Recipe for Chicken and Rice Casserole With Cream of Chicken: Baked Comfort With Creamy Depth

There’s something deeply satisfying about a well-made casserole that brings comfort to the dinner table. This baked dish combines tender chicken, fluffy rice, and a rich, creamy sauce that’s hard to resist.

The beauty of this recipe lies in its simplicity. With straightforward ingredients and a creamy depth from the cream of chicken soup, it’s a foolproof way to feed a crowd or meal prep for the week.

As it bakes, the flavors meld together, creating a dish that’s both hearty and soothing. The result is a golden, bubbling casserole that’s as easy to make as it is delicious to eat.

Perfect for busy nights or when you need a dish that feels like a warm hug. Here’s how to make it.

Ingredients for Recipe for Chicken and Rice Casserole with Cream of Chicken

This dish brings together tender chicken, fluffy rice, and a rich creamy sauce for ultimate comfort.

[recipe_ingredient_scaler]

The chicken is the foundation here. Boneless, skinless breasts stay moist and tender when baked. Look for pieces that are uniform in size so they cook evenly. Costco has great pre-cut chicken for casseroles, but any supermarket will do. The cream of chicken soup is non-negotiable—Campbell’s or Progresso are reliable brands that deliver consistent texture and flavor.

No cream of chicken soup? Cream of mushroom works in a pinch, but the flavor profile changes slightly. For extra creaminess, swap in heavy cream at half the amount. The rice should be long-grain white—jasmine or basmati add a nice fragrance. If you’re out of fresh celery, frozen diced (thawed and drained) works just fine. The cheddar can be pre-shredded (the good stuff, not the pre-shredded kind).

Assemble the casserole up to a day ahead and refrigerate—just add 10-15 minutes to the baking time. Leftovers keep for 4-5 days in the fridge or freeze for 3 months. Reheats beautifully, making it perfect for meal prep.

Step-by-Step Instructions for Chicken and Rice Casserole With Cream of Chicken

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics and Cook the Chicken

Heat a large skillet over medium heat and melt the 2 tbsp butter. Add the finely diced yellow onion and finely diced celery stalks, cooking for 5 minutes until softened and translucent. The onion should lose its sharp bite, and the celery should be tender.

Add the 1.5 lb boneless chicken breast (cut into bite-sized pieces) to the skillet. Season with the 1 tsp salt and 0.5 tsp black pepper. Cook for 6-8 minutes until the chicken is no longer pink and the pieces are lightly browned. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant.

Step 2: Create the Creamy Sauce Base

Sprinkle the 2 tbsp all-purpose flour over the chicken and vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste. This step thickens the sauce and ensures a velvety texture.

Gradually pour in the 2 cans cream of chicken soup and 1.25 cups chicken broth, stirring constantly to prevent lumps. Add the 0.5 tsp dried thyme and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly and coats the back of a spoon.

Step 3: Combine All Ingredients and Bake

In a large bowl, combine the 1.5 cups white long-grain rice, cooked chicken mixture, 1 cup sour cream, and 1 cup frozen peas. Stir until everything is well coated in the creamy sauce. The rice should be fully submerged in liquid to ensure even cooking.

Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and top with the 2 cups shredded cheddar cheese. The cheese should form a complete layer over the casserole, ensuring a golden, bubbly topping.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Bake the casserole uncovered for 30-35 minutes until the cheese is golden brown and bubbly, and the rice is tender. Check for doneness by inserting a knife into the center—the rice should be fully cooked and the sauce should be creamy, not watery.

If the top begins to brown too quickly, tent the dish with foil for the remaining baking time. This step ensures the casserole cooks through without burning the cheese topping.

Dietary Considerations for This Recipe

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour for cornstarch or a gluten-free 1:1 flour blend. Use 1 tbsp cornstarch mixed with 1 tbsp water as a slurry instead of the flour. Ensure your cream of chicken soup is gluten-free—Campbell’s offers a labeled option. 💪

Dairy-Free Modifications

Replace the sour cream with unsweetened coconut yogurt or dairy-free sour cream alternatives like Kite Hill. For the cheese, try Daiya cheddar shreds or nutritional yeast for a cheesy flavor. The texture will differ slightly but still delivers comfort.

Lower-Carb Option

Cut carbs by swapping the white rice for cauliflower rice. Use 4 cups frozen cauliflower rice (thawed and drained) instead of the 1.5 cups rice. Reduce baking time by 10 minutes since cauliflower cooks faster. The result is lighter but just as satisfying.

Lactose-Intolerant Friendly

Use lactose-free sour cream and cheese—Green Valley Creamery makes excellent lactose-free options. The cream of chicken soup can also be swapped for a lactose-free version. The flavors remain rich and creamy without the discomfort.

Vegetarian Variation

Replace the chicken with 1.5 lbs mushrooms or chickpeas for protein. Swap chicken broth for vegetable broth. Use cream of mushroom soup instead of chicken. The dish keeps its hearty texture while being completely plant-based.

Lower-Sodium Version

Use low-sodium cream of chicken soup and low-sodium chicken broth. Omit added salt and boost flavor with fresh herbs like rosemary or parsley. The dish stays flavorful without the extra sodium. 💡

Frequently Asked Questions