Name: Creamy Chicken and Rice Casserole
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 1/2 cups uncooked long-grain white rice; 3 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 1/2 pounds boneless skinless chicken breasts, cut into small bite-size pieces; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans), thawed; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup whole milk; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1 cup shredded sharp cheddar cheese; 2 tablespoons chopped fresh parsley (optional, for garnish); 1 teaspoon olive oil (for greasing the baking dish)

Creamy Chicken and Rice Casserole is one of those quiet, reliable dinners you can turn to on a busy night. Nothing fancy, nothing over the top. Just tender chicken, fluffy rice, mixed vegetables, and a creamy sauce, all baked together until it’s bubbling and comforting. This creamy chicken and rice casserole comes together with simple ingredients and a straightforward method, so you can get dinner in the oven without feeling like you’ve run a marathon.

Ingredients for this Creamy Chicken and Rice Casserole

Before you start, it helps to have everything ready to go. Think of it like setting up a little assembly line on your counter. Here’s exactly what you’ll need for this creamy chicken and rice casserole:

1 1/2 cups uncooked long-grain white rice, rinsed
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon olive oil (plus 1 teaspoon for greasing the dish)
1 1/2 pounds boneless skinless chicken breasts, cut into small bite-size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
1 can (10.5 oz) condensed cream of chicken soup
1 cup whole milk
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

Nothing unusual here—just everyday ingredients you can find at almost any grocery store. The rice cooks right in the oven with the sauce, so you don’t need to stand over the stove boiling it separately.

Instructions

Set aside about 20 minutes to get everything into the dish, then let the oven do the rest. Here’s how to make this creamy chicken and rice casserole step by step.

Preheat and prep the dish. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 teaspoon of olive oil. This helps keep the rice and sauce from sticking to the corners and makes cleanup a bit easier.
Rinse the rice. Place the 1 1/2 cups of uncooked long-grain white rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear. This quick step rinses off excess starch so the rice bakes up fluffy instead of gummy. Drain well and set aside.
Brown the chicken. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the bite-size pieces of boneless skinless chicken breasts, season with 1/2 teaspoon of kosher salt and the 1/2 teaspoon of black pepper, and cook for about 4 to 5 minutes. You’re just looking for the chicken to get lightly browned on the outside; it does not need to be cooked through yet because it will finish in the oven.
Cook the onion and garlic. Add the finely chopped yellow onion to the skillet with the chicken. Cook for another 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then remove the skillet from the heat so the garlic doesn’t burn.
Make the creamy base. In a large mixing bowl, combine the rinsed and drained rice, 3 cups of low-sodium chicken broth, the can of condensed cream of chicken soup, 1 cup of whole milk, 1/2 teaspoon of dried thyme, 1/2 teaspoon of paprika, and the remaining 1/2 teaspoon of kosher salt. Whisk or stir until the soup breaks up and the mixture looks smooth and well blended.
Add the vegetables. Fold the 2 cups of thawed frozen mixed vegetables into the creamy rice mixture. Make sure the peas, carrots, corn, and green beans are spread throughout so every scoop of casserole gets a bit of color and texture.
Combine with the chicken. Add the cooked chicken and onion mixture from the skillet into the bowl. Gently stir everything together until the chicken, vegetables, and rice are evenly distributed in the creamy sauce.
Transfer to the baking dish. Pour the mixture into your prepared 9×13-inch baking dish. Use a spatula to spread it into an even layer. Check that all of the rice is submerged in the liquid; any grains sticking up might cook unevenly.
Bake covered. Cover the baking dish tightly with aluminum foil. Slide it into the preheated oven and bake for 30 minutes. During this time, the rice will start to absorb the broth and milk, and the chicken will cook through gently.
Add the cheese. After 30 minutes, carefully remove the foil (watch for steam). The casserole should be bubbling around the edges, and the rice should be starting to soften, though it may not be completely tender yet. Sprinkle the 1 cup of shredded sharp cheddar cheese evenly over the top.
Finish baking uncovered. Return the uncovered casserole to the oven and bake for another 10 to 15 minutes. The cheese should melt, the top will get lightly golden in spots, and the rice should be tender when you taste a few grains from the center.
Rest and serve. Take the casserole out of the oven and let it rest for 5 to 10 minutes. This short pause lets the sauce thicken slightly and makes it easier to scoop clean portions. If you like, sprinkle the chopped fresh parsley over the top for a bit of color. Then serve the creamy chicken and rice casserole warm, straight from the dish.

It’s the kind of meal you can bring to the table as-is, maybe with a simple green salad on the side if you’re feeling energetic. Or just a spoon and some bowls—it works either way.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 45 minutes
Rest time: 5 to 10 minutes
Total time: About 1 hour 10 minutes
Servings: About 6 portions

Nutritional information

The numbers below are an estimate for one serving when the recipe is divided into six portions. It’s not lab-perfect, but it gives you a solid idea of what you’re eating.

Calories: 520 kcal
Carbohydrates: 49g
Protein: 33g
Total fat: 20g
Saturated fat: 9g
Sodium: 780mg
Fiber: 3g
Sugar: 5g

Between the chicken, rice, and vegetables, this creamy chicken and rice casserole is a pretty balanced one-dish meal. It’s hearty enough to stand on its own, which is exactly what you want on a night when you don’t feel like juggling three different pots.

Frequently asked questions

Can I use brown rice instead of white rice?

Brown rice cooks differently than long-grain white rice, so swapping it in this creamy chicken and rice casserole isn’t a straight one-to-one trade. Brown rice takes longer to soften and needs more liquid, so if you use it without adjusting anything, you’ll likely end up with undercooked grains. For this specific version, it’s best to stick with uncooked long-grain white rice as written. If you really want to use brown rice, you’d need to increase both the baking time and the amount of broth, and keep a close eye on the texture.

Can I make this creamy chicken and rice casserole ahead of time?

You can assemble most of the casserole ahead, but there’s one thing to keep in mind: the uncooked rice. If the rice sits in the liquid mixture for too long before baking, it can start to soften unevenly. A good approach is to prep all the components in advance—cook the chicken and onion, mix the sauce, thaw the mixed vegetables—and store them separately in the fridge. When you’re ready to bake, quickly stir the rinsed rice into the sauce, add the vegetables and chicken, pour everything into the greased dish, and bake as directed. Leftovers reheat well, too; just warm them gently in the oven or microwave with a splash of chicken broth if they seem a bit dry.

How do I know when the casserole is fully cooked?

There are a few simple signs to check. First, the casserole should be bubbling around the edges when you pull it from the oven. Second, taste a spoonful of rice from the center of the dish—those grains should be tender, not firm or crunchy. Third, the chicken pieces will be fully cooked through and no longer pink in the middle. Finally, the cheddar cheese on top should be melted and lightly golden in spots. If the rice still feels a bit firm, cover the dish loosely with foil and return it to the oven for another 5 to 10 minutes, checking again until it reaches the texture you like.

Once you’ve made this creamy chicken and rice casserole a couple of times, you’ll probably find yourself making it almost on autopilot. It’s simple, filling, and doesn’t ask for much—just a little chopping, a warm oven, and an appetite.