Go Back
Chicken and Rice Casserole
Print Recipe

Grandma-Style Chicken and Rice Casserole

This creamy Chicken and Rice Casserole combines tender seasoned chicken, fluffy white rice, creamy sauce, and melted cheddar in one comforting dish. It’s a simple one-dish dinner that’s perfect for busy weeknights and cozy family meals.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Casserole, Dinner
Cuisine: American
Keyword: Baked Chicken Casserole, Chicken and Rice Casserole, Chicken and Rice Dinners, Chicken and Rice Recipes Easy, Chicken and White Rice Recipes, Cream of Chicken Casserole, One Dish Chicken and Rice Bake, Rice Casserole Recipes
Servings: 6
Calories: 480kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup long-grain white rice uncooked
  • 1 can 10.5 oz cream of chicken soup
  • 1½ cups chicken broth
  • ½ cup sour cream
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup frozen peas and carrots optional

Instructions

  • Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Make the rice mixture: In a large bowl, whisk together cream of chicken soup, chicken broth, and sour cream. Stir in uncooked rice, onion, garlic, Italian seasoning, salt, pepper, and optional vegetables.
  • Fill the baking dish: Pour the rice mixture into the prepared baking dish and spread evenly.
  • Season the chicken: Rub chicken breasts with olive oil and season both sides with paprika, salt, pepper, and Italian seasoning. Place the chicken over the rice mixture.
  • Bake covered: Cover tightly with aluminum foil and bake for 40–45 minutes, until the rice is tender and the chicken is cooked through.
  • Add cheese: Remove the foil and sprinkle cheddar cheese over the chicken and rice. Bake uncovered for another 5–10 minutes, until the cheese is melted and bubbly.
  • Rest and serve: Let the casserole rest for 5–10 minutes before serving.

Notes

  • Long-grain white rice works best for this recipe.
  • Keep the casserole covered while the rice cooks so the rice has enough steam and moisture.
  • Chicken should reach an internal temperature of 165°F (74°C).
  • Add broccoli, mushrooms, peas, or carrots for extra vegetables.
  • Boneless chicken thighs can be substituted for chicken breasts.

Nutrition (per serving)

  • Calories: 480 kcal
  • Carbohydrates: 43 g
  • Protein: 39 g
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Cholesterol: 105 mg
  • Sodium: 850 mg
  • Fiber: 2 g
  • Sugar: 3 g