Cheesy Chicken and Rice Casserole

When you need a comfort food classic, this casserole is it. While it comes together with some store-bought ingredients, if you want to make it completely from scratch, I have details for that, too!

This easy chicken and rice casserole is spruced up with some seasonings that make it absolutely delectable. Your family will fall head over heels for this delicious classic.

Chicken Cheese and Rice Casserole Ingredients

Here are the simple ingredients that make up this cheesy rice and chicken casserole. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Cream of mushroom soup: Store-bought or homemade. Read more on this below.
• Cream of chicken soup: Store-bought or homemade.
• Chicken broth: Since the rice cooks in the casserole, we need a liquid for it to absorb. Using chicken broth accomplishes this while also adding flavor.
• Milk: Keeps the casserole creamy and allows the rice to cook.
• Seasonings: Garlic powder, onion powder, salt, and black pepper.
• Chicken breasts: No need to cook them first, they will cook while the casserole bakes. Cut them into bite-sized pieces.
• Long grain rice: I like to use white rice in casseroles because it’s softer, but brown rice can also be used.
• Shredded cheddar cheese: Whenever a recipe calls for shredded cheese, I always highly recommend buying a block and shredding it yourself. It melts and tastes so much better than the pre-shredded stuff, which is covered with a coating of preservatives that prevent it from clumping together in the bag.

How to Make Cheesy Chicken and Rice Casserole

Here is a brief overview of how this creamy chicken and rice casserole recipe comes together. For the full recipe including all ingredients and measurements, be sure to scroll to the recipe card at the bottom of the post.

Combine Soups and Seasonings

Whisk together the condensed soups, chicken broth, garlic powder, onion powder, salt, and pepper.

Put the Casserole Together and Bake

Add the mixture from the bowl, diced chicken, rice, and some of the shredded cheddar cheese in your casserole dish. Stir to combine. Cover tightly with foil and bake for one hour and 25 minutes. Top with the remaining cheese and return to the oven for five minutes or until the cheese is fully melted.

How to Freeze This Casserole

If you want to make this casserole ahead of time and freeze it for later, be sure to prepare it in a disposable or aluminum baking dish. Follow the recipe up to the point of covering it tightly with foil (leaving off the extra cheese). Store in the freezer for up to three months.

When you are ready to bake the casserole, remove it from the freezer and allow the casserole to thaw overnight. Follow the the baking instructions as written in the recipe card.