Cheesy Chicken and Rice Casserole

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet the ultimate weeknight hero: Cheesy Chicken and Rice Casserole. It’s creamy, cozy, and checks all the boxes—minimal prep, no fussy steps, and a molten, bubbly cheese top that could convince anyone you’ve got your life together. Spoiler: you only used one pan and a wooden spoon.

Why This Recipe is Awesome

It’s idiot-proof. Like, “dump–stir–bake–devour” levels of easy. No searing, no standing guard over a pot, no culinary diploma required.
It’s a full meal in one dish: protein, carbs, and a respectable cameo by veggies (hi, peas and carrots 👋).
It scales beautifully—double it for a crowd, halve it for meal prep, or hoard it for yourself (no judgment).
Oh, and leftovers? Even better the next day. FYI: breakfast casserole is a personality, and I support it.

Ingredients You’ll Need

Base & Protein

• 1 lb (450 g) boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
• 1 cup long-grain white rice, uncooked (not instant; not brown—different cook time)
• 2 1/4 cups low-sodium chicken broth (keeps rice happy and fluffy)

Creamy Stuff

• 1 can (10.5 oz) cream of chicken soup (or mushroom, if you’re rebellious)
• 1/2 cup sour cream (richness = joy)
• 2 tbsp unsalted butter, melted (flavor insurance)

Flavor Crew

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 3/4 tsp kosher salt + 1/2 tsp black pepper (adjust to taste)

Veggies (optional but recommended)

• 1 to 1 1/2 cups frozen peas & carrots (no thawing needed)

Cheese Toppers

• 1 1/2 cups shredded sharp cheddar (melty, tangy goodness)
• 1/2 cup shredded mozzarella or Monterey Jack (extra stretch)

Finishers (optional)

• 2 tbsp chopped parsley (for color)
• Crushed butter crackers or crispy onions (for crunch, if you’re feeling fun)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Yes, preheating matters—don’t skip it.
2. Mix the sauce: In a big bowl, whisk together cream of chicken soup, sour cream, melted butter, and chicken broth until smooth. Add garlic powder, onion powder, paprika, salt, and pepper.
3. Add the dry stuff: Stir in the uncooked rice and frozen veggies. Fold in the raw chicken pieces. Everything goes in now—no pre-cooking, no drama.
4. Into the dish: Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with foil. Tight foil = steam + tender rice.
5. Bake covered for 40 minutes. Don’t peek—steam is doing the heavy lifting.
6. Uncover & cheese it: Remove foil, sprinkle cheddar and mozzarella all over like it’s your job, and bake uncovered for 12–15 minutes more, until the top is bubbly and lightly golden.
7. Rest 5–10 minutes so the sauce settles and thickens (and so you don’t scorch your tongue). Finish with parsley and any crunchy topper you like.
8. Serve with a green salad, steamed broccoli, or just a bigger spoon. I don’t make the rules (I do).

Pro tip: If the edges are bubbling but the center looks soupy at 40 minutes, cover again and bake 5–10 more minutes before adding cheese. Ovens have personalities. Some are… dramatic.

Nutritional facts

Approximate values per serving (8 servings):

Nutrient	Amount
Calories	~520
Protein	~34 g
Carbohydrates	~44 g
Total Fat	~22 g
Saturated Fat	~11 g
Fiber	~2 g
Sodium	~780 mg

This casserole brings solid protein from chicken, satisfying carbs from rice, and calcium from the cheese. Is it health food? Not exactly. But it’s real food, it fuels you, and it tastes like a hug in a pan. IMO, balance looks a lot like a cheesy square next to a pile of roasted veggies—and that’s a wellness plan I can keep.

Common Mistakes to Avoid

• Using the wrong rice. Brown or wild rice needs more liquid/time. Use long-grain white unless you’re ready to tinker.
• Not covering the pan. Steam cooks the rice. No foil = sad, crunchy kernels.
• Over-cheesing too early. Cheese goes on after the covered bake, or it will burn before the rice cooks.
• Under-seasoning. Creamy ingredients mute flavors—taste the sauce before baking and adjust salt/pepper.
• Overcrowding extras. Too many add-ins steal moisture from the rice. Keep total mix-ins to ~1–1.5 cups.

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Alternatives & Substitutions

• No canned soup? Whisk 1 1/4 cups milk with 2 tbsp flour and 1 tsp chicken bouillon; simmer till thick, then use in place of the can.
• Different cheese? Gruyère for fancy vibes, pepper jack for heat, or smoked cheddar for a campfire moment.
• Veg swap: Broccoli florets, corn, or diced bell peppers play nicely. Keep pieces small so they cook through.
• Protein twist: Rotisserie chicken works—stir it in after the covered bake so it doesn’t dry out.
• Lighter take: Use Greek yogurt instead of sour cream and reduce cheese by 1/2 cup. Still cozy, slightly saintly.
• Gluten-free: Use a GF cream soup or the DIY version above with GF flour. Check broth labels.

Personal take: a handful of crushed butter crackers on top at the very end adds buttery crunch that makes people think you did Something Special™.

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FAQ (Frequently Asked Questions)

Can I use cooked rice instead of uncooked?
Yep. Use 3 cups cooked rice, reduce broth to 3/4 cup, and bake uncovered 20–25 minutes. Easy meal-prep move.

Will chicken thighs work?
Absolutely. Thighs stay juicy and are harder to overcook. They’re the casserole MVP.

Can I make it ahead?
Assemble up to the “cover with foil” stage and refrigerate up to 24 hours. Add 10–15 minutes to the covered bake since it starts cold.

Freezer-friendly?
Totally. Bake, cool, wrap tight, and freeze up to 2 months. Thaw overnight and reheat, covered, at 350°F until hot.

Can I skip the veggies?
You do you. But tossing in a cup of something green lets you call it a balanced meal with a straight face.

Margarine instead of butter?
Technically yes… but why hurt your soul like that? Butter brings better flavor.

Why is my rice still firm?
Likely loose foil or a cooler oven. Cover tightly and give it another 5–10 minutes; add a splash of broth if it looks dry.

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Final Thoughts

There you have it: one pan, minimal effort, maximum cheesy comfort. This Cheesy Chicken and Rice Casserole is the kind of dinner that gets cheers at the table and “dibs on leftovers” texts the next day. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And if you eat it straight from the dish while standing at the counter? Chef’s prerogative.