Chicken and Rice Casserole Recipe with Cream of Chicken

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This Chicken and Rice Casserole Recipe with Cream of Chicken is one of those comforting classics that has stood the test of time in kitchens everywhere. It’s easy to make, requires minimal prep, and uses pantry staples like rice, chicken, and cream of chicken soup—ingredients we often have on hand. The cozy aroma that fills your home while it bakes in the oven brings back memories of family dinners, when life was a little slower and meals were made with love.

How to make Chicken and Rice Casserole with Cream of Chicken

A Chicken and Rice Casserole with Cream of Chicken is a comforting baked dish made by combining chicken, rice, cream of chicken soup, and other simple ingredients into one casserole dish. Everything cooks together in the oven, creating a creamy, hearty meal with tender chicken and flavorful rice.

Ingredients

Base Ingredients

• 2 cups uncooked white rice (long-grain is preferred; brown rice works too, but may require a longer cooking time)
• 2-3 boneless, skinless chicken breasts (whole, sliced, or cubed based on preference)
• 1 can (10.5 oz) cream of chicken soup (you can substitute with cream of mushroom for a slightly different flavor)
• 2 cups chicken broth or water (adds moisture and helps cook the rice)
• 1 cup milk (optional, for extra creaminess)

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika (optional, for flavor and color)
• ½ teaspoon dried thyme or Italian seasoning (optional, for added depth)
• Salt and black pepper, to taste

Optional Toppings

• 1 cup shredded cheddar cheese (optional, for a cheesy finish)
• Chopped parsley or green onions (for garnish after baking)

Optional Add-ins

• 1-2 cups frozen vegetables (like peas, carrots, or broccoli) for extra nutrients
• Pre-cooked or canned mushrooms for a delicious twist.

Instructions

1. Set your oven to 350°F (175°C) so it’s hot and ready when your casserole is assembled.
2. In a large mixing bowl, whisk together the cream of chicken soup, chicken broth, and (optional) milk until well combined. Add the seasonings: garlic powder, onion powder, paprika, salt and pepper. Stir to ensure the flavors are mixed evenly.
3. Grease a 9×13-inch casserole dish lightly with cooking spray or butter to prevent sticking. Spread the uncooked rice evenly across the bottom of the dish.
4. Place the chicken breasts (whole or cut into smaller, bite-sized pieces) directly on top of the rice. If you’re using cubes of chicken, spread them evenly for consistent cooking.
5. Carefully pour the prepared soup mixture over the chicken and rice, ensuring the liquid is evenly distributed. The liquid should fully cover the rice to ensure it cooks through during baking.
6. If you’re adding vegetables or mushrooms, sprinkle them evenly over the dish at this stage. Make sure they’re fully submerged in the sauce.
7. Complete your dish by tightly covering the casserole with aluminum foil (this traps moisture and cooks the rice evenly). Bake in the preheated oven for 45 minutes to 1 hour.
8. Around the 45-minute mark, check for doneness:
   • The chicken should reach an internal temperature of 165°F (75°C).
   • The rice should be tender and fully cooked.
   • If the rice seems too dry, add a splash of broth or water before returning to the oven.
9. If you love a cheesy finish, sprinkle shredded cheddar cheese over the top of the casserole during the last 10 minutes of baking. Do this with the foil removed so the cheese melts and browns slightly.
10. After removing the casserole from the oven, let it rest for about 5-10 minutes to allow the flavors to meld and the sauce to thicken. Garnish with chopped parsley or green onions for a fresh, vibrant touch.

Tips for the Perfect Chicken and Rice Casserole

• Long-grain white rice works best because it cooks evenly and absorbs the creamy soup mixture without turning soggy. If you’re using brown rice, note that it will take longer to cook. Check your dish regularly and add more liquid if necessary.
• You can use chicken thighs for extra juiciness if you prefer dark meat.
• Pre-cooked shredded chicken (like rotisserie chicken) can also be used—reduce the bake time by about 15-20 minutes.
• Add frozen vegetables (like peas, carrots, or broccoli) directly into the dish for a nutritious boost. They don’t need to be thawed before baking, as they’ll cook during the process.
• Covering the baking dish tightly with aluminum foil is crucial to ensuring the rice cooks properly and stays moist. If needed, check halfway through and add extra broth or water to prevent the rice from drying out.
• If you’d like to skip canned soup, make a homemade version by whisking a roux (flour + butter) with chicken broth and milk, then seasoning it to taste.
• Add a pinch of cayenne pepper or red chili flakes for a little heat!

Ingredients Substitutes

One of the reasons the Chicken and Rice Casserole is such a classic dish is its versatility! You can adapt this recipe to suit your dietary preferences, dietary restrictions, or simply what you have on hand.

1. Chicken

While chicken breasts are the most commonly used protein in this Chicken and Rice Casserole recipe, there are plenty of other options you can use!

• Chicken Thighs: If you prefer a juicier and more flavorful cut, chicken thighs work great. You can use bone-in, skin-on thighs for extra flavor, or boneless, skinless thighs for an easier-to-eat option. Note that bone-in pieces may require additional cooking time.
• Rotisserie Chicken: Shredded pre-cooked rotisserie chicken is a quick and convenient substitute. Just add it to the dish after the rice is cooked, and mix it in with the creamy mixture to heat it through.
• Chicken Tenders: These cook faster than chicken breasts or thighs and make for smaller, tender bites. Adjust cooking time accordingly.
• Turkey: A great option if you’ve got leftover turkey (like from Thanksgiving). Shred or chop it up and substitute it for chicken.
• Tofu or Tempeh: For a vegetarian version, use cubed tofu or pan-seared tempeh. Choose firm or extra-firm tofu so that it holds its shape during cooking. You can marinate the tofu for added flavor.
• Ground Turkey, Chicken, or Beef: Brown the ground meat in a skillet with some seasonings and drain excess fat before adding it to the casserole.
• Seafood: Cooked shrimp or chunks of white fish can be used for a pescatarian-friendly alternative.

2. Rice

Rice is at the heart of this Chicken and Rice Casserole, but if you don’t have white rice or are looking to switch it up, here are some substitutes:

• Brown Rice: A healthier, whole-grain alternative to white rice. Since it takes longer to cook, you may need to increase the liquid and extend the baking time by 15-20 minutes. Cover tightly to ensure it doesn’t dry out.
• Wild Rice: For a nutty, flavorful twist, use wild rice. Combine it with brown or white rice for added texture.
• Cauliflower Rice: For a low-carb option, substitute riced cauliflower. Since it cooks faster than regular rice, add it in the last 15 minutes of baking time.
• Quinoa: Quinoa is a protein-packed alternative that works well in this dish. Rinse quinoa thoroughly before using and add it to the liquid. Note that it may have a slightly nuttier flavor than rice.
• Couscous or Orzo: These are quick-cooking options that can replace rice in the recipe. Adjust the liquid ratio to ensure the final dish isn’t too dry or soupy, as these grains absorb liquid differently.

3. Cream of Chicken Soup

Cream of Chicken Soup adds richness and flavor to this casserole, but you can easily replace it with other options:

• Cream of Mushroom Soup: Offers a slightly earthier, umami flavor. It’s an excellent substitute if you’re out of cream of chicken or prefer a vegetarian dish.
• Homemade Cream Sauce: Combine 3 tablespoons butter, 3 tablespoons flour, and cook over low heat until it makes a paste (this is called a roux). Slowly whisk in 1 cup of milk and 1 cup of chicken broth, then season with salt, pepper, and garlic powder. Let it thicken to achieve a “cream of soup” consistency.
• Use a non-dairy milk (such as almond, oat, or coconut milk) and vegetable broth to make a dairy-free, vegan version of the sauce.
• Cream of Celery Soup: If you prefer a lighter flavor with a hint of celery, cream of celery soup is a suitable substitute.
• Sour Cream or Greek Yogurt: You can replace part of the cream of chicken soup with plain sour cream or Greek yogurt. This will give the dish tanginess and creaminess. You may need to add extra seasoning to compensate for the flavor.
• Heavy Cream or Half-and-Half: Combine heavy cream with additional chicken broth to mimic the consistency of a soup.

Final Thoughts

This Chicken and Rice Casserole with Cream of Chicken is the ultimate comfort food: creamy, savory, and satisfying, with minimal prep and cleanup required.

More Chicken Recipes:

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• Copycat Wingstop Citrus Mojo Wings Recipe