Recipe

Cheesy Chicken and Rice Casserole

Creamy, cozy, and reliably delicious, with broccoli for balance and a crunchy cracker topping for the crisp edges we all fight over.

By Matt Campbell

•

4.8

A golden, bubbly chicken and rice casserole in a white baking dish on a light stone kitchen counter, with a spoon scooping out a creamy serving

Jump to Recipe

If you told me I had to cook one kind of dinner for the rest of my life, I would not be thrilled about it. But I would absolutely choose casseroles as my survival category. One dish, cozy carbs, a sauce that actually tastes like something, and the kind of browned top that makes you “accidentally” take the corner piece twice.

This cheesy chicken and rice supper casserole is my weeknight workhorse. It uses accessible ingredients, it does not require a culinary degree, and it hits that perfect comfort-food note without tasting bland. The broccoli is there because we are adults and also because it makes the creaminess feel even better. The topping is there because life is short and we deserve crunch.

Chicken breast pieces, uncooked rice, shredded cheddar, broccoli florets, sour cream, and seasonings arranged on a bright kitchen counter, ready to cook

Why It Works

One dish, big payoff: The rice cooks right in the casserole, soaking up seasoned broth and creamy dairy for a rich, spoonable texture.
Flavor without drama: Onion, garlic, paprika, and Dijon give the sauce a little backbone so it tastes like you tried harder than you did.
Two textures that matter: Creamy center, crisp buttery topping. That contrast is what keeps casseroles exciting, even as leftovers.
Flexible: Use rotisserie chicken, swap the veg, change the cheese. It still lands.

Pairs Well With

Storage Tips

Refrigerate: Let the casserole cool, then cover the dish or transfer portions to airtight containers. Refrigerate for up to 4 days.

Freeze: For best texture, freeze after baking and cooling. Wrap tightly (plastic wrap plus foil) or freeze in containers for up to 2 months.

Reheat: Microwave portions with a splash of broth or water to loosen the sauce. For the best topping crunch, reheat in a 350 F oven until hot, about 15 to 25 minutes.

Small trick: If the rice looks like it drank all the sauce overnight, stir in a spoonful of sour cream or a splash of warm broth before reheating. It comes right back to life.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great move. Use about 3 cups shredded rotisserie chicken. Skip the raw chicken step and stir it in with everything else before baking.

Do I have to use broccoli?

Nope. Try frozen peas, sautéed mushrooms, spinach (stir it in at the end so it does not go swampy), or mixed vegetables. Keep the amount around 2 cups.

Spinach tip: Stir in 2 big handfuls of baby spinach right after the casserole comes out of the oven, then put the foil back on for 2 to 3 minutes to wilt it. Proceed with the 10-minute rest.

Why is my rice still hard?

Usually one of three things: your dish was not tightly covered, your oven runs cool, or you used a different rice. Make sure you use long-grain white rice and keep it covered for the first bake.

Also: some extra-long grains (like certain basmati brands) and very wide, shallow dishes can run a little thirsty. Check at the 40-minute mark. If the rice is still firm and the pan looks dry, add 1/4 cup broth, re-cover, and bake 10 to 15 minutes more.

Can I use brown rice?

Yes, but not as a straight swap. Brown rice takes longer and needs more liquid. The simplest, least dramatic option is to use cooked brown rice.

Tested shortcut: Use 3 cups cooked brown rice (cooled is fine). Reduce the broth to 1 cup. Stir the cooked rice in with the sauce, add broccoli and cooked chicken (rotisserie works great), then bake at 375 F for 25 minutes covered, plus 12 to 15 minutes uncovered with the topping until bubbly.

What can I use instead of cream of chicken soup?

You can swap in cream of mushroom or cream of celery. If you want to avoid canned soup entirely, replace it with 1 cup of thick béchamel or a quick “cheater” sauce: warm 1 1/2 cups milk with 2 tablespoons butter and 2 tablespoons flour until thick, then season well.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole dish)
Mixing bowl
Measuring cups and spoons
Foil
Nonstick cooking spray (for the foil)
Small skillet (optional, for softening onion)
Whisk or sturdy spoon
Instant-read thermometer (optional, but helpful)

I learned pretty early that “supper casserole” is not code for boring. It is code for this works when everyone is hungry. The first time I made a version of this, I went full chaos and tossed in whatever was in the fridge: leftover chicken, a little sour cream, some cheese ends, and rice that definitely needed a plan. It came out creamy, savory, and shockingly balanced, like it had been practicing.

Now it is one of those recipes I make when I want dinner to feel like a soft landing. Also, I always volunteer to “portion leftovers,” which is a very normal and not suspicious way to secure the crispy corner pieces.

Cheesy Chicken and Rice Casserole

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

1 1/2 cups long-grain white rice, uncooked
2 1/2 cups low-sodium chicken broth, plus more as needed
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder (or 1/2 cup finely chopped onion, sautéed until softened)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups broccoli florets (fresh or frozen)
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces (or 3 cups cooked shredded chicken)
2 cups shredded sharp cheddar (or cheddar jack), divided
1/2 cup crushed buttery crackers (about 18 to 22 crackers)
3 tablespoons unsalted butter, melted
Optional: 2 tablespoons chopped parsley or sliced green onions for serving

A bowl of bright broccoli florets beside a mound of shredded cheddar cheese on a kitchen counter

Instructions

Heat the oven. Preheat to 375 F. Lightly grease a 9x13-inch baking dish.
Mix the sauce. In a large bowl, whisk together the chicken broth, cream of chicken soup, sour cream, Dijon, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Add the base. Stir in the uncooked rice and broccoli. Add the raw chicken pieces (or the cooked shredded chicken) and stir until everything is evenly coated.
Build the casserole. Pour the mixture into the baking dish and spread it into an even layer. Sprinkle 1 1/2 cups of the shredded cheddar over the top.
Cover and bake (no cheese casualties). Spray the underside of your foil with nonstick cooking spray (or lightly butter it), then cover the dish tightly. Bake for 40 minutes.
Check for doneness. Carefully remove the foil. The rice should look mostly tender and most of the liquid should be absorbed (it will still be creamy, not bone dry). If the rice is still firm or the pan looks dry, stir in 1/4 cup broth, re-cover, and bake 10 to 15 minutes more.
Make the topping. While it bakes, stir together the crushed crackers and melted butter in a small bowl.
Finish uncovered. Remove foil, sprinkle on the cracker topping, and add the remaining 1/2 cup cheddar. Bake uncovered until browned and bubbly, 12 to 15 minutes.
Rest and serve. Let rest for 10 minutes so the sauce thickens up. If you used raw chicken, this is a great time to confirm it is cooked through. Chicken should reach 165 F in the thickest pieces. Finish with parsley or green onions if you want that fresh pop.