Easy Creamy Chicken and Rice Casserole – One Pan

This creamy chicken and rice casserole is the dinner you make when you need a win. It uses cooked chicken and rice, so it comes together fast. The whole thing bakes in one dish.

The soup and cheese make the sauce thick without any flour. You can use leftover chicken or a rotisserie bird. I like it with a little pepper on top.

It feeds six people and keeps well for leftovers. You can assemble it the night before and just slide it in the oven an hour before dinner.

About the Ingredients

2 cups (400g) cooked chicken, shredded

Rotisserie or leftover chicken works great. Shred it while it's still warm—cold chicken shreds into uneven clumps.

2 cups (400g) cooked white rice

Use leftover rice that's at least a day old. Fresh cooked rice is sticky and turns to mush. Long grain or jasmine both work.

1 can (10.5 oz / 300g) condensed cream of chicken soup

Cream of mushroom or celery works too. Gluten-free brands taste the same.

1 cup (240ml) chicken broth

Low sodium is easier to control. You can also use water, but broth adds more background flavor.

1/2 cup (120ml) milk

Whole milk gives the creamiest sauce. A splash of cream works if you have it.

1 cup (100g) shredded cheddar cheese

Sharp cheddar has more bite. Pre-shredded from the bag melts fine; shredding your own melts smoother.

1 small onion, diced

A yellow onion is standard. A sweet onion like Vidalia will be milder.

2 cloves garlic, minced

Fresh garlic adds a punch. Garlic powder (1/2 teaspoon) works in an emergency.

1 teaspoon dried thyme

You can skip it. Or use half the amount of ground thyme.

Salt and black pepper to taste

Go easy on the salt—the soup and cheese are already salty.

2 tablespoons (30g) butter

Butter is for sautéing the onion and garlic. Olive oil is a fine swap if that's what you have.

Step-by-Step Instructions

1. Preheat the oven

Preheat to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish with a little butter.

2. Cook the onion

Melt the butter in a skillet over medium heat. Add the onion and cook for 4-5 minutes until soft. Add the garlic and cook for 30 seconds, just until it smells nutty.

3. Mix everything together

In a large bowl, stir together the shredded chicken, cooked rice, sautéed onion and garlic, soup, broth, milk, half of the shredded cheese, thyme, and a few grinds of pepper. Mix until no dry rice is left.

4. Transfer to the dish

Spoon the mixture into the greased baking dish and smooth the top with a spatula. Sprinkle the remaining half cup of cheese over the top, covering the rice evenly.

5. Bake uncovered

Place in the oven and bake for 25-30 minutes. The casserole is ready when the edges bubble and the cheese on top is golden and melted. The center should look hot and steamy.

6. Rest and serve

Pull it out of the oven and let it sit for 5 minutes. This lets the sauce settle. Serve warm with a green salad or some crusty bread if you like.

How to Store Creamy Chicken and Rice Casserole

Tips & Tricks

• Make sure the rice isn't hot when you mix it. Hot rice steam will make the casserole watery.
• Let the casserole rest for 5 minutes after baking. The sauce sets up and won't slide into a puddle on the plate.
• If you're using pre-shredded cheese, toss it with a spoonful of cornstarch before topping. That keeps it from clumping.
• For a browner top, switch on the broiler for the last 2 minutes. Watch it—broilers burn fast.

Frequently Asked Questions

Delicious Variations

• Add 2 cups of frozen broccoli florets. Thaw and drain them first, then stir into the mix before baking.
• Swap the chicken for a pound of cooked sausage or canned tuna. Adjust salt down if the sausage is smoked.
• Use cream of mushroom soup and add 8 oz sliced mushrooms with the onion. Sauté them together until the mushrooms give up their liquid.

Save this for a night when you need comfort. It is the kind of dinner your family will ask for again. Add your favorite vegetable on the side and call it done.

Creamy Chicken and Rice Casserole

This creamy chicken and rice casserole is an easy one-dish dinner with leftover chicken, cheese, and a golden top. Bakes in 30 minutes.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 cups (400g) cooked chicken, shredded
• 2 cups (400g) cooked white rice
• 1 can (10.5 oz / 300g) condensed cream of chicken soup
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) milk
• 1 cup (100g) shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons (30g) butter

📋 Instructions

1. 1Preheat the oven — Preheat to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish with a little butter.
2. 2Cook the onion — Melt the butter in a skillet over medium heat. Add the onion and cook for 4-5 minutes until soft. Add the garlic and cook for 30 seconds, just until it smells nutty.
3. 3Mix everything together — In a large bowl, stir together the shredded chicken, cooked rice, sautéed onion and garlic, soup, broth, milk, half of the shredded cheese, thyme, and a few grinds of pepper. Mix until no dry rice is left.
4. 4Transfer to the dish — Spoon the mixture into the greased baking dish and smooth the top with a spatula. Sprinkle the remaining half cup of cheese over the top, covering the rice evenly.
5. 5Bake uncovered — Place in the oven and bake for 25-30 minutes. The casserole is ready when the edges bubble and the cheese on top is golden and melted. The center should look hot and steamy.
6. 6Rest and serve — Pull it out of the oven and let it sit for 5 minutes. This lets the sauce settle. Serve warm with a green salad or some crusty bread if you like.

👨🍳 Chef's Note: Use sharp cheddar for more bite. And don't skip the rest time—it makes the difference between creamy and soupy.

Servings: 6

Cuisine: American

Course: Dinner

Simple Cooker Recipes55 minutes

Nutrition (per serving): 285 kcal · 13g protein · 22g carbs · 12g fat