AI-generated recipe illustration
- Prep time
- 15 min
- Cook time
- 45 min
- Total time
- 1 hr
- Yield
- 6 servings
Chicken and rice casserole is the first casserole most of us ever ate and the one we still crave: tender chicken and rice baked in a creamy, cheesy sauce until the top turns golden. Our version uses uncooked instant rice stirred straight into the sauce, so it drinks up flavor as it bakes instead of tasting like a side dish that wandered in. It's the dinner to make when the week has already won — one bowl, one dish, and everyone from toddlers to grandparents cleans their plate.
Ingredients
How to make chicken and rice casserole
- Heat the oven to 375°F and grease a 9x13 baking dish.
- Whisk both soups with the broth and seasonings in a large bowl. Stir in the rice, chicken, vegetables, and 1 cup of cheese.
- Pour into the dish, spread evenly, and cover tightly with foil.
- Bake 35 minutes covered, then uncover, top with the remaining cheese, and bake 10 minutes more until bubbling and golden.
- Rest 5–10 minutes before serving — the rice finishes absorbing as it sits.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Instant rice | Long-grain rice | Add 1/2 cup broth and 20–25 minutes covered bake time |
| Chicken breasts | Rotisserie chicken (3 cups) | Reduce covered bake to 25 minutes |
| Cream of celery | Cream of mushroom | Or double the cream of chicken |
| Cheddar | Colby jack or Monterey Jack | Any good melter |
Storage & leftovers
Refrigerate up to 4 days; portions reheat well in the microwave with a teaspoon of water.
Freeze baked portions up to 3 months, or assemble unbaked (with cooked rice) and freeze; thaw overnight and bake as written plus 10 minutes.
A few helpful answers
Why is my rice still crunchy?
The foil seal leaked or the wrong rice went in. Instant rice needs a tight cover to steam; regular long-grain needs extra liquid and time as noted in the substitution table.
Can I assemble this the night before?
Yes — but hold the rice and broth until baking time, or the rice pre-soaks and turns mushy. Combine everything else and refrigerate.
Can I use brown rice?
Instant brown rice, yes, same method. Regular brown rice takes too long — parboil it 20 minutes first.
What can I add to stretch it further?
A second cup of vegetables or a can of drained white beans stretches it to 8 servings without anyone noticing.
450 calories · 36g protein · 40g carbohydrates · 16g fat · 980mg sodium