Easy Chicken and Rice Casserole Recipe for Dinner

We’ve all been there. It’s 5:00 PM, the day has been chaotic, and the dreaded “what’s for dinner?” question hangs in the air. On nights like these, you need a hero—a one-pan wonder that is cheesy, comforting, and guaranteed to make the whole family happy. This Easy Chicken and Rice Casserole for Dinner is that hero.

This isn’t just any baked chicken and rice dish. It’s a complete meal in a single dish where tender chicken, fluffy rice, and bright broccoli all cook together in a creamy, savory sauce. It’s the ultimate comfort food solution for a busy weeknight, and the best part is that the oven does all the work.

Casserole Ingredients

The magic of this recipe comes from simple, hardworking ingredients. For the creamiest sauce, I recommend shredding your own block of cheddar—it melts so much better than the pre-bagged stuff!

this now & bake later ❤️

Recipe Timing

This recipe is designed for ease, with most of the time being hands-off baking.

• Preparation Time: 10 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 5 minutes (About the same time it takes to watch a TV episode, but the reward is so much better!)

Step 1: Preheat and Prepare Your Dish

First things first, let’s get that oven roaring! Preheat your oven to 375°F (190°C). Grab a 9×13 inch casserole dish; this size is perfect for ensuring everything cooks evenly without overflowing.

Step 2: Build the Casserole Base

Now for the “dump” part of this dump-and-bake. In your casserole dish, combine the uncooked long-grain rice, black pepper, onion powder, the can of cream of chicken soup, 1 cup of cheddar cheese, the diced broccoli, and the chicken broth.

• Tip: Use a spatula or large spoon to mix these ingredients thoroughly right in the dish. Make sure the rice is evenly distributed and mostly submerged in the liquid. This is the secret to fluffy, perfectly cooked rice, not crunchy clumps!

Step 3: Add the Chicken

Gently nestle your whole chicken breasts on top of the rice mixture. Space them evenly so each piece has room to cook. You don’t need to submerge them; just let them rest comfortably on top.

• Tip: For a little extra flavor, you can pat the chicken dry and lightly season it with a pinch of salt and paprika before placing it in the dish.

Step 4: Bake Covered

This is the most important step! Cover the casserole dish tightly with aluminum foil. This foil lid traps all the steam from the broth, which is what cooks the uncooked rice and chicken, making them perfectly tender. Bake for 50 minutes.

Step 5: The Cheesy Finish

Carefully remove the hot foil (watch out for steam!). Your kitchen should smell incredible. You’ll see that the rice has absorbed the liquid and the chicken is cooked through. Now, sprinkle that extra cheddar cheese generously over the top of the chicken.

Return the dish to the oven, uncovered, and bake for another 5 minutes. This is just long enough to melt that cheese into a gooey, golden-brown blanket.

Step 6: Rest and Serve

This is perhaps the hardest step: patience! Remove the casserole from the oven and let it rest on the counter for 5-10 minutes. This allows the sauce to thicken slightly and the flavors to settle. Garnish with a little fresh parsley if you’re feeling fancy, and then serve it up hot!

Nutritional Information (Estimated)

Please note that this is an estimate per serving, assuming the recipe serves 6. Actual nutrition will vary based on the specific brands you use.

• Calories: 485 kcal
• Protein: 29 g
• Carbohydrates: 42 g
• Fat: 22 g (Saturated: 11 g)
• Sodium: 650 mg
• Fiber: 3 g

This dish is a fantastic source of protein from the chicken and provides a hearty, balanced meal with carbs, protein, and vegetables all in one.

Healthier Chicken and Rice Casserole Alternatives

Love the comfort but want a lighter option? This recipe is wonderfully flexible.

• Go Whole Grain: Swap the white rice for brown rice. Note: Brown rice requires more liquid and a longer cook time. Increase the chicken broth to 2 cups and extend the covered baking time to 1 hour and 30 minutes.
• Creamy Swap: For a lighter, tangier sauce, replace the canned soup with 1 cup of plain Greek yogurt and 1/2 teaspoon of garlic powder. Stir it in just as you would the soup.
• Load Up the Veggies: Feel free to add more! A cup of frozen peas and carrots (stirred in with the broccoli) or some diced bell peppers adds extra nutrients and color.
• Cheese Please (but lighter): You can easily use a low-fat or reduced-fat cheddar cheese to cut down on fat without sacrificing that cheesy goodness.

Serving Suggestions

This dish is a true one-pan meal, but if you want to round it out, simple is best.

• The Perfect Pairing: Serve this creamy casserole with something light and crisp to cut through the richness. A simple green salad with a lemon vinaigrette or a side of steamed green beans or roasted asparagus is perfect.
• Bread (Optional): If you’re feeling indulgent, a side of crusty garlic bread is never a bad idea for sopping up any extra sauce.
• Garnish: A sprinkle of freshly chopped parsley or chives right before serving adds a dash of color and fresh flavor.

Common Mistakes to Avoid

This recipe is simple, but a few small details are key to perfection.

• Using the Wrong Rice: This recipe is optimized for long-grain white rice. Using instant rice will result in mush, and using brown rice or wild rice without adjusting the liquid and time (see alternatives) will leave you with crunchy, uncooked grains.
• Not Covering with Foil: Skipping the foil (or not covering it tightly) is the number one mistake. The steam is essential. Without it, the rice won’t cook, and the liquid won’t be absorbed, leaving you with a soupy, crunchy mess.
• Not Mixing the Base: If you just dump the rice in and pour liquid on top, you’ll get clumps. Take that extra 30 seconds to stir the rice, soup, and broth together well in the dish before adding the chicken.

Storing and Reheating

This casserole makes fantastic leftovers!

• To Store: Allow the casserole to cool completely, then cover it tightly or transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.
• To Freeze: You can freeze the entire casserole (baked or unbaked) or portion out leftovers. Store in a freezer-safe, airtight container for up to 3 months.
• To Reheat: The best way to reheat it is in the oven. Place the casserole in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until hot and bubbly. You can also reheat individual portions in the microwave.

Conclusion

This Easy Chicken and Rice Casserole is more than just a recipe; it’s a solution. It’s the answer to those busy weeknights when you want to serve a homemade, satisfying meal without spending hours in the kitchen. It’s cheesy, creamy, and packed with flavor—a true family favorite that you’ll return to again and again.

We truly hope this dish brings a little comfort and ease to your dinner table. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback or any fun variations you tried. Don’t forget to rate the recipe!

FAQs About This Casserole

Q1. The ingredient list doesn’t mention chicken, but the steps do. How much chicken do I need?

You are absolutely right! That was an oversight in the original data, and a great catch. You will need 2-3 boneless, skinless chicken breasts (about 1 pound total). I’ve added this to the main ingredient list above. They cook perfectly right on top of the rice mixture.

Q2. Can I use brown rice?

Yes, but you must adjust the recipe. Brown rice takes much longer to cook and requires more liquid. I recommend increasing the chicken broth to 2 cups and increasing the covered baking time from 50 minutes to 1 hour and 30 minutes. Check to make sure the rice is tender before moving on to the final cheese step.

Q3. Can I use leftover cooked chicken or rotisserie chicken?

Absolutely! This is one of the best shortcuts. If you use pre-cooked chicken, simply dice or shred it. Instead of laying it on top, mix the cooked chicken into the rice and broccoli mixture in Step 2. The rest of the recipe stays the same, and it comes together even faster.

Q4. Can I prep this in advance?

Yes. You can assemble the entire casserole (Steps 1-3) in your dish, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to eat, just pop it into the preheated oven. You may need to add 5-10 minutes to the initial covered baking time since it’s starting from cold.

Easy Chicken and Rice Casserole Recipe for Dinner

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 5 minutes
• Yield: 6 Servings 1x

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Description

This isn’t just any baked chicken and rice dish. It’s a complete meal in a single dish where tender chicken, fluffy rice, and bright broccoli all cook together in a creamy, savory sauce. It’s the ultimate comfort food solution for a busy weeknight, and the best part is that the oven does all the work.

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Ingredients

Units USM Scale 1x2x3x

• 2–3 Boneless, Skinless Chicken Breasts (approx. 1 lb total), whole
• 1 cup Long-Grain White Rice, uncooked
• 2 cups Diced Broccoli Florets, fresh or frozen
• 1 cup Shredded Sharp Cheddar Cheese, divided
• 1 can (10.5 oz) Cream of Chicken Soup
• 1 1/2 cups Low-Sodium Chicken Broth
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/2 cup Extra Shredded Cheddar, for topping

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grab a 9×13 inch casserole dish.

2. Build the Casserole Base: In the casserole dish, combine the uncooked long-grain rice, black pepper, onion powder, cream of chicken soup, 1 cup of cheddar cheese, diced broccoli, and the chicken broth. Mix these ingredients thoroughly right in the dish.

3. Add the Chicken: Gently nestle the whole chicken breasts on top of the rice mixture, spacing them evenly.

4. Bake Covered: Cover the casserole dish tightly with aluminum foil. This step is crucial for trapping steam to cook the rice and chicken. Bake for 50 minutes.

5. The Cheesy Finish: Carefully remove the hot foil. Sprinkle the extra ½ cup of cheddar cheese generously over the top of the chicken.

6. Bake Uncovered: Return the dish to the oven, uncovered, and bake for another 5 minutes, or just until the cheese is melted and gooey.

7. Rest and Serve: Remove the casserole from the oven and let it rest on the counter for 5-10 minutes. This allows the sauce to thicken slightly. Serve hot.

Notes

• Mix Well: When building the base, use a spatula to mix the rice, soup, and broth thoroughly. This ensures the rice is evenly distributed and mostly submerged in the liquid, which is the secret to fluffy, perfectly cooked rice.
• Extra Flavor: For a little extra flavor, you can pat the chicken dry and lightly season it with a pinch of salt and paprika before placing it in the dish.
• Don’t Skip the Foil: Covering the dish tightly with foil for the first 50 minutes is the most important step. The trapped steam is what cooks the uncooked rice and keeps the chicken perfectly tender.
• Let it Rest: The 5-10 minute rest after baking is important! It allows the sauce to thicken slightly and the flavors to settle, making it easier to serve.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Course, Dinner, Casserole
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1/6th of casserole)
• Calories: 485 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 100 mg