Chicken and Rice Casserole Recipe
Chicken and rice casserole is the first casserole most of us ever ate and the one we still crave: tender chicken and rice baked in a creamy, cheesy sauce until the top turns golden. Our version uses uncooked instant rice stirred straight into the sauce, so it drinks up flavor as it bakes instead of tasting like a side dish that wandered in. It's the dinner to make when the week has already won — one bowl, one dish, and everyone from toddlers to grandparents cleans their plate.
Jump to Recipe ↓Ingredients
- 1 1/2 lbs boneless chicken breasts, cut into 1-inch pieces
- 2 cups instant white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar, plus 1 cup for topping
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, 1/4 tsp pepper
- 1 cup frozen peas and carrots
Instructions
- Heat the oven to 375°F and grease a 9x13 baking dish.
- Whisk both soups with the broth and seasonings in a large bowl. Stir in the rice, chicken, vegetables, and 1 cup of cheese.
- Pour into the dish, spread evenly, and cover tightly with foil.
- Bake 35 minutes covered, then uncover, top with the remaining cheese, and bake 10 minutes more until bubbling and golden.
- Rest 5–10 minutes before serving — the rice finishes absorbing as it sits.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Instant rice | Long-grain rice | Add 1/2 cup broth and 20–25 minutes covered bake time |
| Chicken breasts | Rotisserie chicken (3 cups) | Reduce covered bake to 25 minutes |
| Cream of celery | Cream of mushroom | Or double the cream of chicken |
| Cheddar | Colby jack or Monterey Jack | Any good melter |
Storage & Reheating
Refrigerate up to 4 days; portions reheat well in the microwave with a teaspoon of water.
Freeze baked portions up to 3 months, or assemble unbaked (with cooked rice) and freeze; thaw overnight and bake as written plus 10 minutes.
Frequently Asked Questions
Why is my rice still crunchy?
The foil seal leaked or the wrong rice went in. Instant rice needs a tight cover to steam; regular long-grain needs extra liquid and time as noted in the substitution table.
Can I assemble this the night before?
Yes — but hold the rice and broth until baking time, or the rice pre-soaks and turns mushy. Combine everything else and refrigerate.
Can I use brown rice?
Instant brown rice, yes, same method. Regular brown rice takes too long — parboil it 20 minutes first.
What can I add to stretch it further?
A second cup of vegetables or a can of drained white beans stretches it to 8 servings without anyone noticing.
Chicken and Rice Casserole — Quick Card
Prep 15 min · Cook 45 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 450 kcal | 36g | 40g | 16g | 980mg |
