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Chicken rice casserole - Image 3

Ultimate Chicken Rice Casserole

A creamy, cheesy, and incredibly satisfying one-dish meal featuring tender chicken, fluffy rice, and a rich sauce, all baked to golden perfection. It's family-friendly comfort food at its best.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1.5 cups long-grain white rice uncooked (not instant)
  • 1 can (10.5 oz) cream of mushroom soup or cream of chicken
  • 1.5 cups chicken broth low-sodium recommended
  • 1 cup sour cream full-fat for best texture
  • 1 cup frozen mixed vegetables peas and carrots work well
  • 1.5 cups shredded cheddar cheese divided
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • Kosher salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with non-stick spray or a light coating of oil. This ensures easy serving and cleanup later.
  2. In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken with salt and pepper. Add to the hot skillet and cook for 5-6 minutes, just until the outside is no longer pink. It will finish cooking in the oven. Remove the chicken and set aside.
  3. In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Tip from me: This builds layers of flavor using the fond (those tasty browned bits) from the chicken.
  4. In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, sour cream, frozen vegetables, 1 cup of the cheddar cheese, thyme, paprika, and a good pinch of salt and pepper. Stir in the cooked chicken and onion-garlic mixture until everything is evenly combined.
  5. Pour the entire mixture into your prepared baking dish. Spread it into an even layer. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  6. Carefully remove the foil. Sprinkle the remaining 1/2 cup of cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the cheese is bubbly and golden.

Notes

Chef's Tips:
• For a crisper top, broil for the final 1-2 minutes, watching closely.
• Let the casserole rest for 5-10 minutes after baking; it will set up perfectly for serving.
• Serve with a simple green salad or steamed green beans for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Refrigerate leftovers within 2 hours of baking.