Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole is the ultimate one-dish comfort food, combining tender chicken and creamy rice, baked to perfection. Made with cream of mushroom soup for a velvety texture and savory richness, this casserole is a hearty, no-fuss meal that’s perfect for busy weeknights or cozy family dinners.

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My mom made this one dish creamy chicken and rice casserole all the time when I was growing up. It was, and still is, one of my favorite comfort foods. As an adult I can see why we ate it so often. It’s easily made all in one dish, it’s minimal ingredients you probably already have on hand, it’s inexpensive, and on the table in an hour. Sounds like the perfect busy weeknight dinner to me!

If you love one pan creamy chicken and rice dinners like this, try Chicken Fajita Casserole, Marry Me Chicken and Rice Casserole, and Mississippi Chicken and Rice.

What viewers are saying:

“I need to double this or something, my man ate the whole thing!” -Angel

“This was a huge hit and a new family favorite!” -Colleen

“I just made this! It was amazing!” -April

Ingredients

• 9×13 baking dish
• 1.5-2 pounds chicken breast– this could be 2-4 chicken breasts, or you can use thighs. If the chicken breasts are large I slice them in half
• Cream of mushroom soup– any “cream of” soup works in this! 
• Chicken broth– to cook the rice in the baking dish. Substitute water or veggie broth instead of chicken broth. The broth gives the rice more flavor.
• Long grain rice (not instant)– instant rice will just be mush. I used white rice, but jasmine or brown rice can also be used. Keep in mind brown rice will need additional time to bake; anywhere from 15-30 minutes extra. Add an additional 1/2 cup liquid if using brown rice.
• Seasonings– black pepper, salt, paprika, onion powder, garlic powder. Or use whatever seasonings you like. This is totally customizable.

How to Make Creamy Chicken and Rice Casserole

Preheat Oven:

• Preheat your oven to 375°F.

Prepare the Baking Dish:

• Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.

Combine Ingredients:

• In a small bowl, whisk together the seasonings. In the baking dish, add the rice, half of the seasonings, water or broth, and cream of mushroom soup. Stir everything together until well combined and evenly distributed.

Add the Chicken:

• Place the chicken breasts on top of the rice mixture, ensuring they’re evenly spaced.
• Season the chicken with the remaining seasoning mix.

Bake:

• Cover the dish tightly with foil to lock in moisture. Bake in the preheated oven for 1 hour, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F.

Finish and Serve:

Remove the foil and fluff the rice gently with a fork to incorporate the juices. Serve the casserole warm, garnished with fresh herbs if desired, for a hearty, comforting meal.

Tips for The Best Casserole

• Soup Substitutions: Swap the cream of mushroom soup for cream of chicken, cream of celery, or any creamy soup you prefer.
• Seasoning Adjustments: Feel free to adjust the seasonings to suit your taste.
• Chicken Options: Use chicken thighs instead of breasts if you prefer a juicier cut of meat.
• Cheesy Topping: For an extra indulgent touch, top the baked casserole with your favorite shredded cheese. Simply sprinkle the cheese over the casserole and return it to the oven for 5 minutes, or until melted and bubbly.
• Add Veggies: Enhance the dish by incorporating sliced mushrooms, broccoli florets, green beans, or carrots before baking.
• Rice Notes: If you choose to use brown rice, note that it will require an additional 15-30 minutes of bake time. Add an extra ½ cup of liquid to ensure the rice cooks properly.
• Prefer Less Creamy Rice? If you’d like your rice to be a bit firmer and less creamy, simply reduce the chicken broth to 1 cup.
• Oven Watch Tip: Every oven cooks a little differently! Start checking for doneness at the 45-minute mark. If the chicken isn’t fully cooked or the rice hasn’t absorbed most of the liquid, cover and return it to the oven for up to 15 more minutes (about 1 hour total cook time).

Freezing Tips

• Make Ahead: Prepare the casserole up to a day in advance. Cover and refrigerate until you’re ready to bake.
• Freezing Instructions: Line a casserole dish with a large piece of parchment paper, ensuring there is plenty of overhang on all sides.
  • Assemble the casserole as directed, but do not bake it. Wrap the parchment over the casserole and freeze it in the dish for 30 minutes to 1 hour, or until firm enough to lift out easily.
  • Remove the frozen casserole from the dish, keeping the parchment paper in place. Wrap tightly in an additional layer of plastic wrap or foil to prevent freezer burn.
  • Store in the freezer for up to 3 months.
• To Thaw and Bake:
  • Remove the outer layer of plastic wrap or foil and place the casserole (still wrapped in parchment) back into the baking dish. Trim any excess parchment overhang.
  • Thaw in the refrigerator overnight and bake as directed. If baking directly from frozen, allow an additional 30-45 minutes of bake time.

Help! My Rice Didn’t Cook

If your rice came out crunchy in a chicken and rice casserole, don’t worry—it’s a common issue! Here are the most likely reasons and how to fix them:

• The dish wasn’t tightly covered – Steam is what cooks the rice in a casserole. Always cover the dish tightly with foil before baking to trap the steam inside. If the foil is loose, the liquid evaporates and leaves the rice undercooked.
• Oven temperature differences – Every oven runs a little differently. Begin checking the doneness of the chicken and rice at around 1 hour. If the rice is still firm or the chicken isn’t fully cooked, keep baking in 10–15 minute increments until everything is tender.
• Wrong type of rice – Long grain rice and instant rice behave very differently. If the recipe calls for long grain rice, it will need more time. If you use instant rice, start checking for doneness at about 40 minutes to prevent overcooking—once tender, instant rice can turn mushy if baked too long.
• Not enough bake time – Sometimes the casserole just needs more time. A few extra minutes in the oven can make all the difference in getting perfectly fluffy rice.

Quick Fix for Undercooked Rice

Pulled your casserole out of the oven only to find the rice is still a little crunchy? Don’t panic—here’s how to save it:

• Add more liquid – Pour in ½ to 1 cup of warm chicken broth or water, then re-cover tightly with foil. The extra liquid will create more steam to soften the rice.
• Bake a little longer – Return the casserole to the oven and continue baking in 10–15 minute increments, checking the rice for tenderness each time.
• Microwave individual servings – If you’re short on time, scoop portions into microwave-safe bowls, add a splash of broth, cover, and heat in 2–3 minute bursts until the rice is tender.

What To Serve With Chicken & Rice Casserole

Add a quick veggie or salad on the side to round out your meal

• Caesar salad or a simple side salad
• Roasted broccoli, acorn squash, carrots, or asparagus
• A simple veggie tray with cucumbers, cherry tomatoes, broccoli florets and celery so everyone can pick their favorites
• Fruit salad
• Corn on the cob
• Toss a bag of frozen green beans or vegetable medley into the microwave

More Family Favorite Dinners

• Cheesy Chicken and Broccoli Casserole
• Stuffed Pepper Casserole
• Ravioli Casserole
• Easy Baked Ziti
• Homemade Macaroni and Cheese– so cheesy!
• Chicken Alfredo Stuffed Shells
• Kid Approved Tater Tot Casserole
• Easy One Sheet Pan Shrimp Fajitas
• Sheet Pan Honey Mustard Chicken

Video How To Make One Pan Chicken and Rice Casserole