Creamy Chicken & Rice Casserole is everything weeknight comfort food should be: simple, hearty, and almost completely hands-off. Uncooked rice bakes right in the pan with chicken, broth, and creamy soups, soaking up all that rich flavor while the chicken turns tender and juicy under a buttery, golden topping. A little sour cream adds tang and extra creaminess, and a finish of cheese or crushed crackers gives you that irresistible, bubbly crust on top. It’s the kind of recipe you can throw together in minutes using mostly pantry ingredients, then let the oven do the work while the house fills with cozy, homey smells.
Equipment
- 9×13-inch baking dish or similar casserole dish
- Large mixing bowl
- Whisk or spoon for mixing
- Measuring cups and spoons
- Cutting board and knife for cubing or shredding chicken
- Aluminum foil for covering while baking
Ingredients
- 3 cups cooked chicken, cubed or shredded (about 3 medium breasts or 4 cups)
- 3 cups cooked white rice (or brown, see tips), cooled slightly
- 1 can (10.5–10.75 oz / ~300 g) cream of chicken soup
- 1 can (10.5–10.75 oz / ~300 g) cream of mushroom soup (or another cream of chicken)
- 1 cup (240 g) sour cream
- ¾ cup (180 ml) milk
- ½–1 cup (120–240 ml) chicken broth, as needed to loosen mixture
- ½ small onion, finely chopped (about ¼ cup)
- ½ cup finely diced bell pepper (optional, for color and flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt or seasoned salt blend
- ½ teaspoon black pepper, or to taste
- ½ cup (50 g) grated Parmesan cheese, mixed in
- 1–1 ½ cups (115–170 g) shredded cheddar or Monterey Jack cheese for topping
- 1 ½–2 cups crushed buttery crackers (like Ritz) or cornflakes for topping
- ½ cup (115 g) melted butter for tossing with crumbs
- Chopped fresh parsley for garnish (optional)
Instructions And Steps
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray so the rice and creamy sauce don’t stick. Set the dish aside while you combine the casserole base in a mixing bowl.
In a large mixing bowl, add the cream of chicken soup, cream of mushroom soup, sour cream, milk, and ½ cup of chicken broth to start. Whisk or stir until the mixture is smooth and evenly combined, with no big streaks of soup left.
Stir in the chopped onion, optional bell pepper, garlic powder, onion powder, seasoning salt, black pepper, and grated Parmesan, mixing until the vegetables and seasonings are distributed throughout the creamy base. Taste a small spoonful (before adding the chicken and rice) and adjust salt or pepper if needed, keeping in mind the Parmesan and broth add saltiness too.
Add the cooked chicken to the bowl and fold it into the sauce so every piece gets coated. Then add the cooked rice and gently stir until the grains are evenly mixed in and everything looks well combined but not stiff or dry. If the mixture seems too thick, splash in the remaining broth a little at a time; it should be very creamy and loose enough to spread easily, since the rice will absorb more moisture as it bakes.
Transfer the creamy chicken and rice mixture to the prepared baking dish and spread it out into an even layer, pressing lightly into the corners without compacting it too much. Use the back of a spoon or spatula to smooth the top so you have a flat surface for the cheesy, crunchy topping.
Sprinkle the shredded cheddar or Monterey Jack cheese evenly over the casserole so it covers the entire surface in a thin layer. This cheese layer will melt into the top of the casserole and help glue the buttery crumbs in place.
In a separate bowl, mix the crushed Ritz crackers (or your chosen crumbs) with the melted butter until all the crumbs are evenly coated and look like wet sand. Scatter this buttery crumb mixture evenly over the cheese, covering as much of the surface as possible so every scoop gets some crunch.
Cover the dish tightly with foil and place it on the center rack of the oven. Bake covered for about 25 minutes to get the center piping hot and allow the flavors to meld without browning the topping too quickly.
After 25 minutes, carefully remove the foil and continue baking for another 10–15 minutes, or until the casserole is bubbling around the edges and the cracker topping is golden brown and crisp. If the top is browning too fast before the middle is hot, loosely tent with foil again and bake for a few more minutes.
Once done, take the casserole out of the oven and let it rest for at least 10 minutes so it can thicken slightly and slice more cleanly while still staying creamy. Garnish with chopped parsley if you like, then scoop generous portions into bowls or plates and serve warm.
Tips And Tricks
Use cooked, cooled rice so the grains stay separate and don’t turn gummy when mixed with the sauce and baked again. If using leftover rice from the fridge, break up any clumps with your fingers or a fork before stirring it into the creamy mixture.
Rotisserie chicken works especially well here because it’s already tender and flavorful; just remove the skin, shred or cube the meat, and fold it in. Dark meat (thighs and legs) stays extra juicy and forgiving, which is helpful if you plan to reheat leftovers.
Aim for a mixture that’s looser than you think you need; a thick, scoopable base before baking can dry out in the oven as the rice pulls in more liquid. Adding a bit of extra broth or a splash more milk is better than ending up with a dry casserole, especially if your rice is older or drier.
Covering with foil at the beginning of baking helps the casserole heat evenly all the way through without over-browning the top. Removing the foil toward the end lets the cheese and crumbs turn golden and crisp, giving you that perfect creamy-under-crunchy contrast.
This casserole is freezer-friendly: mix everything except the crumb topping, spread in a foil pan, wrap tightly, and freeze for up to 2–3 months. Thaw in the fridge, top with fresh buttery crumbs, and bake until hot and bubbly, adding a little extra broth if the mixture seems thick from chilling.
Variations
Swap the cream of mushroom soup for a second can of cream of chicken, or use cream of celery for a slightly different, more savory flavor. For a from-scratch version, replace the canned soups with a homemade white sauce made from butter, flour, broth, and milk thickened on the stove, then seasoned with garlic and herbs.
Stir in extra vegetables like peas, carrots, broccoli florets, or mixed veggies to make the casserole a more complete one-pan meal. You can sauté the onions and peppers first for deeper flavor, then fold them in with the rice and chicken.
For a cheesier, more indulgent version, mix some shredded cheese directly into the creamy chicken and rice base in addition to the cheese on top. A blend of cheddar and mozzarella or Colby Jack gives you both flavor and a nice stretchy melt.
If you prefer using raw rice, you can adapt a “dump-and-bake” style: combine uncooked rice, extra broth, soups, and seasonings directly in the dish, nestle in raw chicken pieces, cover, and bake longer until the rice is tender and the chicken is cooked through. Just note you’ll need more liquid and a longer, fully covered bake time to ensure the rice cooks evenly.
To lighten things up slightly, use light sour cream, a reduced-fat cream soup, and part-skim cheese, and swap some of the white rice for brown rice or a wild rice blend (with extra liquid and time as needed). You can also skip the cracker topping and finish with just a thin layer of cheese for less richness while keeping all that cozy, creamy chicken-and-rice comfort.
