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Cheesy Chicken & Rice Casserole - Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1 cup long-grain white rice, uncooked (or 3 cups cooked rice; see notes below)
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup shredded mozzarella (optional, for extra gooeyness)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/4 cup grated Parmesan (optional, for the topping)
  • Nonstick spray or a little oil for the baking dish

Method
 

  1. Preheat your oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a light coating of oil.
  2. Sauté the aromatics (optional but flavorful): In a small pan, melt 1 tablespoon of the butter over medium heat. Cook the onion with a pinch of salt until soft, 3–4 minutes. Add garlic and cook 30 seconds more. This step adds depth but you can skip and add onion/garlic raw if you’re short on time.
  3. Mix the base: In a large bowl, whisk the chicken broth, cream of chicken soup, sour cream, salt, pepper, paprika, and thyme until smooth.
  4. Add the rice and veggies: Stir in the uncooked long-grain rice and the frozen peas and carrots. Mix well so the rice is evenly coated.
  5. Fold in the chicken and cheese: Add the cooked chicken, cheddar, mozzarella (if using), and the sautéed onion/garlic. Combine gently.
  6. Assemble: Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with foil to trap moisture—this helps the rice cook through.
  7. Bake covered: Bake for 40–45 minutes. Check that most of the liquid is absorbed and the rice is nearly tender.
  8. Add the topping: Remove the foil. Stir the casserole gently to redistribute moisture. Sprinkle an extra handful of cheddar on top, plus Parmesan if you like. Drizzle or dot with the remaining melted butter for a golden finish.
  9. Bake uncovered: Return to the oven for 10–15 minutes, until the top is melted and lightly browned and the rice is fully tender. If needed, broil for 1–2 minutes to brown the cheese—watch closely.
  10. Rest and serve: Let the casserole rest 5–10 minutes so it sets. Taste and adjust salt and pepper. Serve warm.