Gather round the dinner table for this heavenly chicken and rice casserole! It’s an easy, cheesy crowd-pleaser made with pantry staples.
Grandma’s classic chicken and rice gets upgraded with rich, creamy goodness in this hearty baked casserole. Melty cheese and velvety sauce take this retro recipe to heavenly new heights. Keep reading for everything you need to know!
Ingredients You’ll Need
At the heart of this casserole is tender cooked chicken, fluffy rice, and a luscious cream sauce. Here’s what goes into this divine dinner:
- Shredded or diced cooked chicken – rotisserie chicken works great
- Cooked white rice – make sure it’s fully cooked before using
- Cream of chicken soup – adds creamy flavor
- Butter and cream cheese – makes an ultra-rich and smooth sauce
- Garlic – for aromatic flavor
- Italian dressing mix – infuses herby flavor
- Chicken stock – keeps it moist
- Shredded cheese – melts to cheesy perfection
Flavor Variations
This classic recipe begs to be customized. Try these tasty ways to switch it up:
Use brown rice, wild rice or other grain varieties instead of white rice. The possibilities are endless! Just ensure any rice is fully cooked before mixing into the casserole.
Substitute cream of mushroom or celery soup for more savory depth.
For a shortcut, use garlic powder rather than mincing fresh garlic.
Whip up your own Italian dressing mix if you’re out of the packaged mix. The blend of oregano, basil, parsley, thyme, rosemary, garlic powder, onion powder, salt, pepper, and a touch of sugar makes a well-balanced seasoning.
Get creative with the cheese too! Any melty cheese like pepper jack, Monterey jack, gouda, fontina or mozzarella would be delightful.
Simple Prep Steps
Part of this casserole’s charm is how easy it is to make on a busy weeknight. Here’s the simple game plan:
- Preheat the oven and grease a casserole dish.
- Soften the butter and cream cheese in the microwave until smooth.
- In a mixing bowl, combine the chicken, rice, butter/cream cheese, soup, garlic, dressing mix, stock and half the cheese. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish.
- Top with the remaining shredded cheese.
- Cover with foil and bake about 25 minutes until bubbly and melted.
- Allow to rest 5 minutes before serving.
Make-Ahead Tips
Get a head start on this hearty casserole by assembling it the night before. Simply store the unbaked dish covered in the fridge up to 24 hours before baking. Add about 10 extra minutes to the bake time.
You can even freeze the assembled unbaked casserole up to 3 months in advance. Thaw overnight in the fridge before baking as directed.
Leftovers will keep covered in the fridge 3-4 days. Reheat individual portions in the microwave or oven until piping hot.
Helpful Hints
Heed this advice for casserole success:
- Grease the baking dish so it doesn’t stick
- Soften butter and cream cheese before mixing so they blend smooth
- For gluten free, use chicken broth instead of canned soup
- Cover with foil to seal in moisture and prevent burning
- Add crunchy toppings before baking for a fun twist
- Sprinkle extra cheese on top for cheesier flavor
- Garnish with green onions or parsley for color and freshness
Frequently Asked Questions
What’s the best rice to use? For ideal texture, opt for fully cooked long grain white rice. Avoid using minute or instant rice varieties, as they can get mushy.
Can you use raw rice? No, this recipe doesn’t have enough liquid or cook time to properly cook uncooked rice from scratch. Stick with pre-cooked rice.
What other cheeses work? Any melty cheese like pepper jack, Monterey jack, fontina, gouda or mozzarella would be delicious too.
How do you add veggies? Mix in 1 1⁄2 – 2 cups frozen vegetables like peas, carrots, broccoli or mixed veggies. They’ll cook from frozen right in the cheesy casserole.
Can you prep this in advance? Yes, assemble it 1 day ahead or freeze it for up to 3 months in advance. Thaw frozen casseroles overnight before baking.
The Verdict
This retro chicken and rice classic gets a creamy, cheesy upgrade that makes it an instant family favorite. The easy one-dish meal is endlessly customizable and freezes like a dream for busy nights.
Whip up this divine chicken casserole next time you need some comfort food the whole gang will devour! Grandma would be so proud.
Chicken and Rice Casserole
Ingredients
- 3 cups cooked shredded chicken
- 3 cups cooked long grain white rice
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature
- 10.5 oz can cream of chicken soup
- 3 cloves garlic minced
- 0.7 oz packet Italian dressing mix
- 1 cup chicken broth
- 2 cups shredded Colby Jack cheese divided
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with nonstick cooking spray.
- In a microwave-safe bowl, soften butter and cream cheese for 20-30 seconds. Whisk until completely smooth.
- In a large bowl, mix together chicken, rice, softened butter and cream cheese mixture, soup, garlic, Italian dressing mix, chicken broth, 1 cup shredded cheese, salt, and pepper until well combined.
- Transfer chicken and rice mixture to prepared baking dish. Top with remaining 1 cup shredded cheese.
- Cover tightly with aluminum foil. Bake for 25 minutes until hot and bubbling.
- Remove foil and let sit 5 minutes before serving. Garnish with parsley if desired.
Storage:
- Refrigerate leftovers up to 4 days. Reheat leftovers in microwave or oven until hot. Casserole can be frozen up to 3 months.
