Easy Casserole Recipe for Dinner with Chicken and Rice

The buttery aroma of toasted crackers and thyme hitting the oven air is enough to bring my whole family to the kitchen before the timer even dings. I remember a particularly rainy Tuesday when I had exactly zero energy to stand over a stove, yet my kids were "starving" for something that felt like a hug in a bowl.

This article features an easy casserole recipe for dinner with chicken and rice.

I’ve had my fair share of "casserole catastrophes" where the rice ended up crunchy or the chicken turned into shoe leather. That’s exactly why I spent weeks testing the liquid to rice ratios until it came out consistently silky every single time.

It's the ultimate "dump and bake" dish that actually tastes like you spent all afternoon hovering over the Dutch oven, but really, you were probably just catching up on a podcast.

We are skipping the complicated roux and the multiple pans. Instead, we’re leaning into the simple joy of a meal that cleans up in minutes and fills everyone up without a fuss.

Trust me, once you see that golden brown crust and smell the savory garlic and onion, this will become your go to "I don’t want to cook" secret weapon.

Reasons to Love This Bake

• Hydration Control: The high fat content in the cream soups coats the rice grains, allowing them to absorb the broth slowly without becoming a gummy mess.
• Starch Suspension: Rinsing the rice removes excess surface starch, ensuring each grain stays distinct and tender rather than sticking together in a clump.
• Thermal Protection: By burying the 1 inch chicken cubes deep within the rice and soup mixture, we protect the lean protein from the direct heat of the oven.
• Maillard Enhancement: The butter in the cracker topping encourages rapid browning at a lower temperature, providing a savory contrast to the soft interior.

The Steam Hydration Secret

The tight foil seal creates a pressurized environment that forces steam into the center of every rice grain. This mechanism ensures that the rice cooks through evenly even though we aren't pre boiling it on the stove first.

Using the right pan size is honestly half the battle when you want the rice to cook at the same rate as the chicken. If the layer is too thick, the middle stays cold; too thin, and the edges will scorch before the rice is tender.

Essential Details for This Bake

This meal relies on a balance of pantry staples and fresh protein to keep things affordable. While it is incredibly simple, the quality of your liquid base makes a huge difference in the final flavor profile. If you have extra time, using a White Soy Sauce recipe as a seasoning base for the chicken adds a hidden layer of saltiness that salt alone can't touch.

All Your Required Ingredients

• 1.5 lbs chicken breasts: Cut into 1 inch cubes. Why this? Lean protein that absorbs the savory flavors of the surrounding sauce.
  • Substitute: Boneless chicken thighs for a richer, more moist result.
• 1.5 cups long grain white rice: Rinsed thoroughly. Why this? The perfect starch to liquid ratio for oven steaming.
  • Substitute: Jasmine rice, though it may be slightly softer in texture.
• 2 cups chicken broth: Low sodium preferred. Why this? Provides the necessary moisture to hydrate the dry rice grains.
  • Substitute: Vegetable broth or even water with a bouillon cube.
• 10.5 oz cream of chicken soup: One standard can. Why this? Adds the signature velvety body and poultry flavor.
  • Substitute: Homemade white sauce (roux + milk + chicken base).
• 10.5 oz cream of mushroom soup: One standard can. Why this? Adds an earthy depth that complements the chicken perfectly.
  • Substitute: Cream of celery or even extra cream of chicken.
• 1 tsp onion powder: For savory sweetness.
  • Substitute: 1/4 cup finely minced fresh shallots.
• 1 tsp garlic powder: Essential for aromatics.
  • Substitute: 2 cloves of freshly pressed garlic.
• 0.5 tsp dried thyme: Adds a floral, herbal note.
  • Substitute: Dried oregano or Italian seasoning blend.
• 1 tsp sea salt & 0.5 tsp black pepper: Fundamental seasoning.
• 2 cups sharp cheddar cheese: Freshly shredded if possible. Why this? Melting point and sharp bite to cut through the cream.
  • Substitute: Monterey Jack for a milder, stretchier melt.
• 1 cup buttery crackers: Crushed into crumbs.
  • Substitute: Panko breadcrumbs tossed with a little extra salt.
• 2 tbsp unsalted butter: Melted to bind the topping.

Simple Tools for Cooking

You don’t need a professional kitchen for this. A standard 9x13 inch baking dish (glass or ceramic works best) is your main vessel. You'll also need a large mixing bowl to combine the liquids, a whisk to ensure the soups and broth are fully emulsified, and a sturdy piece of aluminum foil to lock in that steam.

I usually use a simple kitchen scale to weigh my chicken, ensuring I have exactly 1.5 lbs for the perfect ratio.

Chef Tip: Freeze your butter for 10 minutes before melting it. It sounds weird, but very cold butter that is quickly melted and tossed with crackers creates a more distinct, flaky texture than butter that has been sitting at room temperature.

Simple Steps for Success

1. Preheat your oven to 375°F. Note: A hot oven is vital for starting the steaming process immediately.
2. Rinse the 1.5 cups of rice in a fine mesh sieve until the water runs clear.
3. Whisk the chicken broth, both cans of soup, onion powder, garlic powder, thyme, salt, and pepper in a large bowl.
4. Spread the rinsed rice evenly across the bottom of a greased 9x13 baking dish.
5. Layer the 1 inch chicken cubes over the rice in a single, even layer.
6. Pour the soup mixture over the chicken and rice, using a spoon to ensure everything is submerged.
7. Cover the dish tightly with aluminum foil. Bake for 45 minutes without opening the door.
8. Combine the 1 cup of crushed crackers with 2 tbsp of melted butter in a small bowl.
9. Remove the foil, sprinkle the 2 cups of shredded cheese over the top, and then add the cracker mixture.
10. Bake for an additional 10 to 15 minutes until the topping is golden and the cheese is bubbling.

Avoiding Common Casserole Mistakes

Getting the rice texture right is the most common hurdle home cooks face with this dish. If the rice is still hard after the initial bake, it usually means steam escaped or the rice wasn't fully submerged in the liquid. If you love the texture of this bake, you might also enjoy the velvety finish of the Creamy Dreamy The recipe on nights when you prefer pasta over rice.

The Mystery of Crunchy Rice

If your rice is still hard after 50 minutes, the culprit is almost always a loose foil seal. When the steam escapes, the rice can't hydrate. Always press the foil firmly against the edges of the pan to create a vacuum like environment.

The Watery Center Dilemma

Sometimes a casserole looks like soup when it first comes out. This is often because it hasn't had time to "set." The starches in the rice need about 5 to 10 minutes of resting time out of the oven to finish absorbing the residual moisture.

Common Mistakes Checklist

• ✓ Always rinse your rice to prevent a gummy, sticky texture.
• ✓ Avoid using "Minute Rice" or parboiled rice; they cook too fast and turn to mush.
• ✓ Shred your cheese from a block; pre shredded cheese has cellulose that prevents a smooth melt.
• ✓ Don't peek! Opening the foil during the first 45 minutes lets out the heat needed to cook the rice.
• ✓ Pat the chicken dry before cubing to ensure it doesn't release excess water into the rice.

Tasty Customizations and Variations

One of the best things about this dish is how easily it adapts to what you have in the fridge. If you want a bit of a kick, try adding a few tablespoons of the sauce from this Deliciously Sear Chicken recipe into your soup mixture. It adds a beautiful yellow hue and a subtle pepper warmth.

• If you want more fiber, add 2 cups of small broccoli florets or frozen peas during the last 15 minutes of baking.
• If you want a smoky flavor, swap the cheddar for smoked gouda and add a pinch of smoked paprika to the cracker topping.
• If you want a "Paula Deen" style, increase the butter in the topping to 4 tbsp and use full fat heavy cream in place of half the broth.

Adjusting for More or Less

Scaling this recipe is straightforward as long as you maintain the liquid to rice ratio. When cutting the recipe in half for a smaller 8x8 pan, reduce the bake time by about 5 to 8 minutes, but keep the oven temperature the same.

For a massive party, I recommend using two separate 9x13 pans rather than one giant deep dish, as the center of a very deep casserole rarely cooks through before the edges burn.

When doubling the spices, be careful with the salt. I usually suggest using 1.5x the salt instead of 2x, then tasting the sauce before it goes over the raw chicken. You can always add more salt at the table, but you can't take it away!

Common Home Cooking Misconceptions

Many people believe that chicken must be seared before entering a casserole to stay juicy. In reality, searing often overcooks the exterior of small cubes, leading to a dry result once it spends an hour in the oven. The "poaching" effect of the soup mixture actually keeps the chicken much more tender.

Another myth is that you can't use brown rice in this recipe. You actually can, but you'll need to increase the chicken broth by 3/4 cup and extend the initial covered baking time to 1 hour and 15 minutes. Brown rice has a hearty bran layer that takes much longer to soften.

Guidelines for Storage and Waste

Storage: This casserole keeps beautifully in the fridge for up to 4 days. The rice actually continues to absorb flavor, making day two leftovers arguably better than the first night.

To reheat, add a splash of milk or broth and cover with a damp paper towel to prevent the rice from drying out in the microwave.

Freezing: You can freeze the fully baked casserole for up to 3 months. I recommend freezing it in individual portions. When you're ready to eat, let it thaw in the fridge overnight before reheating.

Zero Waste: Don't throw away those cracker crumbs at the bottom of the bag! Even the "dust" can be mixed with the melted butter to create a dense, flavorful crust.

If you have leftover cooked vegetables like carrots or green beans, chop them up and fold them into the rice mixture before baking to give them a second life.

Best Ways to Serve

This is a heavy, comforting meal, so I always pair it with something bright and acidic to balance the palate. A simple arugula salad with a lemon vinaigrette works wonders. If you're looking for another protein option to serve alongside it for a big family gathering, the Chicken Piccata recipe provides a zesty contrast that cuts right through the richness of the cheese and cream.

I also love serving this with a side of roasted balsamic Brussels sprouts. The charred, slightly bitter edges of the sprouts play perfectly against the sweet and savory notes of the onion and garlic powders in the rice.

No matter how you serve it, make sure you get a big scoop of that crispy cracker topping in every bite it's the best part!

Very High in Sodium