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Creamy Chicken Rice Casserole – Cozy, Family-Friendly, and Weeknight Easy
When you need a comforting dinner that basically cooks itself, this Creamy Chicken Rice Casserole is the answer. Tender chicken, perfectly cooked rice, and a velvety sauce come together in one pan for a no-stress, crowd-pleasing meal. It’s nostalgic like the casseroles you grew up with—only a touch fresher, creamier, and more customizable. Prep is simple, cleanup is minimal, and the leftovers are legendary. Bake it for busy weeknights, potlucks, or whenever you want a guaranteed hit with zero fuss.
Why You’ll Love This Recipe
- True one-dish dinner: Rice, protein, and veggies all bake together.
- Ultra-creamy texture: A simple sauce bakes into the rice so every bite is silky and satisfying.
- Hands-off cooking: Stir, cover, and let the oven do the heavy lifting.
- Adaptable: Swap vegetables, change the cheeses, or use rotisserie chicken.
- Make-ahead friendly: Assemble in the morning, bake at dinner.
Ingredients
Base Casserole
- 1 cup long-grain white rice (uncooked, not instant)
- 1 ¾ cups low-sodium chicken broth (hot)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- ½ cup sour cream (or plain Greek yogurt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut in 1-inch pieces
- 1 cup frozen peas and carrots (no thawing needed)
- 1 cup shredded cheddar or Monterey Jack (divided)
Optional Boosters
- ½ cup finely diced onion (sauté first for sweeter flavor)
- 1 cup sliced mushrooms (sautéed)
- ½ cup chopped broccoli florets
- 2 tablespoons butter (dot on top for extra richness)
- ¼ cup grated Parmesan (stir into rice for depth)
Step-by-Step Instructions
1) Preheat & Mix the Sauce
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, whisk hot chicken broth, cream soup, sour cream, garlic powder, onion powder, paprika, thyme, salt, and pepper until smooth.
2) Build the Base
Add the uncooked rice to the baking dish and spread into an even layer. Pour the creamy broth mixture over the rice and stir to disperse. Fold in peas and carrots and half of the shredded cheese.
3) Add Chicken
Nestle chicken pieces into the rice mixture, submerging lightly so they stay moist. If using butter, dot the top now. Cover the dish tightly with foil to trap steam.
4) Bake Low and Slow
Bake covered for 45 minutes. Remove foil, stir gently to lift any rice from the edges, then sprinkle the remaining cheese on top. Bake uncovered for another 10–15 minutes, until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C). Rest 5–10 minutes before serving so the sauce thickens.
Pro Tips for Guaranteed Creaminess
- Use long-grain white rice: It stays fluffy. Short-grain can get sticky; brown rice needs longer (see Variations).
- Hot broth matters: Warm liquid jump-starts the rice so it cooks evenly in the oven.
- Keep it covered first: Steam is your friend for tender rice and juicy chicken.
- Rest before scooping: A short rest helps the sauce set to scoopable, creamy perfection.
- Season to taste: Creamy sauces need enough salt to shine—taste and adjust before baking.
Easy Flavor Variations
- Broccoli Cheddar: Swap peas/carrots for 1 ½ cups small broccoli florets; add extra cheddar.
- Mushroom & Herb: Sauté 1 cup mushrooms with onion; stir in 2 tablespoons fresh parsley.
Serving Suggestions
This casserole is hearty enough to stand on its own, but pairing it with a few simple sides makes it extra special. Here are some ideas:
- Green salad: A crisp salad with lemon vinaigrette balances the richness.
- Roasted veggies: Carrots, asparagus, or Brussels sprouts complement the creamy casserole.
- Garlic bread or dinner rolls: Perfect for soaking up extra sauce.
- Cranberry sauce: Adds a tart contrast that works beautifully with chicken and cream.
Make-Ahead & Storage
- Make ahead: Assemble the casserole up to 24 hours before baking. Cover tightly and refrigerate. Add an extra 10 minutes to the covered bake time.
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
- Freeze: Wrap baked or unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I use wild rice?
Yes, but it requires more liquid and longer cooking time. Use 2 ½ cups broth and bake for 70–75 minutes covered.
Can I make this dairy-free?
Swap the cream soup and sour cream with dairy-free versions, and use olive oil instead of butter. Nutritional yeast adds a cheesy flavor without dairy.
Can I add different vegetables?
Absolutely! Try bell peppers, spinach, or even cauliflower. Just avoid watery veggies like zucchini unless sautéed first.
Nutrition Snapshot (Approx. 6 Servings)
- Calories: ~410
- Protein: 32 g
- Carbohydrates: 34 g
- Fat: 16 g
- Fiber: 3 g
Tips for Perfect Leftovers
Creamy casseroles taste even better the next day as the flavors meld together. To keep the texture ideal, reheat in the oven at 325°F (165°C) covered with foil until warm. Add a splash of broth or milk if needed to loosen the sauce. Individual portions can also be microwaved, but stir halfway through for even heating.
Final Thoughts
This Creamy Chicken Rice Casserole is proof that simple ingredients can create something truly special. It’s a dish that feels nostalgic yet fresh, perfect for busy families, cozy nights, and potluck gatherings. The creamy texture, tender chicken, and perfectly cooked rice make every bite deeply satisfying.
With endless variations and make-ahead options, this casserole is more than just a recipe—it’s a reliable weeknight hero that you’ll return to again and again. Bake it once, and you’ll understand why it’s a classic that never goes out of style.