I finally mastered Grandma’s Chicken And Rice Casserole with a foolproof one-pan approach that makes winter meal planning so much simpler.
I never expected a one pan bake to be this sneaky. My BEST EVER CHICKEN AND RICE CASSEROLE looks plain but hides layers of flavor that make you do a double take, creamy without being mushy.
It balances frozen peas and carrots with shredded sharp cheddar cheese for pop and melt, and somehow hits that weird spot between familiar and new. People whisper about Grandma’s Chicken And Rice Casserole like it’s the gold standard, and yeah I’ve seen versions on All Recipes Chicken And Rice Casserole, but my version is imperfect, loud, and honestly kind of addictive.
Trust me you’ll want to know why.
Ingredients
- Chicken: packed with protein, satisfying and versatile, trim fat for healthier dish.
- Rice: starchy carbs for energy, soaks flavors, gives comforting chewy texture.
- Cream of chicken: adds creamy body sodium can be high so use low sodium.
- Sharp cheddar: melty, salty, gives bite and protein, adds richness and color.
- Peas and carrots: little veggies add fiber, vitamins, sweetness and pop of color.
- Onion and garlic: build savory depth, antioxidants and big flavor even when subtle.
- Chicken broth: liquid backbone, keeps rice moist, adds salty savory umami notes.
- Sour cream or yogurt: adds tang and creaminess, boosts richness without much fuss.
Ingredient Quantities
- about 1 1/2 lb boneless skinless chicken breasts or thighs, cut into 1 inch pieces (or ~3 cups cooked shredded chicken)
- 1 cup long grain white rice, uncooked, rinsed
- 2 1/2 cups low sodium chicken broth
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup whole milk
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup plain breadcrumbs or crushed buttery crackers (optional)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon paprika (optional)
- 1/2 cup sour cream or plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. Preheat oven to 375°F and grease a 9×13 inch baking dish. If you’re using uncooked rice, make sure it’s been rinsed well.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Season the 1 1/2 lb chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon thyme (or Italian seasoning) and 1/2 teaspoon paprika if using. Brown the chicken 2 to 4 minutes per side just to get color, it does not need to be cooked through. If using ~3 cups cooked shredded chicken, skip this step.
3. In the same skillet lower heat to medium and add the chopped onion and 2 cloves minced garlic. Cook until soft and fragrant, about 3 minutes, scraping up any browned bits from the chicken for extra flavor.
4. In a large bowl whisk together 1 (
10.5 oz) can condensed cream of chicken soup, 2 1/2 cups low sodium chicken broth, 1/2 cup whole milk, and 1/2 cup sour cream or Greek yogurt if using. Stir in the rinsed 1 cup long grain white rice, 1 cup frozen peas and carrots, and 1 1/2 cups shredded sharp cheddar cheese, reserving about 1/2 cup cheese for the top.
5. Add the browned chicken (or shredded chicken) and the onion/garlic mixture to the bowl and fold everything together so the rice and chicken are evenly coated. Taste and adjust seasoning with a little more salt or pepper if needed.
6. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved 1/2 cup cheddar over the top.
7. If you want a crunchy top, mix 1/2 cup plain breadcrumbs or crushed buttery crackers with 2 tablespoons melted unsalted butter and sprinkle over the cheese. If you dont want a crust, skip this.
8. Cover the dish tightly with foil and bake at 375°F for 35 to 45 minutes until the rice is tender and the chicken reaches 165°F. Remove foil for the last 8 to 10 minutes so the top can brown; you can broil 1 to 2 minutes at the end if you want extra color but watch it closely.
9. Let the casserole rest 10 minutes so it firms up and the rice absorbs any extra liquid. Sprinkle 2 tablespoons chopped fresh parsley before serving. Enjoy warm, and leftovers reheat great the next day.
Equipment Needed
1. Oven (set to 375°F)
2. 9×13 inch baking dish, greased
3. Large skillet (ovenproof is nice) for browning chicken and cooking onions
4. Large mixing bowl and a whisk, youll combine the soup broth milk and rice here
5. Measuring cups and spoons
6. Chef’s knife and cutting board for chopping chicken and onion
7. Colander or fine mesh sieve to rinse the rice
8. Spatula or wooden spoon to fold and scrape the pan
9. Instant read meat thermometer and aluminum foil, to check 165°F and cover the casserole
FAQ
BEST EVER CHICKEN AND RICE CASSEROLE Recipe Substitutions and Variations
- Chicken: swap the raw breasts for about 3 cups shredded rotisserie chicken or leftover Thanksgiving turkey, 1:1 so you just stir it in and bake. If you want a vegetarian option use a 14 oz block firm tofu, press, cube and brown it first so it holds up in the bake.
- Rice: use 1 cup brown long grain rice instead of white but up the broth to about 3 to 3 1/4 cups and bake 45 to 55 minutes until tender. Or use jasmine or basmati at the same measurements if you prefer a slightly different aroma, no other changes needed.
- Condensed cream of chicken soup: make a quick white sauce instead by melting 2 tbsp butter, whisking in 2 tbsp flour until bubbly then slowly whisking in 1 cup chicken broth + 1/2 cup milk until thick. This gives the same creaminess and less sodium. If you need an easy shortcut, use a 10.5 oz can cream of mushroom for a different but tasty flavor.
- Sharp cheddar: swap with 1 1/2 cups Monterey Jack or a 1:1 mix of cheddar and mozzarella for extra meltiness. For a nuttier finish use 1/2 cup grated Parmesan stirred in with the breadcrumbs or top with Colby if you want something milder.
Pro Tips
1) Brown the chicken in batches so it actually gets color, not steam. That little crust gives way more flavor, and if you crowd the pan the pieces will just sweat and turn pale.
2) If the rice seems underdone near the end, add 1/4 cup extra broth, re-cover and bake another 8 to 10 minutes. Rice absorbs differently in casseroles, so check it early instead of assuming the time is perfect.
3) Cut down salty-ness by using low sodium broth and taste before salting. If you want it creamier, fold in the sour cream or Greek yogurt after baking while it’s still hot so it melts in without thinning the whole dish.
4) For a crunchy top use crushed buttery crackers or panko tossed with melted butter and a pinch of smoked paprika, sprinkle near the end and broil 1 minute to brown. Watch it the whole time, it goes from perfect to burnt fast.
BEST EVER CHICKEN AND RICE CASSEROLE Recipe
I finally mastered Grandma's Chicken And Rice Casserole with a foolproof one-pan approach that makes winter meal planning so much simpler.
6
servings
607
kcal
Equipment: 1. Oven (set to 375°F)
2. 9×13 inch baking dish, greased
3. Large skillet (ovenproof is nice) for browning chicken and cooking onions
4. Large mixing bowl and a whisk, youll combine the soup broth milk and rice here
5. Measuring cups and spoons
6. Chef’s knife and cutting board for chopping chicken and onion
7. Colander or fine mesh sieve to rinse the rice
8. Spatula or wooden spoon to fold and scrape the pan
9. Instant read meat thermometer and aluminum foil, to check 165°F and cover the casserole
Ingredients
about 1 1/2 lb boneless skinless chicken breasts or thighs, cut into 1 inch pieces (or ~3 cups cooked shredded chicken)
1 cup long grain white rice, uncooked, rinsed
2 1/2 cups low sodium chicken broth
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup whole milk
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup plain breadcrumbs or crushed buttery crackers (optional)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or Italian seasoning
1/2 teaspoon paprika (optional)
1/2 cup sour cream or plain Greek yogurt (optional, for extra creaminess)
2 tablespoons chopped fresh parsley (optional)
Directions
- Preheat oven to 375°F and grease a 9×13 inch baking dish. If you're using uncooked rice, make sure it's been rinsed well.
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Season the 1 1/2 lb chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon thyme (or Italian seasoning) and 1/2 teaspoon paprika if using. Brown the chicken 2 to 4 minutes per side just to get color, it does not need to be cooked through. If using ~3 cups cooked shredded chicken, skip this step.
- In the same skillet lower heat to medium and add the chopped onion and 2 cloves minced garlic. Cook until soft and fragrant, about 3 minutes, scraping up any browned bits from the chicken for extra flavor.
- In a large bowl whisk together 1 (
- 5 oz) can condensed cream of chicken soup, 2 1/2 cups low sodium chicken broth, 1/2 cup whole milk, and 1/2 cup sour cream or Greek yogurt if using. Stir in the rinsed 1 cup long grain white rice, 1 cup frozen peas and carrots, and 1 1/2 cups shredded sharp cheddar cheese, reserving about 1/2 cup cheese for the top.
- Add the browned chicken (or shredded chicken) and the onion/garlic mixture to the bowl and fold everything together so the rice and chicken are evenly coated. Taste and adjust seasoning with a little more salt or pepper if needed.
- Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved 1/2 cup cheddar over the top.
- If you want a crunchy top, mix 1/2 cup plain breadcrumbs or crushed buttery crackers with 2 tablespoons melted unsalted butter and sprinkle over the cheese. If you dont want a crust, skip this.
- Cover the dish tightly with foil and bake at 375°F for 35 to 45 minutes until the rice is tender and the chicken reaches 165°F. Remove foil for the last 8 to 10 minutes so the top can brown; you can broil 1 to 2 minutes at the end if you want extra color but watch it closely.
- Let the casserole rest 10 minutes so it firms up and the rice absorbs any extra liquid. Sprinkle 2 tablespoons chopped fresh parsley before serving. Enjoy warm, and leftovers reheat great the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 402g
- Total number of serves: 6
- Calories: 607kcal
- Fat: 24.8g
- Saturated Fat: 11.7g
- Trans Fat: 0.08g
- Polyunsaturated: 2g
- Monounsaturated: 6.7g
- Cholesterol: 125mg
- Sodium: 628mg
- Potassium: 419mg
- Carbohydrates: 41.3g
- Fiber: 1.8g
- Sugar: 4.5g
- Protein: 46.7g
- Vitamin A: 1330IU
- Vitamin C: 2mg
- Calcium: 235mg
- Iron: 1mg
