Why You’ll Love This Recipe
- Quick preparation: No separate rice cooking or chicken browning required.
- One baking dish: The chicken and rice cook together.
- Creamy texture: Condensed soup and broth create a rich rice base.
- Simple seasonings: Garlic, thyme, and black pepper add savory flavor.
- Family-sized portions: A 9-by-13-inch dish makes about six servings.
Ingredients You’ll Need
Chicken Broth
Three cups of chicken broth provide the liquid needed to cook the rice. Low-sodium broth helps you control the saltiness, especially when using condensed soup.
Condensed Cream of Celery Soup
Two 10.5-ounce cans add creamy texture and mild celery flavor. Use the soup directly from the cans without preparing it separately.
Melted Butter
A quarter cup of melted butter adds richness and blends easily into the broth mixture.
Chicken Breasts
Use two large boneless, skinless chicken breasts, cut into evenly sized, bite-sized cubes. The chicken goes into the casserole raw and cooks alongside the rice.
Because chicken breasts vary in size, the amount of meat and final serving size will vary slightly.
Long-Grain White Rice
Use two cups of regular, uncooked long-grain white rice. This recipe’s liquid and baking time are intended for that type of rice.
Instant rice, brown rice, and rice blends need different preparation.
Seasonings
Kosher salt, black pepper, garlic powder, and dried thyme season the chicken and rice. Reduce the salt if your broth and soups are already well salted.
Cheddar Cheese
One cup of shredded cheddar creates the melted topping. Sharp cheddar provides a stronger flavor, while mild cheddar gives a gentler finish.
How to Make Creamy Chicken Rice Casserole
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
Use a dish with enough depth to hold the mixture comfortably and allow room for stirring when checking doneness.
2. Mix the Creamy Base
Whisk the chicken broth, condensed cream of celery soup, and melted butter in a large bowl until evenly combined.
3. Add Chicken, Rice, and Seasonings
Stir in the uncooked rice, raw cubed chicken, salt, black pepper, garlic powder, and thyme.
Mix thoroughly so the rice and chicken are distributed throughout the liquid.
4. Cover Tightly
Pour the mixture into the prepared baking dish and spread evenly. Make sure the rice is submerged.
Cover tightly with aluminum foil, sealing around the edges. Trapped steam is essential for cooking the rice evenly.
5. Bake Until Tender
Bake for approximately 1 hour 15 minutes.
Carefully lift the foil away from your face to release steam. Check rice from near the center of the dish and test several of the larger chicken pieces. The rice should be tender, and the chicken should reach 165°F (74°C).
If the rice remains firm, cover tightly and continue baking. Add a small splash of hot broth if the mixture looks dry.
6. Add the Cheese
Remove the foil and sprinkle the cheddar evenly over the casserole.
Bake uncovered for another 10 minutes, until the cheese melts and the filling bubbles.
7. Rest Before Serving
Let the casserole stand for 10 minutes. The rice will absorb some remaining moisture, and the filling will settle into a creamier consistency.
Tips for the Best Chicken and Rice Casserole
Use the Correct Rice
Regular long-grain white rice gives the most predictable result with these quantities.
Keep the Foil Seal Tight
Escaping steam can leave the rice firm even after a long bake. Press the foil securely around the dish.
Cut Chicken Evenly
Similarly sized cubes cook more consistently. Avoid leaving a few unusually large pieces.
Check the Center
The edges may bubble before the middle is done. Test both the rice and chicken near the center.
Add Hot Liquid When Needed
If the rice needs more time and the dish looks dry, add hot broth rather than cold liquid.
Taste Before Adding Extra Salt
Condensed soups, broth, and cheddar all contribute salt. Start conservatively if your ingredients are salty.
Easy Variations
Change the Condensed Soup
An equal amount of condensed cream of chicken or cream of mushroom soup can replace the celery soup, changing the flavor.
Use Another Cheese
Monterey Jack or Colby Jack makes a milder topping. A combination of cheeses also works.
Add Cooked Vegetables
Fold in a modest amount of cooked, well-drained broccoli or peas before adding the cheese. Avoid large additions that crowd the dish or change the liquid balance.
Add a Fresh Finish
Sprinkle chopped parsley or green onions over the casserole after baking.
What to Serve with Creamy Chicken Rice Casserole
The casserole already includes chicken, rice, and a rich sauce, so simple vegetable sides pair well with it.
Try:
- Steamed green beans
- Roasted broccoli
- A crisp green salad
- Roasted carrots
- Sliced cucumber and tomato salad
Lightly seasoned vegetables provide a fresh contrast to the creamy rice and cheese.
Make-Ahead Tips
For convenient preparation, cube the chicken and mix the broth, soup, butter, and seasonings ahead of time. Refrigerate the raw chicken separately from the prepared sauce.
Combine with the dry rice shortly before baking. This keeps the rice from soaking unevenly while waiting.
A casserole assembled with chilled ingredients may need additional baking time.
Storage and Reheating
Refrigerating
Refrigerate leftovers promptly in shallow, airtight containers for up to 3–4 days. Avoid leaving the casserole out for an extended period after serving.
Reheating
Add a splash of broth to individual portions, cover loosely, and reheat until thoroughly hot. Stir when practical to help the rice heat evenly.
For oven reheating, cover an oven-safe dish and warm at 350°F (175°C) until hot throughout.
Freezing
Freeze cooled portions in freezer-safe containers for up to two months for best quality. Thaw in the refrigerator before reheating.
The rice may become softer after freezing, so add broth gradually when warming.
Frequently Asked Questions
Do I cook the chicken first?
No. This recipe uses raw, cubed chicken that cooks in the covered casserole. Check that it reaches 165°F (74°C).
Do I cook the rice first?
No. Add regular long-grain white rice uncooked.
Can I use brown rice?
Brown rice needs different liquid amounts and a longer cooking time. It is not a direct substitution in this recipe.
Can I use instant rice?
Instant rice cooks much faster and can become overly soft with this method. Use regular long-grain white rice.
Why is my rice still hard?
The foil may not have sealed tightly, the casserole may need more time, or the rice pieces may not have stayed submerged. Add hot broth if needed, cover securely, and continue baking.
Why is the casserole loose after baking?
The rice may need the resting period to absorb remaining liquid. Let it stand for 10 minutes before serving.
Can I use cooked chicken?
Cooked chicken can dry out during the full rice baking time. For that variation, cook the rice mixture first and fold in cooked chicken near the end, allowing enough time to heat it thoroughly before serving.