Prepare to fall in love with the coziest dish that will have your family begging for seconds. Perfectly creamy chicken and rice baked to golden perfection – this casserole is the definition of comfort food magic!
Why This Recipe Works
- The combination of cream of chicken soup and sour cream creates an incredibly rich and velvety sauce that coats every grain of rice perfectly, ensuring maximum flavor in every bite without being overly heavy or greasy.
- Using pre-cooked chicken (rotisserie works wonderfully) saves significant time while adding depth of flavor, and the rice cooks directly in the casserole, absorbing all the delicious juices and becoming perfectly tender without any separate cooking steps.
- The crispy, buttery cracker topping provides the perfect textural contrast to the creamy interior, creating that irresistible crunch that makes this dish so satisfying and restaurant-quality in your own kitchen.
- This recipe is incredibly forgiving and versatile – you can easily customize with different vegetables, cheeses, or proteins, making it a go-to base recipe that will become a staple in your weekly meal rotation.
- The make-ahead friendly nature means you can assemble everything hours or even a day in advance, then simply pop it in the oven when ready, making it perfect for busy weeknights or entertaining guests without last-minute stress.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn blend)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 sleeve buttery round crackers, crushed (about 1 ½ cups)
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (for garnish)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
- Oven mitts
Instructions
Preheat and Prepare Your Baking Dish
Begin by preheating your oven to 375°F – this temperature is crucial as it allows the casserole to cook through evenly without burning the topping. While the oven heats, grab your 9×13 inch baking dish and give it a light coating of non-stick cooking spray or butter. This step might seem simple, but it’s essential for preventing sticking and ensuring easy cleanup later. I like to use the butter wrapper from the butter we’ll use later – zero waste and extra flavor! Take this time to gather all your ingredients and measure everything out. Having everything prepped and ready makes the assembly process smooth and enjoyable rather than chaotic. Trust me, when you’re trying to measure sour cream with chicken-y hands, things get messy fast!
Sauté the Aromatics
Heat a medium skillet over medium heat and add a tablespoon of olive oil or butter. Once shimmering, add your finely diced onion and cook until translucent and fragrant, about 3-4 minutes. You’ll know they’re ready when they become soft and slightly golden around the edges. Add the minced garlic and cook for just 30 seconds more until incredibly fragrant – be careful not to burn it as burnt garlic becomes bitter and can ruin the entire dish. This step might seem extra, but sautéing the onions and garlic separately rather than adding them raw makes a HUGE difference in flavor depth. The natural sugars caramelize slightly, adding a sweetness that balances perfectly with the creamy sauce. Remove from heat and set aside to cool slightly while you prepare the other components.
Combine the Main Ingredients
In your large mixing bowl, combine the uncooked rice, shredded chicken, frozen mixed vegetables, and the sautéed onion-garlic mixture. The rice goes in uncooked because it will absorb all the delicious liquid during baking, becoming perfectly tender and infusing every grain with flavor. Add the cream of chicken soup, sour cream, and chicken broth – the sour cream adds tanginess that cuts through the richness while helping create that luxurious texture. Sprinkle in the garlic powder, onion powder, black pepper, and paprika, then add ¾ cup of the shredded cheddar cheese (reserving ¼ cup for topping). Mix everything together until thoroughly combined – I find using clean hands works best to ensure even distribution without crushing the ingredients. The mixture will look quite wet, but that’s perfect as the rice needs plenty of liquid to cook properly.
Assemble and Add Topping
Transfer the mixture to your prepared baking dish and spread it into an even layer using a spatula. Make sure it’s evenly distributed so everything cooks uniformly – no one wants overcooked edges and undercooked center! Sprinkle the remaining ¼ cup of cheddar cheese over the top. In a small bowl, combine the crushed crackers with the melted butter until all the crumbs are moistened and clumping together slightly. Sprinkle this buttery cracker mixture evenly over the entire surface – this will create that glorious golden, crispy topping we all crave. Pro tip: For extra crispy topping, make sure the crumbs are in even-sized pieces rather than powder-fine. Now, cover the dish tightly with aluminum foil – this is crucial for the first part of baking as it traps steam to cook the rice through properly without drying out.
Bake to Perfection
Place the covered casserole in your preheated 375°F oven and bake for 45 minutes. After this time, carefully remove the foil (watch for steam!) and continue baking uncovered for another 15-20 minutes. You’re looking for the edges to be bubbly and the topping to turn a beautiful golden brown color. The internal temperature should reach at least 165°F if you check with a thermometer. The rice should be tender and have absorbed most of the liquid, but the casserole will still look slightly saucy – it will thicken as it rests. If your topping isn’t brown enough after 15 minutes, you can broil for 1-2 minutes but WATCH CONSTANTLY as it can burn in seconds! Remove from oven and let it stand for 10 minutes before serving – this resting time allows the casserole to set up properly so you get clean slices rather than a soupy mess.
Tips and Tricks
For the absolute best flavor, use homemade chicken broth if possible – it makes a noticeable difference in depth of flavor compared to canned or boxed broth. If using store-bought, I recommend low-sodium versions so you can control the salt level yourself. When shredding your chicken, make sure it’s warm as it shreds much more easily than cold chicken – I like to use two forks pulling in opposite directions for perfect shreds. If you’re using raw chicken, poach it in seasoned water or broth first rather than baking or boiling, as poaching keeps it incredibly moist and tender. For the rice, long-grain white rice works best as it holds its shape well during baking – avoid minute rice or brown rice as they require different liquid ratios and cooking times. If you want to make this ahead, assemble everything except the cracker topping, cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, add the topping, and bake as directed, adding 5-10 minutes to the covered baking time since it’s starting cold. For freezing, assemble completely without baking, wrap tightly in multiple layers, and freeze for up to 3 months. Thaw in refrigerator overnight before baking as directed. If your casserole seems too dry after baking, you can stir in a splash of warm milk or broth before serving. Conversely, if it’s too wet, let it bake uncovered for another 5-10 minutes. For extra crispy topping, you can use panko breadcrumbs mixed with melted butter instead of crackers, or even crushed cornflakes for a different texture. If you’re watching sodium, use low-sodium cream of chicken soup and reduce or eliminate added salt. For a creamier result, you can replace ½ cup of chicken broth with heavy cream or whole milk. Always let the casserole rest after baking – this allows the starches in the rice to fully absorb remaining liquid and gives you much cleaner slices. Leftovers reheat beautifully in the oven at 350°F covered with foil for 20-25 minutes, or in the microwave with a damp paper towel over top to prevent drying out.
Recipe Variations
- For a Mexican twist, replace the cream of chicken soup with cream of mushroom, add a can of diced green chiles, use pepper jack cheese instead of cheddar, and mix in a tablespoon of taco seasoning. Top with crushed tortilla chips mixed with melted butter instead of crackers, and serve with salsa and sour cream on the side. You could also add black beans or corn for extra texture and flavor.
- Create a broccoli cheese version by replacing the mixed vegetables with 2 cups of chopped fresh or frozen broccoli florets (thawed if frozen). Use cream of mushroom soup instead of chicken, and add an extra cup of shredded cheese to the mixture. For the topping, mix crushed Ritz crackers with melted butter and grated Parmesan cheese for extra cheesy goodness.
- For a Thanksgiving-inspired variation, use diced cooked turkey instead of chicken, add ½ cup of dried cranberries to the mixture, and include ½ teaspoon of poultry seasoning. Replace the cracker topping with a mixture of crushed herb-seasoned stuffing mix melted butter, and chopped pecans for that holiday flavor profile everyone loves.
- Make it extra indulgent by adding ½ cup of cooked chopped bacon to the mixture and using a combination of cheddar and Monterey Jack cheeses. For the topping, mix crushed crackers with the bacon drippings instead of butter for maximum bacon flavor infusion throughout the entire casserole.
- For a healthier version, use brown rice (increase chicken broth to 2 cups and bake covered for 60 minutes before uncovering), low-fat sour cream, reduced-fat cream of chicken soup, and reduce the cheese to ½ cup. Add extra vegetables like spinach mushrooms, and use whole wheat crackers for the topping with olive oil instead of butter.
Frequently Asked Questions
Can I use instant rice instead of regular rice?
I don’t recommend using instant rice in this recipe as it will become mushy and overcooked during the baking process. Regular long-grain rice needs the full baking time to properly absorb the liquid and become tender while maintaining its texture. If you must use instant rice, reduce the chicken broth to 1 cup and bake covered for only 20 minutes, then uncovered for 10 minutes, but the results won’t be as good. The texture will be much softer and the casserole may become too dry or too wet depending on the brand. Stick with regular long-grain white rice for the best results – it’s worth the extra baking time!
How can I make this recipe gluten-free?
You can easily make this gluten-free by using gluten-free cream of chicken soup (Pacific Foods makes a great one) or making your own gluten-free cream sauce. Ensure your chicken broth is gluten-free (most are, but check labels) and use gluten-free crackers for the topping. I recommend gluten-free Ritz-style crackers or crushed gluten-free pretzels for the topping. Also double-check that your spices are gluten-free, as some brands may include anti-caking agents that contain gluten. The result will be just as delicious and creamy, and nobody will guess it’s gluten-free!
Can I prepare this casserole ahead of time?
Absolutely! This casserole is fantastic for make-ahead meals. You can assemble everything except the cracker topping up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, add the cracker topping, and bake as directed, adding 5-10 minutes to the covered baking time since it’s starting cold. You can also freeze the assembled (unbaked) casserole for up to 3 months – wrap tightly in multiple layers of plastic wrap and foil. Thaw completely in the refrigerator before baking. The topping might not get quite as crispy when made ahead, but the flavor will still be wonderful.
Why did my rice come out crunchy/undercooked?
Crunchy rice usually means there wasn’t enough liquid or the baking time was insufficient. Make sure you’re using the exact measurements – 1 cup uncooked rice to 1 ½ cups liquid is the perfect ratio. Also ensure your baking dish is properly covered with foil during the first 45 minutes to trap steam. Oven temperatures can vary, so if your rice is consistently undercooked, try increasing the initial covered baking time to 50 minutes. Another tip: make sure your rice is evenly distributed in the dish rather than clumped together. If you’re at high altitude, you may need to increase both the liquid and baking time slightly.
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! For carrots, peas, and corn, you’ll want to blanch them first by boiling for 2-3 minutes then shocking in ice water to stop the cooking process. This ensures they become tender during baking without releasing too much water into the casserole. For vegetables like broccoli or cauliflower, chop into small florets and steam for 3-4 minutes until slightly tender before adding. Fresh vegetables will give you a slightly firmer texture and brighter flavor compared to frozen. Just make sure they’re pre-cooked enough so they don’t remain crunchy in the finished casserole.
Summary
This cream of chicken and rice casserole is the ultimate comfort food that combines creamy goodness with crispy topping perfection. Easy to make, endlessly customizable, and always crowd-pleasing – it’s a weeknight hero that deserves a permanent spot in your recipe rotation!
