There are a handful of recipes that live in the very center of my kitchen memory, and this chicken and rice casserole is one of them. I was newly married, a little overwhelmed, and still learning how to plan a week’s worth of dinners that didn’t involve frozen lasagna or peanut butter toast. It was a rainy Thursday, I remember that clearly, and I’d had a long day.

I called my mom—not for the last time that month—and told her I didn’t know what to make for dinner. She chuckled gently and said, “Do you have chicken? Rice? A can of soup?” I had all three. She walked me through a simple little recipe she used to make when we were kids—tossed together in one pan and baked until creamy, comforting, and golden on top. That dinner saved my evening, and I’ve been making versions of it ever since.

Now, nearly twenty years and three kids later, I still pull this dish out when I need something I know will be devoured without complaints. It’s the casserole equivalent of a warm hug—familiar, no-fuss, and always just right.

The beauty is in its simplicity, and yet there’s room to play and make it your own. I hope it brings you the same kind of comfort it’s brought my family all these years.

Table of Contents

Why You’ll Love This Recipe:

Simple, one-dish preparation—minimal cleanup
Pantry staples you probably already have on hand
Budget-friendly and generous on portions
Feeds a family or stretches into leftovers beautifully
Freezer-friendly and make-ahead approved

Ingredients You’ll Need:

2 cups cooked chicken – I’ve used everything from a leftover rotisserie to simple poached breasts. Dark meat brings more richness, but any cooked chicken will do.
1 cup uncooked long grain white rice – Avoid quick-cook varieties here; they can turn mushy. I’ve also used jasmine in a pinch.
1 can (10.5 oz) cream of mushroom soup – This is the backbone of that creamy texture. You can swap for cream of chicken or celery if that’s what’s in the pantry.
1 cup chicken broth – I use homemade when I have it, but boxed works perfectly fine.
1/2 cup whole milk – Adds creaminess and helps everything bake evenly. I’ve used 2% without issue.
1/2 cup sour cream or plain Greek yogurt – A little tang goes a long way in balancing the richness. Use what you have.
1 cup shredded cheddar cheese (plus more for topping) – Sharp cheddar is my go-to, but any meltable cheese works here.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: 1/2 cup frozen peas or chopped broccoli – I add these when I want to sneak in a little green without another side dish.

How to Make It (Step-by-Step Instructions):

Start by preheating your oven to 350°F. Grab your favorite 9×13 casserole dish—I always reach for the one with the faint scorch mark on the corner from a sweet potato mishap. Grease it lightly with butter or spray; no one likes stuck rice.

In a large mixing bowl, combine the uncooked rice, soup, broth, milk, sour cream, garlic powder, onion powder, salt, and pepper. Give it a good stir—really make sure the rice is coated. I’ve rushed this part before and ended up with uneven cooking. The rice needs to be fully submerged and separated for even baking.

Fold in your cooked chicken and half of the shredded cheese. If you’re adding peas or chopped broccoli, mix them in now. Pour everything into your prepared baking dish and spread it out evenly. It won’t look exciting yet, but trust me, the oven does its magic.

Top with the remaining cheese—don’t be shy—and cover the dish tightly with foil. Bake for 45 minutes covered. Then, remove the foil and bake for another 15-20 minutes, until the top is golden and bubbling around the edges. Let it sit for at least 5 minutes before serving. That rest time lets everything settle and makes it easier to scoop out neat portions.

Expert Tips for the Best Results:

Don’t skimp on the cover-and-bake step; it helps the rice cook through gently without drying out the rest of the dish. I’ve learned the hard way that uncovering it too early leads to crunchy surprises at the bottom. Also, make sure your liquids are well mixed with the rice—every grain needs moisture. And when in doubt, let it rest. Like many casseroles, this one tastes even better after a few minutes of patience.

Variations & Substitutions:

This recipe has been a canvas for many experiments in my kitchen. I’ve swapped the cream of mushroom for cream of celery when that was all I had, and added a handful of sautéed mushrooms for extra earthiness. Once, I was out of sour cream and used plain yogurt, and it came out just as creamy with a little added tang. Leftover turkey works beautifully around the holidays. You can even skip the cheese topping and use buttered breadcrumbs if you want a crispier texture. One night, I stirred in some diced green chiles and used Monterey Jack—turned out to be one of my husband’s favorites.

Serving Suggestions:

We often enjoy this casserole as a stand-alone meal, especially on chilly evenings when no one wants to fuss with sides. But if I’m feeling a bit more energetic, I’ll serve it with a crisp green salad or some roasted green beans. A little bread on the side never hurts either—something to mop up that creamy goodness. It’s also great for potlucks or delivering to a friend in need of a warm meal.

Storage & Reheating Instructions:

I usually let the casserole cool completely before covering it and storing it in the fridge. It keeps well for up to 4 days. For reheating, a microwave works just fine—just add a splash of broth or milk to keep it from drying out. If I’m reheating a larger portion, I cover it with foil and warm it in a low oven. The rice might firm up a bit, but the flavors deepen, and that’s never a bad thing.

Recipe FAQs (Answered by Clara):

Can I use brown rice instead of white?
You can, but you’ll need to adjust the liquid and extend the baking time. Brown rice takes longer to cook and can stay chewy if rushed. I’ve done it, but it’s not my go-to for a weeknight.

Can I freeze this casserole?
Yes, and I often do. Just assemble everything, cover it well, and freeze it unbaked. When you’re ready, thaw it overnight in the fridge and bake as directed—maybe with a few extra minutes on the clock.

What if I don’t have canned soup?
You can make a quick roux with butter, flour, milk, and a bit of broth to mimic the creaminess. It’s a bit more work, but it does the trick when the pantry’s low.

Is this recipe kid-friendly?
Absolutely. It’s been one of my children’s favorite meals since they were toddlers. If your kids are picky about veggies, blend them in or serve them on the side.

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It tastes better after resting.

If you’ve made it this far, I hope you’re already reaching for your casserole dish. This chicken and rice casserole isn’t just food—it’s a piece of comfort, a memory in the making, and a dinner that’s never let me down. Whether you’re feeding a crowd, cooking for one, or just need something that feels like home, this dish has you covered. Let me know if you try it—your version, your tweaks, your memories. I’d love to hear how it finds a place in your kitchen, too.

Nutrition Information (Approx. per serving, based on 8 servings):

Calories: 380
Protein: 22g
Carbohydrates: 28g
Fat: 20g
Fiber: 1g
Sugar: 2g
Sodium: 690mg