It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this works perfectly. This Creamy Chicken and Rice Casserole is a total lifesaver on busy nights.
You get tender chicken and fluffy rice in every single bite. It is wrapped in a rich, savory sauce that feels like a hug. Your whole family will be asking for seconds before you even sit down.
Why You’ll Make This Again
This recipe is the definition of a reliable meal. It is perfect for those chilly Fall evenings when you want something warm. You can have the entire dish ready in 45 minutes from start to finish.
It uses simple ingredients you likely already have in your pantry. There is no fancy equipment or difficult techniques required here. It is a family-friendly staple that never fails to satisfy a hungry crowd.
How This Comes Together
The secret to the speed is using pre-cooked chicken and rice. This shortcut saves you massive amounts of time during the week. You just whisk the sauce, fold everything together, and bake it.
The oven does all the heavy lifting for you. Beginners love this recipe because it is nearly impossible to mess up. You just want that perfect golden-brown crust on top before serving.
What You’ll Need
Gather these simple ingredients to get started on your Creamy Chicken and Rice Casserole.
- 2 cups cooked chicken breast, shredded
- 3 cups long-grain white rice, cooked
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces condensed cream of chicken soup
- 0.5 cup whole milk
- 0.5 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup buttery cracker crumbs
- 2 tablespoons unsalted butter, melted
Step-By-Step Directions
- Preheat the oven to 350°F (175°C) and apply a light coating of non-stick spray to a 9×13 inch ceramic baking dish.
- In a large stainless steel mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and sour cream until the emulsion is smooth.
- Incorporate the onion powder, garlic powder, salt, and pepper into the liquid base.
- Fold the shredded chicken and cooked rice into the soup mixture until the solids are evenly distributed and thoroughly coated.
- Transfer the mixture into the prepared baking dish, leveling the surface with a spatula.
- Distribute the shredded cheddar cheese in an even layer across the top of the casserole.
- In a small bowl, combine the cracker crumbs and melted butter; sprinkle this mixture over the cheese layer.
- Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C) and the topping has achieved a golden-brown hue.
- Allow the casserole to rest for 5 minutes at room temperature to set the sauce before service.
How to Serve It
This dish is a complete meal all on its own. I love serving it with a side of steamed green beans. A simple garden salad also helps balance the rich and creamy flavors.
It looks beautiful right in the baking dish for casual hosting. Since it stays warm for a long time, it is great for busy families. Everyone can grab a hot scoop whenever they are ready to eat.
Leftovers & Storage
If you have leftovers, they store beautifully in the fridge. Place them in an airtight container for up to 4 days. This meal actually tastes even better the next day after flavors meld.
To reheat, just pop a portion in the microwave. You can also warm it in the oven at 350°F. Add a splash of milk if the rice seems a bit dry. I do not recommend freezing this once it is fully baked.
Make It Even Better (Pro Tips)
- Don’t skip the 5-minute rest time or the sauce will be too thin.
- Avoid using mushy overcooked rice so the texture stays firm after baking.
- Use a rotisserie chicken for the fastest possible prep on a weeknight.
- Swap the cracker crumbs for panko if you want an extra crunch.
- Prepare this the night before to make your Fall evenings stress-free.
- Add a pinch of smoked paprika to the topping for a flavor upgrade.
Easy Ways to Change It Up
- Mix in a bag of frozen peas and carrots for extra nutrients.
- Swap the cheddar for pepper jack if you want a spicy kick.
- Use brown rice for a heartier, nuttier version of this classic.
- Stir in some sautéed mushrooms during the Fall for an earthy twist.
Quick Questions
Can I use raw chicken for this?
This specific recipe requires pre-cooked chicken to ensure it is safe. If you use raw chicken, the bake time would be much longer. It might also make the rice too soft.
What are the best crackers for the topping?
Buttery round crackers like Ritz are the traditional and best choice. They provide a rich flavor and perfect golden color. You can also use saltines in a pinch.
I hope your family enjoys this cozy meal as much as mine does. It really is the ultimate solution for those hectic nights. Happy cooking!
— Ethan
Creamy Chicken and Rice Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and apply a light coating of non-stick spray to a 9x13 inch ceramic baking dish.
- In a large stainless steel mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and sour cream until the emulsion is smooth.
- Incorporate the onion powder, garlic powder, salt, and pepper into the liquid base.
- Fold the shredded chicken and cooked rice into the soup mixture until the solids are evenly distributed and thoroughly coated.
- Transfer the mixture into the prepared baking dish, leveling the surface with a spatula.
- Distribute the shredded cheddar cheese in an even layer across the top of the casserole.
- In a small bowl, combine the cracker crumbs and melted butter; sprinkle this mixture over the cheese layer.
- Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C) and the topping has achieved a golden-brown hue.
- Allow the casserole to rest for 5 minutes at room temperature to set the sauce before service.
