This Chicken and Rice Casserole is the kind of no-fail dinner recipe every family needs in their collection. It’s easy to prep, bakes in one dish, and combines tender chicken, creamy rice, and melty cheese into a filling meal everyone loves.
What makes this recipe so popular is how simple it is to throw together with pantry staples and a few fresh ingredients. The creamy soup mixture keeps the chicken moist while the rice cooks right in the casserole, creating a rich and flavorful dinner with very little hands on work.
Due to their filling nature and how easy they are to assemble and bake, they make the perfect meal to give to new moms, families who are sick, or anyone struggling where a warm meal would be appreciated.
For other chicken casseroles, be sure to check out: Chicken Broccoli Casserole, Chicken Noodle Casserole and French Onion Chicken Casserole.
Why you’ll love it + Why it works:
- One Dish Wonder: Everything cooks together in a single casserole dish, making cleanup quick and easy.
- Great for Busy Nights: Just mix, bake, and let the oven do most of the work.
- Rice Cooks in the Sauce: The liquid and soups help the rice absorb flavor as it bakes.
- Creamy Every Time: Three soups create a rich texture that keeps the casserole from drying out.
Chicken and Rice Casserole Ingredients
- Boneless Skinless Chicken Breasts (3): Provides the protein and become tender as they bake in the creamy sauce. Chicken thighs can also be used if preferred.
- Water (1 cup): Helps cook the rice and creates the proper consistency for the casserole.
- Milk (1 cup): Adds creaminess and richness while helping the rice cook evenly.
- Instant White Rice, Uncooked (2 cups): Absorbs the flavorful liquid and creates the hearty base of the casserole. Instant rice works best for this recipe.
- Cream of Chicken Soup (1 can, 10.75 ounces): Adds creamy texture and boosts the savory chicken flavor.
- Cream of Celery Soup (1 can, 10.74 ounces): Adds extra flavor and helps create a smooth, creamy casserole.
- Cream of Mushroom Soup (1 can, 10.75 ounces): Contributes richness and depth while helping bind everything together.
- Garlic Salt with Parsley Flakes (1 teaspoon): Seasons the casserole and adds a mild garlic flavor throughout.
- Lemon Pepper (½ teaspoon): Adds a subtle brightness that balances the richness of the creamy ingredients.
- Melted Butter (½ cup): Adds flavor and richness while helping keep the casserole moist.
- Shredded Colby Jack Cheese, Divided (1 cup): Melts into the casserole and creates a cheesy topping. We love Colby Jack because it melts beautifully and has a mild flavor.
- Curly Parsley, Chopped (Optional): Adds a fresh pop of color and a little freshness before serving.
How to Make Chicken and Rice Casserole
PREP. Preheat oven to 400℉. Lightly grease a deep 9×13 baking dish or a 13”x18” baking sheet and set aside.
COMBINE. In a large bowl, add chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter, and ½ cup cheese.
BAKE. Pour this into your greased baking dish, top with remaining shredded cheese, and bake for 55-60 minutes. Cover with foil (non-stick foil works best) and then take off foil for the last 10-15 minutes.
Let rest for 10-15 minutes before serving. Sprinkle with parsley, if desired, before serving.
Kristyn’s Recipe Tips
- Cut the chicken into evenly sized cubes so it cooks uniformly throughout the casserole.
- Use instant white rice as written since regular rice requires different liquid amounts and cooking times.
- Cover tightly with foil for most of the baking time to lock in moisture and ensure tender rice.
- Let the casserole rest before serving so the sauce thickens and the rice finishes absorbing liquid.
Chicken and Rice Casserole Recipe
Video
Ingredients
- 3 boneless skinless chicken breasts uncooked, cut into cubes
- 1 cup water
- 1 cup milk
- 2 cups instant white rice uncooked
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.74-ounce) can cream of celery soup
- 1 (10.75-ounce) can cream of mushroom soup
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon lemon pepper
- ½ cup butter melted
- 1 cup shredded Colby Jack cheese divided
- curly parsley chopped (optional)
Instructions
- Preheat oven to 400℉. Lightly grease a deep 9×13 baking dish or a 13”x18” baking sheet and set aside.
- In a large bowl, add chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter and ½ cup cheese.
- Pour this into your greased baking dish, top with remaining shredded cheese and bake for 55-60 minutes, cover with foil (non-stick foil works best) and then take off foil for the last 10-15 minutes..
- Let rest for 10-15 minutes before serving. Sprinkle with parsley, if desired, before serving.
Notes
- Cut the chicken into evenly sized cubes so it cooks uniformly throughout the casserole.
- Use instant white rice as written since regular rice requires different liquid amounts and cooking times.
- Cover tightly with foil for most of the baking time to lock in moisture and ensure tender rice.
- Let the casserole rest before serving so the sauce thickens and the rice finishes absorbing liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the casserole up to 24 hours in advance. Just cover and store in the fridge until ready to bake.
Wrap it tightly with plastic wrap and again with foil. Freeze it for up to 3 months. Thaw, if needed, and bake, adding a few additional minutes to account for the casserole being colder. I recommend storing it without the cheese and adding it right before baking.
Store leftovers in an airtight container for 3-4 days in the fridge. Store it in larger portions or smaller individual-sized portions. Reheat in the microwave or oven.
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This recipe was first shared October, 2023.
Can I make this a day of two ahead and keep in fridge before cooking??