Chicken and Rice Casserole Recipe

A serving of chicken and rice casserole on a white plate.

5 from 6 votes

Chicken and Rice Casserole Recipe

This easy chicken and rice casserole is creamy, cheesy, hearty, and made in one dish, making it perfect for busy weeknight dinners.

Prep Time20

Cook Time55

Rest Time10

Total Time1 25

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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.

Video

Notes

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.

Make ahead of time. 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. 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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