Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A Chicken and Rice Casserole dish filled with creamy rice and chicken, topped with melted cheese and garnished with chopped parsley, served hot with a spoon inside.

Chicken and Rice Casserole

Author: Mandy Applegate
Chicken and rice casserole is an easy one-pan dinner made with long-grain rice, cream of mushroom soup, chicken thighs, and cheddar cheese. It is simple to prep, bakes in one dish, and reheats well for leftovers.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: chicken and rice casserole
Servings: 6
Calories: 619kcal

Equipment

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)
US Customary - Metric
A smiling woman points downward beside a video player graphic with a play button and text that reads, ‘Watch the recipe video now.’ The heading says, ‘Prefer to watch? I’ve got you covered below.

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

  • Doneness: The chicken bakes from raw, so cook until the thickest thigh reaches an internal temperature of 165°F, rather than by time alone.
  • Rice: Use uncooked long-grain white rice and keep the dish tightly covered so the rice softens; if it's still firm, it needs more time or a snugger cover.
  • Make ahead (before baking): You can assemble the casserole and refrigerate it, but keep it short, the night before at most, since the rice goes in uncooked; bake within a day because it contains raw chicken. Bake from cold, adding a few minutes, to 165°F. (This is a raw dish held cold, not a cooked leftover.)
  • Storage (after baking): Cool, then refrigerate baked leftovers 3 to 4 days, or freeze up to 3 months. Add a splash of milk or broth and reheat to 165°F. (Full steps are in the How to Store Leftovers section above.)
  • Nutrition: The nutrition figures below are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 619kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 369mg | Potassium: 436mg | Fiber: 1g | Sugar: 4g | Vitamin A: 597IU | Calcium: 388mg | Iron: 1mg
Tried this recipe?Let us know how it was!