Welcome to the ultimate guide for crafting the most delectable and effortlessly comforting Chicken and Rice Casserole. This isn’t just a meal; it’s a warm embrace, a culinary hug that promises a creamy, satisfying blend of tender, juicy chicken and perfectly cooked rice, all from a single pan. Imagine a dish that brings smiles to every face at the dinner table with minimal fuss. Our updated recipe elevates this classic comfort food, ensuring every spoonful is an experience of rich flavor and delightful texture, making it an indispensable addition to your family’s rotation.
Why This Chicken and Rice Casserole Will Become Your Go-To Recipe
There’s a reason chicken and rice casseroles have stood the test of time, gracing dinner tables for generations. They embody the essence of comfort food – hearty, flavorful, and incredibly satisfying. Our rendition, an enhanced version of our beloved Baked Chicken and Rice Recipe, takes this tradition and refines it for modern kitchens. Over the years, we’ve heard feedback regarding common casserole pitfalls: sometimes the rice remained stubbornly crunchy, or the chicken emerged dry and unappealing. We took these concerns to heart, meticulously testing and refining this recipe through multiple iterations and even across different ovens.
Unlike many recipes that rely on quick-cooking instant rice, a product many home cooks, including ourselves, rarely keep on hand, our recipe is crafted specifically for standard long-grain white rice. We believe in using accessible, everyday ingredients without compromising on quality or taste. The goal was simple: achieve perfectly cooked, creamy rice and succulent, tender chicken every single time, without the need for specialized ingredients.
Our rigorous testing led to crucial adjustments in baking temperatures and techniques. By initially baking the rice mixture at one temperature, then increasing it once the chicken is added, and incorporating a strategic stir, we’ve eliminated the dreaded crunchy rice scenario. This method ensures uniform cooking, allowing the rice to absorb all the flavorful liquid and become wonderfully creamy, while the chicken cooks to perfection, retaining its moisture and tenderness. This isn’t just a recipe; it’s a foolproof guide to a classic, old-school chicken and rice dish that is genuinely easy to prepare with minimal fuss and simple ingredients. Whether you prefer mixing the ingredients directly in your baking dish for ultimate convenience or in a separate bowl, this casserole adapts to your kitchen style.
If you’re a fan of comforting casserole dishes, you might also enjoy our other family favorites like Frito Pie Casserole, Chile Relleno Casserole, Million Dollar Baked Spaghetti, Beefaroni Recipe with Cheese, Chicken Stuffing Casserole, and Chicken Spaghetti No Rotel. Each offers its unique twist on a beloved comfort meal.
Below, you’ll find a detailed recipe card with a complete list of ingredients, precise measurements, and step-by-step instructions to guide you through creating this exceptional dish.
Step-by-Step Guide: How to Make the Perfect Chicken and Rice Casserole
- Prepare Your Oven and Baking Dish: Begin by preheating your oven to 350º F (175º C). Lightly spray a 9×13 inch (23×33 cm) baking dish with non-stick cooking spray to ensure easy serving and cleanup. This simple step is crucial for preventing sticking and achieving that perfect, even crust.
- Craft the Creamy Rice Base: In a large mixing bowl, combine the three essential creamy soups: cream of mushroom, cream of chicken, and cream of celery. These rich, condensed soups form the incredibly flavorful and creamy foundation of your casserole. Whisk them together until smooth. Then, measure out chicken broth using one of your empty soup cans to ensure the perfect ratio – this typically equates to about 1 1/3 cups of broth. Stir the broth into the soup mixture, followed by the uncooked long-grain white rice, finely diced celery, and a generous seasoning of black pepper. Mix thoroughly until all ingredients are well combined, ensuring the rice is fully submerged in the creamy liquid.
- First Bake – The Rice Softens: Pour the prepared rice mixture into your greased baking dish, spreading it evenly. Cover the dish tightly with aluminum foil. This seal is vital, as it traps steam, allowing the rice to cook gently and evenly without drying out. Bake for an initial 1 hour and 30 minutes. This prolonged, covered baking period ensures the rice begins to soften and absorb the rich flavors of the soup and broth.
- Introduce the Chicken and Elevate the Temperature: After the initial baking period, carefully remove the casserole from the oven and uncover it. Give the rice mixture a good stir, making sure to scrape the bottom and sides of the pan to ensure even cooking and prevent any crunchy spots. At this point, increase your oven temperature to 400º F (200º C). Now, prepare your boneless, skinless chicken breasts by seasoning both sides generously with kosher salt and black pepper. Place these seasoned chicken pieces directly on top of the stirred rice mixture. For an extra layer of richness and to keep the chicken incredibly moist, top each chicken breast with two 1/2 tablespoon pats of unsalted butter. Re-cover the dish tightly with aluminum foil and return it to the oven to bake for another 20 minutes.
- Final Bake and Resting Period: After the 20-minute bake with the chicken, uncover the casserole once more. Stir the rice again to redistribute any liquid and ensure thorough cooking. Bake uncovered for an additional 10 minutes, or until the internal temperature of the thickest part of the chicken breast reaches at least 163º F (73º C) when measured with a meat thermometer. This final uncovered baking allows the top to develop a slight golden hue and ensures the chicken is cooked through.
- Rest and Serve: Once removed from the oven, resist the urge to immediately dig in! Let the casserole rest, still uncovered, for at least 10 minutes. This crucial resting period allows the remaining liquid to be fully absorbed by the rice, resulting in an even creamier texture. More importantly, it allows the chicken to continue cooking through carryover heat, reaching a safe internal temperature of 165º F (74º C) and becoming exceptionally tender and juicy. Season to taste with additional salt and pepper if desired.
You can serve this hearty casserole in one of two ways: either place a whole, tender chicken breast atop a generous bed of the creamy rice mixture, or, for an easier serving option, remove the cooked chicken, dice it into bite-sized pieces, and gently fold it back into the rice. A sprinkle of fresh chopped parsley as a garnish adds a burst of color and fresh flavor, completing this satisfying meal.
Expert Tips for a Flawless Chicken and Rice Casserole Every Time
- Evenly Sliced Chicken: For perfectly cooked chicken that remains tender and juicy, it’s crucial to slice your boneless, skinless chicken breasts in half horizontally to create thinner cutlets. This ensures uniform thickness, allowing them to cook evenly and prevent one part from drying out while another is still cooking.
- Adjusting for Different Chicken Cuts: If you opt for chicken tenders or boneless chicken thighs instead of breast cutlets, be aware that their cooking times may vary slightly. Tenders might cook faster, while thicker thighs may require a little longer to reach the safe internal temperature. Always use a meat thermometer to ensure doneness.
- Non-Stick Pan is Key: While we typically use a ceramic-coated casserole dish, which naturally resists sticking, a good quality non-stick cooking spray is your best friend. Generously spray your baking pan to prevent the creamy rice from adhering to the bottom and sides, making both serving and cleanup a breeze.
- Oven Variations: Every oven is unique and can have hot spots or vary slightly in temperature. The cooking times provided are general guidelines. If, after the recommended baking time, you find the rice isn’t as tender as desired or the chicken needs a bit more cooking, simply cover and return it to the oven for an additional 5-10 minutes, checking periodically. Trust your instincts and your meat thermometer.
- Rice Type Matters: This recipe has been specifically developed and tested with regular long-grain white rice. We highly recommend sticking to this type for the best results. Instant rice cooks too quickly and can become mushy, while brown rice requires significantly more liquid and a much longer cooking time due to its tougher outer bran layer. If you experiment with brown rice, you will need to adjust the chicken stock amount and baking time considerably.
- Sodium Control: Canned creamed soups and chicken stock can be high in sodium. To better control the salt content of your dish, consider using lower sodium versions of these ingredients. You can always add more salt to taste at the end, but you can’t take it away once it’s in.
- Finely Dice Celery: The celery adds a wonderful subtle flavor and texture to the casserole. Ensure it’s finely diced so that it softens beautifully during the long baking process, becoming an integral part of the creamy rice rather than an overly crunchy component.
- The Importance of Resting: Do not skip the resting period after the casserole comes out of the oven. This allows the rice to absorb any remaining liquid, making it creamier, and most importantly, it lets the chicken’s internal temperature rise a few more degrees (carryover cooking), ensuring it’s perfectly cooked to 165ºF (74ºC) and incredibly tender.
Delicious Variations to Customize Your Casserole
- Soup Combinations: Feel free to experiment with different combinations of condensed creamed soups. While we use a trio for depth of flavor, you could double up on cream of mushroom or cream of chicken, or even add a can of cream of potato soup for a heartier base.
- Add Your Favorite Veggies: Boost the nutritional value and color by adding 1 cup of frozen vegetables. Chopped broccoli florets, peas, green beans, or a mixed vegetable blend work wonderfully. Simply stir them into the rice mixture during the initial preparation stage.
- Aromatics: For an extra layer of flavor, sauté 1/2 cup of diced yellow onion in a little butter or olive oil until softened before adding it to your rice mixture. This adds a sweet, aromatic depth to the casserole.
- Cheesy Topping: For the ultimate comfort food experience, top the casserole with 1-2 cups of shredded cheddar cheese (or a cheddar-jack blend) during the last 10 minutes of baking. The cheese will melt into a gooey, irresistible layer.
- Reduce Sodium Further: If you’re highly sensitive to sodium, you can replace a portion or all of the chicken stock with water. Be mindful that this will slightly dilute the overall chicken flavor, so adjust seasonings accordingly.
- Rotisserie Chicken Shortcut: For an even quicker meal, use pre-cooked rotisserie chicken. Shred the meat and stir it into the rice mixture before baking. In this case, the casserole should only need about 1 hour and 30 minutes of baking time, as the chicken is already cooked. You may skip the butter pats on top.
- Spice it Up: While we prefer to keep this dish classic, you can introduce a touch of heat with a pinch of red pepper flakes or a dash of hot sauce in the rice mixture.
- Herb and Spice Enhancements: Elevate the flavor profile with additional herbs and spices. A teaspoon of garlic powder, onion powder, or dried thyme can add a wonderful aromatic complexity to the creamy rice base.
- Avoid Onion Soup Mix: We recommend against adding onion soup mix to this particular casserole, as it tends to impart a distinct “beefy” flavor that doesn’t align with the classic chicken and rice profile we’re aiming for.
Frequently Asked Questions About Chicken and Rice Casserole
While this dish requires only about 10 minutes of active preparation, we generally recommend cooking it fresh for the best texture and flavor. However, if you need to prepare components in advance, you can mix the rice and soup base, cover it tightly, and refrigerate it for up to a couple of hours. Keep the chicken breasts stored separately in the fridge. Be aware that the rice will continue to absorb liquid and soften while refrigerated, which might slightly alter the final texture. For optimal results, fresh preparation is preferred.
Allow the chicken and rice casserole to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, you might notice the rice has soaked up more moisture and appears a bit drier. To counteract this, add a splash of extra chicken broth or water before reheating. Reheat covered in a 350º F (175º C) oven until warmed through, or portion it out and reheat in the microwave for convenience.
While it is technically possible to freeze this dish, we are generally not fans of freezing it. The texture of the rice can change significantly upon thawing and reheating, often becoming mushy or less desirable. However, if you must freeze it, place the cooled casserole in a freezer-safe container or wrap individual portions tightly. Freeze for up to 1 month for the best quality. Thaw overnight in the refrigerator before reheating as described above, adding extra liquid as needed.
This casserole is a complete meal on its own, but it pairs wonderfully with simple green sides. A crisp green salad with a light vinaigrette, steamed green beans, roasted asparagus, or a simple side of buttered corn would complement its rich flavors beautifully without overpowering the main dish.
The best way to ensure your chicken is safely and perfectly cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast. It should register at least 163º F (73º C) when removed from the oven, and it will reach 165º F (74º C) during the resting period due to carryover cooking. If it’s not quite there, simply return it to the oven for a few more minutes.
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Chicken and Rice Casserole Recipe
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Ingredients
- 1 can Cream of chicken soup 10.5 oz
- 1 can Cream of mushroom soup 10.5 oz
- 1 can Cream of celery soup 10.5 oz
- 1 1/3 cup Reduced sodium chicken stock (10.5 oz= 1 can or about 1 1/3 cup)
- 2 stalks Celery finely diced
- 1 cup Long grain white rice uncooked
- 2 large Boneless skinless chicken breast cut in half horizontally
- 1/2 tsp Kosher salt or more to taste
- 3/4 tsp Black pepper divided, or more to taste
- 1/4 cup Unsalted butter cut into 8 pieces (1/2 tablespoon each)
Instructions
- Preheat oven to 350º F (175º C). Spray a 9×13 inch baking dish with cooking spray.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, cream of celery soup, diced celery, and chicken broth (fill an empty can of soup to the rim with broth). Stir in the uncooked long-grain white rice and 1/4 teaspoon black pepper until well combined.1 can Cream of chicken soup, 1 can Cream of mushroom soup, 1 can Cream of celery soup, 1 1/3 cup Reduced sodium chicken stock, 2 stalks Celery, 1 cup Long grain white rice
- Pour the rice mixture into the prepared pan, cover tightly with aluminum foil, and bake for 1 hour and 30 minutes. Uncover and stir the rice mixture from bottom to top. Increase the oven temperature to 400º F (200º C).
- Season the boneless, skinless chicken breasts with kosher salt and the remaining black pepper on both sides. Place the seasoned chicken on top of the stirred rice mixture, and top each piece with two 1/2 tablespoons of unsalted butter. Cover and bake for another 20 minutes.2 large Boneless skinless chicken breast, 1/2 tsp Kosher salt, 3/4 tsp Black pepper, 1/4 cup Unsalted butter
- Uncover the casserole, stir the rice again, and bake for another 10 minutes or until the internal temperature of the chicken is at least 163º F (73º C).
- Remove from the oven and let it rest for at least 10 minutes. This resting period allows the rice to absorb any remaining liquid and the chicken to reach an internal temperature of 165º F (74º C). Season to taste with additional salt and pepper as needed.
Notes
Cover the dish tightly with aluminum foil to retain moisture in the rice.
Ovens vary so you may need more or less cooking time. Always check chicken temperature with a meat thermometer.