Creamy Chicken & Rice Casserole Delight is the kind of comfort food I turn to when I want something cozy, filling, and easy to throw together. With tender chicken, creamy sauce, and perfectly cooked rice baked into one delicious dish, it’s a complete meal that’s always a hit at the dinner table.
Why You’ll Love This Recipe
I love how simple and satisfying this casserole is. It uses everyday ingredients, comes together in one baking dish, and doesn’t require any fancy prep. The creamy texture and rich flavor make it feel indulgent, but it’s also a great way to feed a crowd or have leftovers for the next day. It’s family-friendly, freezer-friendly, and endlessly adaptable.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs (boneless and skinless)
- Long grain white rice (uncooked)
- Cream of chicken soup (or a mix of cream of mushroom and chicken)
- Chicken broth or water
- Sour cream or cream cheese (for extra creaminess)
- Onion (diced)
- Garlic (minced)
- Salt and pepper
- Paprika or Italian seasoning (optional)
- Shredded cheddar cheese (optional topping)
- Chopped parsley (for garnish)
directions
- I preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a bowl, I mix the rice, cream soup, chicken broth, sour cream, onion, garlic, salt, pepper, and seasoning.
- I spread this mixture evenly in the baking dish.
- I place the chicken pieces on top and season them lightly with salt, pepper, and paprika.
- I cover the dish tightly with foil and bake for 50 to 60 minutes, or until the rice is tender and the chicken is fully cooked.
- If using cheese, I uncover the dish, sprinkle cheese on top, and bake uncovered for another 5-10 minutes until melted.
- I let it sit for a few minutes before garnishing with parsley and serving.
Servings and timing
This recipe makes about 6 servings. Prep time is around 10 to 15 minutes, and total baking time is about 55 to 70 minutes.
Variations
- I swap the chicken for leftover rotisserie chicken to save time.
- I use brown rice but extend the baking time and add extra broth.
- I stir in veggies like peas, carrots, or broccoli for added nutrition.
- I top it with crushed Ritz crackers or breadcrumbs for a crispy finish.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or cover and warm the dish in the oven at 325°F until heated through. If it gets a little dry, I add a splash of broth before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble everything and refrigerate it overnight. I let it sit at room temperature for 20-30 minutes before baking.
Can I use cooked rice instead?
Yes, I reduce the liquid slightly and bake for less time since the rice doesn’t need to cook through.
What can I substitute for cream of chicken soup?
I make a homemade white sauce or use cream of mushroom or cream of celery for a different flavor.
Can I freeze this casserole?
Absolutely. I freeze it before baking, tightly wrapped. When ready, I thaw overnight in the fridge and bake as directed.
Is this recipe gluten-free?
It can be if I use gluten-free cream soups and check that all ingredients are certified gluten-free.
Conclusion
Creamy Chicken & Rice Casserole Delight is one of those timeless meals I keep coming back to. It’s easy to prepare, comforting to eat, and flexible enough to fit whatever I have in the fridge. Whether it’s a busy weeknight or a weekend family dinner, this dish always hits the spot.
Creamy Chicken & Rice Casserole Delight!
- Prep Time: 10–15 minutes
- Cook Time: 50–70 minutes
- Total Time: 60–85 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Chicken & Rice Casserole Delight is the ultimate cozy dinner—made with tender chicken, creamy sauce, and fluffy rice baked in one dish. It’s the perfect comfort food for busy weeknights, potlucks, or make-ahead meals. Family-friendly, freezer-friendly, and endlessly adaptable, this easy casserole will quickly become a go-to favorite.
Ingredients
- 1 ½ to 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom/chicken combo)
- 1 cup chicken broth or water
- ½ cup sour cream or softened cream cheese
- ½ cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ tsp paprika or Italian seasoning (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a bowl, mix together rice, cream soup, broth, sour cream, onion, garlic, salt, pepper, and seasoning.
- Spread the mixture evenly in the prepared dish.
- Place chicken pieces on top and season lightly with salt, pepper, and paprika.
- Cover tightly with foil and bake for 50–60 minutes, or until chicken is fully cooked and rice is tender.
- (Optional) Uncover, sprinkle with cheddar cheese, and return to oven for 5–10 minutes until melted.
- Let rest for a few minutes before garnishing with parsley and serving.
Notes
- Use rotisserie chicken for a quicker version—just reduce bake time and liquid.
- Brown rice works too—add extra broth and extend cooking time.
- Stir in frozen peas, carrots, or broccoli before baking for added veggies.
- Top with crushed crackers or breadcrumbs for a crispy crust.
- Easily made gluten-free with certified GF soup and ingredients.
