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You know what? Some evenings just have that edge—the shoes clattering in, mail teetering on the counter, backpacks tossed in a heap by the door. Meanwhile, the “What’s for dinner?” chorus starts piping up long before my coat is even unzipped. For years, my stove was basically ground zero for dinnertime chaos—until this creamy chicken rice casserole came to the rescue. Truly, it’s my weeknight safety net now. One pan, pure comfort, and somehow it turns the “What now?” scramble into a low, eager hum around the table.
As it bakes away, you catch those cozy, mouthwatering scents—think melted butter swirling with mellow garlic—and even if the kitchen looks like a tornado’s passed through, there’s this underlying sense of calm. This casserole isn’t precious or fussy. It’s just hearty, honest, real food, the kind you smush together between life’s demands, and miraculously, it always vanishes by the end of dinner.
Why You’ll Love It
Something about casseroles just taps straight into nostalgia, doesn’t it? It’s like wrapping up in your oldest, softest sweatshirt after a long day. But let me tell you, this one gets five-star reviews from even the pickiest in my house—there’s just something special going on.
- Ultimate Cozy Factor: Creamy, dreamy rice and tender chicken snuggled under a golden blanket of melty cheese. There’s no other way: it’s pure comfort in every bite.
- Low-Drama, One-Pan Wonder: Forget fussing at the stovetop or washing half your kitchen later. Just pile it into one big baking dish and let the oven do its thing (while you handle the “Why is there a sock on the chandelier?” situation).
- Kid & Grown-Up Approved: Even my vegetable detectives ask for seconds. And grown-ups? This is your blank slate—herbs, fancier cheese, whatever’s looking lonely in the fridge can join the party.
- Waste-Not Hero: Turn that sad bag of spinach or handful of roasted veggies into something craveable. Leftover rotisserie chicken? Oh, you’re about to become a legend.
This is the dish I serve after cold soccer games or on dreary, gray January nights—and the answer is always, “Can I have more?”
Timing and Servings
Not gonna lie, my favorite kind of meal is one hands-on for about 15 minutes, then mostly forgotten while I tackle mail piles or referee a heated remote-control debate. This one fits the bill. Toss, stir, pour, then bake—done and done.
You’ll fill a standard 9×13-inch baking dish, which easily feeds six normal appetites. But if you’ve got teenagers? Plan on four, maybe five, with everyone vying for seconds. Need to stretch it? Pair with a green salad or some veggie sides and nobody will leave the table hungry.
Plan for right around 90 minutes, give or take, but 80 of those are hands-off oven time—the best kind of multitasking.
Ingredients
You’ve probably got most of this right now. If you don’t, no stress—this recipe loves a good substitution (and so do I, honestly).
- 2 boneless, skinless chicken breasts, cubed (or leftover chicken)
- 2 cups uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 2 cans (10.5 oz each) cream of celery soup (cream of mushroom or chicken are perfect subs)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded mild cheddar cheese (swap in Monterey Jack, Colby, or whatever’s handy)
If you’re dairy-free, there are great plant-based “cream of” soups and vegan cheese options now—don’t let a dietary quirk stop you.
Directions
- Preheat your oven to 350°F (175°C). Give a 9×13-inch baking dish a quick mist with nonstick spray or a swipe of butter (future-you will thank you for easy cleanup).
- In a big mixing bowl, whisk together the broth, both cans of soup, and your melted butter until smooth and dreamy.
- Add the cubed chicken, uncooked rice, garlic powder, salt, and pepper. Give it all a good stir—make sure the rice isn’t hiding in dry pockets.
- Pour everything into your prepared dish and spread it into an even layer. (No lumps = even cooking. Trust me, don’t skip this.)
- Cover the dish tightly with foil, sealing those edges well. This is the secret to tender chicken and perfect rice—skip the loose foil, and you risk crunchy surprises.
- Bake, all covered up, for 70 minutes. When your kitchen smells amazing, pull off the foil and (carefully!) sprinkle the cheese on top.
- Pop the dish back in the oven, uncovered, for another 10 minutes so the cheese gets all bubbly and golden-brown around the edges—yes, the edges are the best part.
- Let it rest for a good five minutes (I know, I know—it’s the hardest part). This helps everything set up and saves you from scorch-your-mouth regret.
Variations
If routine’s feeling a little stale this week, try giving this classic a twist—it welcomes improvisation like an old friend.
- Veggie-Loaded: Toss in frozen peas, chopped spinach, steamed broccoli, or even diced carrots before baking. You can clear out your veggie drawer and nobody will mind.
- Fresh Herb Upgrade: A shower of parsley, thyme, or just a touch of rosemary right into the mix (or sprinkled on before baking) gives it that pop of freshness.
- Mushroom Dream: Swap the soup for cream of mushroom, add some sautéed cremini or even a little canned mushroom if you’re on a budget. Suddenly it’s gourmet.
- Cheesier Version: Double the cheese or blend in some pepper jack for a gooey, slightly spicy situation.
- Southwest Style: Mix in a drained can of green chiles, sub some cumin and a bit of chili powder, and use a Mexican cheese blend. Suddenly, taco night has competition.
Honestly, some of my best “recipes” started as last-minute fridge raids, and casseroles are basically a blank canvas. Get creative!
Storage & Reheating Tips
If you’re like me, leftovers are basically life’s little reward for cooking at all. And this casserole? It just might taste better the next day (dangerous knowledge, I know).
- Let any leftovers cool, then move them to an airtight container. Fridge life: up to three days, easy.
- Freezing? Absolutely—just let the casserole cool first, then transfer to a freezer-friendly dish and seal up tight. Two months is totally doable (label it! Trust me, mystery containers are real).
- To reheat, pop it (covered) in a 350°F oven for about 20 minutes, or microwave single servings on medium, pausing halfway to stir. Add a splash of broth or milk if it needs a little perk-up.
- If the rice gets a little drier from chilling (it happens), just moisten with broth when reheating and let it steam up again—good as new.
My youngest claims cold casserole is a breakfast food, but even I have my limits…
FAQs
Can I use brown rice instead of white?
Yes, but brown rice is a bit needier: add about 30 minutes to the cook time and a splash more broth. Keep an eye on texture, and thank yourself later for a heartier meal.
Can I use a different condensed soup?
Mushroom, chicken, or even a hearty veggie soup if that’s what’s in the pantry. Each swap just makes it more your own.
Can I prep this ahead?
For sure. Assemble (leave off the cheese for now), cover, and chill up to 24 hours. Add a couple extra minutes to the bake if it goes straight from fridge to oven.
How do I know the chicken’s cooked?
If you’re into gadgets, grab a meat thermometer—the thickest piece should hit 165°F. Old-fashioned way? Cut into a chunk; as long as it’s white and juicy, you’re good.
The casserole is watery! Help!
Different rice types behave unpredictably sometimes. Toss it back in uncovered for 5–10 minutes to help liquid absorb, or next time, cut back the broth a little.
Is it gluten-free?
Simply use a gluten-free condensed soup and check the broth label. Chicken and rice are naturally GF, so you’re halfway there already.
Conclusion
There’s something about pulling a casserole out of the oven—golden, bubbling, and smelling like “home”—that pulls everyone to the table, no matter how messy the day’s been. Even when life leaves you frazzled (and yes, that sock is still on the chandelier), this creamy chicken rice casserole is like a big, edible exhale for your family.
Tweak the veggies, toss in a handful of fresh herbs if you’ve got them, or stick faithfully to the basics. However you make it, this dish just says “comfort.” And maybe—just maybe—it becomes your new midweek lifesaver, too.
Let me know if you try it, or if you’ve got your own favorite twist! Your kitchen adventures always make my day. Happy cozy cooking, friend.
Creamy Chicken Rice Casserole
Ingredients
- 2 boneless, skinless chicken breasts cubed
- 2 cups uncooked white rice
- 3 cups chicken broth
- 2 cans cream of celery soup 10.5 ounces each
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1 cup grated cheddar cheese
- to taste salt and pepper
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a thin layer of butter to prevent sticking.
- In a large mixing bowl, combine 3 cups chicken broth, 2 cans of cream of celery soup, and 1/4 cup melted butter. Whisk together until smooth.
- Add 2 cups of uncooked white rice and 2 cups of cubed chicken to the sauce mixture. Season with salt, pepper, and 1 teaspoon of garlic powder. Stir until everything is well coated.
- Pour the chicken and rice mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil to trap moisture.
- Place the covered baking dish in the preheated oven and bake for 70 minutes. After 70 minutes, remove the foil. The rice should be tender, and the chicken should be cooked through.
- Sprinkle 1 cup of grated cheddar cheese evenly over the casserole. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese melts and browns.
- Remove the casserole from the oven and let it rest for a few minutes to set. Serve warm with a green salad or steamed vegetables.