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Traditional Homemade Chicken and Rice Casserole served with fresh herbs.

Chicken and Rice Casserole

A cozy and comforting Chicken and Rice Casserole that's easy to make and perfect for family dinners. Tender chicken and creamy rice come together in this classic dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces Boneless skinless chicken thighs or breasts Thighs stay juicier, but breasts work fine too.
  • 1 cup Long grain white rice Brown rice requires more liquid and time.
  • 2 cups Chicken broth Use broth for more flavor than water.
  • 1 can Cream of chicken soup Cream of mushroom is an alternative.
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Pepper
  • 1 teaspoon Salt Adjust to taste.
  • 2 tablespoons Butter Just a bit to help the rice taste rich.
Optional Add-ins
  • 1 cup Frozen peas Add halfway through baking.
  • 1 cup Diced carrots Add halfway through baking.
  • 1 cup Chopped celery Add halfway through baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a casserole dish, stir together uncooked rice, chicken broth, and cream of chicken soup until evenly mixed.
  3. Add the onion powder, garlic powder, pepper, and salt to the mixture.
  4. Place little pats of butter over the top.
  5. Arrange the chicken on top, season lightly again, and cover tightly with foil.
Cooking
  1. Bake for 50 to 60 minutes. Check if the rice is tender.
  2. If the rice is done, uncover and bake for another 10 minutes to reduce steam; if it’s still firm, cover again and bake for 10 to 15 more minutes.
Serving
  1. Let it rest for 5 to 10 minutes before serving to allow the rice to tighten up a bit.

Notes

Serve with a simple green salad or steamed vegetables. For leftovers, reheat with a splash of broth or water to maintain moisture.