Cheesy Chicken and Rice Casserole

This Cheesy Chicken and Rice Casserole feels like a warm hug on a plate. With just a handful of simple ingredients, you can whip up a meal that’s comfort food at its finest and perfect for busy weeknights.

Whenever you’re craving a classic comfort food dish, this casserole has your back. It uses some store-bought shortcuts—but if you want to make everything from scratch, I’ve got you covered with those details, too!

This easy chicken and rice casserole is jazzed up with just the right seasonings, making it a true family favorite that everyone will beg for again and again.

Say hello to your new go-to weeknight supper! This Cheesy Chicken and Rice Casserole is cozy, creamy, and loaded with flavor. It takes just about 5 minutes to put together and then bakes while you relax or tidy up. In around 1 hour and 30 minutes, you’ll have a bubbly, cheesy dish that serves about 6 people and reheats wonderfully the next day.

This casserole is built from pantry staples you probably already have: creamy condensed soups (or homemade versions if that’s your jam), chicken broth, milk, rice, and shredded cheddar cheese. The bite-sized chicken cooks right in the dish as the rice soaks up all those tasty juices, ending in a rich and satisfying meal that’s perfect for any night.

• Fast prep: only about 5 minutes of hands-on time.
• Baking time: about 1 hour 25–30 minutes covered, plus a quick finish under the broiler or in the oven to melt the cheese topping.
• Feeds: roughly 6 generous servings (made in a 9 x 13–inch pan).
• In this post: you’ll find the full recipe, step-by-step photos, pro tips, ideas for make-ahead and freezing, plus a helpful FAQ section.

Ready to dive in? Scroll down for the recipe card, or keep reading to pick up tips and variations that make this chicken and rice casserole completely your own.

Why It’s So Comforting

This Cheesy Chicken and Rice Casserole is one of those dishes that’s as easy as it is comforting. It’s made with simple ingredients, baked in one dish, and finished with a creamy, cheesy goodness that’s sure to please the family. If you’re craving chicken-and-rice comfort in a bowl, try Easy Chicken and Rice Soup.

• Minimal prep — just whisk soups and seasonings, stir in the chicken, rice, and cheese, then let the oven handle the rest.
• Uses pantry staples — canned soups, rice, broth, milk, and cheddar keep this affordable and no-fuss.
• No need to pre-cook the chicken — bite-sized pieces bake right in, saving time and cleanup.
• Customizable — toss in cooked broccoli (or try the cheesy chicken-and-broccoli combo in Chicken Broccoli Alfredo Bake), use homemade soups, swap in rotisserie chicken, or go dairy-free if needed.
• Make-ahead and freezer-friendly — prep up to a day ahead or freeze assembled (without the extra cheese) for up to three months.
• Feeds a crowd — makes about 6 servings with leftovers that heat up like new.

Ingredients and Pantry Staples

• 10 ounces cream of mushroom soup, store-bought or homemade (298 grams)
• 10 ounces cream of chicken soup, store-bought or homemade (298 grams)
• 1 cup chicken broth (226.8 grams)
• 1 cup milk (227 grams)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 pound boneless skinless chicken breasts diced (453.6 grams)
• 1 cup uncooked long grain rice (198 grams)
• 2 cups cheddar cheese shredded (226 grams)

How to Assemble and Bake

1. Preheat oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. Dice boneless skinless chicken breasts into bite-sized pieces.
3. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth.
4. Pour the soup mixture into the prepared baking dish.
5. Add the diced chicken, uncooked long-grain rice, and 1 cup shredded cheddar cheese to the dish and stir gently to combine.
6. Cover the dish tightly with aluminum foil.

7. Bake covered at 350°F for 1 hour and 25 minutes.

   
8. Remove the foil, sprinkle the remaining 1 cup shredded cheddar cheese over the casserole, and bake an additional 5 minutes until the cheese is melted and bubbly.

Pro Tips and Flavor Boosts

• Make your condensed soup from scratch. I have easy recipes for cream of chicken and cream of mushroom soups so you can ditch the cans if you want a fresher taste.
• Shred your own cheese. Pre-shredded cheese has stuff on it to keep it dry, which means it doesn’t melt as well. Shredding fresh cheese from a block makes such a difference here!
• Add broccoli. Toss in a bunch of cooked fresh or frozen broccoli when you add the chicken. It adds color, nutrients, and great flavor—or swap in sautéed zucchini for a different veggie boost.

Add-Ins, Substitutions, and Sides

• Parmesan Roasted Broccoli for a simple veggie side
• Tomato Soup to add a warm, comforting starter—if you prefer something slightly sweet and seasonal, try Simple Butternut Squash Soup
• Wedge Salad for a fresh, crisp contrast

If you make this chicken and rice casserole or any of my other recipes, please drop a comment below. Hearing from you truly makes my day and helps me keep sharing more easy meals!

5 from 4 votes

Storing, Make-Ahead, and Reheating

This chicken and rice casserole is fantastic for making ahead. If you want to prep this meal before a busy evening, just follow all the recipe steps up to the baking part. Once covered tightly with foil, pop it in the fridge for up to 24 hours. When you’re ready to bake, just slide it into your preheated oven. Keep in mind the rice may have soaked up liquid already, so it might cook faster—start checking a few minutes early. If you enjoy prepping similar bakes ahead, try Chicken Alfredo Bake.

Want to freeze this casserole? Use a disposable or aluminum pan. Assemble it like normal, but don’t add the extra cheese topping. Cover tightly with foil and freeze for up to three months. When it’s time to eat, thaw overnight in the fridge and bake as usual. Looking for another cozy casserole to prep in advance? Check out Chicken Pot Pie Casserole with Biscuits.

Store any leftovers in an airtight container in the fridge for up to three days. Reheat only the portion you plan to eat, either in the microwave or oven, until warmed through. A quick splash of chicken broth before reheating helps keep it nice and moist.

Common Questions Answered

• Can I use brown rice instead of white long-grain rice?

  Yes! Brown rice takes longer and needs more liquid. You can either partially cook it before assembling or add extra broth and baking time—just keep an eye on it and adjust as needed since brown rice varieties differ.

• Can I use cooked rotisserie or leftover chicken?

  Absolutely. Add pre-cooked chicken at the start to warm it through, or stir it in during the last 20–30 minutes of baking to avoid drying it out. If you have extra rotisserie chicken to use up, it’s also perfect in Homemade Chicken Noodle Soup.

• Will the chicken cook if I add it raw?

  Yes. The recipe uses bite-sized raw pieces that cook fully during the covered bake (about 1 hour 25 minutes). Just make sure the pieces are close in size for even cooking.

• How do I prevent the casserole from being too watery or too dry?

  Measure ingredients carefully and cover tightly with foil so the rice soaks up the liquid. If it’s too dry after baking, stir in a splash of broth before serving. If too wet, pop it back in the oven uncovered for a few minutes to let some liquid evaporate.

• Can I make this dairy-free?

  Yes! Use dairy-free milk like almond or oat, plus a dairy-free shredded cheese alternative. Keep in mind that many canned soups contain dairy, so either make your own dairy-free versions or find labeled dairy-free soups.

• How should I store and reheat leftovers?

  Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat single servings in the microwave or heat the whole casserole in the oven. Adding a splash of broth before reheating keeps it juicy.

• Can I assemble this ahead of time?

  Yes! Assemble everything, cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready, bake in a preheated oven—add a little extra bake time if the dish is cold from the fridge.

• How do I freeze the casserole?

  Use a disposable or aluminum pan, cover tightly with foil (skip the extra cheese topping), and freeze up to 3 months. Thaw overnight in the fridge before baking according to instructions. For another cozy chicken bake to keep on hand, see Chicken Pot Pie Casserole.

• What size baking dish should I use?

  This recipe works best in a 9 x 13-inch baking dish.