This creamy chicken and rice casserole is the ultimate comfort meal I turn to when I want something warm, filling, and easy. Tender chicken, fluffy rice, and a rich, creamy sauce all bake together into one satisfying dish. It’s perfect for busy weeknights or cozy family dinners, and it always gets rave reviews.
Quick Facts
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Why You’ll Love This Recipe
I love this casserole because it’s a complete meal in one pan—no need for extra sides. The chicken stays juicy, the rice absorbs all the creamy goodness, and everything bakes together effortlessly. It’s budget-friendly, feeds a crowd, and tastes even better as leftovers. Plus, cleanup is a breeze since it all happens in one dish.
Ingredients You’ll Need
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1½ pounds boneless, skinless chicken breasts, cubed
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1½ cups long-grain white rice (uncooked)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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2 cups chicken broth
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1 cup shredded cheddar cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
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2 tablespoons butter
Step-by-Step Instructions
Preparing the Base
I start by preheating the oven to 350°F (175°C). In a large mixing bowl, I combine the uncooked rice, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. I stir everything until smooth and well mixed.
Assembling the Casserole
I pour the rice mixture into a greased 9×13-inch baking dish. Then I add the cubed chicken and frozen vegetables, spreading them evenly. I dot the top with butter and cover the dish tightly with aluminum foil.
Baking to Perfection
I bake the casserole covered for 40 minutes. Then I remove the foil, sprinkle the shredded cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly. I let it rest for 5 minutes before serving so the flavors settle.
Serving Suggestions That Work Every Time
I love serving this casserole with a simple green salad or steamed broccoli on the side. A basket of warm dinner rolls or garlic bread completes the meal perfectly. It’s also great on its own since the rice, chicken, and veggies are all in one dish.
Tips for the Best Casserole
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Use uncooked rice so it absorbs the creamy sauce while baking.
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Don’t skip covering with foil—it traps steam and cooks the rice evenly.
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For extra flavor, I sometimes sauté the chicken in butter before adding it to the casserole.
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Let it rest after baking so the sauce thickens slightly and doesn’t run when served.
Fun Customization Ideas
I sometimes swap the cream of chicken soup for cream of mushroom for a different flavor. Adding diced bell peppers or broccoli florets boosts the veggie content. For a kick, I mix in jalapeños or a dash of hot sauce. Using rotisserie chicken saves even more time—just shred it and stir it in.
Nutritional Information
Each serving has approximately 420 calories, 16g fat, 38g carbohydrates, and 30g protein. It’s a balanced meal with plenty of protein and carbs to keep you satisfied. Using low-fat sour cream and reduced-sodium broth can lighten it up without sacrificing flavor.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! I assemble it the night before, cover it tightly, and refrigerate. I add 10 extra minutes to the baking time if starting from cold.
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook. I recommend using instant brown rice or parboiling regular brown rice first.
How do I store leftovers?
I keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven with a splash of broth to keep it moist.
Can I freeze this casserole?
Absolutely! I freeze it before baking or after. Just thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
What can I use instead of cream of chicken soup?
You can make a simple white sauce with butter, flour, and milk, or use cream of mushroom soup for a similar creamy base.
