Chicken & Rice Casserole

This is the classic, crowd-pleasing version with a creamy sauce, tender chicken, and perfectly cooked rice—all baked to golden perfection.

Prep Time: 15 mins | Cook Time: 1 hour 10 mins | Servings: 6

Ingredients

For the Casserole:

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 cup long-grain white rice (like jasmine or basmati), uncooked
• 1 (10.5 oz) can cream of mushroom soup (or cream of chicken, celery)
• 1 (10.5 oz) can cream of chicken soup
• 1 ¼ cups chicken broth (low-sodium preferred)
• ½ cup sour cream or plain Greek yogurt
• 1 cup milk (whole or 2%)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme or poultry seasoning
• ½ tsp paprika
• Salt and black pepper to taste

For the Sauté & Aromatics (Optional but Recommended):

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2-3 celery stalks, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (optional)

For the Topping:

• 1 ½ cups shredded cheese (cheddar, Colby Jack, or a mix)
• ½ cup crushed buttery crackers (Ritz) or French fried onions
• 2 tbsp melted butter (for the cracker topping)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Sauté Aromatics (For Flavor Boost):

• In a skillet, heat oil/butter over medium heat. Sauté onion and celery (and mushrooms if using) for 5-7 mins until soft.
• Add garlic and cook 1 minute until fragrant. Remove from heat.

3. Mix the Casserole:

• In a large bowl, whisk together both cream soups, chicken broth, sour cream, milk, and all spices (garlic powder, onion powder, thyme, paprika, salt, pepper).
• Stir in the uncooked rice, sautéed veggie mixture, and cubed raw chicken. Mix until everything is coated.

4. Assemble & Bake:

• Pour the entire mixture into the prepared baking dish. Cover tightly with foil.
• Bake for 50 minutes.
• Remove foil. The rice should be nearly tender and most liquid absorbed.

5. Add Topping & Finish:

• Sprinkle shredded cheese evenly over the top.
• Mix crushed crackers with melted butter and sprinkle over the cheese (or use French fried onions).
• Return to the oven, uncovered, for 15-20 minutes until the topping is golden, cheese is bubbly, and the rice is fully cooked.
• Let stand for 10 minutes before serving (it will thicken). Garnish with parsley.

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Key to Perfect Casserole Science:

• Rice-to-Liquid Ratio: This recipe uses the “no-pre-cook” method where rice cooks in the sauce. The total liquid (soups + broth + milk + sour cream) must be enough to cook the rice and create a sauce. Using standard long-grain white rice is crucial; brown rice requires more liquid and time.
• Covered vs. Uncovered: Baking covered steams the rice. Finishing uncovered browns the top.

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Classic Variations (The “Choose Your Adventure” Section)

Variation	Key Swaps/Add-Ins
“Cheesy Broccoli”	Add 2 cups frozen broccoli florets and ½ cup extra cheese into the mix.
“Chicken & Wild Rice”	Use a 6 oz box of UNCLE BEN’S® Long Grain & Wild Rice mix. Use its seasoning packet. Adjust liquid per box instructions.
“Greek Lemon”	Overtly creamy soups. Use 2 cups broth + ⅓ cup lemon juice + 1 tbsp oregano. Add 1 cup crumbled feta & spinach.
“Buffalo Chicken”	Add ⅓ cup buffalo sauce to the soup mix. Use blue cheese or ranch dressing instead of sour cream. Top with blue cheese crumbles.
“Dump-and-Bake”	Skip sautéing. Mix all ingredients (raw chicken, uncooked rice, frozen mixed veggies, soups, broth) in the dish. Cover & bake.
“Creamy Herb”	Use cream of celery soup. Add 1 tbsp fresh chopped parsley, dill, and chives.