My friends, if you’re looking for a dish that screams ‘I’ve got my life together’ while secretly requiring minimal effort, you’ve hit the jackpot. Many weeknights call for something hearty, comforting, and ridiculously easy to make, which is exactly why this chicken and rice casserole has become my family’s go-to dinner solution.
Why This Recipe Works
- The one-pan wonder means you’re not spending hours scrubbing dishes afterward – because let’s be real, nobody has time for that on a Tuesday night.
- Using uncooked rice that soaks up all the delicious chicken juices and broth creates an incredibly flavorful and moist final product that’ll have everyone asking for seconds.
- The combination of cream of mushroom soup and sour cream creates a luxuriously creamy sauce that coats every grain of rice and piece of chicken perfectly.
- Baking at 375°F for exactly 45 minutes ensures the chicken cooks through while the rice becomes tender but not mushy, giving you that perfect texture every single time.
- The optional crispy fried onion topping adds that fantastic crunch contrast that takes this from ‘pretty good’ to ‘where has this been all my life’ status.
Ingredients
- 2 cups uncooked long-grain white rice
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup frozen peas
- 1/2 cup crispy fried onions (optional topping)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley for garnish
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Instructions
Preheat and Prep Your Ingredients
First things first – preheat that oven to 375°F so it’s ready to work its magic when you are. While that’s heating up, let’s get everything prepped. Take your chicken breasts and cut them into nice, bite-sized 1-inch cubes – this ensures even cooking and easy serving later. Dice that yellow onion until you’ve got about a cup of finely chopped pieces, and mince those garlic cloves until they’re practically whispering flavor promises. Measure out your rice, broth, and all the other ingredients so they’re standing by like eager little soldiers ready for duty. This mise en place step might feel extra, but trust me, it makes the actual cooking process so much smoother and less chaotic.
Sauté the Aromatics and Chicken
Heat your olive oil in a large skillet over medium-high heat until it shimmers like a disco ball – about 2 minutes should do it. Add those beautifully diced onions and cook them until they turn translucent and slightly golden around the edges, which usually takes about 5-7 minutes. Now toss in the minced garlic and cook for just 60 seconds until it becomes fragrant – don’t let it brown or it’ll turn bitter! Add your cubed chicken to the party and cook until it’s no longer pink on the outside, about 4-5 minutes, stirring occasionally. The chicken doesn’t need to be fully cooked through at this point since it’ll finish in the oven, but getting that nice sear on the outside adds fantastic flavor.
Combine Everything in the Baking Dish
Now for the fun part – the great mixing ceremony! In your 9×13 inch baking dish, combine the uncooked rice, partially cooked chicken mixture, frozen peas, cream of mushroom soup, sour cream, chicken broth, paprika, black pepper, and salt. Use a wooden spoon to mix everything together until it looks like a beautiful, chaotic mess of deliciousness. Make sure the rice is evenly distributed and submerged in the liquid – nobody wants dry rice patches in their casserole. Sprinkle about 3/4 cup of the shredded cheddar cheese over the top and give it one gentle stir to incorporate some cheesy goodness throughout while leaving some on top for that golden-brown finish.
Bake to Perfection
Cover your baking dish tightly with aluminum foil – this is crucial for trapping steam and ensuring the rice cooks properly without drying out. Slide that beautiful dish into your preheated 375°F oven and set your timer for 35 minutes. After the initial bake, carefully remove the foil (watch out for steam!) and give everything a good stir to redistribute the liquid and prevent sticking. Return it to the oven uncovered for another 10-15 minutes until the rice is tender, the liquid is mostly absorbed, and the top is starting to get lightly golden. The total bake time should be 45-50 minutes, but start checking at 45 minutes for perfect results.
Add Final Touches and Serve
Once your casserole is out of the oven, immediately sprinkle the remaining 1/4 cup of cheddar cheese and those crispy fried onions (if using) over the top. Let it stand for about 10 minutes – this resting time allows the rice to absorb any remaining liquid and makes serving much easier. The casserole will continue to thicken during this time, transforming from slightly soupy to perfectly creamy. Garnish with fresh chopped parsley for that pop of color and freshness right before serving. Use a large spoon to scoop out generous portions, making sure to get all the layers in each serving.
Tips and Tricks
If you want to take your casserole game to the next level, consider using homemade cream of mushroom soup instead of the canned version – simply sauté 8 oz of sliced mushrooms with a tablespoon of butter, stir in 3 tablespoons of flour, then gradually add 1 cup of milk and 1/2 cup of chicken broth while whisking until thickened. For extra flavor depth, try using bone-in chicken thighs instead of breasts – they’ll stay juicier during the longer cooking time and add richer chicken flavor to the entire dish. If you’re meal prepping, this casserole freezes beautifully – let it cool completely, portion into airtight containers, and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 20-25 minutes until heated through. For a creamier texture, substitute half the chicken broth with heavy cream or whole milk, but reduce the initial baking time by 5 minutes since dairy can cause quicker browning. If you find your rice isn’t cooking evenly, make sure your baking dish is the right size – too large and the liquid evaporates too quickly; too small and it overflows. Always use the same type of rice called for in the recipe, as different varieties (like brown rice or jasmine rice) have different liquid requirements and cooking times. For extra nutrition, stir in 2 cups of fresh spinach during the last 5 minutes of baking – it wilts perfectly into the casserole. If you’re short on time, you can use pre-cooked rice – reduce the chicken broth to 1 cup and bake uncovered for only 20-25 minutes until heated through. Always let the casserole rest after baking – this allows the starches in the rice to fully absorb the liquid and creates that perfect creamy consistency rather than a soupy mess.
Recipe Variations
- Southwest Style: Swap the cream of mushroom for cream of chicken soup, add a can of diced green chiles, use pepper jack cheese instead of cheddar, and stir in a cup of frozen corn along with the peas. Top with crushed tortilla chips instead of fried onions for that Tex-Mex crunch.
- Mediterranean Twist: Use olive oil instead of butter, substitute the peas with artichoke hearts and sun-dried tomatoes, add a teaspoon of oregano and basil, and use feta cheese instead of cheddar. Finish with a sprinkle of lemon zest before serving for that bright, fresh flavor.
- Buffalo Chicken: Toss the raw chicken cubes in 1/2 cup of buffalo sauce before cooking, use blue cheese crumbles instead of cheddar, and add chopped celery along with the onions. Serve with extra buffalo sauce and ranch dressing for dipping – perfect for game day!
- Broccoli Cheese Version: Replace the peas with 2 cups of fresh broccoli florets, use cream of chicken soup instead of mushroom, and add an extra 1/2 cup of cheddar cheese. The broccoli steams perfectly in the casserole and makes it feel like a complete meal in one dish.
- Wild Rice Upgrade: Use a blend of wild rice and long-grain white rice for more texture and nutty flavor, increase the chicken broth to 2 1/2 cups since wild rice absorbs more liquid, and add sliced mushrooms during the sauté step for earthy goodness.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Absolutely, but you’ll need to make some adjustments! Brown rice requires more liquid and longer cooking time – increase the chicken broth to 2 1/2 cups and bake covered for 50 minutes, then uncovered for another 15-20 minutes until the rice is tender. The texture will be slightly chewier and nuttier, which many people actually prefer. Just keep an eye on it toward the end and add a splash more broth if it looks too dry.
How do I know when the casserole is done cooking?
The rice should be tender but not mushy, most of the liquid should be absorbed (though it will still look slightly saucy), and the internal temperature of the chicken should reach 165°F when checked with an instant-read thermometer. The edges will be bubbly and the top lightly golden. If you see liquid pooling around the edges, it needs more time. Remember that it will continue to thicken as it rests after baking.
Can I make this recipe ahead of time?
You sure can! Assemble the entire casserole up to the baking step, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, recover with foil, and add 10-15 minutes to the baking time since it’s starting from cold. You can also freeze the unbaked casserole for up to 3 months – thaw overnight in the refrigerator before baking as directed.
What can I use instead of cream of mushroom soup?
If you’re not a mushroom fan, cream of chicken or celery soup work beautifully. For a homemade version, make a simple white sauce by melting 3 tablespoons of butter, whisking in 3 tablespoons of flour, then gradually adding 1 cup of milk until thickened. Season with salt, pepper, and a pinch of thyme. You’ll need to increase the salt in the recipe slightly if using homemade.
Why did my rice turn out crunchy or undercooked?
This usually happens if your baking dish was too large (allowing liquid to evaporate too quickly), the oven temperature was off, or you didn’t cover it tightly enough with foil. Make sure you’re using a 9×13 inch dish specifically, check your oven temperature with a thermometer, and press the foil tightly around the edges to seal in steam. If it happens, add 1/4 cup of hot broth, recover, and bake for another 10-15 minutes.
Summary
This chicken and rice casserole delivers maximum comfort with minimal effort, featuring tender chicken, creamy rice, and customizable variations. Perfect for busy weeknights or potlucks, it’s a guaranteed crowd-pleaser that makes excellent leftovers too.
