Pulling together a meal that satisfies the whole family while keeping things simple is my kind of kitchen victory. Picture this: tender chicken, fluffy rice, and a creamy, cheesy sauce all baked to golden perfection. This rice chicken casserole is the ultimate comfort food that delivers big flavor with minimal fuss!
Why This Recipe Works
- The combination of cream of chicken soup and sour cream creates a rich, velvety sauce that keeps the chicken incredibly moist while the rice absorbs all that delicious flavor during baking
- Using pre-cooked chicken saves time and ensures perfect texture, while the long-grain white rice provides the ideal fluffy base that won’t turn mushy during the extended baking time
- The double cheese approach—cheddar mixed into the casserole and sprinkled on top—gives you melty goodness throughout and that beautiful golden-brown crust that makes everyone’s mouth water
- Simple seasonings like garlic powder, onion powder, and paprika work together to create depth of flavor without overwhelming the dish, making it appealing to both kids and adults
- The covered baking method followed by uncovered finishing ensures the rice cooks perfectly tender while achieving that irresistible crispy cheese topping we all crave
Ingredients
- 2 cups long-grain white rice, uncooked
- 4 cups cooked chicken breast, shredded (about 2 large breasts)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup sour cream
- 2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooking spray or butter for greasing
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
- Cutting board and knife
- Oven mitts
Instructions
Preheat and Prepare Your Baking Dish
Begin by preheating your oven to 375°F—this temperature is perfect for cooking the rice through while achieving that beautiful golden crust. Take your 9×13 inch baking dish and generously grease it with cooking spray or butter, making sure to coat the bottom and sides thoroughly. This prevents sticking and makes cleanup much easier later. While the oven heats up, measure out all your ingredients so everything is ready to go—this mise en place approach makes the assembly process smooth and stress-free. Tip: If you want extra crispy edges, consider using a ceramic or glass baking dish rather than metal, as they distribute heat more evenly for better browning.
Combine the Wet Ingredients and Seasonings
In your large mixing bowl, combine both cans of cream of chicken soup, sour cream, and chicken broth, whisking them together until completely smooth and well incorporated—this should take about 2 minutes of vigorous whisking. Add the minced garlic, diced onion, garlic powder, onion powder, paprika, black pepper, and salt, stirring until all the seasonings are evenly distributed throughout the mixture. The consistency should be smooth and pourable but not too thin; if it seems too thick, you can add an additional 1/4 cup of chicken broth. Taste the mixture and adjust seasoning if needed—remember the cheese will add saltiness later. This creamy base is what will keep your chicken moist and flavor every grain of rice.
Mix in Rice, Chicken, and Cheese
Add the uncooked long-grain white rice to your wet mixture, stirring thoroughly to ensure every grain is coated with the creamy sauce—this coating helps prevent the rice from becoming gummy during baking. Gently fold in the shredded cooked chicken, being careful not to break it up too much, followed by 1 1/2 cups of the shredded cheddar cheese (reserving the remaining 1/2 cup for topping). Mix until everything is evenly distributed, but avoid overmixing which can make the chicken stringy. The mixture will look quite wet at this stage, which is perfect—the rice will absorb all that liquid as it bakes. Tip: For extra flavor, you can use rotisserie chicken instead of plain cooked chicken breast—the seasoned skin and dark meat add wonderful depth.
Bake Covered Until Rice is Tender
Pour the complete mixture into your prepared baking dish, spreading it evenly into all corners with a spatula. Cover the dish tightly with aluminum foil, making sure the seal is secure around all edges to trap steam inside—this creates the perfect environment for the rice to cook through without drying out. Place the covered dish in the preheated 375°F oven and bake for 45 minutes. After 45 minutes, carefully remove the dish (using oven mitts!) and check if the rice is tender by scooping a spoonful from the center—if the rice still has a firm bite, recover and bake for an additional 10-15 minutes. The liquid should be mostly absorbed but the casserole will still look moist.
Add Final Cheese and Bake Uncovered
Once the rice is fully cooked and tender, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the entire surface. Return the uncovered casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is completely melted, bubbly, and developing golden brown spots around the edges. Keep a close eye during these final minutes—the cheese can go from perfectly golden to overbrowned quickly. The casserole should be hot throughout and the edges should be slightly pulling away from the sides of the dish. Tip: For extra browning, you can switch your oven to broil for the last 2-3 minutes, but watch constantly to prevent burning.
Rest and Serve Your Masterpiece
Remove the casserole from the oven and let it rest on a wire rack for at least 10-15 minutes before serving—this resting time allows the starches in the rice to set up properly, making it easier to scoop clean portions. The casserole will continue to cook slightly from residual heat, and the flavors will meld together beautifully during this resting period. Garnish with freshly chopped parsley for a pop of color and freshness. Serve directly from the baking dish using a large spoon or serving spatula. The finished casserole should hold its shape when scooped but still be creamy and moist—not dry or crumbly.
Tips and Tricks
For the absolute best results, consider using homemade cream of chicken soup instead of canned—simply melt 4 tablespoons of butter, whisk in 1/4 cup of flour until smooth, then gradually add 2 cups of chicken broth and 1/2 cup of milk, stirring constantly until thickened. Season with salt, pepper, and a pinch of thyme. This eliminates the processed taste and allows you to control the sodium content. If you’re meal prepping, this casserole freezes beautifully—cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating covered at 350°F for 25-30 minutes. For extra crispy topping lovers, try mixing 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkling it over the cheese during the final baking stage—the crunchy texture contrast is phenomenal. If your chicken seems dry, consider brining it before cooking—dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of water, submerge chicken breasts for 30-60 minutes, then pat dry and cook as usual. This ensures incredibly juicy chicken every time. For those watching calories, you can use reduced-fat cream of chicken soup, light sour cream, and reduced-fat cheese—the texture will be slightly less creamy but still delicious. Always let your casserole rest before serving—this is non-negotiable for perfect texture. If you’re short on time, use instant rice instead of regular long-grain—reduce the baking time to 25 minutes covered and 10 minutes uncovered. For extra flavor depth, sauté your onions and garlic in a tablespoon of butter before adding to the mixture—this caramelization adds wonderful sweetness. If your casserole seems too dry after baking, stir in a splash of warm chicken broth before serving. Always use a thermometer to ensure your chicken reaches 165°F if cooking from raw—food safety first!
Recipe Variations
- Southwest Style: Add 1 cup of frozen corn, 1 can of drained black beans, 1 diced green chili, and replace the paprika with 1 tablespoon of taco seasoning. Top with Monterey Jack cheese instead of cheddar and garnish with fresh cilantro and a dollop of sour cream after baking. The Tex-Mex flavors transform this into a completely different dish that’s perfect for fiesta nights.
- Broccoli Cheese Version: Stir in 2 cups of chopped fresh broccoli florets (parboiled for 2 minutes first) and replace the cream of chicken soup with cream of mushroom. Add an extra 1/2 cup of cheese to the mixture and use a combination of cheddar and Parmesan for topping. This variation makes a wonderful vegetarian option if you omit the chicken and use vegetable broth.
- Italian Herb Twist: Replace the cream of chicken with cream of mushroom soup, add 1 teaspoon of Italian seasoning, 1/2 cup of grated Parmesan cheese to the mixture, and use mozzarella cheese for topping. Stir in 1/2 cup of sun-dried tomatoes and 1/4 cup of chopped fresh basil after baking. Serve with a side of garlic bread for a complete Italian-inspired meal.
- Buffalo Chicken Style: Mix 1/2 cup of buffalo sauce into the wet ingredients and use blue cheese crumbles instead of cheddar for topping. Add 1/2 cup of chopped celery for crunch and serve with ranch dressing for dipping. This spicy variation is perfect for game day gatherings or when you’re craving something with a kick.
- Wild Rice Upgrade: Replace half of the white rice with wild rice blend and use sliced mushrooms sautéed in butter. Use cream of celery soup instead of chicken and add a splash of white wine to the liquid. This elegant version is perfect for dinner parties and special occasions.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Absolutely! If using raw chicken, cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes and add them directly to the mixture uncooked. You’ll need to increase the covered baking time to 55-60 minutes to ensure the chicken cooks through completely—always check that the internal temperature reaches 165°F using a meat thermometer. The raw chicken will release additional liquid as it cooks, which helps keep the casserole moist, but you might need to adjust seasoning slightly as the flavors will be more diluted.
Why did my rice turn out mushy?
Mushy rice usually results from too much liquid or overmixing. Ensure you’re using proper long-grain white rice (not instant or short-grain) and measure both rice and liquids accurately. Don’t stir the casserole during baking—the disturbance can release excess starch. Also, make sure your baking dish is the correct size; if it’s too small, the rice will steam rather than bake properly. If your rice consistently turns out mushy, try reducing the chicken broth by 1/4 cup—different rice brands absorb liquid differently.
Can I make this recipe ahead of time?
Yes, this casserole is excellent for make-ahead preparation! Assemble the complete mixture up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking, then proceed with the recipe as written—you may need to add 5-10 minutes to the covered baking time since it’s starting cold. The flavors actually improve with overnight marinating. You can also freeze the unbaked casserole for up to 3 months—thaw completely in refrigerator before baking.
What can I substitute for cream of chicken soup?
If you prefer not to use canned soup, make a simple white sauce by melting 4 tablespoons of butter, whisking in 1/4 cup of flour until smooth, then gradually adding 2 cups of chicken broth and 1/2 cup of milk. Cook until thickened, then season with 1/2 teaspoon each of garlic powder, onion powder, and salt. For dairy-free options, use cream of mushroom soup or make a sauce with coconut milk and cornstarch. Greek yogurt can replace sour cream if needed.
How long will leftovers keep?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave covered with a damp paper towel for 2-3 minutes, or reheat the entire casserole covered in a 350°F oven for 20-25 minutes until heated through. You may need to add a tablespoon of broth or water before reheating to restore moisture. The rice will continue to absorb liquid, so leftovers will be slightly drier than fresh—still delicious though!
Summary
This rice chicken casserole combines tender chicken, fluffy rice, and creamy cheese sauce for the ultimate comfort food. Simple ingredients create magical results that please the whole family. Perfect for weeknights or potlucks!
