This comforting chicken and rice casserole brings together tender chicken, fluffy long-grain rice, and a creamy, savory base for a classic, cozy weeknight dinner. Simple to assemble and wonderfully satisfying, it’s the type of dish that warms the table and the home.
Why You’ll Love This Recipe
This casserole delivers hearty comfort with minimal effort. With just 20 minutes of hands-on prep, the oven does the rest of the work, gently baking rice, broth, and mushroom soup into a creamy base while the chicken becomes perfectly tender. The broiled Parmesan topping creates a golden, flavorful crust that finishes the dish beautifully. It’s a dependable family favorite, adaptable to what you have on hand, and ideal for meal prep, gatherings, or a comforting weekday dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 chicken breasts (6 to 8 oz each), boneless and skinless
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
2 cups long-grain white rice, rinsed until the water runs mostly clear
2 cans condensed mushroom soup (10.5 oz each)
2 cups low-sodium chicken broth
3 oz Parmesan cheese, finely grated (about 1 1/2 cups)
Finely chopped fresh parsley, for serving
Directions
Preheat your oven to 375°F, placing a rack in the center. Pat the chicken dry and season with salt and pepper.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook for about 5 minutes per side, or until deeply golden brown. Transfer to a plate and let cool slightly before shredding with two forks.
In the same skillet over medium-low heat, add the onion and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic and cook for 1 minute, stirring, until fragrant. Increase heat to medium and add the rinsed rice. Cook for about 1 minute, stirring occasionally, until the rice turns translucent.
Transfer the rice mixture to a 13 x 9-inch baking dish. Add the mushroom soup and chicken broth. Season with additional salt and pepper if needed, then stir well to combine.
Cover the baking dish tightly with foil and bake for 1 hour.
Remove the dish from the oven, fold in the shredded chicken, re-cover with foil, and bake for another 10 minutes until the rice is tender and cooked through.
Turn on the broiler. Remove the foil, sprinkle the Parmesan evenly over the top, and broil for 1 to 2 minutes, watching closely, until the cheese becomes golden and crispy.
Remove from the oven and garnish with fresh parsley before serving.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Cal/Serv: 465
Variations
Substitute chicken thighs for the breasts if you prefer a richer, more tender cut.
Swap the onion for shallots if that’s what you have available.
Use a different cheese such as pecorino, sharp white cheddar, or low-moisture mozzarella for a unique flavor profile.
Add lightly sautéed mushrooms, peas, or spinach for extra vegetables.
Replace part of the broth with a splash of cream for an extra creamy texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat, warm individual portions in the microwave or reheat a larger portion in the oven at 325°F, covered, until heated through. This casserole also freezes well—store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I prevent the rice from becoming mushy?
Rinse the rice thoroughly until the water runs mostly clear. This removes excess starch that can lead to mushiness.
Can I use brown rice instead of white?
Yes, but the baking time and liquid ratios will need adjustment because brown rice takes longer to cook. Expect to add additional broth and extend the baking time.
Can I prepare this casserole ahead of time?
Yes. Assemble the casserole without baking, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months.
Is it necessary to brown the chicken first?
Browning adds deeper flavor and color, enhancing the final dish. While you can skip it, the results will be less flavorful.
Can I use cooked rotisserie chicken?
Yes, shred it and add it at the same stage you would add the cooked chicken in the recipe.
What can I use instead of condensed mushroom soup?
You can substitute condensed chicken soup or a homemade creamy mushroom or chicken sauce.
Can I add vegetables to this casserole?
Absolutely. Peas, carrots, mushrooms, or spinach make great additions and can be mixed in before baking.
How do I prevent the cheese from burning under the broiler?
Broil for only 1 to 2 minutes and watch closely the entire time; it can go from golden to burnt quickly.
Can I make this recipe dairy-free?
Use a dairy-free condensed soup alternative and substitute a plant-based Parmesan-style topping.
What’s the best way to reheat leftovers?
Reheat gently in the oven covered with foil to keep the casserole moist, or microwave individual portions.
Conclusion
This chicken and rice casserole combines comforting flavors, simple ingredients, and minimal hands-on cooking to create a reliable favorite your whole household will love. Whether you prepare it fresh for dinner or make it ahead for busy nights, it’s a deliciously satisfying classic that never disappoints.
A comforting, creamy chicken and rice casserole made with tender chicken, long-grain rice, savory mushroom soup, and a golden Parmesan crust—perfect for cozy weeknight dinners or meal prep.
Ingredients
3 boneless, skinless chicken breasts (6 to 8 oz each)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
2 cups long-grain white rice, rinsed until water runs mostly clear
2 cans condensed mushroom soup (10.5 oz each)
2 cups low-sodium chicken broth
3 oz Parmesan cheese, finely grated (about 1 1/2 cups)
Finely chopped fresh parsley, for serving
Instructions
Preheat oven to 375°F and place rack in the center. Pat chicken dry and season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken for about 5 minutes per side until golden. Transfer to a plate to cool, then shred with two forks.
In the same skillet, add onion and a pinch of salt. Cook over medium-low heat for 10 minutes until softened.
Add garlic and cook for 1 minute until fragrant. Increase heat to medium and add rinsed rice. Stir for 1 minute until translucent.
Transfer rice mixture to a 13×9-inch baking dish. Add mushroom soup and chicken broth. Stir to combine and season with additional salt and pepper if needed.
Cover tightly with foil and bake for 1 hour.
Remove from oven, fold in shredded chicken, re-cover with foil, and bake for another 10 minutes.
Turn on broiler. Uncover casserole, sprinkle Parmesan evenly on top, and broil for 1–2 minutes until golden and crispy.
Garnish with chopped parsley and serve hot.
Notes
Use chicken thighs for a richer flavor and texture.
Add peas, spinach, or mushrooms before baking for extra vegetables.
Substitute condensed chicken soup if mushroom isn’t available.
Use cooked rotisserie chicken to save time—add at the same stage as shredded chicken.
Broil carefully—watch closely to avoid burning the cheese.
