Creamy Chicken Rice Casserole (Printable)
Tender chicken, fluffy rice and creamy cheese baked until golden—hearty, crowd-pleasing comfort food.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)
→ Rice
02 - 1 cup long-grain white rice, uncooked
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas and carrots, thawed
→ Dairy & Cheese
06 - 1 cup sour cream
07 - 1 1/2 cups shredded cheddar cheese, divided
08 - 1/2 cup mozzarella cheese, shredded
09 - 1 can (10.5 oz) condensed cream of chicken soup
→ Liquids
10 - 2 1/2 cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter
→ Spices & Seasonings
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
15 - 1/2 teaspoon dried thyme (optional)
# How To Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt butter. Add finely chopped onion and minced garlic, and sauté until translucent, about 3 minutes.
03 - In a mixing bowl, combine sautéed onion and garlic with diced chicken, uncooked rice, condensed cream of chicken soup, sour cream, chicken broth, peas and carrots, 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Stir until mixture is well blended.
04 - Spread the chicken and rice mixture evenly into the prepared baking dish.
05 - Cover tightly with foil and bake for 30 minutes.
06 - Remove foil, sprinkle remaining 1/2 cup cheddar cheese evenly over the top, and bake uncovered for an additional 8–10 minutes, until the cheese is fully melted and the casserole is bubbling.
07 - Allow the casserole to stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Suggestions:
01 -
- This casserole is the secret weapon for weeknights when you want creamy, cheesy comfort without the fuss.
- Leftovers reheat beautifully—the flavors meld overnight, turning each scoop into an even cozier bite.
02 -
- Once, I used extra liquid thinking it would keep things moist—turns out, it just made the rice mushy; measure carefully.
- Swapping in pre-cooked rice seemed faster but made the texture off; raw rice soaks up all the flavor for the right creaminess.
03 -
- Bake on the middle oven rack to avoid over-browning the bottom but still get a perfect cheese crust, trust me—I learned this the hard way.
- If your oven runs hot, check early so you don’t overcook the rice; every oven has its quirks.