Creamy Chicken Rice Casserole

When comfort food calls, this Creamy Chicken Rice Casserole answers with a warm, hearty embrace. It’s the kind of dish that makes your kitchen smell like home and brings the family running to the dinner table.

This crowd-pleasing casserole combines tender chicken, fluffy rice, and a velvety cream sauce that melts together into pure comfort. Perfect for busy weeknights or Sunday dinner, it’s a complete meal in one dish that never disappoints.

Why You’ll Love This

• Uses simple pantry ingredients you likely already have on hand
• Everything cooks in one dish for minimal cleanup
• Can be assembled ahead and baked when needed
• Leftovers taste even better the next day
• Kid-friendly and perfect for picky eaters

Ingredients

• 2 cups cooked rice
• 2 cups cooked chicken, diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine chicken, rice, and vegetables.
3. Mix cream of chicken soup, sour cream, and broth in a separate bowl.
4. Pour sauce mixture over the chicken and rice, stirring to combine.
5. Transfer to prepared baking dish and top with cheese.
6. Bake for 25-30 minutes until bubbly and golden on top.

Tips & Variations

• Use rotisserie chicken for a quick shortcut
• Swap in different cream soups like mushroom or celery
• Make it lighter with Greek yogurt instead of sour cream
• Add mushrooms or bell peppers for extra vegetables
• Sprinkle crushed crackers on top for added crunch

Serving Suggestions

Serve this creamy casserole with a crisp green salad and crusty bread for a complete meal. A side of steamed broccoli or roasted asparagus adds color and nutrition to round out the plate.

Notes

• Stores well in the refrigerator for up to 4 days
• Can be frozen for up to 3 months in an airtight container
• Let rest 5-10 minutes after baking for easier serving

FAQs

• Can I use uncooked rice? No, this recipe requires pre-cooked rice to ensure proper texture.
• How do I prevent it from drying out? Make sure to use the full amount of liquid ingredients and cover with foil if the top browns too quickly.
• Can I make this ahead? Yes, assemble up to 24 hours in advance and refrigerate before baking.
• What’s the best rice to use? Long-grain white rice works best, but brown rice can be substituted.

Creamy Chicken Rice Casserole

Recipe by Full Recipe

🖨️ Print📌 Pin

When comfort food calls, this Creamy Chicken Rice Casserole answers with a warm, hearty embrace. It’s the kind of dish that makes your kitchen

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 2 cups cooked rice
• 2 cups cooked chicken, diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Steps

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine chicken, rice, and vegetables.
3. Mix cream of chicken soup, sour cream, and broth in a separate bowl.
4. Pour sauce mixture over the chicken and rice, stirring to combine.
5. Transfer to prepared baking dish and top with cheese.
6. Bake for 25-30 minutes until bubbly and golden on top.

Notes

• Stores well in the refrigerator for up to 4 days
• Can be frozen for up to 3 months in an airtight container
• Let rest 5-10 minutes after baking for easier serving