BEST Chicken and Rice Casserole

This chicken and rice casserole is one of those weeknight meals that’s easy to make, and at least at our house, we can eat the leftover for days. I sort of love a meal that stretches like that— it’s a real life-saver for lunches. I like to make my chicken and rice casserole with broccoli to add some vegetables. But you could omit it or even swap it out for something else like mushrooms.

I also like to make chicken and rice casserole without canned soup. Nothing against the soup versions! This is just how I prefer to make it. This recipe is simple, healthy, filling, comforting and very delicious. Everyone will love this casserole!

Related: Marry Me Chicken, Baked Chicken, Easy Chicken Pot Pie and 60 Easy Dinner Recipes 

Ingredients

• Chicken breasts
• Broccoli
• Long-grain rice
• Chicken stock
• Milk
• Butter
• Chicken boullion cubes
• Garlic powder
• Cayenne
• Italian seasoning
• Salt and pepper
• French fried onions

I like the flavor and crunch French fried onions add to this dish. But if you want to swap them out for a cup of shredded cheddar cheese instead (for a more traditional chicken and rice casserole) feel free.

Directions

• Cube the chicken breast (if frozen, thaw first).
• Chop up the broccoli if using.
• Butter a rectangle casserole dish. Add the chicken, broccoli, and rice.
• In a large pot, combine the chicken stock, milk, butter, bouillon cubes, and other seasoning. Heat over medium heat and stir until everything is well combined.
• Place the casserole pan on a baking sheet. Pour the liquid over the rice and chicken mixture in the casserole pan. Cover with aluminum foil.
• Bake at 350°F (177°C) for 1 hour and 15 minutes. During the last 15 minutes, remove the foil and add the French fried onions or cheese to the top.

Do you cook the rice before adding to the casserole?

No, that is one of the great things about this dish. Even though we are making it from scratch, it’s still essentially a baked risotto dish in that you add the uncooked chicken AND uncooked rice to the casserole dish (with the liquid) and bake it all together. Simple!

More Casserole Recipes

• Broccoli Casserole
• Tater Tot Casserole
• Funeral Potatoes
• Corn Casserole
• Tuna Casserole
• Green Bean Casserole
• Best Stuffing
• Sweet Potato Casserole
• Baked Macaroni and Cheese
• Biscuits and Gravy Casserole

I love to serve this alongside a big salad or another vegetable side dish, but this chicken and rice casserole is also a great meal all on its own.

If you make this, I’d love to know what you think in the comments. You can also leave a star rating based on your experience, which is helpful to other readers. Thank you in advance! xo. Emma

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4.95 from 18 votes

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Get the Recipe

This recipe is simple, healthy, filling, comforting and very delicious.

Yield 6 servings

Prep 15 minutes mins

Cook 1 hour hr 15 minutes mins

Total 1 hour hr 30 minutes mins

Ingredients

1x2x3x

• ▢ 2 chicken breasts (about one pound)
• ▢ 1 cup broccoli florets ( chopped)
• ▢ 2 cups long grain white rice
• ▢ 3 cups chicken stock
• ▢ 1 cup milk
• ▢ ¼ cup butter
• ▢ 2 chicken bouillon cubes
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon cayenne
• ▢ 1 teaspoon Italian seasoning
• ▢ salt and pepper
• ▢ 1 cup French fried onions (or shredded cheddar cheese)

US CustomaryMetric

Instructions

• Cube the chicken breast (if frozen, thaw first).
• Chop up the broccoli if using.
• Butter a rectangle casserole dish. Add the chicken, broccoli, and rice.
• In a large pot, combine the chicken stock, milk, butter, bouillon cubes, and other seasoning. Heat over medium heat and stir until everything is well combined.
• Place the casserole pan on a baking sheet. Pour the liquid over the rice and chicken mixture in the casserole pan. Cover with aluminum foil.
• Bake at 350°F for 1 hour and 15 minutes. During the last 15 minutes, remove the foil and add the French fried onions or cheese to the top.

© Author Emma Chapman

Course Main Course

Cuisine American

Keywords casserole, chicken, rice

Nutrition

Nutrition Facts

Chicken and Rice Casserole

Serving Size

 

1 slice

Amount per Serving

Calories

397

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

58

mg

19

%

Sodium

 

612

mg

27

%

Potassium

 

616

mg

18

%

Carbohydrates

 

58

g

19

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

26

g

52

%

Vitamin A

 

278

IU

6

%

Vitamin C

 

15

mg

18

%

Calcium

 

102

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.