If you’re searching for a cozy, no-fuss dinner that feels like a warm hug, you’re going to adore this Homestyle Chicken and Rice Casserole Recipe. This dish brings together tender chicken, creamy broth, fluffy rice, and vibrant veggies all baked into one simple pan—perfect for busy weeknights or Sunday family dinners. Trust me, once you try this, it’ll become one of your go-to comfort meals.
Why You’ll Love This Recipe
- Easy Weeknight Dinner: You only need one pan, which means less cleanup and more time with your loved ones.
- Comfort Food Classic: Creamy, cheesy, and packed with flavor, it hits all the right cozy notes.
- Versatile and Adaptable: You can swap in your favorite veggies or cheese and still nail it every time.
- Family Friendly: My family goes crazy for this one—I promise yours will too!
Ingredients You’ll Need
Each ingredient plays a star role, coming together into a cohesive, comforting casserole. I love that most are pantry staples or easy to find, making this a fuss-free meal option with classic flavors everyone enjoys.
- Boneless chicken breasts: Using split halves helps the chicken cook evenly and stay tender throughout the bake.
- Cream of chicken soup: This adds that creamy base and rich taste, so opt for a quality brand or homemade if you prefer.
- Chicken broth: Reduced sodium keeps salt levels in check while enhancing depth of flavor.
- Frozen vegetables: I like a mixed veggie blend for color and nutrition, plus they cook perfectly right on top of the rice.
- Long-grain rice: It cooks up fluffy and light, absorbing all the delicious broth and seasonings.
- Shredded cheddar cheese: Sprinkled on last for a gooey, melty finish everyone will love.
- Salt: Just enough to bring out all the flavors without overwhelming.
Variations
I love making this Homestyle Chicken and Rice Casserole Recipe my own by swapping veggies or cheeses depending on what I have on hand or the season. Feel free to get creative—you can’t really go wrong here.
- Swap the veggies: Sometimes I toss in broccoli, peas, or even mushrooms instead of a mixed blend, which adds fresh flavors and textures.
- Cheese choice: Colby jack or mozzarella can be great alternatives if you want a milder or stretchier melt.
- Make it spicy: Add a bit of smoked paprika or crushed red pepper flakes to the broth mixture for a subtle kick that livens up the casserole.
- Use brown rice: For a nuttier flavor and more fiber, switching to brown rice takes a little longer to bake but is worth it.
How to Make Homestyle Chicken and Rice Casserole Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F. Grease a 9×13 casserole dish with non-stick spray so nothing sticks and cleanup is a breeze. I like to give it a quick spray—not too much to avoid pooling at the bottom.
Step 2: Mix Soup, Broth, Rice, and Salt
In a large bowl, stir together the cream of chicken soup, hot chicken broth, salt, and the uncooked long-grain rice. Mixing this well ensures the rice is evenly coated and ready to soak up all that creamy goodness as it bakes. Hot broth is key—it kickstarts the cooking and prevents sogginess.
Step 3: Layer Veggies and Chicken
Pour the rice mixture into your prepared casserole dish and spread it out evenly. Next, sprinkle your frozen vegetables on top—don’t mix them into the rice, as they’ll release moisture and can change the texture. Finally, place the chicken breasts right on top. This layering helps the chicken stay juicy while the rice cooks beneath.
Step 4: Cover and Bake
Cover the casserole tightly with foil to trap steam, which is what cooks the rice and keeps the chicken moist. Bake for 60 to 90 minutes, checking around the 60-minute mark to make sure the rice is fluffy and the chicken is fully cooked with no pink inside—it’ll make your kitchen smell amazing!
Step 5: Add Cheese and Let It Rest
Remove the foil and sprinkle the shredded cheddar cheese over the chicken and veggies. Pop it back in the oven just until the cheese melts, or you can let it sit for 5 to 10 minutes off heat—the residual warmth will do the trick. This step adds a lovely, melty finish that makes each bite irresistible.
Pro Tips for Making Homestyle Chicken and Rice Casserole Recipe
- Use hot broth: Warming the broth before mixing prevents the rice from being gummy and helps it cook perfectly in the oven.
- Don’t peek too soon: Try to keep the foil on for most of the cooking time so steam builds up and cooks the rice evenly.
- Choose the right pan: A glass casserole dish works great as it heats evenly, but a metal pan works too if you adjust baking times slightly.
- Check internal chicken temp: To avoid overcooking, use a thermometer—160°F means it’s juicy and safe to eat!
How to Serve Homestyle Chicken and Rice Casserole Recipe
Garnishes
I love topping mine with a sprinkle of freshly chopped parsley or green onions for a pop of color and fresh flavor. Sometimes I add a dollop of sour cream on the side just for an extra creamy touch that cuts through the richness nicely.
Side Dishes
This casserole is pretty hearty on its own, but I like pairing it with a crisp side salad or steamed green beans for a veggie boost and a bit of crunch. Roasted carrots or a simple cucumber salad also balance the richness wonderfully.
Creative Ways to Present
For special occasions, I serve this casserole in individual mini ramekins for a fancy, personalized touch. You could also add a drizzle of hot sauce or a sprinkle of smoked paprika on top to give it a little flair and extra warmth.
Make Ahead and Storage
Storing Leftovers
After enjoying dinner, I let any leftovers cool to room temperature, then store them in an airtight container in the fridge. They keep well for about 3 to 4 days—perfect for quick lunches or reheated dinners during the week.
Freezing
I’ve frozen this casserole several times with great results. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently to keep the rice from drying out.
Reheating
I reheat leftovers covered with foil in a 350°F oven until warmed through, usually about 20 minutes. If you’re in a hurry, the microwave works too—just cover loosely and stir halfway for even warming. Adding a splash of broth or water before reheating helps keep it moist.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and slightly richer flavor. Just keep in mind thighs may cook a bit faster, so start checking for doneness around 50-60 minutes.
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What if I don’t have cream of chicken soup?
You can make a quick homemade version by sautéing some butter and flour, then slowly whisking in chicken broth and cream, seasoning to taste. This will keep the creamy texture without relying on canned soup.
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Is this recipe freezer-friendly?
Yes! This casserole freezes well when baked or unbaked. For best texture, freeze before baking and then thaw fully before baking, or bake first and freeze portioned leftovers for quick reheats.
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Can I make this gluten-free?
Definitely. Just substitute the cream of chicken soup with a gluten-free version or homemade roux and ensure your broth is gluten-free as well. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Homestyle Chicken and Rice Casserole Recipe holds a special place in my heart—it’s one of those meals that just feels like coming home. Whether you’re cooking for busy weekdays, feeding a crowd, or craving comfort food, this dish delivers every single time. Give it a try, and I bet it’ll become a staple in your household just like it did in mine. Happy cooking!
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 easy-to-make family meal. Featuring tender boneless chicken breasts baked with long-grain rice, mixed vegetables, creamy chicken soup, and topped with melted cheddar cheese, this casserole offers a hearty and flavorful dish perfect for busy weeknights or cozy dinners.
Ingredients
Chicken & Rice Mixture
- 2 whole boneless chicken breasts (split in half to make 4 halves)
- 1 family size can cream of chicken soup (22.6 oz can)
- 3 cups hot chicken broth (reduced sodium)
- 1 teaspoon salt
- 2 cups long-grain rice
Vegetables & Topping
- 2 cups frozen vegetables
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking the casserole.
- Prepare Casserole Pan: Spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking and make cleanup easier.
- Mix Soup and Broth: In a large bowl, combine the family size can of cream of chicken soup, 3 cups of hot reduced sodium chicken broth, and 1 teaspoon of salt. Stir until well blended.
- Add Rice: Add 2 cups of long-grain rice to the soup and broth mixture. Mix thoroughly so the rice is evenly coated and submerged in the liquid.
- Assemble Casserole: Pour the rice and soup mixture into the prepared casserole pan. Evenly distribute 2 cups of frozen vegetables over the top of the rice mixture.
- Add Chicken: Place the 4 chicken breast halves evenly on top of the vegetables in the casserole dish.
- Cover and Bake: Cover the casserole pan tightly with aluminum foil to trap steam. Bake in the preheated oven for 60 to 90 minutes, or until the chicken is fully cooked (internal temperature 165°F) and the rice is tender and fluffy.
- Add Cheese and Rest: Remove the foil carefully, sprinkle 1 cup of shredded cheddar cheese evenly over the chicken, then return to oven (or keep warm) for 5 to 10 minutes to let the cheese melt and the casserole to set slightly.
- Serve: Let the casserole cool slightly before serving to ensure the flavors meld and it’s safe to eat.
Notes
- This recipe is adapted from Campbell’s Kitchens, offering a classic creamy chicken and rice casserole that’s perfect for family dinners.
- Using reduced sodium broth helps control the salt content while maintaining flavor.
- You can substitute frozen mixed vegetables with your favorite blend or fresh vegetables chopped into bite-sized pieces.
- For a lower-fat version, consider using reduced-fat cheddar cheese and low-fat cream of chicken soup.
- The cooking time may vary depending on your oven and thickness of the chicken breasts; always check for fully cooked chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 737 kcal
- Sugar: 1 g
- Sodium: 2282 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 110 mg
