This Chicken and Rice Casserole is a classic, all-in-one baked dish that combines tender chicken, creamy rice, and a medley of vegetables in a single, comforting pan. It’s a dependable weeknight dinner that requires minimal fuss, delivering a satisfying, homey meal that the whole family will enjoy. The rice absorbs the chicken broth and cream of mushroom soup as it bakes, resulting in a rich, savory flavor throughout.
Ingredients
- 1 ½ cups (280 g) long-grain white rice, rinsed
- 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 (10.5 oz / 298 g) can condensed cream of mushroom soup
- 1 ½ cups (355 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1 small onion, finely chopped (about ¾ cup / 120 g)
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots, thawed
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 cup (120 g) shredded sharp cheddar cheese, divided
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with nonstick spray or butter.
- In a large bowl, combine the rinsed rice, chicken pieces, cream of mushroom soup, chicken broth, milk, chopped onion, minced garlic, thyme, paprika, and a pinch of salt and pepper. Stir until well mixed.
- Pour the mixture into the prepared baking dish. Spread it into an even layer. Scatter the frozen peas and carrots over the top, then sprinkle with ½ cup (60 g) of the shredded cheddar cheese. Dot the surface with the small butter pieces.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- Carefully remove the foil (watch for steam). Stir the casserole gently to redistribute the rice and chicken. Sprinkle the remaining ½ cup (60 g) of cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for an additional 20–30 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through. To check the chicken, insert an instant-read thermometer into a few pieces; it should read at least 165°F (74°C), the USDA FSIS safe minimum for poultry.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Tips
- Rinse the rice: Rinsing the rice in a fine-mesh sieve under cold water until the water runs clear removes excess starch, which helps prevent the casserole from becoming gummy.
- Use low-sodium broth: Cream of mushroom soup is already salty, so low-sodium chicken broth helps keep the dish from becoming overly salty. You can also use unsalted butter.
- Don’t skip the foil: The foil traps steam, which is essential for cooking the rice evenly. If you skip it, the rice may remain crunchy in the center.
- Check for doneness: Ovens vary, so start checking the casserole at the 20-minute mark during the uncovered phase. The rice should be tender and the liquid mostly absorbed.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with a simple green salad dressed with a light vinaigrette or steamed green beans. For a heartier spread, serve it with crusty bread or a side of roasted broccoli. A dollop of sour cream or a sprinkle of hot sauce can also add a nice kick.
Variations
- Vegetable Swap: Replace the peas and carrots with a cup of chopped broccoli florets, sliced mushrooms, or a bag of frozen mixed vegetables. Add them in the last 15 minutes of baking to avoid overcooking.
- Cheese Change: Use Swiss, Monterey Jack, or a Mexican cheese blend in place of cheddar for a different flavor profile.
- Herb Twist: Add a teaspoon of dried rosemary or a bay leaf (remove before serving) along with the thyme for an earthy note.
- Brown Rice Option: If using brown rice, increase the chicken broth to 2 cups (475 ml) and extend the covered baking time to 60 minutes before adding the cheese and baking uncovered.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave and heat on high for 2–3 minutes, stirring halfway, until piping hot (165°F / 74°C). You can also reheat in the oven at 350°F (175°C) for 15–20 minutes, covered with foil to prevent drying out. This casserole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use leftover cooked chicken? Yes, you can. Use about 3 cups of shredded or diced cooked chicken. Reduce the covered baking time to 30 minutes, as the chicken is already cooked. The total bake time may be slightly shorter.
Why is my rice still crunchy after baking? This usually happens if the casserole wasn’t covered tightly enough, or if the oven temperature was too low. Make sure the foil is sealed well and the oven is fully preheated. If the rice is still hard after the recommended time, add ¼ cup (60 ml) of hot broth, cover again, and bake for an additional 10–15 minutes.
Can I make this casserole ahead of time? Yes, you can assemble the casserole (without the final cheese topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add about 15 minutes to the covered baking time, as the dish will be cold.
Is there a dairy-free version? Substitute the cream of mushroom soup with a dairy-free cream of mushroom soup, use unsweetened almond or oat milk instead of whole milk, and use a dairy-free cheese alternative. The texture may be slightly less creamy, but it will still be delicious.
Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs are more forgiving and stay moist during the longer bake. Just ensure they reach the same safe internal temperature of 165°F (74°C).
What can I substitute for cream of mushroom soup? You can make a quick homemade sauce by whisking together 1 cup (240 ml) of chicken broth, 1 cup (240 ml) of milk, and 3 tablespoons of all-purpose flour until smooth, then simmering until thickened. This will replace the soup and add a similar creamy base.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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