One chilly November afternoon, I found myself at the bustling farmers’ market, chatting with a retired chef who had become a regular fixture at the stalls. Between discussions about heirloom vegetables and fresh eggs, she shared a tale of a dish her mother used to prepare on cold evenings—a creamy chicken and rice casserole that warmed both body and soul.
Her story brought back memories of a rainy Saturday afternoon spent at my old neighborhood school, where my coworker and I would swap recipes while huddled over steaming mugs of tea. The scent of slow-cooked chicken and bubbling cheese always seemed to invite a sense of comfort and connection, no matter where you were.
That casserole, with its perfect balance of tender chicken, creamy broth, and crispy golden topping, is a dish that travels well across generations and gatherings. It’s the kind of meal that makes the hectic fade into the background, whether you’re sharing it with family friends at a potluck dinner or enjoying a quiet night after a long day.
Every time I prepare it, I think about those small moments of kindness and warmth, and how food can be a quiet thread weaving through our memories.
Short Description
A comforting, creamy chicken and rice casserole loaded with tender chicken, savory soups, and melted cheddar cheese, topped with crispy golden breadcrumbs. Easy to prepare and perfect for family dinners.
Key Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- ½ cup panko breadcrumbs (for topping)
- 2 tbsp butter, melted
Tools Needed
- 9×13-inch casserole dish
- Large mixing bowl
- Measuring cups and spoons
- Spoon or spatula
- Aluminum foil
- Small bowl (for breadcrumbs)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease your casserole dish thoroughly with butter or cooking spray to prevent sticking and make cleanup easier.
Step 2: Mix Ingredients
In a large bowl, whisk together uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 3: Add Chicken and Cheese
Gently fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix until everything is evenly coated but don’t over-stir to keep the chicken tender.
Step 4: Assemble the Casserole
Pour the mixture into your prepared casserole dish and spread it out evenly.
Step 5: Top with Cheese
Sprinkle an extra layer of shredded cheddar cheese over the casserole for that delicious melty topping.
Step 6: Add Breadcrumbs
In a small bowl, mix the panko breadcrumbs with the melted butter until coated evenly. Sprinkle this golden mixture over the cheese layer to create a crispy crust during baking.
Step 7: Bake
Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the rice is tender, the casserole is bubbly, and the topping is golden brown.
Step 8: Serve and Enjoy
Let the casserole cool for about 5 minutes before serving. This allows the flavors to settle and makes it easier to slice.
Troubleshooting Tip: If the rice isn’t fully tender after baking, cover again and bake for an extra 10 minutes, adding a splash of chicken broth if it looks dry.
Why You’ll Love This Recipe
One-pan meal: No need for extra sides unless you want them.
Minimal prep: Just mix and bake—no precooking the rice.
Crowd-friendly: Easy to double for potlucks or large families.
Freezer-friendly: Great for make-ahead meals.
Comfort food classic: Creamy, cheesy, and satisfying.
Mistakes to Avoid & Solutions
Using undercooked chicken: Make sure the chicken is fully cooked before adding it to the casserole to avoid dryness or uneven cooking. Leftovers or rotisserie chicken work great.
Skipping the cheese layer: Don’t skip the extra cheese on top—it melts beautifully and keeps the casserole moist while adding flavor.
Not covering the dish: Covering with foil during the first bake prevents the casserole from drying out. Removing the foil later crisps the top without losing moisture inside.
Overcooking the rice: Check the casserole at the minimum time. Overbaking can make the rice mushy; if rice is still firm but liquid is absorbed, add a little broth and bake longer.
Ignoring seasoning: Salt and pepper are key for flavor balance. Taste the mixture before baking and adjust seasoning accordingly.
Serving and Pairing Suggestions
Serve this casserole with a fresh garden salad dressed lightly with lemon vinaigrette or steamed green veggies like broccoli or green beans.
For a heartier meal, pair it with warm crusty bread or garlic rolls. This dish is perfect for family-style dinners or potlucks, easy to portion and crowd-pleasing.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, freeze the casserole before baking. Thaw overnight in the fridge, then bake as directed, adding extra time if needed.
Reheat individual servings in the microwave or oven at 350°F for 15-20 minutes until warmed through. Cover loosely to retain moisture.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but adjust cooking time and liquid. Brown rice takes longer and may need extra broth or water during baking.
2. What if I don’t have cream of chicken or mushroom soup?
You can make a simple homemade white sauce using butter, flour, milk, and chicken broth for a fresh alternative.
3. Can I make this casserole ahead of time?
Absolutely! Prepare it up to step 6, cover, and refrigerate for up to 24 hours before baking.
4. How do I make this dish gluten-free?
Use gluten-free cream soups and substitute panko with gluten-free breadcrumbs or crushed cornflakes.
5. Can I add vegetables to this casserole?
Yes, diced carrots, peas, or mushrooms blend well. Add them raw or lightly steamed before mixing.
Tips & Tricks
Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Toast the panko breadcrumbs lightly before mixing with butter for an extra nutty crunch.
Let the casserole rest before serving to set the layers for cleaner slices.
Recipe Variations
Cheesy Broccoli Chicken and Rice: Add 1½ cups chopped steamed broccoli to the chicken mixture before baking. Increase cheese to 1½ cups for a more intense flavor.
Spicy Southwest Twist: Mix in 1 tsp chili powder, ½ tsp cumin, and 1 diced jalapeño with the filling. Top with pepper jack cheese instead of cheddar for a kick.
Herbed Mushroom Delight: Use fresh sautéed mushrooms instead of canned soup and add 1 tbsp fresh thyme and rosemary to the mix for an earthy flavor.
Final Thoughts
This creamy chicken and rice casserole holds a special place in my kitchen—and heart. It’s more than just a comforting meal; it’s a reminder of the simple joys shared over good food with good people. Its rich, savory layers and crunchy topping bring back images of laughter-filled gatherings and quiet evenings alike.
As I slice into the golden crust, I’m grateful for these timeless recipes that carry stories, culture, and love through every bite. I hope this dish finds its way onto your table, creating new memories just as it has for me and many before.
Creamy Chicken And Rice Casserole
Print ThisIngredients
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- ½ cup panko breadcrumbs (for topping)
- 2 tbsp butter, melted
Instructions
Step 1: Preheat the Oven
Heat your oven to 350°F (175°C). Lightly grease a casserole dish with butter or cooking spray.
Step 2: Mix the Base
In a big bowl, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Add Chicken and Cheese
Add the cooked chicken and 1 cup of shredded cheddar cheese. Gently mix everything together.
Step 4: Fill the Dish
Pour the mixture into your greased casserole dish. Spread it out evenly.
Step 5: Top with More Cheese
Sprinkle more shredded cheddar cheese on top.
Step 6: Add Crunch
Mix panko breadcrumbs with melted butter in a small bowl. Sprinkle this over the cheese layer.
Step 7: Bake
Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes until bubbly and golden.
Step 8: Cool and Serve
Let it rest for 5 minutes before serving.
