If you are searching for a comforting and crowd-pleasing dinner that feels like a warm hug from the inside, then look no further than the Best Ever Chicken and Rice Casserole Recipe. This dish combines tender shredded chicken, creamy soups, and flavorful rice baked to perfection, creating a mouthwatering meal that is both simple and deeply satisfying. Every bite reveals layers of rich taste, from the subtle blend of garlic and paprika to the golden melted cheddar topping, making it a staple you will want to return to again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving the perfect balance of creaminess, tenderness, and flavor in this casserole. Each element plays a crucial role, from the classic blend of soups that bring moisture and richness, to spices that add just the right hint of warmth and depth.
- 2 cups cooked chicken, shredded or diced: Use leftover roasted chicken or freshly cooked breast for moist, flavorful protein.
- 1 cup long-grain white rice, uncooked: Provides a fluffy texture that absorbs the creamy sauce beautifully.
- 1 can (10.5 oz) cream of mushroom soup: Adds earthiness and a luscious, velvety texture.
- 1 can (10.5 oz) cream of chicken soup: Enhances the savory depth and ties the casserole together.
- 1 3/4 cups chicken broth: Keeps the rice moist and infuses extra chicken flavor.
- 1/2 cup milk: Makes the mixture creamy without being too heavy.
- 1 small onion, finely chopped: Adds a sweet, aromatic base flavor that complements the chicken.
- 1 teaspoon garlic powder: Delivers a gentle garlic warmth without overpowering the dish.
- 1/2 teaspoon paprika: Offers a subtle smoky kick and vibrant color.
- 1/2 teaspoon black pepper: Balances flavors and adds a touch of spice.
- 1/4 teaspoon salt (or to taste): Enhances all the other flavors perfectly.
- 1 cup shredded cheddar cheese: For a melty, golden crust that elevates this casserole to comfort food heaven.
- 2 tablespoons fresh parsley, chopped (optional, for garnish): Freshens the dish visually and adds a light herbal note.
How to Make Best Ever Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C), which is the perfect temperature to slowly cook the rice and meld the flavors together. Lightly grease a 9×13-inch baking dish to ensure your casserole doesn’t stick and comes out easily once baked.
Step 2: Mix the Creamy Base
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, finely chopped onion, garlic powder, paprika, black pepper, and salt until you get a smooth, creamy mixture. This magic blend is the heart of the dish, providing both moisture and intense flavor to every bite.
Step 3: Add Chicken and Rice
Stir in the uncooked rice and shredded chicken thoroughly, making sure the rice is evenly coated with the creamy mixture and the chicken is well distributed. This ensures every spoonful includes the perfect balance of tender chicken and fluffy rice.
Step 4: Transfer to Baking Dish and Cover
Pour the mixture into your prepared dish and spread it out evenly to guarantee even cooking. Cover the dish tightly with aluminum foil to trap steam, which will help the rice cook perfectly and keep the casserole moist.
Step 5: Bake Until Tender
Bake in the preheated oven for 50-60 minutes. You’ll know it’s ready when the rice is tender and has soaked up all the flavorful liquid, leaving your casserole creamy but not soggy.
Step 6: Add Cheese and Bake Again
Remove the foil and sprinkle the shredded cheddar cheese across the top. Return the dish to the oven uncovered for an additional 5-10 minutes. The cheese will melt into a bubbly, golden crust that gives this dish its irresistible finishing touch.
Step 7: Garnish and Serve
Before serving, sprinkle freshly chopped parsley over the top for a pop of color and a touch of herbal brightness that beautifully contrasts with the rich, cheesy casserole.
How to Serve Best Ever Chicken and Rice Casserole Recipe
Garnishes
A sprinkle of fresh parsley is perfect to brighten the dish, but you could also try chopped green onions or a light dusting of paprika for extra color and subtle flavor. Adding a side of lemon wedges to squeeze on top can cut through the richness and wake up your palate.
Side Dishes
This casserole is hearty, but pairing it with crisp, refreshing sides like a green salad with a zesty vinaigrette or steamed broccoli creates a wonderful balance. Roasted vegetables or garlic bread also complement the richness and make for a rounded, fulfilling meal.
Creative Ways to Present
Try serving individual portions in small ramekins for a fancy, personalized touch, perfect for entertaining. Alternatively, spoon the casserole over a bed of fresh spinach or baby kale to add a nutritious green base. For a fun twist, top with crispy fried onions or even a drizzle of hot sauce to give it a surprising kick.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover casserole to an airtight container and refrigerate. It will keep well for up to 3 days, maintaining its comforting flavors and creamy texture. Simply cover tightly to prevent drying out.
Freezing
This casserole freezes beautifully, making it a fantastic meal prep option. Freeze in portion-sized containers after cooking and cooling completely, for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent the top from drying out, then uncover in the last few minutes to refresh the melty cheese topping. Adding a splash of broth or milk can restore moisture if needed.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind brown rice takes longer to cook, so you might need to increase the baking time and chicken broth to ensure the rice is tender and the dish remains moist.
Is it possible to make this casserole vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, zucchini, or bell peppers, and use vegetable broth along with vegetarian-friendly cream soups to keep it creamy and flavorful.
Can I prepare this recipe ahead of time and bake later?
Yes, you can mix everything except the cheese, cover, and refrigerate for up to 24 hours before baking. When ready, just add the cheese and follow baking instructions.
What can I do if my casserole is too dry after baking?
If you notice dryness, next time add a little more chicken broth or milk before baking. For immediate rescue, stir in a bit of warm broth or cover with foil and add a sprinkle of extra cheese to help retain moisture during reheating.
Can I use pre-shredded chicken from the deli?
Definitely! Pre-shredded chicken works perfectly and saves prep time. Just ensure it is well-drained if it’s moist, so your casserole doesn’t become watery.
Final Thoughts
There is something incredibly special about the Best Ever Chicken and Rice Casserole Recipe. It hits all the right notes of comfort, ease, and flavor that make weekday dinners and family meals truly memorable. I wholeheartedly encourage you to give this recipe a try—you might just find it becoming your new go-to cozy dinner that everyone asks for again and again.
Print
Best Ever Chicken and Rice Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This Best Ever Chicken and Rice Casserole is a comforting, hearty dish featuring tender shredded chicken, creamy mushroom and chicken soups, and perfectly cooked rice all baked together for a deliciously satisfying meal. Topped with melted cheddar cheese and a sprinkle of fresh parsley, it’s an easy, make-ahead casserole perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Soups and Seasonings: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, finely chopped onion, garlic powder, paprika, black pepper, and salt until the mixture is smooth and well combined.
- Add Rice and Chicken: Stir in the uncooked long-grain white rice and shredded or diced cooked chicken into the soup mixture until everything is evenly distributed.
- Assemble in Baking Dish: Pour this combined mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Cheese Topping: Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the casserole, then return it to the oven uncovered for an additional 5 to 10 minutes, until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the casserole from the oven, sprinkle fresh chopped parsley on top if desired, and serve warm for a comforting meal.
Notes
- You can substitute cream of mushroom or cream of chicken soup with homemade versions for a fresher taste.
- To save time, use pre-cooked rotisserie chicken or leftover chicken.
- Feel free to add vegetables like peas, carrots, or celery to boost nutrition and flavor.
- If you prefer a spicier dish, add a pinch of cayenne pepper or hot sauce to the mixture.
- Ensure the baking dish is covered tightly to steam the rice properly and prevent drying out.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
