If ever a dish deserved the label “crowd-pleaser,” it’s the Creamy Chicken and Rice Casserole. This warm and bubbly bake gathers everything you love about comfort food into one irresistible pan: juicy chicken, fluffy rice, colorful veggies, and melty cheddar all wrapped in a luscious, dreamy sauce. Whether you’re feeding a busy family, hosting friends, or prepping quick lunches for the week, this casserole brings joy to every table and never fails to earn raves. If you’re looking to make memories over dinner, this is the recipe you’ll want in your back pocket!
Ingredients You’ll Need
One of the reasons to love this casserole is its beautiful balance of simple, staple ingredients that work together to create something truly special. Each one plays a crucial part in delivering the creamy texture, hearty bite, and unbeatable flavor that makes this dish unforgettable.
- Cooked white rice: The perfect foundation, soaking up all the creamy sauce and holding the casserole together.
- Cooked chicken (shredded or diced): Tender and juicy, it adds protein and heartiness. Rotisserie chicken is a quick and tasty shortcut!
- Cream of chicken soup: The key to making everything rich and velvety, binding the ingredients with its savory flavor.
- Sour cream: Gives body and tang, making the casserole ultra-creamy and just a little bit decadent.
- Shredded cheddar cheese: Melts throughout the dish, offering sharp, salty pops and a gooey topping.
- Milk: Lightens the sauce slightly so it’s creamy but never heavy.
- Diced onion: Sautéed until sweet and soft, it adds depth and a subtle bite.
- Frozen mixed vegetables: Bring a dose of color and extra nutrition—plus no chopping required!
- Unsalted butter: Used for sautéing and creating a rich topping; everything’s better with a little butter.
- Garlic powder and onion powder: These pantry staples bump up the flavor in every bite.
- Paprika: Lends a gentle warmth and a hint of smokiness.
- Salt and black pepper: Essential for balancing flavors—taste and adjust to suit your preference.
- Crushed Ritz crackers or breadcrumbs: The crispy, buttery topping everyone loves; choose whichever you prefer or have on hand.
- Melted butter (for topping): Combines with the crackers or crumbs to make a truly irresistible crust.
How to Make Creamy Chicken and Rice Casserole
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Give a 9×13-inch baking dish a generous coating of nonstick spray or a bit of butter. This step guarantees your Creamy Chicken and Rice Casserole comes out easily and keeps that beautiful bottom layer perfectly intact.
Step 2: Sauté the Onion
In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced onion, stirring occasionally, until it turns soft and translucent—about 5 minutes. This transforms the onion from sharp to sweet, weaving mellow flavor throughout your casserole.
Step 3: Mix the Main Ingredients
In a large mixing bowl, combine your cooked rice, shredded or diced chicken, cream of chicken soup, sour cream, milk, sautéed onion, and frozen mixed vegetables. Sprinkle in the garlic powder, onion powder, paprika, and half of the shredded cheddar cheese. Stir everything well, making sure the rice and chicken are evenly coated in that silky, savory sauce. Every spoonful should promise a bit of everything!
Step 4: Assemble the Casserole
Spread your mixture evenly into the prepared baking dish. Scatter the rest of the cheddar cheese right over the top. This gives you that gorgeous cheesy crust when the casserole bakes—a surefire way to make everyone excited for dinner.
Step 5: Add the Buttery Topping
In a small bowl, mix your crushed Ritz crackers or breadcrumbs with 2 tablespoons of melted butter. Sprinkle this deliciously crumbly blend all across the casserole. It’ll bake up golden and crisp, providing the ultimate contrast to the creamy layers beneath.
Step 6: Bake Until Bubbly
Slide your assembled casserole into the oven for 30 to 35 minutes. You’re looking for a hot, bubbling center and a deeply golden, crunchy topping. Let your Creamy Chicken and Rice Casserole rest for about 5 minutes after removing from the oven—this makes serving easier and helps all the flavors settle beautifully.
How to Serve Creamy Chicken and Rice Casserole
Garnishes
Some fresh parsley or chives scattered on top just before serving brings a pop of color and a hint of herby freshness to each plate. For an extra treat, a sprinkle of crispy bacon bits can make your Creamy Chicken and Rice Casserole feel even more special, especially for smoky flavor lovers.
Side Dishes
This casserole is a meal in itself, but it pairs wonderfully with light, fresh sides. Think bright green salads tossed in lemony vinaigrette, sautéed green beans, or fluffy pull-apart dinner rolls to soak up every bit of the creamy sauce. For a heartier spread, serve alongside roasted broccoli or glazed carrots.
Creative Ways to Present
If you want to make weeknight dinner feel like a party, serve your Creamy Chicken and Rice Casserole in individual ramekins for personalized portions. Or scoop it into hollowed bell peppers before baking for a colorful twist. It even works as a fun filling for baked puff pastry shells at brunch!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Rice Casserole holds up beautifully in the fridge for up to four days. Be sure to cover it tightly with foil or transfer to an airtight container, locking in moisture so the casserole stays rich and fresh-tasting.
Freezing
This casserole is a freezer hero! Assemble the whole thing up to the point of baking, cover tightly with foil, and freeze for up to three months. When life gets busy, just pop it straight into the oven from the freezer. Add a little extra baking time—about 10-15 minutes more should do the trick.
Reheating
Warm single servings in the microwave for a quick lunch, or reheat larger portions in the oven at 350°F (175°C) until warmed through. If you notice the casserole is a bit dry, just splash a spoonful of milk over the top before reheating to revive its original creaminess.
FAQs
Can I use brown rice or quinoa instead of white rice?
Absolutely! Both cooked brown rice and quinoa are great alternatives when you want more fiber or a nuttier flavor. Make sure they’re fully cooked before adding them to your Creamy Chicken and Rice Casserole mixture.
What’s the best way to cook the chicken for this casserole?
You can use any cooked chicken you have on hand—poached, roasted, or grilled all work beautifully. Rotisserie chicken is especially handy since it’s flavorful and ready to shred, making assembly even faster.
Can I prepare Creamy Chicken and Rice Casserole in advance?
Yes! You can assemble the casserole the night before, cover, and refrigerate it. The next day, just add a couple of extra minutes to the baking time to ensure it heats through evenly.
Are there good vegetable substitutions?
Definitely. Feel free to swap in any veggies your family loves—broccoli florets, chopped spinach, or sautéed mushrooms all taste fantastic in Creamy Chicken and Rice Casserole. Just make sure firm vegetables are cooked or steamed first.
How do I make this casserole gluten-free?
Simply use a gluten-free condensed soup and swap regular crushed crackers or breadcrumbs for your favorite gluten-free alternative. You’ll have all the creamy, cheesy goodness but without the gluten!
Final Thoughts
I hope you’ll give Creamy Chicken and Rice Casserole a spot in your meal rotation. It’s the kind of dish that guarantees smiles at the table, no matter what’s going on outside. Gather up those simple ingredients, and let the magic happen—your family will be asking for seconds in no time!
Print
Creamy Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting goodness of a creamy chicken and rice casserole, a perfect blend of tender chicken, fluffy rice, mixed vegetables, and a cheesy, flavorful sauce, all baked to golden perfection.
Ingredients
Main Casserole:
2 cups cooked white rice, 2 cups cooked chicken (shredded or diced), 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup milk,
For Flavor:
1 small onion (diced), 1 cup frozen mixed vegetables (peas, carrots, corn), 2 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, salt and black pepper to taste,
Topping:
1/2 cup crushed Ritz crackers or breadcrumbs, 2 tablespoons melted butter
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Onion: In a skillet, melt 2 tablespoons butter and sauté the diced onion until softened, around 5 minutes.
- Mix and Layer: In a large bowl, combine rice, chicken, cream of chicken soup, sour cream, milk, sautéed onion, mixed vegetables, spices, and half of the cheddar cheese. Spread in the baking dish and top with remaining cheese.
- Prepare Topping: Mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake for 30-35 minutes until bubbly and golden. Cool for 5 minutes before serving.
Notes
- You can use cream of mushroom soup as a substitute for cream of chicken.
- Enhance with cooked bacon or fresh parsley for added flavor.
- Freeze assembled casserole for future meals, adjusting bake time accordingly.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
