Chicken and Rice Casserole

Chicken and rice casserole is the ultimate comfort food that warms both your belly and your heart. This dish takes me back to chilly evenings at Grandma’s house, where the golden, bubbly casserole emerged from the oven, filling the air with savory aromas that drew everyone to the table. Now it’s our family’s go-to for cozy weeknights, turning simple ingredients into a hug-in-a-dish that never fails to please.

Tender chicken, fluffy rice, and creamy sauce bake together in one pan for effortless flavor. Pantry staples like cream soups and seasoning mix create that rich, irresistible texture everyone craves.

Gather your loved ones and let this chicken and rice casserole create new memories around your table.

Why You’ll Love This Chicken and Rice Casserole

Let me tell you why this chicken and rice casserole has become my go-to weeknight hero. First off, it’s the easiest dinner you’ll make all week. Just dump everything in one dish, pop it in the oven, and forget about it while the magic happens. No fancy techniques, no babysitting the stove.

Here’s what makes it special:

• Creamy comfort in every bite: The combo of cream soups and mayo creates this luscious sauce that coats every grain of rice
• One-dish wonder: Less cleanup means more time for what matters (like that glass of wine while it bakes)
• Kid-approved flavors: Even my picky eater devours this, especially when I add that extra sprinkle of cheese
• Makes great leftovers: It reheats beautifully for lunch the next day (if there’s any left!)

Trust me, once you try this version, you’ll understand why it’s earned a permanent spot in my recipe rotation. It’s the kind of meal that feels like a warm hug after a long day.

Ingredients for Chicken and Rice Casserole

Gathering the right ingredients makes all the difference with this chicken and rice casserole. Here’s what you’ll need, organized so you can grab everything quickly:

• Chicken: 1½ lb boneless skinless chicken breasts, cut into 1-inch cubes (thighs work great too!)
• Liquids: 5 cups chicken stock (homemade or low-sodium store-bought), 1 (10 oz) can cream of chicken soup, 1 (10 oz) can cream of celery soup
• Rice & Mix-ins: 1½ cups converted long grain rice (uncooked), 1 small onion finely diced, 1 (2.25 oz) package Lipton chicken noodle soup mix
• Flavor Boosters: ¼ cup unsalted butter (melted), ¼ cup mayonnaise, 1½-2 tsp garlic salt, ½ tsp lemon pepper or black pepper
• Toppings: 2 tbsp butter cubed, 2 tbsp grated Parmesan cheese, chopped fresh parsley for garnish

Pro tip: I always keep extra butter and Parmesan on hand for that golden crust everyone fights over!

How to Make Chicken and Rice Casserole

Now for the fun part! Making this chicken and rice casserole is so simple, you’ll wonder why you ever ordered takeout. Just follow these easy steps, and you’ll have a golden, bubbly masterpiece ready in no time.

Preparing the Dish

First things first, preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite 13×9-inch baking dish and give it a quick spray with cooking spray. Trust me, you’ll thank me later when cleanup is a breeze!

Now, let’s make the magic happen. In your prepared baking dish, whisk together the uncooked rice, chicken stock, both cream soups, melted butter, mayonnaise, Lipton soup mix, garlic salt, lemon pepper, and diced onion. Don’t be shy, really whisk it until everything is completely combined. I like to pretend I’m a mad scientist creating the perfect potion (it’s more fun that way).

Next, arrange your cubed chicken pieces evenly over the top of the rice mixture. Gently press them down so they’re partially submerged but still peeking through. This helps them cook evenly and soak up all that delicious flavor. Finally, dot the top with those little butter cubes; they’ll melt into golden pools of goodness as it bakes.

Baking the Chicken and Rice Casserole

Here’s where patience comes in. Cover the dish tightly with foil, and I mean tightly! You want to trap all that steam inside to cook the rice perfectly. Pop it in the oven and let it work its magic for 1½ hours. The smell will drive you crazy, but resist the urge to peek!

After the timer goes off, carefully remove the foil (watch out for steam!) and sprinkle the Parmesan cheese evenly over the top. Now return it to the oven, uncovered, for another 30 minutes. This is when the magic really happens: The rice absorbs the last of the liquid, the chicken becomes fork-tender, and the top gets that irresistible golden crust.

You’ll know it’s done when the rice is fluffy and tender, all the liquid is absorbed, and the edges are bubbling slightly. Let it rest for 5 minutes before serving. I know it’s hard to wait, but this helps everything set up perfectly. Garnish with fresh parsley, and get ready for the compliments to roll in!

Tips for the Best Chicken and Rice Casserole

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to wow. First off, stick with long-grain rice; it holds up better during baking and gives you that perfect fluffy texture. Short-grain rice turns mushy, and nobody wants that!

Here are my can’t-live-without tips:

• Check doneness early: Ovens vary, so peek at the 1 hour 15 minute mark. The rice should be tender but still have a slight bite.
• Cheese lovers unite: Add a handful of shredded cheddar with the Parmesan for extra gooey goodness.
• Rest before serving: Those 5 minutes make all the difference in letting the flavors settle.
• Fresh is best: Use freshly grated Parmesan; the pre-shredded stuff doesn’t melt as nicely.

Trust me, these little touches make all the difference between a decent dinner and a dish your family begs for!

Variations for Chicken and Rice Casserole

The beauty of this chicken and rice casserole is how easily you can make it your own! Sometimes I toss in a cup of frozen peas and carrots during the last 30 minutes of baking; the veggies stay crisp-tender and add pops of color. If I’m feeling fancy, I’ll swap the cream of celery soup for cream of mushroom (my husband’s favorite). For a healthier twist, brown rice works too, just add an extra ½ cup of stock and 15 minutes of baking time.

Got leftovers? Stir in some broccoli florets before reheating for a whole new meal. The possibilities are endless with this versatile dish!

Serving Suggestions

This casserole is a complete meal on its own, but I love pairing it with simple sides that balance its richness. A crisp green salad with vinaigrette cuts through the creaminess perfectly. For cooler nights, roasted carrots or Brussels sprouts add wonderful texture. And don’t forget warm, buttery dinner rolls for soaking up every last bit of that delicious sauce!

Storing and Reheating Your Chicken and Rice Casserole

This chicken and rice casserole keeps beautifully, making it perfect for meal prep or leftovers. Let it cool completely before covering tightly with foil or transferring to airtight containers. It’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze individual portions for up to 3 months, just thaw overnight in the fridge before reheating.

When you’re ready to enjoy it again, reheat in the microwave at 50% power (to prevent drying out) or in a 350°F oven covered with foil until piping hot. I like to sprinkle a little extra cheese on top before reheating, which makes the leftovers taste just as good as the first time!

Chicken and Rice Casserole Nutrition

Each generous serving of this chicken and rice casserole packs about 480 calories, making it a satisfying meal that won’t leave you hungry. You’re getting 28g of protein from that tender chicken, plus 42g of carbs from the fluffy rice. The creamy sauce contributes 22g of fat (9g saturated), so I like to balance it with lighter sides.

Remember, nutrition can vary based on your specific ingredients, especially if you use low-sodium soups or swap in different cheeses!

FAQs About Chicken and Rice Casserole

Comforting Chicken and Rice Dishes to Try

If you love Chicken and Rice Casserole, these tasty and easy casseroles will make your weeknight dinners even better.

• Creamy Parmesan Italian Sausage Soup: A hearty, cheesy soup perfect for cozy nights.
• Marry Me Chicken Pasta: Rich, creamy chicken pasta with Italian flavors.
• Stuffed Cabbage Rolls: Traditional comfort food filled with savory meat and rice.
• Slow Cooker Chicken Stew: Tender chicken and veggies cooked to perfection in a slow cooker.

Try these flavorful dishes for comforting, fuss-free meals your family will adore.​​

Share Your Chicken and Rice Casserole

I’d love to hear how your chicken and rice casserole turns out! Snap a photo of your golden masterpiece and share it with me in the comments. Did your family gobble it up like mine always does? Tell me about your favorite variations too. I’m always looking for new ways to make this classic even better! And don’t forget to follow me on Pinterest for more easy recipes.

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