"I've been making this at least once a week for the past month! I can't seem to keep it in the house. I've passed the recipe along to a few friends and they have the same problem, haha."

 

Cheesy Baked Chicken and Rice Casserole

A Weeknight Wonder That Everyone Asks for Again and Again

Some recipes just click. They’re easy to make, satisfying to eat, and so full of flavor that everyone in the house asks, “Is there any more?” This Cheesy Baked Chicken and Rice Casserole is exactly that kind of dish.

It’s the kind of meal you can throw together on a busy night and still have it taste like it simmered for hours. Chicken, rice, vegetables, and cheese all cook together in one cozy casserole dish, creating a creamy, savory, crave-worthy dinner that’s as perfect for a weeknight as it is for sharing with friends or feeding a crowd.

You might find yourself, like so many others, making it once a week (or more) — and happily handing out the recipe every time.

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Table of Contents

1. Why This Casserole Is a Keeper

2. Ingredients Overview

3. Best Chicken to Use

4. Types of Rice That Work

5. Vegetable Options

6. The Creamy Sauce: Store-Bought vs. Homemade

7. Tools You’ll Need

8. Step-by-Step Instructions

9. Tips for Perfect Texture

10. Flavor Add-Ins and Variations

11. What to Serve With It

12. Storage, Freezing, and Reheating

13. Why You’ll Make This Again and Again

14. Final Thoughts

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1. Why This Casserole Is a Keeper

Here’s why this dish earns permanent placement in your dinner rotation:

✅ One pan — fewer dishes, more time for you
✅ Budget-friendly — uses pantry and fridge staples
✅ Hearty and satisfying — with carbs, protein, and veggies all in one dish
✅ Make-ahead friendly — perfect for meal prep
✅ Kid-approved — cheesy, creamy, and familiar flavors
✅ Flexible — easy to modify based on what’s in your kitchen

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2. Ingredients Overview

Here’s everything you’ll need to bring this comfort classic together:

Main Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 1 ½ cups long-grain white rice (uncooked)

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 cup frozen peas and carrots (or mixed vegetables)

• 2 ½ cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup sour cream

• 1 ½ cups shredded cheddar cheese (plus more for topping)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

• 1 tbsp olive oil or butter (for searing chicken)

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3. Best Chicken to Use

You can use either:

• Chicken breasts: leaner and slice beautifully

• Chicken thighs: juicier, more forgiving if slightly overcooked

Tip:

For fastest prep, cube the chicken and cook it before baking. But you can also lay whole raw breasts on top of the rice mixture and let them cook with the casserole. It’s flexible!

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4. Types of Rice That Work

The rice needs to cook with the casserole — so the type matters.

✅ Best choice: long-grain white rice
❌ Avoid: instant, parboiled, or minute rice (they get mushy)

Note: Brown rice can work, but you’ll need to increase liquid by ½ cup and bake longer — about 1 hour 20 minutes.

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5. Vegetable Options

You can use just about any veggie you like! This recipe includes peas and carrots, but feel free to try:

• Corn

• Green beans

• Diced zucchini

• Broccoli (briefly steamed)

• Bell peppers

• Spinach (stirred in after baking)

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6. The Creamy Sauce: Store-Bought vs. Homemade

Classic Version:

• Uses 2 cans of cream soup (chicken and mushroom) for a rich, creamy base.

• Add sour cream for tang and body.

Homemade Sauce:

Make your own roux-based sauce instead of canned soups:

• 4 tbsp butter

• ¼ cup flour

• 2 cups milk

• ½ cup chicken broth

• Salt, pepper, onion powder
  Cook until thick and creamy, then use in place of canned soup.

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7. Tools You’ll Need

• Large mixing bowl

• 9x13-inch baking dish

• Foil (for covering while baking)

• Cutting board and knife

• Skillet (if pre-cooking chicken)

• Whisk and spatula

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8. Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

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Step 2: Prepare the Chicken

Option A: Pre-cooked Chicken

• Dice chicken into 1-inch pieces.

• Season with salt, pepper, paprika, and garlic powder.

• Sauté in a skillet with 1 tbsp oil until just cooked through.

• Set aside.

Option B: Raw Chicken

• Leave chicken breasts whole and season.

• Lay them on top of the rice mixture before baking.

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Step 3: Mix the Rice and Sauce

In a large bowl, combine:

• 1 ½ cups uncooked rice

• 1 diced onion

• 2 cloves minced garlic

• 2 ½ cups chicken broth

• 1 can cream of chicken soup

• 1 can cream of mushroom soup

• 1 cup sour cream

• 1 cup cheddar cheese

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

Stir well until smooth and creamy.

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Step 4: Add Vegetables

• Fold in 1 cup frozen peas and carrots.

• If using cooked chicken, stir it in now too.

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Step 5: Assemble the Casserole

• Pour mixture into a greased 9x13-inch dish.

• If using raw chicken breasts, place them on top.

• Sprinkle with remaining ½ cup cheddar cheese.

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Step 6: Cover and Bake

• Cover the dish tightly with foil.

• Bake at 350°F for 50–60 minutes.

Check that the rice is fully cooked. If needed, return to oven for 10–15 more minutes.

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Step 7: Uncover and Finish

• Remove foil.

• Bake uncovered for another 10–15 minutes, until bubbly and golden.

Optional: Sprinkle more cheese on top before the final bake.

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Step 8: Rest and Serve

• Let sit for 5–10 minutes after baking.

• Garnish with chopped parsley or green onions if desired.

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9. Tips for Perfect Texture

• Use the right rice: Long-grain white is best.

• Seal tightly with foil to trap steam and cook rice.

• Let it rest after baking so it thickens slightly.

• Don't overbake if using pre-cooked chicken — add it late or keep covered.

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10. Flavor Add-Ins and Variations

Want to shake things up? Try these add-ins:

For Heat:

• ¼ tsp cayenne

• Diced jalapeños

• Hot sauce stirred into the sauce

For Depth:

• Add 1 tbsp Dijon mustard

• Use smoked paprika

• Mix in a splash of Worcestershire sauce

For Extra Creaminess:

• Add cream cheese or a splash of heavy cream

• Top with a crunchy breadcrumb or Ritz cracker topping

For Protein Swaps:

• Use shredded rotisserie chicken

• Try ground turkey or beef

• Add cooked bacon bits or sausage

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11. What to Serve With It

This dish is a full meal, but sides make it extra special.

Great Pairings:

• Steamed broccoli or green beans

• Simple side salad with vinaigrette

• Buttered dinner rolls or cornbread

• Roasted vegetables (like carrots or Brussels sprouts)

For drinks, try iced tea, lemonade, or sparkling water with lemon.

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12. Storage, Freezing, and Reheating

Storage:

• Keeps well in the fridge for up to 4 days.

• Store in an airtight container.

Freezing:

• Freeze the fully baked and cooled casserole.

• Wrap tightly in foil and plastic wrap.

• Freeze for up to 3 months.

• Thaw overnight in the fridge before reheating.

Reheating:

• Reheat in the oven at 325°F until hot and bubbly.

• Or microwave individual portions.

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13. Why You’ll Make This Again and Again

People love this casserole because:

• It’s reliable — turns out perfect every time

• It’s customizable — adapts to what you have

• It’s comforting — creamy, cheesy, and familiar

• It’s family-approved — even picky eaters dig in

• It freezes beautifully — perfect for batch cooking

You’ll find yourself making it for:

• Weeknight dinners

• Potlucks

• New baby meals

• Care packages

• Lazy Sundays

• And yes — once a week, like clockwork!

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14. Final Thoughts

There’s something magical about a recipe that earns a spot in your regular rotation. This Cheesy Baked Chicken and Rice Casserole is one of those dishes — easy to make, delicious to eat, and endlessly adaptable.

Every creamy bite is packed with flavor, from the tender chicken to the fluffy, savory rice and melty cheese. Whether you serve it to friends, family, or keep it all to yourself (no judgment), it’s the kind of meal that disappears fast.

So next time you find yourself wondering what to make for dinner, just come back to this. Bake it once, and you’ll understand why people say:
“I can’t seem to keep it in the house!”