Cheesy chicken and rice casserole is a warm, comforting, all-in-one meal that’s perfect for busy nights or whenever I’m craving something rich and satisfying. It’s packed with tender chicken, fluffy rice, and creamy, melted cheese—all baked together in one dish for an easy, family-friendly dinner.
Why You’ll Love This Recipe
I love this recipe because it’s simple, hearty, and loaded with flavor. I can mix everything up in one pan, pop it in the oven, and have a complete meal ready with almost no cleanup. It’s also easy to customize with veggies or different cheeses, and it reheats like a dream for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs (cut into chunks or whole)
- Long grain white rice (uncooked)
- Chicken broth or water
- Cream of chicken soup
- Cream of mushroom or cream of celery soup
- Shredded cheddar cheese
- Onion powder
- Garlic powder
- Salt and pepper
- Optional: frozen peas, carrots, or broccoli for added veggies
- Optional: parsley or chives for garnish
Directions
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In the dish, I mix together the uncooked rice, chicken broth, cream soups, onion powder, garlic powder, salt, and pepper.
- I stir in about half of the shredded cheese.
- I nestle the raw chicken pieces into the mixture or place whole breasts right on top.
- I cover the dish tightly with foil and bake for about 60–70 minutes, or until the rice is tender and the chicken is cooked through.
- I uncover, sprinkle the remaining cheese on top, and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
- I let it rest for a few minutes before serving and garnish with fresh herbs if I have them.
Servings and Timing
This recipe makes about 6 servings. It takes around 10 minutes to prep, 60–70 minutes to bake, and a few minutes to rest before serving—so it’s ready in under 90 minutes total.
Variations
- I swap cheddar for mozzarella, Monterey Jack, or a blend for different cheesy flavors.
- For a Tex-Mex twist, I add taco seasoning and use pepper jack cheese.
- I’ve added chopped broccoli or frozen peas straight into the mix for a full one-dish meal.
- Sometimes I top it with buttered breadcrumbs or crushed crackers for a crunchy finish.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat them in the microwave or oven until hot throughout. If it gets a little dry, I stir in a splash of broth or a spoonful of sour cream to bring back the creaminess. It also freezes well—just cool it completely and store in an airtight container.
FAQs
Can I use cooked chicken?
Yes, if I’m using cooked chicken (like rotisserie), I add it during the last 15 minutes of baking so it doesn’t dry out.
Can I use brown rice?
Brown rice works, but it takes longer to cook—about 90 minutes total. I also increase the liquid slightly.
What can I use instead of canned soup?
I’ve made a homemade version using a roux-based white sauce with chicken broth and milk—it works great as a substitute.
Can I make this ahead of time?
Yes, I assemble everything (except the cheese topping), cover, and refrigerate. I add 10–15 minutes to the bake time if it’s coming straight from the fridge.
Can I make this in the slow cooker?
Yes, I combine everything in the slow cooker and cook on low for 4–5 hours, adding the cheese near the end so it doesn’t overcook.
Conclusion
Cheesy chicken and rice casserole is one of those classic, comforting recipes I keep in rotation because it’s so easy, delicious, and reliable. It’s cozy, creamy, and filling—perfect for feeding the family or enjoying as leftovers throughout the week. Once I started making it, it quickly became a go-to whenever I need something simple and satisfying.
Print
Cheesy Chicken and Rice Casserole
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Total Time: 75–90 minutes
- Yield: 6 servings
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: American
Description
This cheesy chicken and rice casserole is the ultimate comfort food—packed with tender chicken, creamy soup, fluffy rice, and melty cheddar cheese. It’s an easy one-dish meal perfect for busy weeknights or cozy family dinners.
Ingredients
- 1½ to 2 lbs boneless, skinless chicken breasts or thighs (cut into chunks or left whole)
- 1 cup uncooked long grain white rice
- 2 cups chicken broth or water
- 1 can cream of chicken soup
- 1 can cream of mushroom or cream of celery soup
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1–2 cups frozen peas, carrots, or broccoli
- Optional: chopped parsley or chives for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In the dish, combine uncooked rice, chicken broth, cream of chicken and mushroom soup, onion powder, garlic powder, salt, and pepper.
- Stir in half of the shredded cheddar cheese.
- Nestle the chicken into the rice mixture.
- Cover the dish tightly with foil and bake for 60–70 minutes, or until the rice is tender and chicken is fully cooked.
- Uncover, sprinkle the remaining cheese on top, and bake for 5–10 more minutes until melted and bubbly.
- Let it rest for 5–10 minutes before serving. Garnish with herbs if desired.
Notes
- Add a layer of frozen vegetables to make it a complete one-dish meal.
- Use Monterey Jack, mozzarella, or a Mexican blend for different cheese profiles.
- Swap canned soup for homemade roux-based cream sauce for a cleaner version.
- Top with buttered breadcrumbs before the final bake for a crispy finish.
