Easy Chicken & Rice Casserole: Comfort Food Made Simple

Looking for a simple, satisfying dinner that the whole family will love? This Easy Chicken and Rice Casserole is just what you need! With tender chicken, fluffy rice, and a creamy sauce, it’s a comforting, flavorful dish that’s perfect for busy weeknights. Plus, it’s made in one pan, so cleanup is a breeze. You’ll love how quickly it comes together and how it’s a meal everyone can enjoy!

---

Why You’ll Love Easy Chicken and Rice Casserole

This dish is the ultimate family-friendly comfort food. It’s simple to prepare, packed with flavor, and so versatile! You can make it in advance, it’s perfect for leftovers, and it’s a great way to use up ingredients you already have in your pantry.

The creamy sauce adds richness, while the chicken and rice cook together to absorb all those wonderful flavors. And the best part? It takes very little prep time and only a few basic ingredients, making it a lifesaver for busy nights.

---

Ingredients

Here’s what you’ll need to make this easy, comforting casserole:

• 4 boneless, skinless chicken breasts (or thighs if you prefer darker meat)
• 1 ½ cups long-grain white rice (uncooked)
• 2 ½ cups chicken broth (low-sodium is best)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken if you prefer)
• 1 cup shredded cheddar cheese (optional for extra creaminess and flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for browning the chicken)
• Fresh parsley, for garnish (optional)

Optional add-ons:

• You can add some frozen peas, carrots, or other vegetables to the casserole for extra color and nutrition.
• If you want a bit of crunch, sprinkle some breadcrumbs or crushed crackers over the top before baking.

---

How to Make Easy Chicken and Rice Casserole

This casserole is super easy to make—let’s walk through the steps!

1. Prepare the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Once the pan is hot, add the chicken and cook for 4-5 minutes per side, until the chicken is browned. It doesn’t need to be fully cooked at this point since it will bake in the casserole, but we want that nice sear for flavor. Remove the chicken from the pan and set it aside.
2. Cook the Aromatics: In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and fragrant. This step adds a lot of flavor to the casserole base!
3. Make the Sauce: In a large mixing bowl, combine the chicken broth, cream of mushroom soup, thyme, salt, and pepper. Stir until well combined. If you’re using shredded cheese, add it into the sauce mixture for extra creaminess.
4. Assemble the Casserole: In a greased 9×13-inch baking dish, spread the uncooked rice evenly along the bottom. Pour the soup and broth mixture over the rice. Place the browned chicken breasts on top of the rice and soup mixture. Make sure the chicken is slightly submerged in the liquid so that it cooks evenly.
5. Bake: Cover the casserole with aluminum foil and bake in a preheated oven at 375°F for 45-50 minutes, or until the chicken is cooked through and the rice is tender. If you want the top a little crispy, remove the foil in the last 10 minutes of baking.
6. Serve: Once the casserole is done, remove it from the oven and let it rest for a few minutes. Garnish with fresh parsley for a pop of color and flavor. Slice the chicken, fluff the rice, and serve!

---

Pro Tips

1. Don’t Overcrowd the Chicken: When browning the chicken, don’t overcrowd the pan. If you have large chicken breasts, cook them in batches so they get a nice, even sear.
2. Use Pre-Cooked Chicken for a Shortcut: If you’re short on time, you can use rotisserie chicken or pre-cooked chicken instead of browning fresh chicken breasts. Just shred the cooked chicken and add it in with the rice and sauce for a quicker prep.
3. Check the Rice: Depending on the brand of rice and the type of baking dish you use, the rice may need a little more or less time to cook. If the rice isn’t tender after 50 minutes, add a splash more broth and continue baking until it’s fully cooked.
4. Make It Ahead: This casserole can be assembled the night before and kept in the fridge until you’re ready to bake it. Just make sure to add a little extra baking time if it’s cold from the fridge.
5. Feel Free to Customize: This recipe is super flexible! Add any veggies or extra seasonings that your family enjoys. Frozen peas, carrots, or corn are all great additions that add color and nutrition to the casserole.

---

How to Serve

This chicken and rice casserole is a complete meal on its own, but it pairs wonderfully with some simple sides:

• Steamed Vegetables: Green beans, broccoli, or a simple side salad would be perfect to balance out the richness of the casserole.
• Garlic Bread: A nice piece of garlic bread or a warm dinner roll would complement the dish perfectly.
• Roasted Vegetables: Roasted Brussels sprouts or carrots would bring a nice touch of flavor and texture.

---

Nutritional Information (Per Serving)

Here’s a rough nutritional breakdown for one serving (based on 6 servings):

• Calories: 450-500 (depending on whether you add cheese and extra vegetables)
• Protein: 35g (from the chicken)
• Fat: 15-20g (mostly from the olive oil, cheese, and chicken)
• Carbohydrates: 40g (from the rice)
• Fiber: 2-3g (if you add veggies like peas or carrots)

This casserole is a hearty meal that will fill you up without being too heavy. It’s a great option for families looking to enjoy a comforting, balanced dinner.

---

Storage and Reheating Tips

If you happen to have leftovers (which is likely, since this casserole makes a generous portion), here’s how to store and reheat:

• Storing: Let the casserole cool to room temperature, then cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
• Reheating: To reheat, simply microwave individual portions or cover the casserole with foil and heat it in the oven at 350°F for 15-20 minutes, until it’s heated through.
• Freezing: This casserole freezes well. Once it’s fully cooked and cooled, wrap it tightly and store it in the freezer for up to 3 months. To reheat, bake it from frozen at 350°F for 50-60 minutes, or until it’s heated through.

---

Conclusion

This Easy Chicken and Rice Casserole is the kind of dish that feels like a big hug in a pan. It’s comforting, flavorful, and simple to make—perfect for busy nights or when you need a meal that the whole family will enjoy. With tender chicken, creamy rice, and savory seasonings, it’s a dish that will definitely become a favorite. Plus, it’s so easy to customize with your favorite veggies and add-ins.

Give it a try, and let me know how it turns out! I bet your family will be asking for it again and again. Enjoy!