Easy Chicken & Rice Casserole (Creamy, Cheesy & Herb-Flecked)
Easy creamy chicken and rice casserole made with leftover cooked rice, juicy seared chicken, and a rich herb cream sauce, baked under melted cheddar until golden and bubbly. A quick, comforting one-dish dinner perfect for busy weeknights and family meals.
Ingredients
Chicken & Rice
- 4 cups long-grain white rice cooked, cold is best
- 1½ lbs chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt & pepper
Cream Sauce
- 1 onion small and diced
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 10.5 oz cream of chicken soup
- ½ cup sour cream or heavy cream
- 2 tbsp parsley + thyme fresh plus more for topping
Topping
- 1½ - 2 cups cheddar cheese shredded
Instructions
Cook Chicken
- Season chicken with spices, salt, and pepper.
- Heat oil and butter in a skillet. Sear chicken 4–5 minutes until golden. Remove.
Make Sauce
- In same pan, cook onion 3 minutes. Add garlic and cook 30 seconds.
- Stir in broth, soup, and sour cream until smooth. Turn off heat.
- Mix in half the herbs.
Combine
- Preheat oven to 375°F (190°C).
- In a large bowl, mix rice, chicken, and sauce until evenly combined.
Bake
- Transfer to baking dish. Top with cheddar cheese.
- Bake 15–18 minutes until bubbly.
Broil & Finish
- Broil 2–3 minutes for golden top.
- Rest 5 minutes, then sprinkle remaining herbs before serving.
• For the creamiest chicken and rice casserole, don’t overbake it. Pull it from the oven as soon as the cheese is melted and bubbling—overbaking can dry out the rice and chicken instead of keeping everything rich, creamy, and tender.
Notes
• Using cold leftover rice gives this creamy chicken and rice casserole the best texture. Fresh hot rice can turn soft too quickly while baking, but chilled rice stays fluffy and absorbs the creamy sauce beautifully.
• For the most flavor, let the chicken pieces sear undisturbed for a few minutes before stirring. Those golden browned bits in the skillet add a rich, savory taste that makes the whole casserole feel more homemade and comforting.
• Freshly shredded cheddar melts smoother than pre-shredded cheese and gives the casserole a creamier, more bubbly topping. It’s a small step, but it really makes a difference.
• If the casserole looks a little thick before baking, add an extra splash of chicken broth. The rice continues absorbing liquid in the oven, especially if using very dry leftover rice from the fridge.
• This easy baked chicken and rice casserole reheats extremely well, making it great for meal prep, busy weeknight dinners, or make-ahead family meals throughout the week.
Nutrition
Serving: 1gCalories: 745kcalCarbohydrates: 103gProtein: 38gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 108mgSodium: 357mgPotassium: 648mgFiber: 2gSugar: 2gVitamin A: 407IUVitamin C: 3mgCalcium: 207mgIron: 2mg
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