Best Chicken and Rice Casserole – Creamy 30-Minute

This BEST EVER CHICKEN AND RICE CASSEROLE is the ultimate weeknight comfort food. It's creamy, cheesy, and loaded with tender chicken and perfectly cooked rice, all baked in one dish. The combination of a rich, savory sauce with a golden, bubbly cheese topping makes it a family favorite that's sure to become a regular in your dinner rotation.

What sets this casserole apart is the simple yet delicious sauce that uses cream of chicken soup, sour cream, and chicken broth, which infuses every grain of rice with flavor. Plus, it's incredibly versatile – you can easily swap in vegetables or use rotisserie chicken for a shortcut. Whether you're feeding a crowd or meal-prepping for the week, this casserole delivers comfort and satisfaction in every bite.

I've perfected this recipe over years of testing, and I'm excited to share my tips and tricks to ensure your casserole comes out perfectly every time. From the right rice-to-liquid ratio to the best way to get a crispy top, you'll find everything you need to make this the best chicken and rice casserole you've ever tasted.

About the Ingredients

1 1/2 cups (300g) long-grain white rice, uncooked

Use long-grain rice like basmati or jasmine for fluffy, separate grains. Avoid instant rice as it will turn mushy.

1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken thighs also work well and add extra moisture. For a shortcut, use 3 cups of rotisserie chicken, shredded.

1 (10.5 oz / 298g) can cream of chicken soup

Use condensed soup for the right consistency. You can substitute cream of mushroom for a different flavor.

1 cup (240ml) chicken broth

Low-sodium broth is best to control salt. If using regular, reduce added salt.

1 cup (240g) sour cream

Full-fat sour cream gives the creamiest result. Greek yogurt can be substituted for a tangier, lower-fat option.

1 cup (120g) shredded cheddar cheese, divided

Sharp cheddar adds more flavor. You can also use a mix of cheddar and mozzarella for extra meltiness.

1 medium onion, finely chopped

Yellow or sweet onion works best. If you're short on time, use 1/2 cup frozen diced onion.

2 cloves garlic, minced

Fresh garlic is best, but 1/2 teaspoon garlic powder can be used in a pinch.

1/2 cup (50g) frozen peas and carrots, thawed

Feel free to add other veggies like broccoli or green beans. Thawing prevents excess water in the casserole.

1 teaspoon dried thyme

Dried thyme adds a subtle herb flavor. You can use 1 tablespoon fresh thyme if you have it.

1/2 teaspoon paprika

Paprika adds a nice color and a hint of smokiness. Smoked paprika is also delicious.

Salt and black pepper, to taste

Season generously, but keep in mind the soup and broth contain sodium.

Tips & Tricks

Don't rinse the rice before adding

This recipe relies on the rice absorbing liquid from the sauce. Rinsing removes starch that helps thicken the casserole, so skip that step.

Use a 9×13-inch baking dish

This size ensures even cooking and the right depth for the casserole to set properly. If your dish is too small, the casserole may be too thick and cook unevenly.

Cover with foil for the first 30 minutes

This traps steam and ensures the rice cooks through without drying out. Uncover for the last 10 minutes to get a golden, bubbly top.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter.

2. Sauté Aromatics

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.

3. Combine Ingredients

In a large bowl, mix the cream of chicken soup, chicken broth, sour cream, thyme, paprika, and a pinch of salt and pepper. Stir in the uncooked rice, chicken pieces, sautéed onion and garlic, and thawed peas and carrots. Mix well to combine.

4. Transfer to Dish

Pour the mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil.

5. Bake Covered

Bake at 375°F (190°C) for 30 minutes. The casserole should be bubbly and the rice partially cooked.

6. Add Cheese and Bake

Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar over the top. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and golden brown and the edges are bubbly.

7. Rest and Serve

Remove from the oven and let it rest for 5 minutes. The internal temperature of the chicken should be 165°F (74°C). Fluff with a fork and serve hot.

Delicious Variations

Vegetable Medley

Add 1 cup of chopped broccoli or zucchini along with the peas and carrots for extra nutrition.

Spicy Kick

Stir in 1/2 teaspoon of red pepper flakes or a diced jalapeño for a touch of heat.

Cheese Swap

Use pepper jack or a blend of Gruyère and cheddar for a different flavor profile.

How to Store BEST EVER CHICKEN AND RICE CASSEROLE

Frequently Asked Questions

I hope you love this BEST EVER CHICKEN AND RICE CASSEROLE as much as my family does! If you try it, let me know in the comments below – I'd love to hear how it turned out. Don't forget to share this recipe with friends who need a comforting weeknight dinner idea!

BEST EVER CHICKEN AND RICE CASSEROLE

BEST EVER CHICKEN AND RICE CASSEROLE: a creamy, cheesy one-pan dinner that's easy, comforting, and ready in 45 minutes.

★★★★½ 4.8 (187 ratings)

15 minPrep time45 minCook time6Servings425 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (300g) long-grain white rice, uncooked
• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (10.5 oz / 298g) can cream of chicken soup
• 1 cup (240ml) chicken broth
• 1 cup (240g) sour cream
• 1 cup (120g) shredded cheddar cheese, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (50g) frozen peas and carrots, thawed
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper, to taste

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. 2Sauté Aromatics — In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.
3. 3Combine Ingredients — In a large bowl, mix the cream of chicken soup, chicken broth, sour cream, thyme, paprika, and a pinch of salt and pepper. Stir in the uncooked rice, chicken pieces, sautéed onion and garlic, and thawed peas and carrots. Mix well to combine.
4. 4Transfer to Dish — Pour the mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil.
5. 5Bake Covered — Bake at 375°F (190°C) for 30 minutes. The casserole should be bubbly and the rice partially cooked.
6. 6Add Cheese and Bake — Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar over the top. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and golden brown and the edges are bubbly.
7. 7Rest and Serve — Remove from the oven and let it rest for 5 minutes. The internal temperature of the chicken should be 165°F (74°C). Fluff with a fork and serve hot.

👨‍🍳 Chef's Note: For the best texture, avoid over-stirring the casserole once it's in the dish. And if you prefer a crispy top, place it under the broiler for the last 2-3 minutes, but watch it carefully to prevent burning.

Servings: 6

Cuisine: American

Course: Casserole

Nutrition (per serving): 425 kcal · 30g protein · 28g carbs · 20g fat