Description

Old-Fashioned Chicken and Rice Casserole is a classic comfort food dish made with tender chicken, fluffy rice, and a creamy, flavorful sauce. It’s simple to prepare, requires minimal cleanup, and is perfect for satisfying those nostalgic cravings.

Ingredients

Scale

For the Casserole:

1.5 lbs (680g) boneless, skinless chicken breasts or thighs
1 cup long-grain white rice (uncooked)
2 cups chicken broth (low-sodium preferred)
1 cup whole milk or heavy cream
1 can (10.5 oz) cream of chicken soup (or homemade, see Notes)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon paprika
Salt and black pepper, to taste

Optional Toppings:

1/2 cup shredded cheddar or Parmesan cheese
1/4 cup breadcrumbs mixed with 1 tablespoon melted butter

Instructions

Prepare the Ingredients:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
In a medium bowl, whisk together the chicken broth, milk, cream of chicken soup, garlic powder, onion powder, parsley, paprika, salt, and pepper until well combined.

Assemble the Casserole:

Spread the uncooked rice evenly across the bottom of the prepared baking dish. Pour the broth mixture over the rice, ensuring the rice is fully submerged.
Arrange the chicken pieces on top of the rice. Season the chicken lightly with additional salt, pepper, and paprika for color.

Bake the Casserole:

Cover the baking dish tightly with aluminum foil to keep the steam in and bake for 50-60 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
If using cheese or breadcrumbs, remove the foil during the last 10 minutes of baking. Sprinkle the cheese or breadcrumb mixture over the top and bake uncovered until the topping is golden and bubbly.

Serve:

Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld. Garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

Homemade Cream of Chicken Soup: Whisk together 2 tablespoons butter, 2 tablespoons flour, 1 cup chicken broth, and 1/2 cup milk over medium heat until thickened. Add salt, pepper, and a pinch of garlic powder.
Vegetable Add-Ins: Add 1 cup of frozen peas, diced carrots, or broccoli florets to the casserole before baking for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Prep Time: 10 mins
Cook Time: 60 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 350 kcal
Sugar: 2 g
Sodium: 750 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 85 mg

Keywords: Chicken and rice casserole, old-fashioned casserole, creamy chicken, comfort food, baked rice