If you’re on the hunt for a cozy, crowd-pleasing dinner that feels like a warm hug, you’ve got to try this Homestyle Chicken and Rice Casserole Recipe. It’s a simple, hearty dish that marries tender chicken breasts with fluffy rice and a creamy, cheesy layer on top. Trust me, once you try it, it’ll quickly become your go-to comfort food for busy weeknights or lazy weekends. Plus, it’s one of those recipes that’s forgiving and easy to customize, which I absolutely love.
Why You’ll Love This Recipe
- Foolproof Comfort Food: This casserole combines classic flavors and textures to deliver a reliable, satisfying meal every time.
- Minimal Prep, Big Flavor: Using pantry staples like cream of chicken soup and chicken broth makes this recipe super quick and easy.
- Versatile and Customizable: Swap veggies or add your favorite spices to make it truly your own.
- Family Favorite: My family goes crazy for this dish, and it’s perfect for feeding a hungry crowd or meal prepping.
Ingredients You’ll Need
Each ingredient plays a key role in balancing flavor, texture, and ease. I love how the cream of chicken soup keeps the rice nice and moist, while the cheddar cheese on top provides that irresistible melty finish. When shopping, grab a good quality broth and frozen veggies for best results.
- Boneless chicken breasts: Using whole breasts split in half ensures even cooking and great portion sizes.
- Cream of chicken soup: This is the secret ingredient that adds creaminess and flavor without fuss.
- Chicken broth: Reduced sodium works best here to control saltiness in the casserole.
- Frozen vegetables: A convenient mix that softens perfectly during baking and adds color and nutrition.
- Long-grain rice: Ideal for fluffy, separate grains in the casserole—avoid instant rice here.
- Shredded cheddar cheese: Adds a gooey, savory topping that makes everyone smile.
- Salt: Just enough to bring out the natural flavors without overpowering.
Variations
I love making this casserole just as is because it’s a guaranteed crowd-pleaser, but over time I’ve discovered a few tricks to tweak it depending on mood or what I have in the fridge. Feel free to make it your own and experiment!
- Veggie swaps: I sometimes swap in broccoli or peas instead of the mixed frozen veggies for different textures and colors, and it always turns out great.
- Spice it up: Adding a pinch of smoked paprika or garlic powder can really elevate the flavor if you want a little kick.
- Cheese options: Sharp cheddar is classic, but I’ve also tried mozzarella or Monterey Jack with delicious results.
- Make it lighter: For a lower-fat version, Greek yogurt mixed with broth can substitute some of the soup for creaminess.
How to Make Homestyle Chicken and Rice Casserole Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 400°F—that high heat helps develop a beautiful golden cheese crust later. Grease a 9×13 casserole dish generously with non-stick spray so nothing sticks, which makes cleanup a breeze and keeps every bite intact.
Step 2: Mix the Creamy Base
In a large bowl, combine the cream of chicken soup, hot chicken broth, salt, and uncooked long-grain rice. I always use hot broth here because it helps kickstart the rice cooking process. Stir everything really well so the rice is evenly coated and submerged in liquid.
Step 3: Layer It Up
Pour the soup-and-rice mixture into your prepared casserole dish. Next, evenly spread your frozen vegetables on top—no need to thaw; the heat will take care of it. Place the chicken breasts neatly over the veggies. This layering helps the chicken steam and stay juicy while the rice cooks underneath.
Step 4: Bake Covered then Cheese It Up
Cover the casserole tightly with foil and bake for 60 to 90 minutes. I know that window sounds broad, but ovens and chicken thickness vary, so start checking at 60 minutes. You want the chicken cooked through (165°F internal temp) and the rice tender and fluffy. After removing the foil, sprinkle the shredded cheddar cheese on top and pop it back in the oven for a few minutes until melty and bubbly. Then let it rest for 5-10 minutes before serving so everything sets beautifully.
Pro Tips for Making Homestyle Chicken and Rice Casserole Recipe
- Use Hot Broth: Adding hot chicken broth helps the rice start cooking immediately so it doesn’t end up hard or underdone.
- Check Chicken Thickness: If chicken breasts are thick, consider pounding them lightly for even cooking, so everything finishes at the same time.
- Don’t Skip the Resting Time: Letting the casserole sit after baking lets the rice absorb any remaining liquid and firms up the cheese topping.
- Cover Tightly with Foil: This traps moisture so the rice steams perfectly inside without drying out the chicken.
How to Serve Homestyle Chicken and Rice Casserole Recipe
Garnishes
I always sprinkle a little fresh chopped parsley or green onions on top—it adds color and a fresh bite that balances the creamy casserole perfectly. Sometimes a light drizzle of hot sauce or a squeeze of lemon brightens things up too.
Side Dishes
This casserole is pretty filling, but I love pairing it with a simple green salad, roasted asparagus, or even garlic bread if we’re craving extra comfort on the side. A crisp slaw also contrasts nicely to cut through the richness.
Creative Ways to Present
For holidays or when I’m hosting, I’ve baked this in smaller ramekins or muffin tins for individual portions. It looks adorable and makes serving effortless. You can also top with extra herbs and a tiny dollop of sour cream or crème fraîche for a restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they usually last beautifully for 3-4 days. The rice soaks up flavors overnight and even tastes better the next day. Just remember to cover it tightly to keep the moisture in.
Freezing
I’ve frozen the casserole both before and after baking. If freezing uncooked, cover tightly with foil and plastic wrap, then thaw overnight in the fridge before baking. If freezing after baking, wrap it well and reheat gently to keep the cheese from becoming rubbery.
Reheating
Rewarm leftovers covered in the oven at 325°F to keep moisture intact, or microwave on medium power with a small splash of broth or water to revive the rice’s texture. I avoid high heat in the microwave because the cheese can get tough quickly.
FAQs
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Can I use brown rice instead of white rice for this casserole?
Great question! You can use brown rice, but since it takes longer to cook than white long-grain rice, you’ll need to increase the baking time and possibly add more liquid to make sure it gets tender. I recommend pre-cooking the brown rice slightly before assembling the casserole for best results.
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Is there a way to make this casserole dairy-free?
Absolutely! Swap the cream of chicken soup for a dairy-free alternative like a coconut milk-based cream soup. Use your favorite dairy-free cheese or skip the cheese topping altogether. Just make sure the broth and soup you use are also dairy-free.
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Can I make this recipe in a slow cooker?
You can! Mix all the ingredients (except cheese) into the slow cooker and cook on low for 4-6 hours or until the rice and chicken are cooked through. Add cheese on top during the last 10 minutes if your slow cooker has a lid you can remove, or sprinkle it after serving.
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How can I tell when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, look for chicken that’s no longer pink inside and juices running clear. The rice should be tender and fluffy, which is a good indicator the dish is done.
Final Thoughts
I absolutely love how this Homestyle Chicken and Rice Casserole Recipe brings the family together around the table. It’s comforting, straightforward, and downright delicious—a guaranteed winner for any day of the week. When I first tried it, I was amazed at how little effort it took to create such a hearty, soul-satisfying meal. So grab your casserole dish, gather these simple ingredients, and give it a try. I promise, once you do, it’ll become one of those dishes you go back to again and again.
Print
Homestyle Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Homestyle Chicken & Rice Casserole is a comforting and hearty family meal featuring tender boneless chicken breasts baked atop a creamy mixture of rice, chicken broth, and vegetables. Topped with melted cheddar cheese, it’s a simple one-dish dinner perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2 whole boneless chicken breasts (split into 4 halves)
- 1 family size can cream of chicken soup (22.6 oz)
- 3 cups hot reduced sodium chicken broth
- 2 cups frozen vegetables
- 2 cups long-grain rice
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Spray a 9×13 inch casserole pan with non-stick cooking spray to prevent sticking.
- Mix Base: In a large bowl, combine the cream of chicken soup, hot chicken broth, salt, and uncooked rice. Stir well to mix all ingredients thoroughly.
- Assemble Casserole: Pour the soup and rice mixture into the prepared casserole pan. Evenly spread the frozen vegetables on top of the broth mixture.
- Add Chicken: Place the chicken breast halves evenly on top of the vegetables, arranging them so they fit comfortably in the pan.
- Bake Covered: Cover the casserole pan securely with aluminum foil. Bake in the preheated oven for 60 to 90 minutes, until the chicken is cooked through and the rice is tender and fluffy.
- Add Cheese and Rest: Remove the foil and sprinkle shredded cheddar cheese evenly over the chicken breasts. Let the casserole sit for 5 to 10 minutes to allow the cheese to melt and set before serving.
Notes
- This recipe is adapted from Campbell’s Kitchens and creates a creamy, cheesy dish perfect for family dinners.
- Ensure chicken is fully cooked by checking that internal temperature reaches 165°F (74°C).
- You can customize vegetables based on preference – common choices include mixed peas, carrots, and corn.
- For a richer flavor, use full-fat cream of chicken soup and cheese varieties like sharp cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before eating.
Nutrition
- Serving Size: 1 serving
- Calories: 737 kcal
- Sugar: 1 g
- Sodium: 2282 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 110 mg
