5-Star chicken and rice Casserole Magic

Oh, friends, if you’re anything like me, sometimes you just need a dinner that wraps you up in a cozy blanket and tells you everything is going to be okay. That’s the magic of great comfort food, and nothing says comfort like a hearty scoop of **chicken and rice**!

I’ve spent years figuring out how to take those beloved, nostalgic flavors and get them onto my table quickly, even when life feels hectic. That journey led me straight to this recipe: the Ultimate Creamy Smothered Chicken and Rice Casserole. It uses simple pantry staples we all have lying around, but the result tastes like it simmered on the stove all day. Trust me, this is the kind of easy recipe where you turn simple things into a real family favorite weeknight meal. It’s cheesy, it’s smothered, and it’s ready before you know it!

Why This Creamy Chicken and Rice Casserole Is Your New Family Favorite Chicken and Rice

When I started adapting my grandmother’s old recipes for my busy life, I knew I needed meals that delivered huge flavor without needing constant attention. This creamy chicken and rice casserole is exactly that payoff! It’s pure, cheesy goodness that you just mix and bake.

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• It uses pantry staples—no fancy grocery runs!
• The total prep time is a breezy 10 minutes.
• It’s the definition of cozy, comforting food.
• That rich, velvety texture is just incredible.

If you need reliable **chicken and rice** ideas for busy days, this one delivers every single time. You absolutely have to try this one next week, I promise it’ll stick around on your rotation! You can see how I use a similar concept in my creamy bake recipe too.

Quick Prep for Weeknight Chicken and Rice Dinner

Here’s the part I love most for those frantic Tuesday nights: the actual mixing takes maybe ten minutes, tops. Seriously! You are just whisking ingredients in one bowl, tossing in the chicken and rice, and pouring it all into one dish. That’s it for cleanup prep! This is exactly the kind of weeknight chicken and rice solution I dreamt up when I needed quick dinners that felt homemade.

The Ultimate Comfort Food Chicken and Rice Experience

What makes this dish so addictive is how it’s truly smothered. We aren’t just topping it lightly; we’re drowning tender chicken and fluffy rice in a velvety, cheesy sauce made from two kinds of soup and lots of Parmesan. This isn’t delicate dining, honey—this is **comfort food chicken and rice** designed to hug you back after a long day! It tastes like childhood Sundays, but it shows up on a Wednesday night.

Ingredients for the Best Chicken and Rice Casserole

You won’t believe how few things you need for this creamy dream! Since we’re keeping things easy for speedy dinners, I highly recommend grabbing a rotisserie chicken—shredding that leftover meat takes about two minutes flat! That’s my favorite shortcut for making this **chicken and rice** recipe happen fast. If you do roast your own chicken, make sure you have about two cups ready to go.

Here’s what you need to pull together this delicious cheesy chicken and rice:

• 2 cups cooked chicken, shredded or cubed (rotisserie works great!)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup uncooked instant white rice
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

See? Pantry winners! These ingredients come together beautifully. If you’re looking for other quick side dishes, check out my recipe for the grape salad!

How to Make This Easy Chicken and Rice Recipe Step-by-Step

I love that this is an **easy chicken and rice recipe** because the steps match the speed of the prep time! We use instant rice here, so timing is everything. We are essentially making a thick sauce, pouring it over raw rice, and letting the oven do all the heavy lifting. Just follow these steps, and you’ll have that thick, cheesy goodness ready in under an hour! You can find more general tips on how to make chicken and rice dishes here.

First thing, get that oven warmed up to 375 degrees Fahrenheit and make sure you lightly grease that 9×13 dish. Don’t skip the greasing, or we’ll be picking melted cheese out of glass later—trust me on this one!

Mixing the Creamy Base for Your Chicken and Rice

Grab a large bowl—this is the only one you have to wash later, isn’t that great? Whisk together your cream of chicken soup, cream of mushroom soup, broth, milk, and all those spices (onion powder, garlic powder, pepper). You want this perfectly smooth before you move on. Once it’s silky, gently stir in your pre-cooked chicken and that uncooked instant rice. Be gentle once that rice goes in! Since it’s instant, we don’t want to beat it up; just a gentle fold until everything is coated evenly. Pour that lovely mixture into your prepared dish.

Baking Instructions for Perfect Baked Chicken and Rice

Now we let the oven work. Cover your dish tightly with foil—this traps the steam needed to cook that rice perfectly. Bake it for 30 minutes exactly. When you pull it out, remove the foil carefully (watch that steam!). Now that the rice is mostly done, sprinkle on both that cheddar and the Parmesan cheese. Pop it back in, uncovered, for another 10 to 15 minutes. You’re looking for bubbly, golden **baked chicken and rice** on top. Don’t forget the most important part: let that **creamy chicken and rice** casserole rest for five minutes before scooping. It lets the sauce set up just right!

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Tips for the Most Flavorful One Pan Chicken and Rice

You know, just following the steps gets you a great **chicken and rice casserole**, but if you want to elevate this into the *best* version—the one people ask you to bring to every potluck—you need to know a few tricks. These little tweaks are the difference between a good meal and a fantastic, soul-satisfying dinner. I always stress that cooking is flexible if you respect the core structure, especially with these creamy, one-pan wonders. You can definitely find more amazing ideas over in my chicken chow mein recipe post!

Ingredient Notes and Substitutions for Your Chicken and Rice

I learned early on that you can play a little doctor with the soup cans in the base, and it really changes the profile of your **chicken and rice**. For example, Grandma always said if you want a little savory tang that cuts through the richness, swap out the cream of mushroom soup for cream of celery soup. It adds this lovely, subtle background flavor that’s just wonderful.

Also, we all need a veggie boost now and then, right? Since the rice cooks under that foil lid, anything you add needs to be able to handle that steam bath. I highly recommend tossing in about half a cup of frozen peas and carrots right along with the chicken and uncooked rice in Step 3. They thaw out perfectly and add a nice pop of color to keep this dish from looking too monotone.

I also wanted to give a quick shoutout to leftover use! If you cooked a whole chicken during the week, shredding those bits and pieces immediately makes this entire **easy chicken and rice recipe** feel less like cooking and more like assembly. Don’t waste any of that good flavor!

Making This Cheesy Chicken and Rice Casserole Ahead of Time

Life is easier when dinner is already waiting for you, isn’t it? This **cheesy chicken and rice** casserole is fantastic for making ahead! You mix everything up—the soups, the chicken, the uncooked rice—but stop right before you add the cheese. Cover that dish tightly with plastic wrap and pop it in the fridge for up to 24 hours.

When you’re ready to bake, pull it out about 30 minutes before you want to put it in the oven. This lets it warm up just a bit. Then, cover it with foil and follow the normal baking instructions (30 minutes covered, then 10-15 minutes with the cheese). If you need to reheat leftovers, just a splash of broth or milk stirred in goes a long way to bring back that creamy texture. You can find more makeup-ahead casserole ideas over on my ham and cheese casserole post that readers love!

Serving Suggestions for Your Smothered Chicken and Rice

Now that you have this big, beautiful, creamy pan of comfort food—the ultimate **smothered chicken and rice**—you probably need something green and light to balance it out, right? All that cheesy goodness begs for something fresh on the side. Because this casserole is so rich, you don’t want to mess around with complicated sides that steal focus.

Keep it simple, keep it fast! That’s my motto for weeknight meals. Here are a few things I always reach for when I serve this dish:

• A simple steamed green bean. Just steam them until they are bright green and tender-crisp, then toss with a little salt and pepper. No fuss, perfect contrast.
• A lightside salad. If you’re feeling fancy, you can try my favorite Mandarin Orange Spinach Salad. That little bit of sweet citrus cuts right through the richness of the casserole base.
• Roasted broccoli. Toss broccoli florets with olive oil, salt, pepper, and a tiny bit of garlic powder, then roast them while the casserole is chilling for five minutes before serving.

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Honestly, even a quick squeeze of fresh lemon juice over the top right before serving gives this creamy dish a lift it didn’t know it needed. Enjoy my friends!

Frequently Asked Questions About Chicken and Rice Casserole

Whenever I share a recipe that relies on quick pantry staples, I always get a few questions popping up in the comments—and that’s great! It means you’re thinking through how to make it work perfectly for your family. These are the most common things people ask about our favorite **chicken and rice casserole**!

Can I use raw chicken instead of cooked chicken in this chicken and rice?

That is a fantastic question, and this is where we have to be careful because we are using instant rice! Instant rice cooks up super fast, usually in about 30 minutes while covered in the oven. If you use raw chicken breasts or thighs, they won’t be fully cooked through in that short time, and you definitely don’t want undercooked chicken, right?

For this **easy chicken and rice recipe**, you really need cooked chicken—that’s why rotisserie chicken is our best friend here! If you *must* use raw chicken, you’ll need to adjust the baking time significantly. I’d recommend cubing the raw chicken small, baking it in the sauce covered for about 45 minutes until it’s done, then adding the cheese and baking uncovered for the final 10 minutes. Just watch the rice carefully; you might need a splash more liquid.

What kind of rice works best for this creamy chicken and rice?

This is the cornerstone of keeping this an **easy chicken and rice recipe**! You absolutely must use **instant white rice**. I know, I know, we often prefer long-grain or Basmati rice, but they just won’t work here.

Because we are only baking the casserole covered for 30 minutes, that instant rice is the only grain that will soften and fluff up properly while soaking up all that glorious creamy sauce. If you try to use standard long-grain white rice, it will end up hard and crunchy at the bottom of the dish. Definitely stick to the instant kind we listed!

How do I make this chicken and rice casserole less salty?

You hit on a smart observation there! Canned cream soups and broth can add up quickly on the sodium scale, which is common for many old-school **comfort food chicken and rice** dishes. But don’t worry, we can manage that easily.

The easiest fix is to always grab the low-sodium versions of the cream of chicken and cream of mushroom soups if they are available to you. And if you are using regular chicken broth, cut it down by half a cup and use water instead. You can always add a little salt later, but you can’t take it out once it’s in there!

These simple swaps keep the **creamy chicken and rice** taste you love without feeling like you took in all the salt for the week. If you’re interested in other dishes that use these same pantry items in a different way, check out my recipe for frozen strawberry daiquiris—wait, no, that’s my dessert tab! Just kidding! Check out my other easy recipes!

Nutritional Estimates for This Garlic Parmesan Chicken and Rice

Now, I’m not a nutritionist by any means, and I always tell people that when you’re making a rich, comforting bake like this **garlic parmesan chicken and rice**, you’re eating for joy, not just for the numbers! But I know some of you like to track things, so I pulled together the estimates based on my specific ingredients for this **chicken and rice casserole**. Remember, these are just guidelines; if you use low-fat soup or skip some of the cheese, your numbers will change!

Here is what a standard serving size breaks down to:

• Serving Size: 1 serving
• Calories: 450
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 35g
• Protein: 30g
• Sodium: 850mg (See FAQ if you want to lower this!)
• Sugar: 4g

We get a lot of protein here, which is great when you’re serving this as a major dinner, especially since we used up leftover chicken. If you want to see how I handle cheese and carbs in a totally different way, check out my recipe for cheesy garlic parmesan cauliflower rice.

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Just keep in mind that because this is a casserole loaded with cream soups and cheese, that sodium count is definitely on the higher side. It’s meant to be a weekend treat or a satisfying, hearty **weeknight chicken and rice** meal, not an every-single-day kind of bake!

Share Your Simple Chicken and Rice Creations

Well, we did it! We turned a few cans and some cooked chicken into the ultimate **creamy chicken and rice** comfort meal. I truly hope this little dish brings as much warmth and happiness to your table as it does to mine. I absolutely LOVE hearing from you all!

When you make this **chicken and rice casserole**, please, please, please come back and leave a star rating right below the recipe card. That feedback really helps other busy cooks see that this recipe is a winner! And if you made a smart swap—maybe you used chicken broth instead of milk, or snuck in some celery soup like I mentioned—tell me about it in the comments below!

I’m always looking for new ideas, and learning from how you adapt things in your own kitchens is the best part of running Carla’s Cooking. If you loved this meal, why not share a picture on social media and tag me? It always makes my day to see my recipes in action!

You can always check out my main blog page for more quick dinners just like this one. Thank you again for cooking with me today, and I hope to see you again soon!

Ultimate Creamy Smothered Chicken and Rice Casserole

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Welcome to My Kitchen! This easy chicken and rice casserole delivers the ultimate comfort food experience. You get tender chicken smothered in a rich, creamy, cheesy sauce baked over fluffy rice. It is a simple, family-favorite weeknight dinner.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 45 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup uncooked instant white rice
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, and pepper. Mix until smooth.
3. Stir in the cooked chicken and the uncooked instant rice into the soup mixture. Mix well to coat everything evenly.
4. Pour the entire mixture into your prepared baking dish. Spread it out evenly.
5. Cover the baking dish tightly with aluminum foil.
6. Bake for 30 minutes.
7. Remove the foil. Sprinkle the cheddar cheese and Parmesan cheese evenly over the top of the casserole.
8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Let the creamy chicken and rice casserole rest for 5 minutes before you serve it.

Notes

• For extra flavor, use leftover shredded chicken from a roasted chicken.
• If you prefer a tangier flavor, substitute the cream of mushroom soup with cream of celery soup.
• You can add 1/2 cup of frozen peas and carrots along with the chicken for added color and vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4
• Sodium: 850
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 1
• Protein: 30
• Cholesterol: 95