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A creamy chicken and rice casserole topped with melted cheddar cheese, featuring tender pieces of chicken, fluffy rice, and a golden cheesy crust garnished with fresh chives.

Creamy Chicken and Rice Casserole

One-pan creamy chicken and rice casserole with tender chicken breasts baked on a bed of rich, flavorful rice and finished with melted cheddar. Easy, comforting, and perfect for busy nights.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts
  • 1½ cups long-grain white rice uncooked
  • 3 cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • ½ cup milk
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1½ cups shredded cheddar cheese
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Equipment

  • 9x13-inch baking dish, foil, meat thermometer

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Mix uncooked rice, chicken broth, cream of chicken soup, sour cream, milk, onion, and garlic until smooth. Pour into the dish.
  3. Season chicken with salt, pepper, garlic powder, and onion powder. Nestle on top of the rice and brush with melted butter.
  4. Cover tightly with foil and bake 50 minutes.
  5. Remove foil, sprinkle with cheddar, and bake uncovered 10–15 minutes until chicken reaches 165°F and cheese is melted and bubbly.
  6. Rest 5 minutes, garnish, and serve.

Notes

Use long-grain rice for best texture. Cover tightly so the rice cooks evenly. Check chicken temperature for safety. Cream of mushroom soup is a good substitute. Leftovers reheat well with a splash of broth or milk. Easy to customize with vegetables or different cheeses.