Chicken and Rice Casserole
Add Preferred SourceThis chicken and rice casserole recipe is an easy one-dish dinner made with chicken thighs, uncooked rice, cream of mushroom soup, and cheese. Everything bakes together in one pan, so it is a great option for busy nights when you want a filling meal without a lot of prep. You can make it ahead, use shredded rotisserie chicken if you prefer, and save leftovers for another easy meal.
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If you’re in a “one dish, no drama” kind of week, my casserole dinners that do the heavy lifting are a good place to start.
Before You Start
This casserole is made with uncooked long-grain white rice, which cooks in the creamy sauce as it bakes. Cream of mushroom soup gives it a richer savory flavor, but cream of chicken works too if that is what you have.
Chicken thighs are the best choice if you want the meat to stay tender, though rotisserie chicken can be stirred in near the end if you want a quicker shortcut. Frozen vegetables also work, but keep the amount moderate so the casserole does not turn watery.
Ingredients You’ll Need
You only need a few simple ingredients to make this casserole work. Long-grain white rice is the best choice because it cooks evenly without turning mushy.
Cream of mushroom soup adds a rich, savory base, while cheddar gives the casserole a cheesy finish. Chicken thighs stay juicy and are a better fit than chicken breast if you want the most reliable result.
How to Make Chicken and Rice Casserole
This casserole comes together in a few simple steps. Mix the rice base, add the chicken on top, cover tightly, and bake until the rice is tender and the chicken is cooked through.
Mix the Rice Base
In a large mixing bowl, combine the cream of mushroom soup, milk, long-grain white rice, and half of the shredded cheddar cheese until well mixed. Stir until the rice is evenly coated and the mixture looks fully combined.
If you don’t have cheddar on hand, parmesan cheese is a great alternative, or pepper jack if you like a little heat.
Assemble the Casserole
Lightly grease a casserole dish with cooking spray or butter to prevent sticking. Pour the rice mixture into the prepared casserole dish and spread it out evenly with a silicone spatula. Nestle the skinless chicken thighs on top of the rice, spacing them out so they cook evenly.
Season the chicken generously with salt and black pepper. Cover the dish tightly with aluminum foil to trap the steam and keep everything moist while it bakes.
Bake Covered
Slide the covered dish into a preheated oven at 350ºF (180ºC) and bake for 1½ hours. The rice will absorb the liquid and turn tender, and the chicken will cook through completely.
Add Cheese and Finish
After 1½ hours, carefully remove the foil and sprinkle the remaining cheddar cheese over the top of the casserole. Return it to the oven uncovered and bake for another 10 minutes, or until the cheese is melted and bubbly.
Use an oven thermometer to make sure your oven temperature is accurate if you’re worried about uneven cooking, and your rice and chicken casserole is perfectly cooked.
Garnish and Serve
Pull the delicious casserole from the oven and let it rest for about 5 minutes before serving. Sprinkle chopped fresh parsley over the top, then scoop and serve.
Troubleshooting
If the rice is still firm after baking, the dish usually needs more time or was not covered tightly enough. Be sure to use long-grain white rice and keep the casserole covered well so the rice can soften properly.
Equipment
- Casserole dish 9×13-inch
Ingredients
- 1 ½ cups long-grain white rice
- 2 cans cream of mushroom soup
- 2 cups milk
- 2 cups shredded cheddar cheese divided
- 6 chicken thighs
- Salt and pepper
- Fresh parsley chopped (for serving)
Video
Instructions
- Preheat your oven to 350ºF (180ºC).
- In a large bowl, combine the mushroom soup, milk, rice, and half of the cheese. Stir until well mixed.1 ½ cups long-grain white rice, 2 cans cream of mushroom soup, 2 cups milk, 2 cups shredded cheddar cheese
- Grease a baking dish, pour in the rice mixture, and spread evenly. Nestle the chicken thighs on top and season with salt and pepper. Cover the dish tightly with aluminum foil.6 chicken thighs, Salt and pepper
- Bake for 1½ hours. Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and enjoy!Fresh parsley
Notes
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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How to Store Leftovers
Let the casserole cool to room temperature, then transfer leftovers to an airtight container or cover the baking dish tightly with foil. Store it in the fridge for up to 3 days.
When you’re ready to serve it again, reheat individual portions in the microwave or warm the whole dish in the oven. The rice might dry out a bit, so you can add a splash of milk or chicken broth before reheating to bring back some moisture.
For longer storage, you can freeze chicken and rice casserole for up to 3 months by portioning it into freezer containers. Thaw in the fridge overnight before reheating. The chicken and rice freeze well, but the texture might be slightly softer after thawing.
What to Serve With Chicken and Rice Casserole
I usually serve this comfort food with a simple green salad dressed with olive oil and lemon, or roasted green beans with garlic. Veggies like a simple broccoli side that roasts up fast or glazed carrots work really well, too, because they add some color and balance out the richness of the casserole.
You could also put out dinner rolls or garlic bread that’s perfect for soaking up the sauce. If you want something lighter, a cucumber and tomato salad with a tangy vinaigrette cuts through the creaminess nicely.
More Easy Recipes for You to Try at Home
If you liked how hands-off this flavorful chicken and rice casserole is, these are the next chicken bakes I’d put on the meal plan.
- Try this Chicken and dumpling casserole that’s pure comfort food
- This Chicken and broccoli casserole when you want something cozy with veggies is always a good move
- Make Chicken pot pie casserole with that classic “Sunday dinner” feel when you want extra comfort
- For a simple go-to, this is my Easy chicken casserole for a simple busy-night dinner
- And for a creamy switch-up, make Chicken Alfredo lasagna for a creamy, cheesy dinner night
I tried this recipe yesterday. It was awful! What did I do wrong? The rice did not cook; the chicken did not cook; the flavor was bad. I finally tried raising the temperature of the oven and cooking it longer, but still the rice was not thoroughly cooked, and it tasted terrible.
I followed all the directions, even double-checked a few times! But still it was a disaster.
I wish I knew what went wrong.
I’m so sorry to hear your dish didn’t turn out well Leslie. Let’s troubleshoot together. A few possibilities: Was the oven preheated? Did you use the correct type of rice? Was the dish tightly covered? Sometimes variations in ovens or ingredients can affect cooking times.
Made this last night i added a pack of onion soup, turned out pretty tasty!!!
Glad you enjoyed it!
It’s wonderful without the cheddar. One of my favorites!
I’m so pleased you love it!
Good recipe for a weeknight. Turned out just fine after very little prep time with simple ingredients. I don’t understand the earlier review which said everything was undercooked. It sounds like their problem was either the heat was set too low or it wasn’t cooked long enough.
Thank you for your kind words! I really want to make cooking more accessible to home cooks – so when someone says it didn’t turn out the way they expected, it honestly makes me all the more motivated to do better. Happy to hear it turned out okay for you!