Creamy Chicken and Rice Casserole

This is the kind of recipe that’s been around forever, and for good reason.
Creamy Chicken and Rice Casserole is simple, comforting, and totally satisfying—just what you want when dinner needs to be warm, easy, and filling.

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Everything cooks in one dish. The chicken stays tender, the rice soaks up the sauce, and the whole thing turns golden and bubbling as it bakes. It doesn’t ask much, but it always delivers.

Keep it basic or add veggies, cheese, or herbs. This one can stretch depending on what you’ve got on hand—and you’ll still end up with a creamy, crowd-pleasing dinner.

Why This Creamy Chicken Bake Hits Every Time

This is one of those “throw it in the oven and walk away” meals.
It’s dependable, flexible, and always tastes like home.

• Everything bakes in one dish – No need to pre-cook rice or chicken
• No stovetop required – Easy to prep and clean up
• Creamy and filling – A solid base that makes a full meal
• Adaptable to your pantry – Add frozen veggies, swap the soup, or use what’s in your fridge
• Family-friendly – Great for picky eaters, reheats well, and freezes like a champ

It’s the kind of recipe you’ll keep coming back to on busy days or chilly nights.

Ingredients to Make This Creamy Chicken and Rice Casserole

This version sticks to the basics: creamy, cozy, and easy to customize.

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• Uncooked White Rice – Long grain works best for even cooking
• Chicken Breasts or Thighs – Boneless, skinless, cut into bite-sized pieces
• Cream of Chicken Soup – Use canned or homemade
• Milk – Adds richness and makes the sauce velvety
• Chicken Broth – Deepens the flavor and cooks the rice
• Butter – For richness and a glossy top
• Garlic Powder & Onion Powder – Easy seasoning with a lot of flavor
• Salt & Pepper – Always needed
• Optional Add-ins: Shredded cheddar, frozen peas, chopped spinach, diced carrots

This base is forgiving. You can tweak the flavors or mix-ins based on what you’re craving.

How to Bake This Creamy Chicken and Rice, Start to Finish

This casserole is low-effort and high reward. Just mix, cover, and bake.

• Preheat the oven – Set it to 375°F. Lightly grease a 9×13-inch baking dish.
• Mix up the base – In a large bowl, stir together cream of chicken soup, milk, chicken broth, garlic powder, onion powder, salt, and pepper.
• Add rice and chicken – Stir uncooked rice and raw chicken into the mixture until coated.
• Pour into the dish – Spread it evenly in the greased pan. Dot with small cubes of butter.
• Cover tightly – Use foil to cover the pan and trap the steam.
• Bake it low and slow – Bake for 50–55 minutes. Then remove the foil, stir gently, and bake uncovered for another 10 minutes to thicken.
• Add cheese, if using – Sprinkle shredded cheese over the top in the final minutes for a melted, gooey finish.
• Let it rest – Wait 5 minutes before serving so everything sets up a bit.

The rice should be tender, the sauce creamy, and the chicken juicy without needing a stovetop.

Simple Sides That Pair with Creamy Chicken and Rice

This dish is cozy on its own, but here are a few no-fuss sides that round it out.

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Side Dish	Why It Works
Steamed Broccoli	Adds color and freshness without extra prep
Roasted Green Beans	Crisp and bright, great with creamy rice
Sautéed Spinach	Quick and healthy—balances the richness
Garden Salad	Light, crunchy, and full of contrast
Garlic Bread or Rolls	Perfect for scooping or soaking up extra sauce
Roasted Carrots	Sweet and earthy alongside a savory base
Balsamic Brussels Sprouts	Bold and crisp—a flavorful contrast to soft textures

These sides make the plate feel more complete without stealing the show.

Storing and Reheating Creamy Chicken Casserole

This is a great make-ahead dish and the leftovers hold up well.

How to Store It

Let the casserole cool completely. Cover tightly or transfer to airtight containers.
Store in the fridge for up to 4 days.

How to Reheat It

• Oven: Cover with foil and warm at 350°F for 15–20 minutes
• Microwave: Heat individual servings on medium power, stirring halfway through
• Pro tip: Add a splash of broth or milk before reheating to refresh the sauce

Can You Freeze It?

Yes. Freeze before or after baking. Let it cool fully, wrap tightly in foil or place in freezer-safe containers.
Thaw overnight in the fridge and bake as usual.

Common Questions About Chicken and Rice Casseroles

Can I use rotisserie chicken or leftovers?

Yes, just add cooked chicken and reduce the baking time by about 10–15 minutes.

What kind of rice should I use?

Stick with long-grain white rice. Brown rice takes longer and may need extra liquid and time.

Do I have to use canned soup?

Nope! Homemade cream of chicken or mushroom soup works perfectly.

What veggies can I add?

Frozen peas, diced carrots, chopped spinach, or even broccoli florets all work well. Stir them in before baking.

Can I double the recipe?

Yes—just use a larger baking dish or two smaller ones. Adjust baking time as needed.