Best Ever Chicken and Rice Casserole

Chef Maxime created this ultimate comfort food casserole during a cold winter evening when his family craved something warm, cheesy, and utterly satisfying. This best ever chicken and rice casserole combines tender chicken, creamy rice, and melted cheddar cheese in one glorious baking dish that feeds a crowd with minimal effort.

The beauty of this chicken rice casserole lies in its simplicity and versatility – everything cooks together in one pan, creating layers of flavor while you relax. Perfect for busy weeknights, potlucks, or meal prep, this hearty dish delivers restaurant-quality comfort food straight from your oven.

Summary

Best Ever Chicken and Rice Casserole is a creamy, cheesy one-pan dinner featuring tender chicken breasts nestled in seasoned rice with cream of chicken soup and shredded cheddar cheese. This comforting casserole requires just 10 minutes of prep time and bakes into a golden, bubbly masterpiece that the whole family will devour. It’s perfect for meal prep, freezes beautifully, and uses simple pantry staples you probably already have on hand.

Nutrition Facts

Servings: 6 | Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 5 minutes

Tips and Variations for Best Ever Chicken and Rice Casserole

• Rice selection: Use long-grain white rice like jasmine or basmati for fluffier results; avoid instant rice for this version as it becomes mushy during the extended baking time
• Chicken options: Substitute chicken breasts with boneless thighs for juicier meat, or use rotisserie chicken (add during the last 20 minutes to prevent drying)
• Cheese varieties: Mix cheddar with mozzarella, Monterey Jack, or Gruyere for different flavor profiles
• Vegetable additions: Stir in frozen peas, broccoli florets, diced bell peppers, or mushrooms before baking for extra nutrition
• Cream soup alternatives: Replace canned soup with homemade white sauce made from butter, flour, milk, and chicken broth for a from-scratch version
• Make it healthier: Use brown rice (increase baking time by 15-20 minutes and add ½ cup extra liquid), light cream soup, and reduced-fat cheese
• Crispy topping: Sprinkle panko breadcrumbs or crushed crackers mixed with melted butter over the cheese during the last 10 minutes of baking
• Storage tips: Refrigerate leftovers for up to 4 days or freeze in portions for up to 3 months; reheat covered in a 350°F oven until warmed through
• Seasoning boost: Add garlic powder, onion powder, Italian seasoning, smoked paprika, or fresh herbs like thyme and parsley for extra flavor depth

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Best Ever Chicken and Rice Casserole

Creamy, cheesy one-pan chicken and rice casserole with tender chicken breasts, seasoned rice, cream of chicken soup, and melted cheddar cheese. Pure comfort food!

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 cups long-grain white rice uncooked (jasmine or basmati)
• – 2 10.5 ounce cans condensed cream of chicken soup
• – 2 cups low-sodium chicken broth
• – 1 cup whole milk
• – 3 tablespoons onion soup mix or 1 packet Lipton onion soup mix
• – 2 cups shredded cheddar cheese divided
• – 1 teaspoon garlic powder
• – 1 teaspoon onion powder
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 1/2 teaspoon Italian seasoning
• – 3 large boneless skinless chicken breasts (about 1.5-2 pounds total)
• – 2 tablespoons fresh parsley chopped (for garnish)
• – 1/4 cup green onions sliced (optional, for garnish)

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Aluminum foil
• Cooking spray

Method

 

1. Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish generously with cooking spray.
2. In a large mixing bowl, whisk together cream of chicken soup, chicken broth, milk, and onion soup mix until smooth and well combined.
3. Add uncooked rice, garlic powder, onion powder, salt, pepper, and Italian seasoning to the bowl. Stir until everything is evenly mixed.
4. Pour the rice mixture into the prepared baking dish and spread evenly.
5. Sprinkle 1 cup of shredded cheddar cheese over the rice mixture.
6. Pat chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
7. Nestle the chicken breasts into the rice mixture, pressing down slightly so they’re partially submerged.
8. Cover the baking dish tightly with aluminum foil.
9. Bake for 45 minutes, covered.
10. Remove foil and check that rice is tender and chicken reaches an internal temperature of 165°F. If needed, bake uncovered for an additional 5-10 minutes.
11. Sprinkle the remaining 1 cup of cheddar cheese over the entire casserole.
12. Return to oven, uncovered, and bake for 5-7 minutes until cheese is melted and bubbly.
13. Remove from oven and let rest for 5 minutes before serving.
14. Garnish with fresh chopped parsley and green onions if desired.

Notes

– For more tender chicken, cut breasts in half lengthwise to create thinner pieces that cook more evenly.
– Don’t skip covering with foil during initial baking – this traps steam and ensures rice cooks properly.
– If using frozen vegetables, add them directly to the rice mixture before baking (no need to thaw).
– To make ahead: Assemble everything except the final cheese topping, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time if baking from cold.
– Leftovers reheat beautifully in the microwave (2-3 minutes) or oven at 350°F covered with foil (15-20 minutes).

Nutrition (per serving):
Calories: 418
Protein: 32g
Fat: 15g
Carbohydrates: 46g