Creamy Chicken and Rice

This chicken and rice casserole has become my go-to comfort meal for those evenings when I want something hearty and satisfying without hours of kitchen work. The creamy texture and savory flavors blend perfectly while everything cooks together in one dish.

I first made this casserole during a particularly hectic week when my sister's family was visiting. It was such a hit that my nephew actually requested it three nights in a row, and now it's become our unofficial family reunion meal.

Ingredients

• Boneless chicken breasts or thighs provide the protein foundation and remain tender throughout baking
• Long grain white rice absorbs all the flavors while cooking to fluffy perfection
• Cream of chicken and mushroom soups create that classic comforting creaminess without any fuss
• Chicken broth adds depth and ensures the rice cooks properly
• Sour cream brings a subtle tanginess that balances the richness
• Fresh chopped onion adds texture and aromatic flavor
• Garlic powder and onion powder intensify the savory notes without overwhelming
• Dried thyme adds an herbal note that complements poultry beautifully
• Shredded cheddar creates that irresistible golden crust
• Butter crackers or breadcrumbs add the perfect textural contrast when combined with melted butter

Step-by-Step Instructions

Prepare Your Baking Dish

Start by preheating your oven to 375°F and greasing a 9x13 inch baking dish generously. This prevents sticking and makes cleanup easier later. Make sure your dish has tall enough sides to prevent any bubbling over during baking.

Create The Creamy Rice Base

In a large mixing bowl combine your uncooked rice cream soups chicken broth sour cream diced onion and all seasonings. Stir thoroughly until everything is evenly incorporated. The mixture will be quite loose at this stage but do not worry as the rice will absorb the liquid while baking. Pour this mixture into your prepared baking dish spreading it into an even layer.

Position The Chicken

Take your chicken pieces and nestle them into the rice mixture. Press them down slightly so they are partially submerged but still visible on top. This positioning allows them to cook perfectly while flavoring the rice below. Season the chicken with a light sprinkle of salt and pepper for extra flavor.

Initial Baking Phase

Cover the baking dish tightly with foil. This is crucial as it creates a steamy environment that properly cooks the rice. Place in your preheated oven and bake for a full 60 minutes undisturbed. Resist the urge to peek as releasing the steam can result in undercooked rice.

Add The Finishing Touches

After the initial baking period remove the foil carefully as steam will escape. The rice should be nearly tender and the chicken almost cooked through. Sprinkle cheese evenly across the top and return to the oven uncovered for another 15 minutes until the cheese melts and begins to bubble around the edges.

Optional Crunchy Topping

For an extra special touch mix crushed butter crackers or breadcrumbs with melted butter and sprinkle over the cheese during the last 10 minutes of baking. This creates an irresistible golden crunchy layer that contrasts beautifully with the creamy casserole.

Rest Before Serving

Allow your finished casserole to rest for 5 to 10 minutes before serving. This resting period allows the excess moisture to be absorbed and makes serving neater. The internal temperature of the chicken should read 165°F on an instant read thermometer.

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My grandmother used to make a version of this casserole for Sunday family dinners using her homemade chicken stock. The smell of it baking would fill the house and draw everyone to the kitchen before it was even ready. I still use her trick of adding a pinch of dried parsley to the breadcrumb topping for a touch of color.

Make It Your Own

This casserole welcomes customization based on your family's preferences. Try adding 1 cup of frozen mixed vegetables to the rice mixture before baking for added nutrition and color. Broccoli florets work particularly well and hold their texture nicely. For those who enjoy a hint of heat stir in a 4 ounce can of diced green chilies or a dash of hot sauce to the base mixture.

Storage And Reheating

One of the best features of this casserole is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld together. When reheating individual portions cover with a damp paper towel and microwave until heated through about 2 minutes. For larger portions cover with foil and reheat in a 325°F oven for about 20 minutes or until the center is hot.

Kid Friendly Modifications

This casserole has saved many dinner times at my house. For particularly picky eaters try cutting the chicken into bite sized pieces before adding them to the dish. This eliminates any need for cutting at the table. You can also create a topping bar with additional cheese crispy fried onions or even crushed potato chips allowing each family member to customize their portion. The familiar flavors and creamy texture make this dish approachable even for children who typically resist new foods.

Easy Entertaining

When hosting guests this casserole shines as the perfect make ahead main course. Prepare it entirely the night before stopping just before the baking step. Cover tightly and refrigerate overnight. When ready to serve remove from the refrigerator 30 minutes before baking to take the chill off then bake as directed adding about 15 extra minutes to the covered baking time. Pair with a simple green salad and crusty bread for an effortless yet impressive meal that allows you to enjoy your company rather than being stuck in the kitchen.

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Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to increase both the amount of chicken broth and the cooking time. Brown rice typically requires about 25% more liquid and approximately 20-30 minutes of additional cooking time to achieve the proper tenderness.

→ How do I know when the casserole is fully cooked?

The casserole is fully cooked when the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender. The liquid should be absorbed, and the texture should be creamy rather than soupy. If needed, you can extend the cooking time by 5-10 minute increments, checking periodically.

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it uncooked. When ready to serve, allow the dish to sit at room temperature for about 30 minutes before baking, and you may need to add 10-15 minutes to the cooking time since it will be starting cold.

→ What vegetables work well with this casserole?

Frozen peas, broccoli florets, diced carrots, or bell peppers make excellent additions. Add frozen or pre-cooked vegetables during the last 15 minutes of baking to prevent overcooking. For raw harder vegetables like carrots, you can add them with the initial ingredients so they fully cook.

→ How can I make this casserole gluten-free?

To make a gluten-free version, use certified gluten-free cream soups (several brands offer these) or make your own cream sauce with gluten-free flour. Also ensure your chicken broth is gluten-free and use gluten-free breadcrumbs or crushed gluten-free crackers for the optional topping.

→ What's the best way to reheat leftovers?

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger amounts, cover with foil and warm in a 325°F (165°C) oven for 20-25 minutes until heated through. Add a tablespoon or two of chicken broth if the casserole seems dry before reheating.