Amazing 1-Pan chicken and rice Joy

Hi, I’m Alex, and I’m so glad you’re here. If your day felt overwhelming, you know the feeling I had back in my corporate burnout days where the last thing I wanted was complexity in the kitchen. But I learned that truly exceptional food doesn’t need endless steps or fancy ingredients. It just needs a little bit of heart. That’s why I’m obsessed with recipes like this Ultra Creamy Baked Chicken and Rice Casserole. Forget everything you think you know about dry, lackluster casseroles; this is pure, soul-satisfying comfort in a dish. It uses simple pantry staples to create the richest, easiest one-pan chicken and rice dinner you’ll ever make. Trust me, this recipe brings me that pure cooking joy every single time, and I know it will for you too!

Why This Creamy Baked Chicken and Rice Casserole is Your New Favorite

I get it; weeknights are chaos. That’s why I designed this casserole to be the answer to that frantic “What’s for dinner?” question. It hits all the right notes: creamy, cheesy, and hearty enough to satisfy leftovers cravings the next day. If you’re looking for a dinner that feels like a hug, this is it. I’ve linked up my guide to effortless weeknight dinners if you need more help streamlining your routine!

The Ultimate Comfort Food Chicken and Rice Dinner

This is what home tastes like, folks. We aren’t using fancy techniques here; we are leaning fully into deep, soulful satisfaction. This is the ultimate comfort food chicken and rice dinner because the flavor comes from simple ingredients working together beautifully. The secret sauce is the “no-peek” baking method—you cover it tightly, and that steam locks in all the moisture, giving you perfectly tender rice and zero dry spots. It’s magic, honestly.

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Speedy Prep for a Family Friendly Chicken Dinner

If you dread cleanup, you are going to love this. Seriously, the prep work takes about ten minutes, maybe twelve if I stop to pour myself a glass of wine first! You mix all the goodness in one big bowl and move it right into the baking dish. That’s it. It’s designed for busy parents or anyone who wants a truly family friendly chicken dinner on the table without sacrificing flavor.

Gathering Ingredients for Your Creamy Chicken and Rice Casserole

Okay, the best part about this dish—besides eating it, obviously—is how little you actually need to shop for. This is mostly built around things I always have in my pantry, which is one of my core goals here at Pure Cooking Joy! This recipe seriously shines because of its simplicity, but don’t mistake simple for boring. Everything blends into that rich, creamy base we talked about.

Go grab these items, and make sure your chicken is already cooked and shredded or cubed—we want that assembly smooth and fast! If you’re feeling adventurous and want to skip canned soup, I have a fantastic recipe for homemade cream of chicken soup that takes this casserole over the top.

• 2 cups cooked chicken, shredded or cubed
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup water
• 1 cup uncooked long grain white rice (this is important—we aren’t using instant rice here!)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese (if you’re feeling cheesy, definitely use it!)
• 1/4 cup breadcrumbs (for that lovely crunchy lid)
• 2 tablespoons butter, melted (to toast those breadcrumbs!)

Step-by-Step Guide to the Best Chicken and Rice Casserole

Listen, this is where many people get nervous, thinking fancy baking needs complicated steps. But this casserole is designed to be foolproof! We are going for maximum flavor with minimal fuss, which means following these steps closely ensures that fluffy rice and that signature creamy texture. Don’t worry about tasting as you go—we build the flavor layer by layer before it ever hits the oven. I promise, sticking to the timing is everything for a foolproof baked chicken and rice.

Preparing the Base of Your One Pot Chicken and Rice Dinner

First things first: get that oven preheating to 375 degrees Fahrenheit and grab your greased 2-quart baking dish. This is crucial! Now, open those cans of soup. In a big bowl—the bigger the better, to avoid splatter—whisk the cream of chicken and cream of mushroom soups together with the chicken broth and water. You really need to whisk this until it’s completely smooth; no one wants a pocket of unmixed soup in their bites of one pot chicken and rice dinner! Once that’s dreamy, fold in your cooked chicken, that beautiful uncooked rice, onion powder, and garlic powder. Make sure the rice is coated!

Baking Instructions for Perfect No Peek Chicken and Rice

Pour that entire mixture into your prepared dish. Now, here is the most famous part of this recipe: cover it TIGHTLY with foil. And I mean *tightly*. Bake it just like that for 45 minutes. Do not, under any circumstances, lift that foil! Peeking lets the steam escape, and we need that steam to cook the rice all the way through. After 45 minutes, carefully pull the foil off. Sprinkle your cheddar cheese (if using it), then mix those breadcrumbs with the melted butter and sprinkle that buttery crunchy topping over everything. Bake it uncovered for another 10 to 15 minutes until that top is golden brown and bubbling away. Perfection!

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Expert Tips for the Ultimate Chicken and Rice Success

We’ve got the main recipe down, but you know me—I love making food work *for* my schedule, not the other way around! These little tweaks have made this casserole an absolute weeknight staple for me, ensuring every single person cleans their plate. Think of these tips as leveling up your already great setup. These adjustments are what take a good **homestyle chicken and rice** dish and make it truly unforgettable.

Handling Raw Chicken Substitutions in Your Chicken and Rice

So, maybe you didn’t have leftover chicken handy, or maybe you just bought a fresh pack of breasts. Don’t sweat it! If you decide to use raw, boneless, skinless chicken breasts instead of pre-cooked ones, you just need to give the rice a head start. Pop those raw pieces right on top of the rice mixture *before* you cover it with foil. Then, you need to increase that initial covered baking time. Instead of 45 minutes, give it a full 60 minutes covered. This ensures the chicken cooks through and releases its juices right into the rice, making for amazing **chicken and rice** flavor.

Flavor Boosts for Your Homestyle Chicken and Rice

If you want to bulk this up or add a little extra color, throw in some frozen veggies! I often toss in about a cup of frozen peas and carrots with the rice mixture. They thaw out perfectly in that steamy environment and they add that little pop of sweetness. For herbs, while the onion and garlic powder are great, sometimes I substitute half the water with a really strong, plain black tea. I know, sounds wild! But it deepens the savory profile just enough. It takes your simple casserole and makes it feel like a restaurant dish.

Storage and Reheating Instructions for Leftover Chicken and Rice

This casserole is famously good the next day, which is why making an extra batch is always my recommendation! When you have leftovers, make sure to scrape them into an airtight container as soon as they cool down a bit. Storing them properly keeps that creamy sauce from soaking up too much moisture in the fridge. You should plan on enjoying this amazing **chicken and rice** for about three to four days.

When you’re ready for round two, avoid the microwave if you can; it tends to make the rice texture a little weird. I prefer reheating it gently in a baking dish covered with foil at 350 degrees until it’s heated through. If it looks a little thick, just dot a spoonful of milk or broth over the top before you cover it!

Common Questions About This Easy Chicken and Rice Recipe

I know when I’m trying a new recipe, especially one that’s supposed to be super simple, I always have a few burning questions swimming around in my head. It’s important to me that you feel prepared before you even turn on the oven! Here are a few things I get asked constantly about turning this into the perfect **comfort food** meal for your family. If you’re looking for more foundational posts on why simple food brings such joy, check out my thoughts on comfort food.

Can I use brown rice instead of long grain white rice?

That’s a fair point! If you want to sneak in more fiber, you certainly *can* use brown rice, but you must adjust your expectation on time. Since brown rice needs more liquid and longer cooking time, I strongly suggest cooking it partially (about 75% done) on the stovetop first, or adding an extra 30 minutes to that initial covered baking time. Otherwise, it won’t be tender.

Do I need to use both kinds of soup? I only have Cream of Celery.

I designed this recipe with the double soup punch for maximum richness, but you *can* substitute. If you only have one can of soup (like cream of celery or even cream of chicken only), replace the missing can with an extra half cup of chicken broth and maybe a splash of milk or heavy cream. It won’t be *quite* the same ultra-creamy texture we are aiming for, but it will still be a delicious **easy chicken and rice recipe**!

Can I assemble this ahead of time?

Yes, you absolutely can! This makes it a fantastic dish for entertaining or prepping on the weekend. Combine everything—the soups, broth, rice, and chicken—in your baking dish, cover it tightly with plastic wrap, and put it in the fridge for up to 24 hours. When you are ready to bake though, make sure it sits out on the counter for about 30 minutes to lose that deep chill, or add another 10 minutes to the covered baking time.

What’s the best way to reheat this cheesy chicken and rice?

If you stored it in the fridge, the casserole will thicken up quite a bit, which is normal! When reheating individual portions in the microwave, add just a tablespoon of water or broth per serving before heating. This helps reintroduce steam and keeps the rice from sucking up all the moisture in the sauce!

Serving Suggestions for Your Cheesy Chicken and Rice

Because this casserole is so rich and hug-in-a-bowl satisfying, we need something bright and crisp next to it to cut through the creaminess. I always lean towards fresh vegetables! Something simple, like quickly steamed green beans tossed with a little salt, works wonders. Or, if you want to add a touch of green and a nice garlic flavor, try my recipe for garlic parmesan roasted broccoli. It’s the perfect vibrant counterpoint to this hearty **cheesy chicken and rice**.

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Nutritional Estimates for Creamy Chicken and Rice

I always like to give a ballpark idea of what’s in our comforting meals here, because while we cook with joy, we also want to be mindful. Remember, these numbers are just estimates, right? They change depending on whether you use low-sodium broth, skip the cheese, or if your can of condensed soup was a touch heavier than mine! This is just a helpful guide for your **creamy chicken and rice** dinner.

Based on the recipe using the optional cheese topping, here is what one serving typically looks like:

• Calories: 450
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 45g
• Protein: 30g
• Cholesterol: 85mg
• Sodium: 850mg (This is why I always suggest lower sodium broth if you can find it!)

Even with the creamy elements, getting 30 grams of protein in a weeknight meal like this is fantastic! It keeps you full and satisfied until the next time you sneak a leftover from the fridge. Enjoy it!

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Share Your Pure Cooking Joy

Well, friend, that’s the end of the recipe, but really, it’s just the beginning of your new weeknight tradition! I truly hope this Ultra Creamy Baked Chicken and Rice Casserole brings as much easy, satisfying joy to your table as it does to mine. Finding that little pocket of peace in the kitchen, even for a simple **chicken and rice** dish, is what this whole blog is about.

Now, I absolutely live to hear how your batch turned out! Did you sneak in those extra veggies? Did the kids devour it? Please take a moment to leave a rating and a comment below. Your feedback helps other busy cooks feel confident trying it out! And if you snap a picture of your beautiful, bubbly casserole, please tag me on social media. It genuinely makes my day to see your creations. And hey, if you want to share this comforting classic with your friends, you can easily post it on Facebook right here: Share this post!

Happy cooking, and I’ll see you over on the main blog for more simple goodness!

Ultra Creamy Baked Chicken and Rice Casserole

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This recipe delivers the ultimate comfort food: a rich, creamy chicken and rice casserole baked until golden. It uses simple pantry staples for a hearty, family-friendly dinner that requires minimal effort.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 60 min
• Total Time: 70 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded or cubed
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup water
• 1 cup uncooked long grain white rice
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup breadcrumbs (for topping)
• 2 tablespoons butter, melted (for topping)

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 2-quart baking dish.
2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and water. Whisk until smooth.
3. Stir in the uncooked rice, cooked chicken, onion powder, and garlic powder until everything is evenly mixed.
4. Pour the entire mixture into the prepared baking dish.
5. Cover the dish tightly with aluminum foil.
6. Bake for 45 minutes. Do not lift the foil during this time; this is the ‘no peek’ method that helps the rice cook evenly.
7. Carefully remove the foil. If using cheese, sprinkle the cheddar cheese evenly over the top.
8. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the cheese or directly over the casserole if skipping cheese.
9. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the rice is tender.
10. Let the casserole rest for 5 minutes before serving.

Notes

• You can substitute cooked chicken with 1 pound of raw, boneless, skinless chicken breasts placed on top of the rice mixture before baking. Increase the initial covered baking time to 60 minutes if using raw chicken.
• For extra flavor, add 1 cup of frozen mixed vegetables (like peas and carrots) along with the chicken mixture.
• If you prefer a stovetop version, cook the rice separately according to package directions, then combine all ingredients in a large pot and simmer on low heat until thickened, about 15 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3
• Sodium: 850
• Fat: 18
• Saturated Fat: 9
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 30
• Cholesterol: 85