redistribute the rice and chicken. Sprinkle 3/4 cup of the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165 F), and the cheese is melted and bubbly.
7. 7. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: main dish
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1/6 of casserole
Keywords: casserole, chicken, rice, creamy, comfort food, easy, weeknight, one pan, family meal, dinner
What You’ll Love About This Quick And Easy Recipe
This creamy chicken and rice casserole is a true weeknight hero, perfect for anyone looking for a comforting, satisfying meal without spending hours in the kitchen. It’s ideal for busy parents, new cooks, or anyone who appreciates a delicious, fuss-free dinner. The beauty of this recipe lies in its simplicity: everything cooks in one pan, meaning less cleanup and more time to enjoy with your loved ones. You can serve it as a complete meal on its own, making it a fantastic option for a cozy family dinner, a potluck contribution, or even meal prepping for lunches throughout the week. Its mild, savory flavor profile is generally a hit with kids and adults alike, making it a reliable crowd-pleaser.
Everything You Need To Make This Recipe Without Stress
This recipe calls for straightforward ingredients you likely already have in your pantry or can easily find at any grocery store. The magic happens when these simple components come together to create a deeply flavorful and satisfying casserole.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups uncooked long-grain white rice (not instant)
- 3 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- Fresh parsley, chopped, for garnish (optional)
When it comes to substitutions, feel free to adapt to what you have on hand. Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor. If you don’t have cream of chicken soup, cream of mushroom or cream of celery soup can work in a pinch, though the flavor profile will shift slightly. For the rice, long-grain white rice is best as it cooks evenly in the casserole, but you could experiment with brown rice if you’re willing to extend the baking time and potentially add a bit more liquid. Any type of milk will work, from whole to skim, and for a dairy-free option, unsweetened almond milk could be used, though the creaminess might be slightly reduced. Feel free to swap cheddar cheese for Monterey Jack, Colby, or a Mexican blend for a different cheesy twist.
Time Needed From Start To Finish
This recipe is designed for efficiency, getting a delicious meal on the table without a lengthy commitment.
- Preparation Time: 15 minutes
- Cooking Time: 45-50 minutes
- Total Time: 60-65 minutes
This includes all the chopping, sautéing, mixing, and baking, ensuring you have an accurate expectation for when dinner will be ready.
How To Make It Step By Step With Visual Cues
Creating this creamy chicken and rice casserole is a straightforward process. Follow these steps for a perfect, comforting meal every time.
- Prepare Your Baking Dish and Sauté Aromatics: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. You’ll see the onion turn translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Chicken Pieces: Add the cubed chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed and colored. This step adds depth of flavor to the chicken.
- Incorporate the Rice and Liquids: Stir in the uncooked long-grain white rice, chicken broth, cream of chicken soup, milk, dried thyme, salt, and black pepper into the skillet. Make sure the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer, stirring well to combine all ingredients.
- Transfer to Baking Dish (if not using oven-safe skillet): If your skillet is not oven-safe, carefully transfer the entire mixture to your prepared 9×13-inch baking dish. If you are using an oven-safe skillet, simply proceed to the next step.
- Bake the Casserole: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil helps to steam the rice and chicken, ensuring even cooking and tenderness.
- Add Cheese and Finish Baking: After 30 minutes, remove the foil. Stir the casserole gently to redistribute the rice and chicken. Sprinkle 3/4 cup of the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165°F), and the cheese is melted and bubbly. You’ll see the liquid absorbed and the casserole looking creamy.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the liquids to settle and the casserole to firm up slightly. Garnish with fresh chopped parsley, if desired, and serve hot.
Easy Variations And Serving Ideas That Fit Real Life
This creamy chicken and rice casserole is wonderfully versatile, making it easy to adapt to different tastes and occasions.
For a kid-friendly twist, consider adding a cup of frozen peas or corn during the last 10 minutes of baking. The bright colors and sweet flavors are often a hit with younger eaters. You can also use mild cheddar cheese or a blend of cheeses that are less assertive in flavor.
To boost the vegetable content, sauté diced carrots, celery, or mushrooms along with the onion at the beginning of the recipe. This adds extra nutrients and flavor without much extra effort. You can also stir in a handful of fresh spinach during the last few minutes of baking, allowing it to wilt into the creamy sauce.
If you’re looking to change up the flavor profile, consider adding a pinch of smoked paprika or a dash of hot sauce for a subtle kick. For an herbier taste, try adding dried sage or rosemary along with the thyme.
This casserole is a fantastic party or buffet dish because it holds well and serves a crowd. You can easily double the recipe and bake it in a larger pan. For serving, offer a simple green salad with a light vinaigrette to cut through the richness of the casserole. Steamed green beans or roasted broccoli also make excellent side dishes.
Optional toppings can elevate the experience. A sprinkle of crispy fried onions, crushed crackers, or buttered breadcrumbs during the last 10 minutes of baking will add a delightful crunch. A dollop of sour cream or a dash of fresh chives can be added to individual servings for extra creaminess and fresh flavor.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve a perfect creamy chicken and rice casserole every time.
One frequent mistake is not covering the casserole tightly enough during the initial baking phase. The foil creates a steamy environment that is crucial for cooking the raw rice and chicken thoroughly and evenly. If it’s not sealed well, too much liquid will evaporate, leading to dry rice or undercooked chicken. Always ensure a tight seal with aluminum foil.
Another common issue is using the wrong type of rice. Instant rice will cook too quickly and become mushy, while brown rice will require a longer cooking time and potentially more liquid than specified. Stick to uncooked long-grain white rice for the best results, as it absorbs liquid and cooks at a rate that matches the chicken.
Overcooking the casserole can lead to dry chicken and mushy rice. Keep an eye on the cooking time and check for doneness. The rice should be tender but still have a slight chew, and the chicken should be cooked through but still juicy. If the casserole looks dry before the rice is fully cooked, you can add a splash more chicken broth, cover it again, and continue baking.
Not stirring the casserole gently before adding the cheese can sometimes result in unevenly cooked rice or a layer of rice stuck to the bottom. A quick, gentle stir helps redistribute the ingredients and ensures everything cooks uniformly.
Finally, skipping the resting period after baking can make the casserole seem a bit too
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
