Homemade chicken and rice casserole isn’t just a meal—it’s a tradition. It’s that one dish you could always count on showing up at family gatherings, weeknight dinners, and potlucks. It’s simple, hearty, and somehow tastes even better the next day.
I can still remember the smell of this casserole baking in my childhood kitchen. The scent of chicken and seasonings filled the house, signaling that dinner was almost ready. No matter what kind of day I’d had—whether it was a rough math test or just a long day at school—this was the meal that made everything feel okay. Now that I make it for my own family, it’s become a staple all over again.
There’s nothing fancy about it, and that’s what makes it perfect. Just a handful of everyday ingredients come together to create something comforting and delicious.
Why You’ll Want This in Your Recipe Rotation
This isn’t just another casserole—it’s the kind of dish that makes life easier. Here’s why:
✔ One Pan, Minimal Cleanup – Everything bakes in one dish. No extra pots, no piles of dishes.
✔ No-Fail Recipe – You don’t have to be a chef to nail this one. If you can stir, you can make it.
✔ Feeds the Whole Family – Even picky eaters won’t turn this down.
✔ Perfect for Leftovers – Somehow, it tastes even better the next day.
What You’ll Need
This recipe sticks to the basics, but there’s plenty of room to customize it.
- 2 cups cooked chicken, shredded or cubed
- 1 ½ cups uncooked rice (long grain or jasmine works best)
- 3 cups chicken broth
- 1 can cream of chicken soup (store-bought or homemade)
- 1 cup milk
- 1 ½ cups shredded cheese (cheddar is my go-to)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins
🔸 Veggies: Peas, carrots, mushrooms, broccoli—whatever you like.
🔸 Protein Swap: Swap chicken for turkey or even ground beef.
🔸 Crunchy Topping: Crushed crackers, panko breadcrumbs, or even fried onions.
Homemade Cream of Chicken Soup Substitute
Prefer to skip canned soup? Making your own is easy and adds extra flavor.
Ingredients for Homemade Cream of Chicken Soup:
- Two tablespoons butter
- Two tablespoons all-purpose flour
- One cup chicken broth
- Half a cup milk
- Half a teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for one minute.
- Slowly pour in the chicken broth while whisking continuously.
- Add the milk and let the mixture simmer for about three minutes until thickened.
- Use immediately or store in the refrigerator for up to three days.
Tip: For a richer flavor, substitute half-and-half for the milk.
How to Make Homemade Chicken and Rice Casserole
Step 1: Get Your Oven Ready
Set your oven to 375°F. Lightly grease a baking dish to prevent sticking.
Step 2: Mix Everything Together
In a large bowl, combine the chicken, rice, broth, soup, milk, spices, and half of the cheese. Stir until everything is well blended.
Step 3: Assemble and Bake
Pour the mixture into your prepared dish. Sprinkle the remaining cheese on top. Cover with foil and bake for 40 minutes.
Step 4: Uncover and Finish Baking
Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Step 5: Let It Rest Before Serving
Give it about 5 minutes to cool—this helps the flavors settle. Then, grab a spoon and dig in!
How to Make This Casserole in a Slow Cooker
Want a hands-off approach? The slow cooker makes this casserole even easier.
Instructions for a Slow Cooker Version:
- Lightly grease the inside of the slow cooker.
- Combine all ingredients except cheese and stir well.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Stir in the cheese during the last 30 minutes of cooking.
- Serve warm and enjoy.
Tip: If using uncooked rice, add an extra half cup of broth to prevent it from drying out.
Instant Pot Method for a Quick Meal
Short on time? The Instant Pot cuts down the cooking time significantly.
How to Make It in an Instant Pot:
- Set the Instant Pot to sauté mode and cook the chicken if it’s raw. If using pre-cooked chicken, skip this step.
- Add the rice, broth, soup, and seasonings. Stir to combine.
- Close the lid, set the valve to sealing, and cook on manual pressure for 8 minutes.
- Quick-release the pressure once the timer goes off.
- Stir in the cheese and let the casserole sit for a few minutes before serving.
Tip: Instant Pot rice absorbs more liquid, so use about three and a half cups of broth to keep it from getting too thick.
Easy Ways to Customize This Casserole
One of the best things about this dish is how easy it is to switch things up.
Make It Creamier
For extra richness, stir in a few Spoonfuls of sour cream or Greek yogurt before baking.
Give It Some Spice
Want more kick? Add a pinch of cayenne pepper, a few dashes of hot sauce, or swap cheddar for pepper jack cheese.
Add a Crispy Topping
Crushed crackers or buttery breadcrumbs make a perfect crunchy finish. Just sprinkle them on for the last 10 minutes of baking.
Turn It Into a One-Dish Meal
Toss in a handful of frozen peas, diced carrots, or fresh spinach for a complete dinner in one pan.
How to Make a Dairy-Free Version
If you’re avoiding dairy, this casserole can easily be adjusted.
- Swap regular milk for unsweetened almond, oat, or cashew milk.
- Use a dairy-free cream soup substitute made from broth and a cornstarch slurry.
- Choose dairy-free cheese or skip the cheese altogether.
Tip: A sprinkle of nutritional yeast adds a cheesy flavor without any dairy.
How to Turn This Into a Freezer Meal
If you want to meal prep for busy nights, this casserole freezes beautifully.
Freezing Before Baking:
- Assemble the casserole in a freezer-safe dish.
- Cover tightly with plastic wrap and then with foil.
- Freeze for up to three months.
- Thaw overnight in the refrigerator before baking.
- Bake as usual, adding five extra minutes to the cooking time.
Freezing After Baking:
- Let the casserole cool completely.
- Cut it into portions and wrap them individually.
- Store in an airtight container.
- Reheat in the oven at 350°F or in the microwave with a little extra broth.
Tip: If freezing in advance, use a dis
The Nostalgia Factor: Why This Dish Feels Like Home
Growing up, this casserole wasn’t just food—it was comfort on a plate. I remember my mom making it on cold winter nights, serving it straight from the oven while we huddled around the dinner table. It wasn’t fancy, but it was warm, filling, and made with love.
Now, when I make it for my own family, I see the same thing happening. My kids scoop up second helpings, my husband asks for it again next week, and just like that—a simple recipe becomes a new family tradition.
How to Make This Recipe More Kid-Friendly
If you have picky eaters, small adjustments can make this dish a favorite.
- Dice the vegetables finely so they blend in with the casserole.
- Stick with mild cheeses like mozzarella or mild cheddar.
- Add a crunchy topping like crushed crackers or breadcrumbs for extra texture.
- Let kids help mix the ingredients—they’re more likely to eat something they helped make.
Tip: For fun, bake the casserole in muffin tins to create mini portions that kids will love.
FAQs: All Your Questions Answered
1. Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. Add an extra 20 minutes and check if it needs more broth.
2. Can I make this ahead of time?
Absolutely! Assemble it, cover it, and refrigerate for up to 24 hours. Just bake as directed when ready.
3. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave with a splash of broth to keep it moist.
4. Can I freeze this casserole?
Yes! Bake it first, let it cool completely, then wrap it well. Freeze for up to 3 months. Thaw overnight before reheating.
5. What can I use instead of cream of chicken soup?
A quick homemade version: Melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, then stir in 1 cup of chicken broth and ½ cup of milk until thickened.
6. What are the best side dishes for this casserole?
A simple green salad, roasted vegetables, or even warm, buttery rolls are perfect pairings.
Can I Use Cooked Rice Instead of Uncooked?
Yes, if you have leftover rice, you can still make this casserole with a few adjustments.
- Reduce the broth to one cup since the rice is already cooked.
- Stir everything together and bake for only 25 to 30 minutes instead of the full time.
Tip: Day-old rice absorbs flavors better, making the dish even tastier.
Final Thoughts: Why You Need This Recipe in Your Life
Homemade chicken and rice casserole is one of those dishes that sticks with you. It’s easy to make, endlessly customizable, and always a hit at the table. Whether it’s your first time making it or your hundredth, this recipe delivers every single time.
So, next time you’re craving something cozy and satisfying, you know what to do. Grab your ingredients, throw it all in a dish, and let the oven work its magic. Trust me—this one’s a keeper.