Creamy Chicken And Rice Casserole

Name: Creamy Chicken And Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup long-grain white rice, uncooked; 1 can (10.5 oz) cream of chicken soup; 1 cup chicken broth; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup frozen peas and carrots; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Hearty Kitchen

I absolutely love making this Creamy Chicken And Rice Casserole whenever I crave comfort food. The combination of tender chicken, fluffy rice, and a rich, creamy sauce makes it the perfect dish for family gatherings or a cozy night in. With just a few pantry staples and some fresh ingredients, I can whip this up in no time. It’s hearty, satisfying, and the leftovers are just as delicious the next day!

Created by

Mia Jefferson

Last updated on 2026-01-24T11:04:22.250Z

When I first tried my hand at making this casserole, I wanted to create a dish that reminded me of childhood family dinners. After multiple experiments, I discovered that using sautéed onions and garlic in the base really elevates the flavor. The secret to that creamy texture is incorporating sour cream mixed with chicken broth, lending a rich depth that keeps every bite delightful.

To simplify the process, I often use leftover roast chicken, which not only saves time but also adds a wonderful flavor. I believe the best part is that this dish holds up well in the fridge, making it convenient for busy weekdays. You can also customize it with your favorite vegetables for added nutrition!

        Why You Will Love This Recipe
        Rich, creamy texture that feels indulgent and satisfying
Versatile recipe that allows for personalization with different vegetables
Perfect as a crowd-pleaser for family gatherings or potlucks

      

Understanding the Ingredients

The star of this Creamy Chicken and Rice Casserole is undoubtedly the combination of cooked chicken and long-grain white rice. The chicken adds heartiness and protein, while the rice provides a foundation that soaks up the creamy sauce. Opting for leftover roasted chicken or rotisserie chicken can expedite your prep time, making this option especially appealing on busy weeks. Ensure that the chicken is shredded into bite-sized pieces to blend seamlessly with the rice.

The creaminess of the dish is largely derived from the combination of cream of chicken soup and sour cream. This duo not only enhances the flavor but also contributes to the dish's inviting texture. If you're looking for a lighter option, consider substituting Greek yogurt for sour cream. Similarly, for a richer flavor profile, try using a cream of mushroom soup in place of cream of chicken.

Perfecting Your Technique

Sautéing the onion and garlic before combining them with the other ingredients is crucial for building flavor. Cooking the onion until it turns translucent releases its natural sugars, enhancing the overall taste of the casserole. Keep the heat at medium, and be mindful not to overcook the garlic, as it can become bitter if browned too much. A minute should be sufficient for it to become fragrant.

When assembling your casserole, be sure to spread the mixture evenly in the baking dish. This ensures that it cooks uniformly. Pressing down slightly on the mixture can help so that the rice absorbs the liquid properly without any dry patches. If you're concerned about the rice cooking through evenly, you might soak it in the chicken broth for 30 minutes before mixing it with the other ingredients.

Ingredients

Casserole Ingredients

2 cups cooked chicken, shredded
1 cup long-grain white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat the oven and sauté the aromatics

Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute until fragrant.

Combine the ingredients

In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, sour cream, half of the cheddar cheese, and the frozen peas and carrots. Season with salt and pepper. Stir until well combined.

Assemble the casserole

Transfer the mixture to a greased 9x13 inch baking dish. Spread it evenly, then sprinkle the remaining cheddar cheese on top.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the rice is tender.

Serve

Let the casserole cool for a few minutes before serving. Enjoy your comforting dish with a side salad or bread!

Pro Tips

For a healthier option, consider adding more vegetables such as broccoli or bell peppers. Additionally, you can substitute brown rice for added fiber, but adjust the cooking time accordingly as it may take longer to cook.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well, making it a fantastic make-ahead option. To freeze, cool the casserole completely, cover tightly with plastic wrap, and then with aluminum foil. It can be frozen for up to 2 months. When ready to enjoy again, thaw overnight in the fridge before reheating in a 350°F oven until warmed through, about 25-30 minutes.

When reheating, consider adding a splash of chicken broth or a sprinkle of water to the dish. This helps to rehydrate the rice, preventing it from drying out. Cover the dish with foil during reheating to keep moisture in, and check periodically until it reaches your desired temperature.

Serving Suggestions and Variations

This casserole offers plenty of room for creativity! Consider adding different vegetables, such as bell peppers, broccoli, or even spinach, to enhance its nutritional value and flavor. You can sauté these vegetables alongside the onion and garlic to ensure they’re tender before adding them to the casserole mix. For a spicy twist, incorporate some diced jalapeños or a dash of hot sauce into the filling.

To elevate your dish, consider serving it with a light side salad or crusty bread to soak up the creamy sauce. A sprinkle of fresh herbs, like parsley or chives, on top just before serving can also add a burst of freshness and color, making it look inviting and festive.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate it for up to 24 hours. Just add a few extra minutes to the cooking time if baking from cold.

→ Can I freeze the casserole?

Absolutely! This dish freezes well. Just make sure to let it cool completely before transferring to an airtight container. It can be frozen for up to 3 months.

→ What if I don’t have cooked chicken?

No worries! You can use raw chicken; just chop it into bite-sized pieces and add it to the casserole. Increase the baking time by about 15-20 minutes to ensure the chicken is cooked thoroughly.

→ How can I make this vegetarian?

For a vegetarian version, simply replace the chicken with cooked beans or lentils and use vegetable broth instead of chicken broth.