Easy Chicken and Rice Casserole Recipe
This Chicken and Rice Casserole recipe is the ultimate comfort food, perfect for any day of the week. It combines tender chicken thighs, creamy mushroom soup, and perfectly cooked rice under a layer of melted cheddar cheese, creating a dish that’s delicious and easy to make. Whether you’re a seasoned cook or trying your hand at baking a casserole for the first time, you’ll love the simplicity and the hearty flavors this recipe brings to your table.
Why You Will Love Making Chicken Rice Casserole
Here’s why this recipe will become a staple in your routine:
- Effortless to Prepare: Mix, bake, and serve! It’s that easy to get a comforting meal on the table.
- Versatile: Feel free to mix in your favorite veggies or swap the mushroom soup for cream of chicken or celery for a new flavor every time.
- Perfect for Leftovers: This casserole is even better the next day, making your meal planning a breeze.
- Crowd-Pleaser: Its creamy, cheesy goodness is loved by both kids and adults alike.
- Nutritious: Packed with protein and the goodness of dairy, it’s a balanced meal in one dish.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken and Rice Casserole with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Getting this hearty casserole into your oven and onto your table is super easy. Here’s how to do it:
Mixing the Casserole Base
Begin by preheating your oven to 180ºC (355ºF). In a large mixing bowl, stir together the mushroom soup, milk, half of the shredded cheddar cheese, a pinch of salt, and a dash of pepper. Add the uncooked rice to the ingredients and give it a good stir until everything is well combined.
Assembling the Casserole
Take your greased baking dish and pour the rice mixture into it. Nestle the chicken thighs into the rice. This will ensure that as the chicken cooks, its juices seep into the rice, adding loads of flavor to the creamy sauce.
Baking Time
Cover your casserole dish with aluminum foil and pop it into the oven. Bake it covered for about 1 ½ hours. Patience is key here; that low and slow cooking is what gets the rice perfectly tender and the chicken juicy. After the time’s up, remove the foil, sprinkle the rest of the cheese over the top, and return it to the oven for another 10 minutes or until the cheese is bubbly and golden.
Serving
Once your casserole is beautifully browned and bubbling, take it out of the oven and let it sit for a couple of minutes. This is the perfect time to sprinkle it with freshly chopped parsley for a pop of color and freshness.
Recipe Notes and Expert Tips
Keep these tips in mind for the perfect dish every time:
- Rice Type: Long-grain rice works best here. It holds its shape and doesn’t get mushy. Brown rice can work, but keep in mind it has a longer cooking time and might require a bit more liquid. Adjust the baking time accordingly.
- Chicken: You can use chicken breasts instead, however, they aren’t quite as juicy and may dry out a little.
- Cream of Mushroom Soup: You can substitute cream of chicken soup or cream of celery soup if needed.
- Customize Seasoning: Add in some garlic powder, onion powder, or even a dash of cayenne for a kick. It’s all about making it your own.
- Check the Chicken: Make sure your chicken is cooked through before serving. No one likes a surprise of undercooked poultry. Using a meat thermometer works best here, just place it in the thickest part of the thigh and make sure it reads at least 165°F.
- Cheese: While cheddar is classic, feel free to experiment with different cheeses for new flavors.
- Garnish Ideas: Fresh herbs not only add a pop of color but also boost the flavor. Try basil or thyme for a twist.
- Add more Veg: Adding vegetables like peas, carrots, or bell peppers can add color and nutrition, and can help with feeding picky eaters.
- Meal Prep: You can freeze this casserole before baking it. Just assemble the casserole, cover it tightly, and freeze. Thaw in the refrigerator overnight before baking as directed. You may need to add a little extra baking time.
How to Store Leftover Chicken and Rice Casserole
Got leftovers? No problem. Storing this casserole is simple, and it might even taste better the next day:
- Cool & Airtight: Let it cool to room temperature, and store the leftovers in an airtight container.
- Fridge or Freeze: In the fridge, your casserole will keep for 3-4 days. If you want to extend its life, freeze it! It’ll last for a couple of months frozen. Just make sure it’s well wrapped in a freezer-safe container, or plastic wrap and then foil to prevent freezer burn.
- Reheating: When you’re ready to reheat, you can do so in the oven or microwave. If it’s been frozen, let it thaw in the fridge overnight before reheating to ensure even warmth.
Our Top 3 Money-Saving Tips for This Recipe
Making Chicken and Rice Casserole doesn’t have to burn a hole in your wallet. Here’s how to keep it delicious and affordable:
- Bulk Buy Rice: Rice is cheaper in larger bags. It stores well, so stock up!
- Measure Your Cheese: Cheese can be expensive, so measure it to avoid using more than you need. You’ll be surprised how far it can go!
- Reuse Aluminum Foil: If you’re covering the casserole with foil, it can often be reused for the same purpose later, reducing waste and saving money.
What to Serve with Chicken and Rice Casserole
Here are some ideas to complement its creamy, cheesy goodness:
Steamed or Roasted Vegetables
While the casserole already has a comfy, cozy vibe, adding a side of steamed broccoli, green beans, or roasted carrots can introduce a pop of color and an extra dose of vitamins. Plus, the slight crunch of the veggies adds a delightful contrast to the tender chicken and rice.
Garlic Bread
Is there anything garlic bread doesn’t go well with? A slice of warm, buttery garlic bread is perfect for scooping up any leftover sauce in your casserole dish.
A Simple Dessert
After such a hearty meal, you might want something sweet but not too heavy. A light fruit salad or a scoop of lemon sorbet could be the perfect palate cleanser to end your meal on a high note.
More Casserole Recipes You Will Love
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Easy Chicken and Rice Casserole Recipe
Ingredients
- 1 ½ cups long-grain white rice
- 2 cans of mushroom soup
- 2 cups milk
- 2 cups shredded cheddar cheese divided
- 6 pieces chicken thighs
- Salt and pepper
- Fresh parsley
Instructions
- Preheat the oven to 180ºC (355ºF).
- In a bowl, combine the mushroom, milk, half of the cheese, salt, pepper, and rice.1 ½ cups long-grain white rice, 2 cans of mushroom soup, 2 cups milk, 2 cups shredded cheddar cheese, Salt and pepper
- Grease a baking dish and add the rice mixture. Nest in the chicken thighs and cover the casserole with aluminum foil.6 pieces chicken thighs
- Bake for 1 ½ hours, after that time, remove from the oven, top with the rest of the cheese, and bake uncovered for about 10 more minutes, or until bubbly.
- Serve with fresh parsley and enjoy!Fresh parsley
Notes
- Rice Type: Long-grain rice works best here. It holds its shape and doesn’t get mushy. Brown rice can work, but keep in mind it has a longer cooking time and might require a bit more liquid. Adjust the baking time accordingly.
- Chicken: You can use chicken breasts instead, however, they aren’t quite as juicy and may dry out a little.
- Cream of Mushroom Soup: You can substitute cream of chicken soup or cream of celery soup if needed.
- Seasoning: Add in some garlic powder, onion powder, or even a dash of cayenne for a kick.
- Check the Chicken: Make sure your chicken is cooked through before serving. No one likes a surprise of undercooked poultry. Using a meat thermometer works best here, just place it in the thickest part of the thigh and make sure it reads at least 165°F.
- Cheese: While cheddar is classic, feel free to experiment with different cheeses for new flavors.
- Garnish Ideas: Fresh herbs not only add a pop of color but also boost the flavor. Try basil or thyme for a twist.
- Add more Veg: Adding vegetables like peas, carrots, or bell peppers can add color and nutrition, and can help with feeding picky eaters.
- Meal Prep: You can freeze this casserole before baking it. Just assemble the casserole, cover it tightly, and freeze. Thaw in the refrigerator overnight before baking as directed. You may need to add a little extra baking time.
Storage & Reheating
- Cool & Airtight: Let it cool to room temperature, and store the leftovers in an airtight container.
- Fridge or Freeze: In the fridge, your casserole will keep for 3-4 days. If you want to extend its life, freeze it! It’ll last for a couple of months frozen. Just make sure it’s well wrapped in a freezer-safe container, or plastic wrap and then foil to prevent freezer burn.
- Reheating: When you’re ready to reheat, you can do so in the oven or microwave. If it’s been frozen, let it thaw in the fridge overnight before reheating to ensure even warmth.
