Tender, juicy chicken breasts, seasoned with a flavorful herb blend, rest beautifully atop a bed of creamy, savory rice in this comforting Chicken Rice Casserole. Each bite offers a harmony of textures—moist chicken, fluffy rice, and the rich, cozy taste of baked-in spices and herbs. This dish is a go-to favorite for busy weeknights, family dinners, or a wholesome meal prep option, delivering home-cooked satisfaction without the stress.

What makes this casserole so beloved is its simplicity—minimal prep, a handful of ingredients, and a single baking dish. Yet the result is anything but basic. With the rice soaking up all the juices from the chicken and herbs, it transforms into a deeply flavorful base. Whether you’re looking for a quick dinner idea or a freezer-friendly meal that tastes even better the next day, this Chicken Rice Casserole is one you’ll come back to again and again.

Ingredients for this Chicken Rice Casserole

4 boneless, skinless chicken breasts
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 can cream of chicken soup (10.5 oz)
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp dried parsley
½ tsp dried thyme
½ tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or melted butter
Optional: fresh chopped parsley for garnish

Step-by-Step Instructions for Chicken Rice Casserole

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole pan with cooking spray or a bit of olive oil. This prevents sticking and helps the edges crisp up just right.

Step 2: Mix the Rice Base

In the prepared baking dish, combine the uncooked long-grain white rice, chicken broth, cream of chicken soup, chopped onion, minced garlic, parsley, thyme, salt, and black pepper. Stir everything until well mixed and evenly distributed across the dish.

Step 3: Season the Chicken

Pat the chicken breasts dry with a paper towel. In a small bowl, mix olive oil (or melted butter) with paprika, a pinch of extra salt, and a dash of pepper. Brush this mixture generously over both sides of the chicken breasts to coat them in flavor.

Step 4: Assemble the Casserole

Lay the seasoned chicken breasts over the top of the rice mixture. Press them down slightly so they’re nestled into the rice. The juices from the chicken will soak into the rice as it bakes—this is key to the dish’s depth of flavor.

Step 5: Cover and Bake

Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes to allow the rice to cook and absorb the broth. Then, remove the foil and bake for another 15-20 minutes, or until the chicken is fully cooked (internal temp of 165°F) and the rice is tender.

Step 6: Rest and Garnish

Remove the casserole from the oven and let it rest for 5 minutes. This allows the moisture to redistribute evenly. Garnish with fresh parsley for a pop of color and added brightness before serving.

Storage Instructions

To keep your Chicken Rice Casserole tasting just as delicious the next day (or the day after), proper storage is key:

Refrigerator: Let the casserole cool completely before transferring leftovers into an airtight container. Store in the fridge for up to 4 days.
Freezer: Portion the casserole into freezer-safe containers or wrap tightly in foil and plastic wrap. Label with the date and freeze for up to 3 months.
To Reheat: For best results, reheat in the oven at 350°F until warmed through (about 20 minutes if thawed, 40 minutes if frozen). You can also microwave individual portions—just add a splash of broth or water to keep the rice moist.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: 420
Protein: 35g
Carbohydrates: 38g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 90mg
Fiber: 1g
Sugar: 2g
Sodium: 850mg

Note: Nutritional values are estimates and may vary based on exact ingredients used.

Frequently Asked Questions

What kind of rice works best for this casserole?

Long-grain white rice is ideal because it cooks evenly and stays fluffy. Avoid instant rice, as it can become mushy.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are flavorful and work great—just make sure they’re cooked to an internal temperature of 165°F.

How can I make this dish creamier?

Add an extra half can of cream of chicken soup or stir in ½ cup of sour cream to the rice mixture before baking.

Is this recipe gluten-free?

It can be! Make sure to use a gluten-free cream of chicken soup and double-check all seasonings and broth for hidden gluten.

Can I add vegetables?

Yes! Peas, carrots, or chopped spinach can be added to the rice mixture for added nutrition and color.

Can I make it ahead of time?

Yes, you can assemble it up to a day in advance. Cover tightly and refrigerate until you’re ready to bake.

What’s the best way to keep the chicken from drying out?

Covering the casserole with foil during the first part of baking helps trap steam, keeping the chicken moist and juicy.

Can I use brown rice instead?

You can, but it requires a longer cooking time and more liquid. Add about ½ cup more broth and increase the covered bake time by 20–25 minutes.

Chicken Rice Casserole

Author: Lorenzo Devereaux
Total Time: 1 hour 10 minutes
Yield: Serves 4

Print Recipe

Description

This easy and comforting Chicken Rice Casserole is the ultimate crowd-pleaser—perfect for a quick weeknight dinner, a hearty family meal, or a cozy Sunday supper. Juicy, tender chicken breasts rest on a bed of creamy, seasoned rice, all baked together in one dish for maximum flavor and minimal cleanup.

With pantry staples like long-grain white rice, chicken broth, and cream of chicken soup, this recipe comes together effortlessly and tastes like you spent hours in the kitchen. It’s one of those satisfying dinner ideas that fills your kitchen with mouthwatering aromas and warms everyone’s belly. Whether you’re looking for a comforting classic or a new favorite food idea, this easy recipe has it all—flavor, simplicity, and versatility.

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In the baking dish, mix the uncooked rice, chicken broth, cream of chicken soup, onion, garlic, parsley, thyme, salt, and pepper until well combined.
Pat chicken breasts dry. Mix olive oil with paprika, salt, and pepper, then brush over both sides of each chicken breast.
Place chicken on top of the rice mixture and press down slightly.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake uncovered for another 15–20 minutes, or until chicken is fully cooked and rice is tender.
Let rest for 5 minutes, garnish with fresh parsley, and serve warm.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course