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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.
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Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Course: Casserole, Dinner, Lunch, 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)
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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

I've made this casserole dozens of times, so here are my best tips for getting it just right.
Use chicken thighs, not breasts: Chicken thighs stay juicy and tender during the long bake time, while skinless chicken breasts can dry out and get tough.
Stir the rice mixture thoroughly: Make sure the soup, milk, and cheese are completely combined before adding the rice so every grain cooks evenly.
Cover tightly with foil: This traps steam and helps the rice cook properly without drying out, so don't skip this step or leave gaps. I tested baking this covered the whole time, but uncovering it at the end works better because the top gets bubbly and golden instead of staying pale.
Check the chicken temperature: Use a meat thermometer to make sure the chicken reaches 165ºF internally for safe eating.
Let it rest before serving: Give the casserole about 5 minutes to set after baking so the sauce thickens slightly and the portions hold together better.
Store properly: Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or chicken broth if needed to bring back some moisture.

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
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