If you are on the hunt for a comforting, hearty, and downright delicious dish to satisfy your soul, look no further than this Chicken and Rice Casserole Recipe. It perfectly blends tender chicken, fluffy rice, and a rich, cheesy sauce into a warm casserole that’s bound to become your go-to weeknight winner. This dish strikes the ideal balance between creamy and savory with a subtle hint of herbs, creating a comforting meal that feels like a warm hug on a plate. Whether you’re feeding a family or want leftovers for the week, this casserole brings ease and flavor together in one irresistible bake.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building flavor, texture, and that comforting creaminess we all crave in a great casserole. The beauty here is in the simplicity; familiar staples come together to create something truly special.
- Cooked chicken (2 cups): Use shredded or cubed for tender, protein-packed bites that soak up all the flavors.
- Long-grain white rice (1 1/2 cups, uncooked): Holds its shape and texture beautifully, making the perfect base for the casserole.
- Chicken broth (3 cups): Adds depth and moisture, enhancing the rice’s flavor as it cooks.
- Sour cream (1 cup): Brings a tangy creaminess that enriches the casserole’s sauce.
- Cream of chicken soup (1 can, 10.5 oz): Creates the perfect luscious, thick sauce foundation.
- Milk (1/2 cup): Lightens the sauce slightly, keeping it smooth and creamy.
- Cheddar cheese (1 1/2 cups, shredded, divided): Melts to add sharp, robust flavor and that golden cheesy crust.
- Mozzarella cheese (1/2 cup, shredded): Delivers a gooey, stretchy topping that complements the cheddar.
- Onion (1 small, diced): Adds subtle sweetness and texture.
- Garlic (2 cloves, minced): Infuses the dish with savory warmth and fragrance.
- Dried thyme (1 teaspoon): Brings subtle herby notes that lift all the flavors.
- Paprika (1/2 teaspoon): Offers warmth and a hint of smokiness.
- Salt and pepper: Essential for seasoning and balancing all the ingredients.
- Fresh parsley: Adds a bright, fresh garnish to finish the casserole beautifully.
How to Make Chicken and Rice Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and make cleanup a breeze later. Getting the oven ready early helps everything flow smoothly.
Step 2: Cook the Rice
Bring the chicken broth to a boil in a saucepan, then stir in the uncooked rice. Lower the heat to a gentle simmer, cover, and let the rice cook until tender, about 15 to 18 minutes. This method infuses the rice with savory flavor right from the start.
Step 3: Sauté Onion and Garlic
While the rice cooks, heat olive oil in a skillet over medium heat. Cook the diced onion until it’s soft and translucent, then add the garlic, cooking just until it releases its wonderful aroma. This base layer adds depth to the casserole’s flavor.
Step 4: Mix the Casserole Base
In a large bowl, combine the cooked chicken, fluffy rice, sautéed onions and garlic, sour cream, cream of chicken soup, milk, 1 cup of shredded cheddar cheese, thyme, paprika, salt, and pepper. Stir everything together until it’s fully blended and oh-so creamy.
Step 5: Assemble and Top
Spread the mixture evenly in your prepared baking dish. Sprinkle on the remaining cheddar cheese and mozzarella for that irresistible cheesy crust that will brown beautifully in the oven.
Step 6: Bake
Cover the casserole with foil to keep it moist as it bakes for 25 minutes. Then remove the foil and continue baking another 10 to 15 minutes until the cheese bubbles, melts, and turns golden brown.
Step 7: Garnish and Cool
Take the casserole out of the oven and let it rest a few minutes to set. Sprinkle fresh parsley over the top for a burst of color and a touch of brightness just before serving.
How to Serve Chicken and Rice Casserole Recipe
Garnishes
Fresh parsley is the star garnish here, adding a lovely pop of green and a fresh contrast to the creamy, cheesy casserole. You can also sprinkle a little extra paprika for color or a handful of crispy fried onions for crunch if you want some texture.
Side Dishes
Since this Chicken and Rice Casserole Recipe is a hearty centerpiece, pair it with light sides like a crisp green salad with vinaigrette, steamed vegetables, or roasted asparagus. These provide a refreshing balance and a healthy complement to the creamy casserole.
Creative Ways to Present
For a cozy dinner party, serve the casserole in individual ramekins sprinkled with parsley and a small drizzle of hot sauce or chili flakes for those who like a gentle kick. Alternatively, spoon it into hollowed-out bell peppers as personal casseroles for a fun twist.
Make Ahead and Storage
Storing Leftovers
After your meal, cover any leftovers tightly and store them in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making packed lunches or quick dinners a breeze.
Freezing
This casserole freezes beautifully. Portion it out into airtight containers and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight for best results.
Reheating
Reheat your leftover Chicken and Rice Casserole Recipe in the oven at 350°F until warmed through, about 20 minutes, to preserve that perfect texture and melty cheese. You can also microwave single servings, but keep an eye on the cheese topping so it doesn’t overcook.
FAQs
Can I use different types of rice for this recipe?
Absolutely! While long-grain white rice is recommended for its texture and cooking time, you can experiment with brown rice or jasmine rice. Just adjust the cooking time and liquid amount accordingly to get the rice perfectly tender.
Is it possible to make this casserole dairy-free?
Yes, you can substitute sour cream and milk with dairy-free alternatives like coconut yogurt and almond milk, and use dairy-free cheese to keep that creamy texture without compromising flavor.
Can I prepare this recipe with raw chicken?
It’s best to use cooked chicken for this recipe to ensure even cooking and to avoid overcooking the rice. If you want to use raw chicken, cook it thoroughly before mixing it into the casserole base.
How can I make this casserole spicier?
Add a pinch of cayenne pepper or some chopped jalapeños with the garlic and onions for a spicy kick. You can also top with hot sauce or crushed red pepper flakes when serving.
What can I substitute if I don’t have cream of chicken soup?
You can make a quick homemade substitute by mixing equal parts chicken broth and milk with a tablespoon of flour or cornstarch to thicken. Cook gently until it thickens, then use this mixture in place of the canned soup.
Final Thoughts
This Chicken and Rice Casserole Recipe is such a simple but spectacular meal that everyone will love. It’s warm, cheesy, and packed with comforting flavors that feel like home. Whether you’re cooking for family, friends, or just treating yourself, this casserole delivers every time. So grab your ingredients, roll up your sleeves, and dive into making this delightful dish — you won’t regret it!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and creamy chicken and rice casserole loaded with tender chicken, fluffy rice, sautéed onions and garlic, and a cheesy topping. This hearty dish is perfect for a weeknight family dinner, baked to perfection with a golden, bubbly cheese crust and garnished with fresh parsley.
Ingredients
Chicken and Rice Mixture
- 2 cups cooked chicken (shredded or cubed)
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Dairy and Soup
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
For Garnish
- Fresh parsley, chopped
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish to prevent sticking.
- Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the uncooked long-grain rice, then reduce the heat to low. Cover and let it simmer for 15-18 minutes or until the rice is fully cooked and fluffy. Remove from heat and set aside.
- Sauté the Onion and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, 1 cup of shredded cheddar cheese, dried thyme, paprika, salt, and pepper. Stir until all ingredients are well incorporated.
- Assemble the Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of shredded mozzarella evenly over the top.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese topping is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!
Notes
- You can substitute cooked rotisserie chicken for ease and flavor.
- If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of baking but watch carefully to prevent burning.
- Use low-fat sour cream and cheese to reduce calories and fat if desired.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
- Feel free to add vegetables like peas or mushrooms for extra nutrition and texture.
