Name: Best Baked Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 cup long-grain white rice; 2 cups chicken broth; 1 can cream of chicken soup (or homemade version); 1/2 cup sour cream; 1 medium onion, chopped; 1 cup shredded cheddar cheese; 1 tablespoon olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; Fresh parsley for garnish (optional)

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Best Baked Chicken and Rice Casserole a comforting, easy-to-make baked chicken and rice casserole is one of those dishes that feels like a warm hug. It's a go-to for busy weeknights or a cozy family dinner, combining tender chicken, creamy rice, and a flavorful sauce in one dish. The addition of melted cheddar cheese and a sprinkle of fresh parsley makes this meal an absolute crowd-pleaser. Whether you're meal prepping for the week or just in need of a simple yet satisfying dinner, this casserole is the answer!

Best Baked Chicken and Rice Casserole

Ingredients

2 lbs chicken breasts, boneless and skinless

1 cup long-grain white rice

2 cups chicken broth

1 can cream of chicken soup (or use a homemade version)

½ cup sour cream

1 medium onion, chopped

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon paprika

Fresh parsley for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then sear them in the skillet for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, sauté the chopped onion for 2-3 minutes until soft and translucent.

In a separate bowl, combine the chicken broth, cream of chicken soup, sour cream, dried thyme, paprika, and some salt and pepper to taste. Stir until smooth.

Spread the uncooked rice evenly in the bottom of a greased 9x13 baking dish. Place the seared chicken breasts on top of the rice.

Pour the soup mixture evenly over the chicken and rice, then cover the dish with aluminum foil.

Bake in the preheated oven for 45 minutes. Then, remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (75°C).

Garnish with fresh parsley if desired and serve warm.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Variations

Vegetarian Option: Replace the chicken with tofu or a variety of vegetables such as mushrooms, bell peppers, and zucchini for a hearty vegetarian version.

Brown Rice: For a healthier twist, use brown rice instead of white rice. Be sure to adjust the cooking time as brown rice takes longer to cook.

Cheese Variations: Try swapping out the cheddar for mozzarella, Monterey Jack, or a blend of your favorite cheeses for a different flavor profile.

Add Vegetables: Include frozen peas, corn, or broccoli in the casserole to boost the veggie content.

Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup mixture for some extra heat.

Storage/Reheating

This casserole stores well, making it perfect for meal prep. Once cooled, store the leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or place the casserole back in the oven at 350°F (175°C) for 15-20 minutes until heated through. If you freeze the casserole, make sure to wrap it tightly in foil or plastic wrap. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then bake as usual.

FAQs

How do I know when the chicken is fully cooked in the casserole?

I always check the internal temperature of the chicken to ensure it's at least 165°F (75°C). This guarantees that the chicken is fully cooked and safe to eat.

Can I use brown rice instead of white rice?

Yes, you can! Just keep in mind that brown rice takes longer to cook. You'll need to adjust the baking time accordingly, and you may need a bit more liquid to cook the rice properly.

Can I make this casserole ahead of time?

Definitely! You can prepare the casserole up to the point of baking, cover it tightly, and store it in the fridge for up to 24 hours before baking. Just bake as usual when ready to serve.

Can I use other types of meat besides chicken?

Absolutely! You can use boneless pork chops, turkey breasts, or even cooked shredded rotisserie chicken for a quicker option.

What should I serve with this casserole?

I like to pair it with a simple side salad or roasted vegetables for a complete meal. You can also serve it with some garlic bread for extra indulgence!

Conclusion

This Best Baked Chicken and Rice Casserole is the kind of dish that I return to again and again. It's easy, comforting, and perfect for any occasion. With simple ingredients and a few easy steps, I can have a hearty meal on the table in no time. Whether I’m feeding my family or meal prepping for the week, this recipe never disappoints. Plus, it’s incredibly versatile, so I can easily tweak it to suit my preferences. It's the ultimate comfort food that I’m sure everyone will love!

Recipe:

Best Baked Chicken and Rice Casserole

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 6 servings

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Description

This Best Baked Chicken and Rice Casserole is the perfect comfort food for busy weeknights. With tender chicken, creamy rice, and a flavorful sauce, it's easy to prepare and bakes all in one dish. Topped with melted cheddar cheese and fresh parsley, this recipe is a family favorite that’s both satisfying and versatile. Great for meal prep or cozy dinners, it’s guaranteed to please everyone!

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, sauté the chopped onion for 2-3 minutes until soft and translucent.
In a separate bowl, combine chicken broth, cream of chicken soup, sour cream, thyme, paprika, salt, and pepper. Stir until smooth.
Spread uncooked rice evenly in a greased 9x13 baking dish. Place the seared chicken breasts on top of the rice.
Pour the soup mixture over the chicken and rice, and cover the dish with aluminum foil.
Bake for 45 minutes, then remove the foil. Sprinkle shredded cheddar cheese on top and bake for another 15-20 minutes until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (75°C).
Garnish with fresh parsley and serve warm.