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Old-Fashioned Creamy Chicken and Rice Casserole

A warm and comforting casserole made with tender chicken, fluffy rice, and a savory cream sauce. This simple oven-baked dinner uses everyday ingredients and delivers classic homemade flavor with minimal prep.
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Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup uncooked long-grain white rice
  • 1 can 10.5 ounces condensed cream of chicken soup
  • 1 can 10.5 ounces condensed cream of mushroom soup
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley for serving optional

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with the softened butter.
  2. Add the uncooked rice to the baking dish and spread it into an even layer.
  3. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, diced onion, garlic, parsley, thyme, garlic powder, onion powder, salt, and black pepper.
  4. Pour the creamy mixture over the rice and gently stir so the rice is evenly distributed.
  5. Arrange the chicken breasts over the rice mixture. If the breasts are especially thick, slice them horizontally into thinner pieces for more even cooking.
  6. Sprinkle the chicken with paprika and a little additional black pepper.
  7. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes without removing the foil.
  8. Carefully uncover the casserole and check the rice. Continue baking uncovered for 10–15 minutes, or until the rice is tender and the chicken reaches 165°F internally.
  9. Remove the casserole from the oven and let it rest for 5–10 minutes. Spoon some of the creamy rice around the chicken and garnish with fresh parsley before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions with a small splash of chicken broth or milk to restore the creamy texture.
  • For extra richness, stir 1/2 cup shredded cheddar cheese into the sauce before baking or sprinkle cheese over the casserole during the final 10 minutes.
  • Boneless, skinless chicken thighs can replace chicken breasts. Frozen peas, carrots, or broccoli can also be added for an easy vegetable variation.
  • Rice brands and ovens can vary. If the rice is still firm after the suggested baking time, add a small amount of hot chicken broth, cover the dish again, and bake until the grains are completely tender.