Chicken and Rice Casserole

When I scoop into this Chicken and Rice Casserole, it’s creamy from top to bottom. The melted cheddar cheese forms a golden layer across the top, slightly bubbly and lightly browned. Underneath, the rice is tender and soaked in that rich mixture of cream of chicken, cream of mushroom, and French onion flavor.

You can see chunks of shredded chicken throughout, mixed with peas, carrots, and sliced mushrooms. Every spoonful is thick, hearty, and packed with flavor. It’s not dry. It’s not bland. It’s that classic, nostalgic casserole texture that feels like something straight from grandma’s kitchen, but with bold seasoning from thyme, smoked paprika, and that French onion soup mix.

It’s the kind of meal that fills the kitchen with that warm, savory aroma that makes everyone ask, “What’s cooking?”

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple but loaded with flavor.

• It uses pantry staples.
• It feeds a crowd.
• It’s creamy and cheesy.
• It reheats beautifully.

It’s the kind of one dish dinner that feels like a full meal in one pan. Perfect for weeknights, meal prep, or when you need something warm and satisfying.

Chicken and Rice Casserole

This Chicken and Rice Casserole is a creamy, hearty baked dish made with shredded chicken, uncooked rice, cheddar cheese, vegetables, and a rich blend of soups and seasonings. It’s baked until bubbly and golden for the ultimate comfort food dinner.

4 from 2 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 2 ½ cups cooked shredded chicken
• 1 cup long grain white rice uncooked
• 2 ½ cups chicken broth
• ½ cup milk
• 2 cups shredded cheddar cheese
• 1 cup sliced mushrooms
• 1 cup frozen peas and carrots
• 1 small onion diced
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 packet French onion soup mix
• 2 tablespoons butter
• Salt and black pepper to taste

Instructions

 

• Preheat oven to 350°F. Grease a 9x13 casserole dish with butter or non stick spray.
• In a skillet over medium heat, melt the butter. Add diced onion and garlic. Cook for about 3 minutes until softened.
• Add mushrooms, peas, and carrots. Cook another 3 minutes. Remove from heat.
• In a large bowl, combine: Shredded chicken, Uncooked rice, Chicken broth, Milk, Cream of chicken soup, Cream of mushroom soup, French onion soup mix, Vegetable mixture, 1 ½ cups of shredded cheddar cheese, Thyme, Smoked paprika, Salt and pepper. Stir until fully combined.
• Pour mixture into prepared casserole dish. Spread evenly. Sprinkle remaining ½ cup cheddar cheese over the top.
• Cover tightly with foil. Bake for 40 minutes.
• Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
• Let rest for 5 to 10 minutes before serving. Serve warm with a side salad or steamed vegetables.

Video

Recipe Tips

Do not skip covering the casserole for the first 40 minutes. This allows the rice to cook properly and absorb the broth without drying out. If the casserole looks slightly loose when it comes out of the oven, let it rest for 5 to 10 minutes. It will thicken as it sits.

For extra flavor, lightly toast the rice in butter for 1 to 2 minutes before mixing it in.

Keyword chicken and rice, chicken and rice recipes, chicken recipes, creamy chicken and rice

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