chicken and cream of chicken recipe
The Best chicken and cream of chicken recipe
I’ve been making this chicken and cream of chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, comforting, and always a hit with my family—especially my kids, who ask for seconds every time. The best part? It comes together in under 30 minutes with ingredients I usually have on hand, so it’s perfect for busy weeknights when I need something filling but don’t want to spend hours in the kitchen.
What I love most about this recipe is how versatile it is. You can serve it over rice, noodles, or mashed potatoes, or even use it as a filling for pot pies or casseroles. It’s creamy without being too heavy, and the chicken stays tender and flavorful. Plus, it’s packed with protein and can be easily adjusted with veggies like peas, carrots, or mushrooms if you want to sneak in some extra nutrients. My kids don’t even notice the veggies half the time, which is a win in my book.
This dish is also great for feeding a crowd or meal prepping for the week. It reheats beautifully, so I’ll often make a double batch and freeze half for those nights when I don’t feel like cooking. And while it’s not the fanciest meal, it’s one of those reliable recipes that just works—whether it’s a cozy dinner at home or a quick lunch when friends stop by unexpectedly. It’s the kind of food that feels like a hug on a plate, and honestly, that’s all I really need sometimes.
Creamy Chicken and Rice Casserole
A comforting one-pan dish featuring tender chicken, creamy sauce, and fluffy rice. This easy-to-make recipe is perfect for weeknight dinners and leftovers taste just as delicious the next day.
🥘Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ cup crushed buttery crackers (like Ritz)
- 2 tbsp melted butter
- 2 tbsp chopped fresh parsley
👨🍳Directions
-
1 Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or use a large oven-safe skillet.
-
2 In a large skillet or Dutch oven, combine the chicken broth, uncooked rice, diced onion, minced garlic, thyme, paprika, salt, and black pepper. Bring to a boil over medium-high heat.
-
3 Once boiling, reduce heat to low, cover, and let simmer for 10 minutes. Stir in the chicken pieces, cover, and cook for an additional 5 minutes.
-
4 In a mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and onion powder until smooth. Stir in the shredded cheddar and Parmesan cheeses until well combined.
-
5 Pour the creamy sauce over the chicken and rice mixture in the skillet. Stir gently to combine, ensuring everything is evenly coated.
-
6 If using the topping, mix the crushed crackers with melted butter and sprinkle evenly over the casserole. Transfer the skillet to the preheated oven (or pour into the baking dish if using).
-
7 Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the top is golden brown. If the topping isn’t browned enough, broil for 1-2 minutes at the end (watch closely to avoid burning).
-
8 Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
🔧Equipment
- Large skillet with lid or Dutch oven
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Rice Casserole Works
This chicken and cream of chicken recipe is one of those simple, reliable dishes that never lets you down. It’s creamy, comforting, and easy enough for a weeknight but special enough for company, making it perfect for family dinners or potlucks. I always keep the ingredients on hand because it’s a crowd-pleaser that works every time—no fuss, just good food everyone will love.
❓ Frequently Asked Questions About Creamy Chicken and Rice Casserole
1. Can I use boneless, skinless chicken breasts instead of thighs for the chicken and cream of chicken recipe?
Yes, you can substitute boneless, skinless chicken breasts for thighs in this recipe. However, keep in mind that chicken breasts tend to dry out more easily than thighs, so be careful not to overcook them. To ensure juicy chicken, cook the breasts until they reach an internal temperature of 165°F (74°C) and consider slicing them into smaller pieces for even cooking.
2. What can I use as a substitute for heavy cream in the cream of chicken recipe?
If you don’t have heavy cream on hand, you can use several substitutes, such as: – Half-and-half (for a lighter option) – Whole milk mixed with a little butter (for richness) – Coconut milk (for a dairy-free alternative) – Evaporated milk (for a thicker consistency) – Greek yogurt or sour cream (for a tangy twist—add slowly to avoid curdling).
3. How can I thicken the cream of chicken sauce if it’s too thin?
If your sauce is too thin, you can thicken it using one of these methods: – Cornstarch slurry: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce until thickened. – Roux: Cook equal parts butter and flour (e.g., 1 tablespoon each) for 1-2 minutes, then whisk into the sauce. – Reduction: Simmer the sauce uncovered for a few extra minutes to evaporate excess liquid. – Cheese or cream cheese: Stirring in a small amount can add thickness and richness.
4. Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the chicken and cream of chicken recipe ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the sauce thickens too much, add a splash of milk or broth to loosen it. Avoid microwaving for long periods, as it can cause the sauce to separate.
5. What are some good side dishes to serve with chicken and cream of chicken?
This creamy dish pairs well with a variety of sides, such as: – Mashed potatoes (classic and comforting) – Steamed or roasted vegetables (broccoli, green beans, or asparagus) – Buttered egg noodles or rice (to soak up the sauce) – Crusty bread or dinner rolls (for dipping) – A simple salad (to balance the richness) – Roasted potatoes or sweet potatoes (for heartiness).
