Chicken And Rice Casserole – Jo Cooks

Some recipes just feel like home, and this Chicken and Rice Casserole is one of them. It’s creamy, cozy, and ridiculously easy to throw together—no fancy ingredients, no complicated steps, just pure comfort food in one dish. And the best part? You mix everything in one bowl, bake, and you’re done. Minimal effort, maximum flavor.

Before You Start – What You Need to Know

When I make a Chicken and Rice Casserole, I want it to be creamy, flavorful, and perfectly cooked—no mushy rice, no dry chicken, just pure comfort in every bite. Over the years, I’ve learned a few tricks to get it just right, and I’m sharing them with you here so your casserole turns out foolproof every time.

The Rice – Choosing the Right Type

✔ Use long-grain white rice – It cooks evenly and absorbs just the right amount of liquid. Jasmine rice is a great alternative for extra fragrance.

✔ Avoid instant or quick-cook rice – It will turn mushy in the oven.

✔ Brown rice? It works, but you’ll need more liquid and a longer bake time—closer to 60 minutes, covered.

The Chicken – Keep It Tender

✔ Boneless, skinless chicken breasts work best, but you can also use chicken thighs for extra juiciness.

✔ Cut into bite-sized pieces so they cook evenly with the rice.

✔ No pre-cooking needed! The chicken cooks in the casserole, soaking up all those creamy, delicious flavors.

The Creamy Sauce – Simple, but So Good

I use store-bought condensed soups because they make this casserole quick, easy, and foolproof—no need to make a sauce from scratch! This is a busy-night dinner, not a project.

✔ Cream of chicken + cream of mushroom soup → The classic combo for that creamy, comforting texture.

✔ Chicken broth → Adds depth and keeps the rice from drying out. Use low sodium so you can control the seasoning.

✔ Season well! The soups add flavor, but don’t skip the garlic powder, onion powder, salt, and pepper—they bring it all together.

The Add-Ins – Make It Your Own!

✔ Frozen mixed vegetables – Peas, carrots, corn, and green beans add color and texture.

✔ Cheese? Always. A little cheddar on top gives it that golden, melty goodness.

✔ Want extra crunch? Top with buttered breadcrumbs or crushed Ritz crackers before baking!

✔ Want a homemade version? You can swap the canned soups for a quick roux-based sauce with broth and cream, but for me, convenience wins here!

This is one of those zero-fuss, mix-and-bake meals—no extra pots, no pre-cooking, just simple comfort food in one dish. Here’s exactly how I do it:

First, preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish—this makes cleanup easier and keeps the rice from sticking.

In a large bowl, combine the uncooked rice, condensed soups, chicken broth, diced onion, frozen vegetables, and seasonings. Make sure to stir well so the flavors are evenly distributed.

Then, add the bite-sized chicken pieces and toss everything together. The chicken will cook right in the sauce, soaking up all that creamy goodness.

Pour the mixture into my prepared baking dish and spread it out evenly. Then, sprinkle the shredded cheddar cheese over the top—because melty, golden cheese makes everything better!

✔ Want a little crunch? Now’s the time to add a breadcrumb or crushed cracker topping for an extra crispy layer.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Keeping it covered is key—it traps steam, helping the rice absorb the liquid without drying out.

After 45 minutes, remove the foil and let it bake for another 15 minutes. This helps:

✔ The cheese melt and turn golden
✔ The rice fully absorb the sauce
✔ The flavors come together perfectly

Pro Tip: If the rice is still a little firm, cover it back up and bake for another 5-10 minutes.

Once out of the oven, let the casserole sit for a few minutes—this step is important! It helps everything set up, thicken slightly, and become easier to scoop. Then, grab a spoon and dig in!

Make It Your Own!

One of the best things about this Chicken and Rice Casserole is how versatile it is. Whether you want to switch up the protein, add extra flavor, or make it even creamier, here are a few easy ways to make it exactly how you like it:

✔ Swap the Protein

• Use chicken thighs instead of breasts for extra juiciness.
• Rotisserie chicken? Works great! Just mix it in and reduce the baking time to 30 minutes covered + 10 minutes uncovered.
• Want to skip chicken? Try turkey, ham, or even cooked ground beef for a totally different spin.

✔ Change Up the Veggies

• No frozen mixed veggies? Use whatever you have—chopped broccoli, mushrooms, spinach, or bell peppers all work.
• Want more greens? Stir in a handful of fresh spinach or kale before baking.

✔ Add More Creaminess

• For extra richness, stir ½ cup of sour cream into the mixture before baking.
• Love cheese? Swap cheddar for Monterey Jack, mozzarella, or even a little Parmesan for more flavor.

✔ Give It a Crispy Topping

• For crunch, sprinkle buttered breadcrumbs, crushed Ritz crackers, or French fried onions on top before baking uncovered.
• Want a golden crust? Broil the casserole for the last 2-3 minutes until lightly crispy.

Discover More Delicious Casseroles

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Chicken And Rice Casserole

Prep 15 minutes minutes

Cook 1 hour hour

Total 1 hour hour 15 minutes minutes

This Chicken and Rice Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender chicken and perfectly cooked rice. A one-pan, no-fuss dinner that’s ready in just over an hour! Perfect for busy weeknights, meal prep, or feeding a crowd.

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper.

• Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture.

• Pour the mixture into a 9×13 inch baking dish. Spread evenly. Sprinkle the shredded cheddar cheese over the top.

• Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through.

• Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely.

Notes

1. Rice Matters – I always use long-grain white rice for the best texture. Brown rice? It works, but needs more liquid and extra bake time.
2. No Mushy Chicken! – Cutting the chicken into bite-sized pieces helps it cook evenly with the rice. No need to pre-cook—it stays juicy as it bakes.
3. Condensed Soups = Easy & Foolproof – I use store-bought soups because they make this dish quick and simple. If you want homemade, swap for a roux-based sauce with broth and cream.
4. Keep it Covered! – The foil traps steam so the rice cooks properly. Don’t skip this step!
5. Check for Doneness – If the rice is still a little firm at the end, cover and bake for another 5-10 minutes.
6. Storage & Freezing: Store leftovers in the fridge for up to 4 days. To freeze, assemble and freeze before baking, then bake from frozen at 375°F for 60-70 minutes.

Nutrition Information

Serving: 1servingCalories: 313kcal (16%)Carbohydrates: 20g (7%)Protein: 33g (66%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 88mg (29%)Sodium: 926mg (40%)Potassium: 664mg (19%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 1759IU (35%)Vitamin C: 6mg (7%)Calcium: 98mg (10%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.