You know those nights? The ones where you’re completely wiped out, the fridge looks a little sad, and the thought of making a five-course meal feels like climbing Mount Everest? Yeah, me too. That’s exactly why this simple chicken and rice casserole is an absolute lifesaver in my kitchen. Seriously, it’s my go-to when I need something warm, filling, and downright delicious without breaking a sweat. This is more than just a recipe; it’s a hug in a baking dish! It’s the ultimate chicken and rice recipe for those days when life gets a little too hectic. I remember my mom making this for us after a long day of soccer practice, and honestly, it still tastes like pure comfort.
Why You’ll Love This Chicken and Rice Recipe
Okay, so why is this chicken and rice recipe a total winner? Let me count the ways! First off, it’s ridiculously easy to throw together. Like, dump-and-stir easy. You’ll be happy to know there’s minimal cleanup, which is always a huge plus after a long day. Plus, the flavors are just pure comfort food heaven – creamy, savory, and totally satisfying. It’s perfect for those busy weeknights when you just want something delicious on the table without a fuss. Honestly, it’s the recipe I reach for again and again!
Ingredients for the Perfect Chicken and Rice Recipe
Alright, let’s gather our troops for this super simple chicken and rice masterpiece! You probably have most of these things in your pantry already, which is like, the best news ever, right? Here’s what you’ll need:
- 1 cup uncooked white rice (nothing fancy needed here!)
- 2 cups chicken broth (this is where a lot of that yummy flavor comes from)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (easier to eat, trust me!)
- 1 can (10.5 ounces) condensed cream of chicken soup (this is our magic binder!)
- 1/2 cup milk (just a splash to keep it creamy)
- 1/4 cup chopped onion (if you’re brave, otherwise you can skip, but it adds flavor!)
- 1/4 cup shredded cheddar cheese (because cheese makes everything better!)
- Salt and pepper to taste (don’t forget these flavor buddies!)
Step-by-Step Guide to Making This Chicken and Rice Recipe
Alright, let’s get this yummy chicken and rice casserole in the oven! It sounds complicated, but trust me, it’s so simple. It’s one of those recipes where you just mix everything in one dish and let the oven do all the hard work. Don’t be afraid to get your hands a little messy – that’s part of the fun! If you’re looking for other easy one-dish meals, you’ve GOT to check out this easy broccoli chicken rice skillet too!
Preheat and Prepare Your Baking Dish
First things first, crank your oven up to 375°F (190°C). While that’s heating up, grab your baking dish—a standard 9×13 inch one is perfect. Give it a good greasy coating with some butter or cooking spray so nothing sticks. This little step makes cleanup a breeze later!
Combining the Base Ingredients for Your Chicken and Rice
Now for the magic part! In that greased baking dish, dump in your uncooked rice and pour over the chicken broth. Then, toss in your chicken pieces, the can of cream of chicken soup (this is our secret creamy weapon!), the milk, and those chopped onions if you’re using them. Give it all a really good stir until everything is nicely combined and the rice is coated. Make sure there are no dry spots of rice hiding at the bottom!
Seasoning and Covering for Optimal Baking
Don’t forget to season! A little salt and pepper goes a long way here to make sure every bite is flavorful. Once it’s seasoned just right, grab your aluminum foil and cover the baking dish nice and tight. We want to trap all that steam inside to cook the rice and chicken perfectly.
The First Bake and Cheese Topping
Pop that foil-covered dish into your preheated oven and let it bake for about 45 minutes. This gives the rice plenty of time to plump up and the chicken to get tender. After 45 minutes, carefully remove the foil—watch out for the steam!—and sprinkle that shredded cheddar cheese all over the top. Ooooh, cheese!
Final Bake and Resting Period
Put the dish back into the oven, uncovered this time, for another 10 to 15 minutes. You’re looking for that cheese to be all melted, bubbly, and maybe even a little golden brown around the edges. Make sure the rice is cooked through too. Once it’s done, pull it out and let it sit for about 5 minutes. I know, I know, it’s hard to wait, but this little rest lets everything settle and makes it easier to serve.
Tips for the Best Chicken and Rice Recipe
Okay, so we’ve got the basic recipe down, but let me give you a few of my little secrets to take this chicken and rice casserole from good to absolutely amazing. Little tweaks can make a huge difference, trust me! If you’re looking for super creamy chicken, you might want to check out my chicken cream for sandwiches recipe for inspiration, but for this casserole, stick to the canned soup – it’s key!
First off, don’t skimp on the chicken broth quality. A good broth really boosts the flavor. And for the onions, if you’re not a fan or just don’t have them, a tiny pinch of onion powder can work in a pinch, though fresh is always best. My absolute favorite part is seeing that cheese melt into a gooey blanket – make sure you’re not covering it too early in the final bake, or it won’t get nice and bubbly! Oh, and for a touch of sweetness that pairs surprisingly well with the savory notes, you could even add a few candied carrots in the last 15 minutes. Sounds wild, I know, but it’s a fun little twist!
Ingredient Notes and Substitutions
Let’s chat a bit more about these ingredients, because sometimes you need to get creative in the kitchen, right? The beauty of this chicken and rice recipe is its flexibility! So, about the chicken: While boneless, skinless breasts are super convenient, don’t be afraid to swap in chicken thighs if you have them. Thighs can add an extra layer of richness and moisture, which is always a good thing in my book. Just make sure they’re cut into similar bite-sized pieces so everything cooks evenly.
And that cream of chicken soup? It’s truly the heart of this casserole’s creamy texture. If, for some wild reason, it’s not in your pantry, a cream of mushroom or even cream of celery soup works in a pinch. You could even try making your own simple creamy sauce if you’re feeling ambitious, but honestly, the canned stuff is a total shortcut hero here! As for the broth, any good quality chicken broth will do the trick. You could even use a vegetable broth if that’s what you have on hand.
Serving Suggestions for Your Chicken and Rice
Now that you’ve got this amazing chicken and rice casserole hot and ready, what goes perfectly with it? This dish is pretty much a meal in itself, but I love to pair it with a simple side to round things out. A big, fresh green salad is always a winner—something crisp and light to balance the creamy casserole. Or, if you’re feeling a bit more adventurous, a tangy pickled cucumber salad adds a wonderful zing!
For a veggie boost, some steamed or roasted broccoli or green beans, like these best green beans, are fantastic. Sometimes, just a sprinkle of fresh parsley on top is all the garnish this beauty needs to feel complete!
Storage and Reheating Instructions
Got leftovers? Lucky you! This chicken and rice casserole is honestly just as good (if not better!) the next day. Let it cool down a bit, then pack it into an airtight container. It’ll stay yummy in the fridge for about 3-4 days. When you’re ready for round two, just pop a serving back into the microwave until it’s heated through. Careful, it can get piping hot!
If you want to freeze some for a super-duper busy day, you totally can! Just let it cool completely, portion it out into freezer-safe containers, and it should keep well for about 2 months. When you’re ready to reheat from frozen, it’s best to thaw it in the fridge overnight first, then microwave. Slow and steady wins the race here!
Frequently Asked Questions about this Chicken and Rice Recipe
Got questions about making the perfect chicken and rice casserole? I’ve got answers! It’s one of those dishes that’s so beloved, people always want to know how to tweak it or what to do in a pinch. Here are a few things folks often ask me:
Can I use different types of rice?
For this particular chicken and rice recipe, I really like using white rice, like a long-grain or medium-grain. It cooks up nice and fluffy in the broth. Brown rice would work, but you’d definitely need more liquid and a longer cooking time, so it might change the whole texture. Stick with white rice here for the easiest, most reliable results!
How can I make this recipe spicier?
Oh, adding a little kick is totally doable! You can sprinkle in some red pepper flakes along with your salt and pepper before baking. Or, a dash of your favorite hot sauce mixed into the soup and milk mixture would be fantastic. And if you really want to get adventurous, a dollop of homemade chili garlic sauce stirred in before baking will give it a great flavor and heat!
Is this chicken and rice recipe freezer-friendly?
Yes, absolutely! This casserole freezes wonderfully. Let it cool completely, then portion it into airtight containers. It should keep well in the freezer for up to 2 months. Just thaw it overnight in the fridge before reheating in the microwave or oven until it’s piping hot all the way through. It’s a lifesaver meal prep!
What if I don’t have cream of chicken soup?
No worries! Cream of mushroom soup is a pretty common swap and works just as well for making this chicken and rice creamy. Cream of celery soup is another option. If you’re totally out of canned soups, you could try whisking about 1/4 cup of flour or cornstarch into your milk until smooth, then stirring that into the chicken broth and chicken mixture, but honestly, the cream of mushroom is the easiest substitute!
Nutritional Information
Now, let’s talk about what you’re actually putting into your body with this delicious chicken and rice casserole! Keep in mind these numbers are just estimates, ’cause, you know, kitchens and ingredients can be a little bit different every time. But this should give you a good idea of what you’re working with per serving:
- Serving Size: 1 serving
- Calories: ~450
- Fat: ~18g
- Saturated Fat: ~6g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Cholesterol: ~100mg
- Sodium: ~800mg (Can vary quite a bit depending on your broth and soup!)
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~35g
- Sugar: ~5g
So, there you have it! A hearty, satisfying meal that’s a good source of protein and definitely hits the spot without being totally over the top. Enjoy every bite!
Print
Simple Chicken and Rice Casserole
- Total Time: 70 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward and comforting chicken and rice casserole recipe.
Ingredients
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a greased 9×13 inch baking dish, combine the uncooked rice and chicken broth.
- Add the chicken pieces, cream of chicken soup, milk, and chopped onion to the baking dish. Stir everything together until well combined.
- Season with salt and pepper.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and sprinkle the cheddar cheese over the top.
- Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is fully cooked.
- Let it stand for 5 minutes before serving.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Add frozen peas or carrots during the last 15 minutes of baking for added vegetables.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken and rice recipe, easy chicken casserole, baked chicken and rice, comfort food, one-dish meal