chicken rice casserole recipe

Written ByJenny Smyth Posted on
chicken rice casserole recipe
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The Best chicken rice casserole recipe

I’ve been making this chicken rice casserole recipe for years, and it’s a staple in our household. It’s a classic dish that never fails to impress, and it’s perfect for any occasion.

Whether you’re looking for a comforting meal after a long day or a delicious option for a family gathering, this recipe delivers. The combination of juicy chicken, flavorful rice, and creamy sauce is a winner, and I love how easy it is to make.

My kids adore helping me in the kitchen, and they always get excited when they see the casserole come out of the oven. It’s a true comfort food that never goes out of style.

I’ve experimented with various ingredients over the years, but the core recipe remains the same. I like to use boneless chicken breasts for ease of preparation and uniform cooking.

The result is always tender and moist. I also appreciate how versatile this recipe is – it can be served as a main course or used as a side dish.

The leftovers are just as tasty, making it an ideal option for meal prep or reheating on busy days.

Chicken Rice Casserole

Chicken Rice Casserole

4.9 from 1589 votes

A comforting one-dish meal featuring tender chicken and fluffy rice baked in a creamy sauce. This casserole is perfect for busy weeknights and requires minimal prep work.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice
1 can (10.5 ounces) condensed cream of chicken soup
1 can (10.5 ounces) condensed cream of mushroom soup
1 1/2 cups chicken broth
1 cup frozen peas and carrots
1/2 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Topping

1/2 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Preheat the oven to 375°F.
2Lightly grease a 9×13-inch baking dish with cooking spray.
3In a large bowl, combine the chicken pieces, rice, cream of chicken soup, cream of mushroom soup, chicken broth, frozen peas and carrots, chopped onion, garlic powder, dried thyme, black pepper, and salt.
4Stir until all ingredients are well mixed.
5Pour the mixture into the prepared baking dish and spread it evenly.
6Cover the dish tightly with aluminum foil.
7Bake for 40 minutes.
8Then remove the foil and bake for an additional 5 minutes, or until the rice is tender and the chicken is cooked through.
9The internal temperature of the chicken should reach 165°F when tested with a meat thermometer.
10While the casserole bakes, prepare the topping by mixing the crushed crackers with the melted butter in a small bowl.
Set aside.
11After removing the foil, sprinkle the cracker topping evenly over the casserole.
12Return to the oven and bake for another 5 minutes, until the topping is golden brown and crispy.
13Remove from the oven and let the casserole rest for 5 minutes before serving.
14This allows the rice to absorb any remaining liquid and makes serving easier.

🔧Equipment

9×13-inch baking dish
Large bowl
Measuring cups and spoons
Knife and cutting board
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 1100mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use low-sodium soups and reduced-fat crackers. You can also add other vegetables like chopped broccoli or bell peppers.

Watch Video Of How Chicken Rice Casserole Works

This chicken rice casserole recipe has been a trusted favorite in our household for years, and I’m confident it’ll become one in yours too.

It’s perfect for busy weeknights or special occasions when you need a crowd-pleasing dish that’s easy to make and impressive in presentation.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

❓ Frequently Asked Questions About Chicken Rice Casserole

Q: What type of chicken should I use in this recipe?

For best results, use boneless chicken breasts. They’re easier to prepare and cook evenly.

Q: Can I substitute brown rice for white rice?

Sure! Brown rice adds more fiber and nutrients to the dish, but keep in mind it’ll change the flavor profile slightly.

Q: How do I prevent the casserole from becoming too dry?

Avoid overcooking the chicken and rice; also make sure to add enough liquid to the sauce mixture.

Q: Can I prepare this recipe ahead of time?

Yes! Assemble the casserole up to 24 hours before baking; refrigerate until ready to bake.

Q: What’s the best way to reheat leftover casserole?

Reheat in the oven at 350°F (175°C) until hot throughout; you can also reheat individual portions in the microwave.

Q: Can I freeze this casserole for later use?

Yes! Let it cool completely before freezing; thaw in the refrigerator overnight before reheating.

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