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Chicken and Rice Casserole : Easy Creamy Chicken and Rice Casserole Recipe Perfect for Weeknights

Chicken and Rice Casserole

A hearty, comforting casserole that combines tender chicken, fluffy rice, and creamy vegetables for a family-friendly meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup uncooked white or brown rice long-grain preferred
  • 2 cups chicken broth or stock
  • 1 (10.5 ounce) can cream of chicken soup or substitute with sour cream and broth
  • 1 cup milk or heavy cream
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded Cheddar, parmesan or mozzarella cheese more for extra cheesiness!
Optional Additions
  • 1/2 cup diced celery
  • 1/2 cup sliced mushrooms
  • 1 pinch dried thyme or paprika for extra flavor

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • 9x13 Inch Baking Dish (if skillet not oven-safe)
  • - Measuring cups and spoons

Method
 

  1. Prep Your Chicken: Cut chicken into 1-inch cubes and pat dry for even browning.
  2. Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Brown the Chicken: Add cubed chicken to the skillet. Cook, stirring occasionally, until lightly browned on all sides.
  4. Add Rice and Liquids: Stir in the uncooked rice with chicken and aromatics. Pour in chicken broth, cream of chicken soup (if using), and milk or heavy cream. Mix everything thoroughly to combine.
  5. Season and Add Vegetables: Season generously with salt, black pepper, garlic powder, and onion powder. Add frozen mixed vegetables or any preferred veggies (e.g., broccoli or mushrooms). Stir well.
  6. Simmer and Bake: Bring mixture to a gentle simmer on the stovetop. Remove from heat. Transfer to a 9x13 inch baking dish if your skillet is not oven-safe. Cover tightly with aluminum foil.
  7. Bake Until Tender: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until rice is tender and most liquid is absorbed.
  8. Add Cheese and Finish: Remove the foil. Sprinkle shredded cheese evenly over top. Return to oven uncovered for 5-10 minutes until cheese is melted and lightly golden brown.
  9. Rest and Serve: Let the casserole rest for 5-10 minutes before serving to allow flavors to meld.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 70mgSodium: 540mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 220mgIron: 2.5mg

Notes

This dish is a delicious family favorite that can easily be adapted to suit your preferences or using ingredients you already have at home. For a healthier twist, substitute the cream-based sauce with Greek yogurt or a light cheese sauce.
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