chicken rice cream of chicken casserole recipe

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

I’m so excited to share with you one of my family’s favorite recipes – Chicken Rice Cream of Chicken Casserole. This dish has been a staple in our household for years, and it’s a perfect combination of flavors and textures that everyone loves.

I remember the first time I made it, my kids were a bit skeptical about the cream of chicken soup, but after one bite, they were hooked. It’s a great way to get them to eat their vegetables, and it’s also a wonderful comfort food for a cold winter’s night or a special occasion.

The best part is that it’s incredibly easy to make and requires minimal preparation time, making it perfect for busy weeknights or when you’re short on time. As a mom, I appreciate recipes that are both delicious and convenient, and this one definitely delivers.

We’ve made it countless times, and each time it’s a hit with both kids and adults alike. The creamy sauce coats the chicken and rice perfectly, making every bite feel like a warm hug in a bowl.

My kids have even started asking me to make it for their friends when they come over for sleepovers or birthday parties – that’s how much they love it! It’s also become a staple at family gatherings and potlucks, where it’s always the first dish to disappear.

I’ve experimented with various ingredients and spices over the years, but this recipe remains one of my go-to favorites for its simplicity and deliciousness. I’m confident you’ll love it just as much as we do.

Chicken Rice Cream of Chicken Casserole

4.9 from 1527 votes

This comforting casserole combines tender chicken, creamy sauce, and fluffy rice. It’s a hearty, satisfying meal perfect for family dinners.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken and Rice

2 cups long-grain white rice
4 boneless, skinless chicken breasts
1 cup chopped onion
2 cloves garlic
2 cups chicken broth
1 tsp salt
1/2 tsp black pepper

For the Cream of Chicken Sauce

2 cans cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1 tsp dried thyme
1 tsp dried parsley

For Topping

1 cup panko breadcrumbs
2 tbsp butter
1/2 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease a 9×13-inch baking dish and set it aside.
3In a large skillet over medium heat, melt 1 tablespoon of butter.
4Add the chopped onion and cook until translucent, about 3-4 minutes.
5Add the minced garlic and cook for an additional 1 minute until fragrant.
6Add the chicken breasts to the skillet, season with salt and black pepper, and cook until the chicken is no longer pink in the middle, about 6-7 minutes on each side.
7Remove the chicken from the skillet and set it aside to cool.
8In the same skillet, add the rice and stir to coat in the remaining butter and onion mixture.
9Cook for 1-2 minutes until the rice is slightly toasted.
10Stir in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
11Remove from heat and fluff with a fork.
12In a separate bowl, combine the cream of chicken soup, milk, and dried herbs.
13Mix well until smooth.
14Dice the cooled chicken into bite-sized pieces and add to the rice mixture.
15Stir in the cream of chicken sauce until well combined.
16Transfer the mixture to the prepared baking dish.
17In a small bowl, mix together the panko breadcrumbs and melted butter.
18Sprinkle the breadcrumb mixture evenly over the top of the casserole, followed by the shredded cheese.
19Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
20Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

9×13-inch baking dish
Large skillet
Cutting board
Knife
Measuring cups and spoons
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: For added flavor, you can sauté mushrooms or bell peppers with the onions. Feel free to use brown rice for a healthier option, adjusting the cooking time and liquid as needed.

Watch Video Of How Chicken Rice Cream of Chicken Casserole Works

This Chicken Rice Cream of Chicken Casserole recipe is an absolute winner in our household – we love how easy it is to prepare and how well it freezes for later use.

We’ve enjoyed countless meals from this recipe alone over the years!

The best part is that you can easily adjust the amount of cream of chicken soup according to your taste preferences – more or less depending on your preference for creaminess versus savory flavors.

❓ Frequently Asked Questions About Chicken Rice Cream of Chicken Casserole

1.

What type of chicken is best for this recipe?
For this recipe, I prefer to use boneless, skinless chicken breasts or thighs. You can also use chicken tenders if you prefer. Whatever type you choose, make sure they’re cut into bite-sized pieces so they cook evenly.

2.

Can I use low-sodium cream of chicken soup?
Yes, you can definitely use low-sodium cream of chicken soup if you prefer a less salty dish. Just be aware that the flavor may not be as intense as with regular cream of chicken soup.

3.

How long does this casserole keep in the fridge?
This casserole will keep in the fridge for up to 3-5 days without losing its flavor or texture. If you want to store it longer, consider freezing it instead (see below).

4.

Can I make this casserole ahead of time?
Sure! This casserole is perfect for making ahead because it actually tastes better after sitting in the fridge overnight. Simply assemble all the ingredients according to the recipe, cover the dish with plastic wrap or aluminum foil, and refrigerate until ready to bake.

5.

How do I reheat this casserole after storing?
To reheat this casserole after storing, preheat your oven to 350°F (180°C). Remove any plastic wrap or aluminum foil covering the dish and bake for 20-25 minutes until hot and bubbly throughout.

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