I’d been staring into the pantry for what felt like forever—half a bag of rice, a couple of cans of soup, a bit of shredded cheese left from taco night. Not much to work with, right? But somehow, that humble lineup sparked an idea. A cold Sunday afternoon, the kind that begs for something warm and comforting, had me craving a dish that was easy to toss together but still felt like a full, home-cooked meal.
What I ended up making that day surprised even me. It wasn’t fancy, but as it baked, the scent filling the kitchen was rich and cozy—like something grandma would’ve made if she had cream of mushroom soup on hand. When I pulled it from the oven, golden brown on top and bubbling at the edges, I knew I’d hit something special. That first bite was everything: creamy, cheesy, and satisfying without being too heavy.
It’s since become a go-to recipe for when time is short and comfort food is the goal. And the best part? It’s a one-dish wonder that takes minimal prep and gives maximum reward. Whether you’re making dinner for your family, prepping for a potluck, or freezing meals for the week ahead, this casserole shows up and delivers every time.
Let’s get into how to make it.
Short Description
Creamy Chicken and Rice Casserole is a hearty, one-dish dinner loaded with tender chicken, fluffy rice, savory soups, and melty cheddar—topped with golden, buttery breadcrumbs for the perfect crunch.
Key Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- ½ cup panko breadcrumbs (for topping)
- 2 tbsp butter, melted
Tools Needed
- 9×13-inch casserole dish
- Mixing bowls
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a bit of butter to prevent sticking.
Step 2: Mix Ingredients
In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir well until the mixture is smooth and fully blended.
Step 3: Add Chicken
Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Make sure the chicken and rice are evenly distributed and fully coated with the creamy mixture.
Step 4: Assemble the Casserole
Pour the mixture into your prepared casserole dish. Use a spatula to spread it out evenly across the pan.
Step 5: Top with Cheese
Sprinkle an extra layer of shredded cheddar cheese on top for added meltiness and flavor.
Step 6: Add Breadcrumbs
In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated. Sprinkle this over the cheese layer for a golden, crispy topping.
Step 7: Bake
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the rice is tender and the top is bubbly and golden brown.
Step 8: Serve and Enjoy
Let the casserole cool for about 5–10 minutes before serving. The texture firms up slightly and makes scooping easier.
Why You’ll Love This Recipe
One-pan meal: No need for extra sides unless you want them.
Minimal prep: Just mix and bake—no precooking the rice.
Crowd-friendly: Easy to double for potlucks or large families.
Freezer-friendly: Great for make-ahead meals.
Comfort food classic: Creamy, cheesy, and satisfying.
Mistakes to Avoid & Solutions
Using instant rice
Solution: Stick with uncooked long-grain rice. Instant rice can turn mushy or overcook.
Too much salt
Solution: Taste before seasoning. The soups and cheese already contain salt. Start light, then adjust.
Undercooked rice
Solution: Make sure your oven is fully preheated and bake covered for the first 30 minutes. Use a glass dish for even heat distribution.
Dry casserole
Solution: Be exact with your liquids—don’t reduce the broth or milk amounts. They help hydrate the rice and keep the dish creamy.
Soggy topping
Solution: Always bake uncovered in the last 15 minutes so the breadcrumbs can toast to golden perfection.
Serving and Pairing Suggestions
Serve this casserole as a complete meal or pair it with:
– A crisp green salad with lemon vinaigrette
– Steamed broccoli or green beans
– A side of garlic bread or dinner rolls
– Iced tea or a light white wine like Chardonnay
It works well for family dinners, potlucks, casual gatherings, or weekly meal prep.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap the casserole tightly in foil or transfer to a freezer-safe dish. Freeze for up to 2 months.
Reheat: For best results, reheat in the oven at 350°F until hot and bubbly (cover with foil to retain moisture). Microwave individual portions for 1–2 minutes.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken adds extra flavor and saves time—just shred and mix it in.
2. Can I prep this casserole in advance?
Absolutely. Assemble everything the night before, cover, and refrigerate. Add 5–10 minutes to baking time if starting from cold.
3. Can I use different types of cheese?
Yes. Mozzarella, Monterey Jack, or a cheese blend will all work well. For extra depth, add a little parmesan.
4. Is this recipe gluten-free?
Not as written—most canned soups and breadcrumbs contain gluten. To make it gluten-free, use certified gluten-free soup and swap panko for GF breadcrumbs.
5. What should I do if the rice is still a bit crunchy after baking?
Cover the casserole again and bake an additional 10–15 minutes. You can also add a few tablespoons of extra broth before returning it to the oven.
Tips & Tricks
Use pre-shredded chicken to cut down on prep time.
Stir the rice mixture well to avoid dry pockets.
If you like a bit of kick, add a pinch of cayenne or diced green chiles.
Always let the casserole sit for a few minutes before serving—it thickens up and holds together better.
Use a glass baking dish to help monitor doneness and even heating.
Recipe Variations
1. Creamy Chicken and Broccoli Casserole
Swap 1 cup of cooked chicken with 1 cup of chopped, blanched broccoli.
Keep the rest of the ingredients the same.
Add ¼ tsp paprika for flavor depth.
2. Spicy Tex-Mex Twist
Replace cheddar with pepper jack.
Stir in 1 tsp cumin, ½ tsp chili powder, and 1 cup drained canned corn.
Top with crushed tortilla chips instead of breadcrumbs.
3. Mushroom Lovers’ Version
Double the amount of cream of mushroom soup.
Add 1 cup sautéed mushrooms and use Swiss cheese instead of cheddar.
Garnish with chopped parsley for freshness.
4. Creamy Chicken and Wild Rice Casserole
Use a wild rice blend instead of long-grain rice (adjust cooking time to 50–55 minutes covered).
Add ½ cup chopped celery and ½ tsp thyme.
This version has a nutty, earthy flavor profile.
Final Thoughts
This Creamy Chicken and Rice Casserole may not call for fancy ingredients or complicated techniques, but that’s exactly why it stands out. It turns simple staples into something deeply comforting, just the way a great casserole should. I love how this dish practically makes itself—one bowl, one pan, and a little bit of patience while it bakes.
Every time I serve it, there’s something nostalgic about that creamy, melty center and the crispy topping. It brings warmth to the table, and frankly, it’s the kind of recipe you can count on when you need something reliable, no matter the season.
Even better, it’s a blank canvas for your creativity. Play with flavors, sneak in veggies, or just enjoy it as-is. It’s a recipe that grows with you—and once you’ve tried it, it’ll likely earn a spot in your permanent rotation.
Creamy Chicken And Rice Casserole
Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup uncooked long-grain rice
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese plus extra for topping
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs for topping
- 2 tbsp butter melted
Instructions
- Preheat to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, stir together uncooked rice, both soups, broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in cooked chicken and 1 cup of cheddar. Mix until evenly combined.
- Pour mixture into the dish and spread evenly.
- Sprinkle more shredded cheddar over the top.
- Mix panko with melted butter, then sprinkle over the cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.
- Let rest 5–10 minutes before serving to help it set.
