recipe for chicken and rice casserole with cream of chicken

The Best recipe for chicken and rice casserole with cream of chicken

This recipe for Chicken and Rice Casserole with Cream of Chicken is one of my absolute favorites—not just because it’s comforting and easy to make, but because it’s a meal that feels like a hug in a bowl. There’s something about the creamy, savory sauce clinging to tender chicken and fluffy rice that makes it feel like a home-cooked meal no matter the occasion. Whether it’s a weeknight dinner when the kids are tired after school or a special dinner for guests, this dish always comes together perfectly. My kids love it because it’s hearty enough to fill them up without being too heavy, and it’s something they can actually look forward to eating. It’s the kind of meal that doesn’t require fancy ingredients or complicated steps, yet it still tastes like you’ve put in effort—something that’s always appreciated around here.

I love this recipe because it’s also surprisingly healthy for what it is. The chicken is baked until juicy and seasoned simply with garlic, onion, and a touch of paprika, so there’s no extra grease hiding in there. The rice is cooked in a light broth instead of heavy cream, and the cream of chicken sauce is made with a little bit of milk and a splash of cream cheese for richness, but it’s still balanced. It’s a meal that lets you enjoy comfort without feeling guilty afterward. Plus, it’s great for meal prep—you can make a big batch and freeze portions for another day, and it reheats just as well as it tastes fresh. It’s that kind of dish that feels like a treat but also a practical choice for busy days or when you want something satisfying without the fuss. My family always says it’s the kind of meal that makes cooking feel less like a chore and more like a way to bring everyone together.

Classic Chicken and Rice Casserole with Cream of Chicken

4.7 from 713 votes

A comforting one-pan dish featuring tender chicken, fluffy rice, and creamy tomato-based sauce, perfect for a family meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Creamy Sauce

• 1 cup chicken broth
• 1 cup heavy cream
• 1 (15 oz) can cream of chicken soup
• 1 cup shredded cheddar cheese
• ½ cup diced green onions
• 1 tsp dried thyme

For the Rice

• 1.5 cups cooked white rice (or cauliflower rice for a lighter option)
• 1 cup frozen peas
• 1 cup corn kernels

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Season chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in a pan over medium heat, cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
2. 2 In a large bowl, mix chicken broth, heavy cream, cream of chicken soup, and thyme. Stir in shredded cheese until melted. Add diced green onions and set aside.
3. 3 In the baking dish, layer half of the cooked rice, half of the chicken, half of the sauce, and half of the peas and corn. Repeat with remaining ingredients, ending with the remaining sauce.
4. 4 Cover the dish with foil and bake for 25 minutes. Remove foil, bake for another 10 minutes until bubbly and golden. Let rest for 5 minutes before serving.

🔧Equipment

• 1 large baking dish (9×13 inches)
• Mixing bowls
• Knife and cutting board
• Cooking pot
• Whisk
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 950🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This Chicken and Rice Casserole with Cream of Chicken is a simple yet hearty dish that never disappoints, especially when you’re hosting family or friends. It’s the kind of meal that feels comforting and familiar, making it perfect for casual gatherings or when you need something easy yet satisfying. The creamy sauce and tender chicken pair beautifully with fluffy rice, so it’s always a crowd-pleaser that won’t leave anyone wanting more.

❓ Frequently Asked Questions About Chicken and Rice Casserole with Cream of Chicken

1. What is the basic ingredient ratio for a classic Chicken and Rice Casserole with Cream of Chicken?

The classic ratio typically includes 1.5 cups of cooked white rice, 1.5 cups of shredded cooked chicken (about 1.5 lbs), 1 cup of cream of chicken soup, 1 cup of milk, 1 cup of shredded cheese (like cheddar or Monterey Jack), ½ cup of diced onions, ½ cup of diced celery, ½ cup of diced bell peppers, 1 tsp garlic powder, 1 tsp dried parsley, ½ tsp salt, ½ tsp black pepper, and ¼ tsp black pepper. Optional additions include ½ cup of frozen peas or corn, 1 tsp Worcestershire sauce, and a pinch of paprika for extra flavor.

2. Can I substitute any of the ingredients in this recipe, and if so, what are good alternatives?

Yes! Here are some common substitutions: – Rice: Use brown rice, cauliflower rice, or even mashed potatoes for a creamier texture. – Chicken: Swap shredded chicken for diced rotisserie chicken, ground turkey, or even extra cream of chicken soup for a vegetarian version. – Cream of Chicken Soup: Use cream of mushroom soup, cream of celery soup, or a homemade roux-based sauce for a different flavor profile. – Cheese: Parmesan, pepper jack, or a blend of cheeses work well. Skip cheese if you prefer a lighter dish. – Vegetables: Swap bell peppers for zucchini or carrots, or add diced tomatoes for brightness. – Milk: Heavy cream or half-and-half can make the dish richer, while almond milk or coconut milk can work in a lighter version.

3. How do I ensure the casserole stays moist and fluffy after baking?

To keep your Chicken and Rice Casserole tender and moist: – Use cooked and drained rice (not raw) to avoid a gummy texture. – Add a little extra liquid—if your dish seems too dry after mixing, stir in 1–2 tbsp of broth, milk, or even a splash of cream. – Bake uncovered for the first 10–15 minutes to let excess moisture evaporate, then cover with foil if needed to prevent drying. – Preheat your oven properly—a hot oven (375°F/190°C or higher) helps the dish set quickly without overcooking. – Add moisture at the end—after baking, let it rest for 5 minutes before serving, then drizzle with a little melted butter, gravy, or extra cheese if desired.

4. How long should I bake the casserole, and what temperature should I use?

For a classic Chicken and Rice Casserole: – Preheat oven to 375°F (190°C). – Bake uncovered for 25–30 minutes until the top is golden and the internal temperature reaches 165°F (74°C). – If the top browns too quickly, cover with foil after 20 minutes and bake uncovered for another 5–10 minutes. – For a lighter version, bake at 350°F (175°C) for 35–40 minutes. – Check doneness: The rice should be tender, the chicken fully cooked, and the sauce slightly bubbly.

5. Can I make this casserole ahead of time, and how should I store it?

Yes, you can prep this casserole ahead and still enjoy it fresh: – Make the casserole 1–2 days in advance—assemble it (without baking) and refrigerate in an airtight container. It tastes even better the next day! – Bake directly from the fridge—add 5–10 extra minutes to the baking time (since it’s cold). – Storage tips: – Fridge: Keeps for 3–4 days in an airtight container. – Freezer: Assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed (add 10–15 extra minutes). – Reheating: Warm in the oven at 350°F (175°C) for 20–25 minutes, or microwave on low power for 3–4 minutes, stirring halfway.

6. What side dishes pair well with Chicken and Rice Casserole?

This hearty casserole pairs perfectly with: – Fresh green salad with a light vinaigrette or creamy dressing. – Steamed or roasted vegetables like broccoli, asparagus, or green beans. – Garlic bread or crusty bread for soaking up extra sauce. – Coleslaw or potato salad for a cool contrast. – A simple tomato soup or grilled cheese sandwich on the side. – Cornbread or biscuits for extra crunch and flavor. – A fresh fruit platter (like berries or melon) to balance the richness.