This Creamy Chicken Rice Casserole is a cozy one-pan dinner made with tender chicken, rice, vegetables, cheddar, and a creamy chicken sauce. It is the kind of recipe I like when I need something simple enough for a weeknight but filling enough to feed the whole family.
Why You’ll Love This Chicken and Rice Casserole
I like this casserole because the rice cooks right in the baking dish. There is no separate pot of rice to prepare, and using cooked chicken makes the prep even faster. Rotisserie chicken is especially convenient here.
The cream of chicken soup, sour cream, milk, and cheddar create a rich sauce while the peas and carrots make it feel like a complete dinner in one dish.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain white rice
- 2 1/4 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream, optional but recommended for extra creaminess
- 1 cup shredded cheddar cheese, plus more for topping if desired
- 1/2 cup milk
- 1 cup frozen peas and carrots or mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional topping: crushed buttery crackers, breadcrumbs, or French-fried onions
How to Make Creamy Chicken Rice Casserole
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the uncooked rice, cream of chicken soup, milk, sour cream, chicken broth, cheddar cheese, vegetables, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked chicken until it is evenly distributed.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 50 to 60 minutes, or until the rice is tender.
- Remove the foil. Add extra cheddar or your preferred crunchy topping, then bake uncovered for another 10 to 15 minutes until hot and bubbly.
- Let the casserole rest for 5 to 10 minutes before serving. This gives the creamy sauce time to settle around the rice.
Tips for Tender Rice
Keep the baking dish tightly covered during the first part of baking. The trapped steam is what helps the rice cook evenly.
Long-grain white rice works best with the liquid amount and timing written here. Brown rice needs more liquid and a longer baking time, so I would not swap it cup-for-cup without adjusting the recipe.
If the rice still has a little bite after 60 minutes, add a small splash of hot broth, cover the dish again, and bake for another 10 minutes.
Easy Variations
Use rotisserie chicken for the quickest version. You can also swap the peas and carrots for broccoli, corn, or a frozen vegetable blend. For a richer casserole, stir in cooked bacon or sautéed mushrooms.
Make Ahead and Storage
Because this recipe uses uncooked rice, I prefer baking it soon after assembling rather than letting the uncooked mixture sit overnight. Once baked, leftovers keep well in an airtight container in the refrigerator for 3 to 4 days.
Reheat individual servings in the microwave with a small splash of broth or milk if the rice has absorbed most of the sauce.
More Chicken Casseroles to Try
For another creamy weeknight dinner, try my Ultimate Chicken Casserole or Company Chicken Casserole. If you like noodles and bacon, the Chicken Bacon Noodle Casserole is another good option. You can also browse the full Casseroles collection.
