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A scoop of creamy chicken and rice casserole on a white plate, showcasing the tender chicken, fluffy rice, and cheesy sauce. This highlights the delicious texture of the casserole.

Chicken and Rice Casserole (The Ultimate Comfort Food Recipe)

This Chicken and Rice Casserole is the ultimate comfort food! An incredibly easy, creamy, and cheesy one-pan meal made with simple pantry staples. Perfect for a busy weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or cubed
  • 1.5 cups long-grain white rice uncooked
  • 1 can (10.5 oz) cream of chicken soup
  • 2.5 cups chicken broth
  • 2 cups shredded cheddar cheese divided
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, 1 cup of the shredded cheese, diced onion, minced garlic, garlic powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
  3. Pour the mixture into the prepared baking dish and spread it into an even layer.
  4. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  5. Carefully remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the top.
  6. Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the casserole rest for 5-10 minutes before serving.

Notes

From-Scratch Sauce: To make without canned soup, melt 3 tbsp butter in a saucepan. Whisk in 3 tbsp flour. Slowly whisk in 1.5 cups chicken broth and 0.5 cup milk. Simmer until thick, then use in place of the soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Assemble the casserole without baking. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
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