Cheesy Chicken and Rice Casserole Recipe

If you’re on the hunt for comfort food that feels like a warm hug on a plate, you’ve got to try this Cheesy Chicken and Rice Casserole Recipe. It’s one of those dishes I always turn to when I want something hearty, creamy, and downright delicious without a fuss. Trust me, once you make it, you’ll see why my family goes crazy for this casserole—it’s cheesy, tender, and filling all at once. Keep reading, because I’m spilling all my best tips to make this recipe a total winner in your kitchen too.

Ingredients You’ll Need

These ingredients work beautifully together to create that classic creamy casserole texture and flavor you crave. I always recommend using good-quality chicken broth and fresh cheese for the best results, but otherwise, these are pantry staples ready to come together in a snap.

• Long Grain White Rice: This kind cooks evenly and absorbs flavors wonderfully without getting mushy.
• Shredded Cheddar Cheese: Sharp cheddar adds the perfect tangy cheesiness—don’t skimp on the quality here.
• Chicken Breasts: I like to cut them thin to help them cook through more evenly with the rice.
• Condensed Cream of Chicken Soup: Classic for a reason—it adds both creaminess and savory depth.
• Chicken Broth: Using broth instead of water amps up the umami and richness.
• Milk: Adds extra creaminess and helps keep the casserole moist.
• Onion Soup Mix: This secret ingredient is a flavor booster that makes this casserole so addicting.
• Fresh Minced Parsley: A little fresh herb freshness right at the end to brighten up the dish.

Variations

One of the things I love about this Cheesy Chicken and Rice Casserole Recipe is how easy it is to customize. Whether you want it a little lighter, extra veggie-packed, or spiced up, there’s room to make this dish your own.

• Add Veggies: I often toss in some chopped broccoli or bell peppers before baking—it’s a sneaky way to add nutrition and color.
• Spice it Up: For a little kick, sprinkle in some smoked paprika or cayenne pepper.
• Use Brown Rice: I’ve swapped in brown rice before; just add extra liquid and time for it to cook fully.
• Dairy-Free Version: Swap the cheddar cheese and milk for dairy-free alternatives—this still works great for my lactose-intolerant friends!

How to Make Cheesy Chicken and Rice Casserole Recipe

Step 1: Prep Your Pan and Layers

Start by preheating your oven to 350°F and giving your 9×13-inch baking dish a good spray with cooking spray—this step is key so nothing sticks later. Spread the uncooked rice evenly across the bottom, then sprinkle half the shredded cheese on top of the rice. Layering like this helps the cheese melt into the rice for yummy pockets of gooeyness.

Step 2: Add the Chicken and Creamy Toppings

Place your halved chicken breasts right on top of that cheesy rice layer. Then, spoon the condensed cream of chicken soup evenly over the chicken and rice—don’t worry if it looks thick, it turns into this luscious sauce as it bakes. Pour in the chicken broth and the milk, and finally sprinkle the onion soup mix to season everything perfectly.

Step 3: Bake Until Perfectly Tender

Cover the pan tightly with foil and bake for about 1 hour and 30 minutes. Here’s where patience pays off: that time lets the rice absorb all the creamy flavors while cooking the chicken through to juicy perfection. You’ll know it’s done when the rice is tender and liquid is mostly absorbed.

Step 4: Finish with Extra Cheese and Parsley

Take the casserole out of the oven, gently stir everything to combine the rice and sauce, then sprinkle the remaining cup of shredded cheese over the top. Pop it back in the oven, uncovered, for about 5 minutes until the cheese melts into a golden, bubbly layer. Let it sit for 10 minutes to thicken up before serving, and don’t forget a sprinkle of fresh minced parsley for that perfect fresh finish.

How to Serve Cheesy Chicken and Rice Casserole Recipe

Garnishes

I always finish this casserole with fresh minced parsley because it adds a nice pop of color and a touch of brightness that balances the richness of the cheese and soup. Sometimes I like to add a little cracked black pepper right on top too, just for a bit of extra bite.

Side Dishes

Since this casserole is so hearty on its own, I usually pair it with something light like a crisp green salad or steamed green beans. Roasted veggies like asparagus or carrots also complement the creamy cheesy flavors really well.

Creative Ways to Present

For holidays or potlucks, I like to bake this casserole in individual ramekins or mini cast-iron skillets. It’s a cute way to present single servings, and everyone loves getting their own personal cheesy chicken and rice goodness.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheated, the casserole still tastes great, just add a splash of milk or broth to loosen it up if needed.

Freezing

I’ve frozen this casserole a few times by letting it cool completely, then wrapping tightly with foil and plastic wrap. It freezes well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop leftovers into the oven at 350°F, covered with foil, for about 20 minutes or until warmed through. This keeps everything moist and melty without drying out the chicken.

FAQs

Final Thoughts

I absolutely love how this Cheesy Chicken and Rice Casserole Recipe turns out every single time—it’s reliably creamy, cheesy, and cozy, like all my favorite comfort foods should be. When I first tried making casseroles with raw rice, I was nervous it wouldn’t come out right, but this recipe proved otherwise and quickly became a family staple. I hope you give it a go and find it just as comforting and straightforward as I do. It’s perfect for busy weeknights or anytime you need a hug in dinner form. Happy cooking, friend!

Print