How to Make the Best Creamy Chicken & Rice Casserole

There’s nothing quite like a warm, creamy casserole to bring comfort to your family dinner table. Today, I’m sharing my secret recipe for the best creamy chicken and rice casserole that’s sure to become a household favorite. Perfect for quick family dinners, this dish is a game-changer for busy weeknights or cozy weekends. Plus, it’s one of those easy pasta recipes (yes, rice counts as pasta in my book!) that requires minimal effort but delivers maximum flavor.

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for 30-minute meals
• Creamy, cheesy, and oh-so-comforting
• Customizable with optional veggies like peas or broccoli
• Great for weeknight dinner ideas or meal prep
• Feeds the whole family (and then some!)

Ingredients

Here’s what you’ll need to make this creamy chicken and rice casserole. Don’t worry, it’s a simple list that you might already have most of in your pantry!

• 2 cups cooked chicken (shredded or chopped)
• 1 cup uncooked white rice (long grain or jasmine)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup (or another can of cream of chicken)
• 1 ½ cups chicken broth
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• Optional: ½ cup frozen peas or chopped steamed broccoli
• Optional garnish: fresh parsley or green onions

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get started! This recipe is a breeze, and I’ve broken it down into simple steps for you.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. I like to use a little butter or cooking spray for this step.
2. In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, milk, and all the seasonings. Stir until well combined. It’s like making a creamy sauce from scratch, but way easier!
3. Add uncooked rice, cooked chicken, and optional veggies to the mixture. Mix everything thoroughly. I love adding frozen peas for a burst of color and freshness.
4. Pour the mixture into the prepared baking dish and spread it out evenly. Don’t worry if it looks a little messy—it’ll come together beautifully in the oven.
5. Sprinkle the shredded cheddar cheese evenly on top. Because everything is better with cheese, right?
6. Cover with foil and bake for 35 minutes. Then, remove the foil and bake uncovered for another 10-15 minutes, or until cheese is bubbly and rice is fully cooked. You’ll know it’s done when the top is golden and the casserole is hot and bubbly.
7. Let it sit for 5 minutes before serving. This step is crucial—it allows the casserole to set and makes it easier to slice and serve. Garnish with chopped parsley if desired for a fresh touch.

Pro Tips for Making the Recipe

Here are a few tips to make this recipe even better:

• Use leftover chicken! If you have roasted chicken from last night’s dinner, shred it and use it here. It’s a great way to reduce waste and save time.
• Customize to your taste. Love mushrooms? Add some sautéed mushrooms to the mix. Prefer broccoli? Throw in some steamed florets.
• If you’re short on time, use pre-cooked rice or rotisserie chicken to speed things up. It’s all about making it work for your busy schedule!
• For an extra crispy top, broil the casserole for 2-3 minutes after removing the foil. Just keep an eye on it to make sure it doesn’t burn.

How to Serve

This casserole is a complete meal on its own, but if you want to add some sides, here are a few ideas:

• A fresh green salad with your favorite dressing
• Roasted vegetables like asparagus or Brussels sprouts
• Garlic bread for dipping in the creamy sauce
• A side of creamy mushroom chicken for a hearty combo
• grilled chicken broccoli bowls for a lighter option

Make Ahead and Storage

This casserole is perfect for meal prep or making ahead. Here’s how to store it:

• Prepare the casserole up to the point of baking, cover it with plastic wrap or foil, and refrigerate for up to 24 hours.
• Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through.
• Freeze the casserole before baking for up to 3 months. Thaw overnight in the fridge, then bake as instructed.

And there you have it—my go-to recipe for creamy chicken and rice casserole. It’s perfect for weeknight dinner ideas, family gatherings, or even potlucks. The best part? It’s one of those easy chicken casseroles that everyone will love, and it’s ready in no time. So go ahead, give it a try, and let me know what you think in the comments below!