18 Creamy Chicken Rice Casserole Delicious Recipes

Unlock the secret to the coziest weeknights with our roundup of 18 Creamy Chicken Rice Casserole recipes! Whether you’re craving comfort food that hugs your soul or need a quick dinner solution that doesn’t skimp on flavor, we’ve got you covered. Dive into these deliciously creamy, utterly satisfying dishes that promise to keep your family coming back for seconds. Ready to find your next favorite meal? Let’s get cooking!

Cheesy Chicken and Rice Casserole

Kickstart your culinary journey with this comforting Cheesy Chicken and Rice Casserole, a dish that promises to deliver warmth and satisfaction with every bite. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon of olive oil, for a smooth sauté
• 1 medium onion, finely diced for a subtle sweetness
• 2 cloves of garlic, minced to release their aromatic flavor
• 1 teaspoon of salt, to enhance all the flavors
• 1/2 teaspoon of freshly ground black pepper, for a slight kick
• 1 cup of heavy cream, for a rich and creamy texture
• 2 cups of shredded sharp cheddar cheese, for a gooey, melty finish
• 1/2 cup of chicken broth, to keep the rice perfectly moist
• 1/4 cup of chopped fresh parsley, for a bright, herby garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the olive oil over medium heat until shimmering, then add the chicken pieces. Cook until they’re golden brown on all sides, about 5 minutes, ensuring they’re cooked through but still juicy.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, about 3 minutes. This builds a flavor base for the casserole.
4. Stir in the rinsed rice, salt, and black pepper, coating the rice in the oil and chicken juices for about 1 minute. This step helps the rice absorb flavors better.
5. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 2 minutes, stirring occasionally to prevent sticking.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese on top, covering the entire surface for a uniform melt.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden on top. The rice should be tender and have absorbed all the liquid.
8. Remove from the oven and let it sit for 5 minutes before serving. This allows the casserole to set, making it easier to slice.
9. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.

This Cheesy Chicken and Rice Casserole emerges from the oven with a golden, cheesy crust that gives way to tender rice and juicy chicken beneath. The creamy sauce binds everything together, offering a comforting texture that’s both hearty and satisfying. Serve it alongside a crisp green salad to balance the richness, or enjoy it as a standalone meal that’s sure to please any crowd.

Broccoli Chicken Rice Casserole

One of the most comforting dishes you can whip up on a busy weeknight is a hearty broccoli chicken rice casserole. It’s a perfect blend of nutritious broccoli, tender chicken, and fluffy rice, all baked together in a creamy sauce that’s sure to please the whole family.

Ingredients

• 2 cups of cooked, shredded chicken (preferably from a rotisserie chicken for extra flavor)
• 1 cup of uncooked long-grain white rice (for the perfect fluffy texture)
• 2 cups of fresh broccoli florets (cut into bite-sized pieces for even cooking)
• 1 can (10.5 oz) of creamy condensed chicken soup (for a rich and smooth base)
• 1 cup of shredded sharp cheddar cheese (for a gooey, melty topping)
• 1/2 cup of whole milk (to thin the soup to the right consistency)
• 1 tablespoon of unsalted butter (for greasing the baking dish)
• 1/2 teaspoon of garlic powder (for a subtle, aromatic kick)
• 1/4 teaspoon of freshly ground black pepper (to add a bit of spice)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the unsalted butter to prevent sticking.
2. In a large mixing bowl, combine the shredded chicken, uncooked rice, and broccoli florets, ensuring they’re evenly distributed.
3. In a separate bowl, whisk together the condensed chicken soup, whole milk, garlic powder, and black pepper until smooth. Tip: For an extra creamy texture, you can substitute half of the milk with sour cream.
4. Pour the soup mixture over the chicken, rice, and broccoli, stirring gently to coat everything evenly.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Tip: Cover the dish with aluminum foil for the first 25 minutes to keep the moisture in and prevent the rice from drying out.
6. Bake covered for 25 minutes, then remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.
7. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.

Now that your broccoli chicken rice casserole is ready, you’ll notice the delightful contrast between the creamy interior and the crispy cheese topping. Serve it with a side of crusty bread to soak up any extra sauce, or add a sprinkle of fresh parsley for a pop of color and freshness.

Chicken Mushroom Rice Casserole

Unlock the secrets to a comforting, one-dish wonder that’s perfect for busy weeknights or cozy weekends. This Chicken Mushroom Rice Casserole combines tender chicken, earthy mushrooms, and fluffy rice in a creamy sauce that’s baked to golden perfection.

Ingredients

• 1.5 cups of long-grain white rice, rinsed until the water runs clear
• 2 cups of chicken broth, rich and flavorful
• 1 lb of boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz of cremini mushrooms, sliced thickly for a meaty texture
• 1 medium yellow onion, finely diced for sweetness
• 2 cloves of garlic, minced to release their aromatic oils
• 1 cup of heavy cream, for a luxuriously smooth sauce
• 1 tbsp of unsalted butter, for sautéing
• 1 tsp of dried thyme, for a hint of earthiness
• 1/2 tsp of salt, to enhance all the flavors
• 1/4 tsp of freshly ground black pepper, for a slight kick
• 1/2 cup of grated Parmesan cheese, for a salty, nutty crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy, then add the finely diced yellow onion and minced garlic, sautéing until they’re translucent and fragrant, about 3 minutes.
3. Add the sliced cremini mushrooms to the skillet, cooking until they’ve released their moisture and are golden brown, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in the chicken pieces, cooking until they’re no longer pink on the outside, about 4 minutes. They’ll finish cooking in the oven.
5. Mix in the rinsed long-grain white rice, dried thyme, salt, and freshly ground black pepper, stirring to coat the rice in the buttery mixture.
6. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer before removing from heat. Tip: Simmering helps the rice start absorbing the liquids for even cooking.
7. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese on top for a crispy, golden crust.
8. Bake uncovered for 35 minutes, or until the rice is tender and the top is bubbly and lightly browned. Tip: Let it rest for 5 minutes after baking for the flavors to meld beautifully.

Brimming with creamy textures and savory flavors, this casserole is a hearty meal on its own. For a pop of color and freshness, serve it alongside a crisp green salad or steamed green beans.

Spicy Southwest Chicken Rice Casserole

Let’s dive into creating a comforting and flavorful dish that’s perfect for any weeknight dinner. This Spicy Southwest Chicken Rice Casserole combines tender chicken, vibrant vegetables, and bold spices for a meal that’s as nutritious as it is delicious.

Ingredients

• 1.5 cups of long-grain white rice, rinsed until the water runs clear
• 2 cups of shredded cooked chicken, preferably from a rotisserie for added flavor
• 1 cup of sweet corn kernels, fresh or frozen
• 1 cup of black beans, drained and rinsed
• 1 diced red bell pepper, for a sweet crunch
• 1 finely chopped jalapeño, seeds removed for less heat
• 2 cloves of garlic, minced
• 1.5 cups of chicken broth, low-sodium preferred
• 1 cup of shredded sharp cheddar cheese
• 1 tbsp of chili powder
• 1 tsp of ground cumin
• 1/2 tsp of smoked paprika
• 2 tbsp of fresh lime juice
• 1/4 cup of chopped fresh cilantro
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the rinsed rice, shredded chicken, corn, black beans, diced red bell pepper, chopped jalapeño, and minced garlic.
3. Pour in the chicken broth and lime juice, then sprinkle the chili powder, ground cumin, smoked paprika, and salt over the mixture. Stir until all ingredients are evenly distributed.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
6. After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven, uncovered, for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
7. Remove from the oven and let it sit for 5 minutes before garnishing with chopped fresh cilantro.

Ready to serve, this casserole boasts a delightful contrast of textures, from the tender rice and chicken to the crisp bell peppers and creamy melted cheese. For an extra touch, serve with a dollop of sour cream or slices of avocado on the side.

Garlic Parmesan Chicken Rice Casserole

One of the most comforting dishes you can whip up on a busy weeknight is this Garlic Parmesan Chicken Rice Casserole. It’s a hearty, flavorful meal that combines tender chicken, aromatic garlic, and creamy Parmesan cheese with perfectly cooked rice, all baked to golden perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups long-grain white rice, rinsed until water runs clear
• 4 cups chicken broth, rich and flavorful
• 1 cup heavy cream, velvety and smooth
• 1/2 cup grated Parmesan cheese, freshly grated for best flavor
• 3 cloves garlic, minced to release its aromatic oils
• 2 tbsp unsalted butter, for a rich base
• 1 tbsp olive oil, extra virgin for a fruity note
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of heat
• 1/4 tsp crushed red pepper flakes, for a subtle kick
• 1/4 cup chopped fresh parsley, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter with olive oil until shimmering. Tip: This combination prevents the butter from burning.
3. Add the chicken pieces to the skillet, seasoning with salt and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
5. Transfer the cooked chicken to a 9×13 inch baking dish, spreading it evenly.
6. In the same skillet, combine the rinsed rice, chicken broth, and heavy cream, bringing to a simmer. Tip: Rinsing the rice removes excess starch for fluffier results.
7. Pour the rice mixture over the chicken in the baking dish, ensuring the rice is submerged.
8. Sprinkle the grated Parmesan cheese evenly over the top.
9. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden and the rice is tender.
10. Garnish with chopped fresh parsley before serving.

Velvety and rich, this casserole boasts a creamy texture with a crispy Parmesan top layer. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to impress.

Buffalo Chicken Rice Casserole

Sometimes, all you need is a comforting dish that brings together bold flavors and hearty ingredients in one pan. Our Buffalo Chicken Rice Casserole does just that, combining the spicy kick of buffalo sauce with the creamy texture of melted cheese and tender chicken.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 lb of boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup of Frank’s RedHot Buffalo Sauce
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of crumbled blue cheese
• 1/4 cup of unsalted butter, melted
• 1/2 cup of diced celery, crisp and fresh
• 1/2 cup of diced carrots, sweet and tender
• 2 cloves of garlic, minced
• 2 cups of chicken broth, low-sodium and rich in flavor
• 1/2 tsp of salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the rinsed rice, cubed chicken, buffalo sauce, melted butter, diced celery, diced carrots, minced garlic, salt, and black pepper. Stir until all ingredients are evenly coated.
3. Transfer the mixture to the prepared baking dish and spread it out evenly. Pour the chicken broth over the top, ensuring the rice is submerged.
4. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Tip: The foil helps to trap steam, cooking the rice perfectly.
5. After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese and crumbled blue cheese evenly over the top. Return to the oven, uncovered, for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
6. Let the casserole sit for 5 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

Out of the oven, this casserole boasts a creamy, cheesy top layer with a spicy, tangy undertone from the buffalo sauce. Serve it with a side of crisp celery sticks and a drizzle of ranch dressing for an extra layer of flavor and crunch.

Chicken Bacon Ranch Rice Casserole

Combining the comforting flavors of chicken, bacon, and ranch into one hearty dish, this casserole is a weeknight dinner hero that’s as easy to make as it is delicious. Perfect for beginners, follow these simple steps to create a meal that’s sure to become a family favorite.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 4 cups of low-sodium chicken broth, warmed to enhance absorption
• 1.5 lbs of boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices of thick-cut bacon, chopped into 1-inch pieces
• 1 packet (1 oz) of ranch seasoning mix, for that signature tangy flavor
• 1 cup of shredded sharp cheddar cheese, for a creamy, melty finish
• 1/2 cup of sour cream, to add richness and depth
• 2 tbsp of unsalted butter, for sautéing
• 1/4 cup of finely chopped fresh chives, for a bright, oniony garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add the unsalted butter and sauté the chicken pieces until golden brown and cooked through, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the rinsed rice, warmed chicken broth, and ranch seasoning mix. Bring to a simmer, then cover and reduce heat to low. Cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek, as this lets steam escape.
5. Remove from heat and fluff the rice with a fork. Gently fold in the sour cream, half of the crispy bacon, and half of the shredded cheddar cheese.
6. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese and bacon on top.
7. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with fresh chives before serving.

Now that your casserole is ready, notice how the creamy rice pairs perfectly with the smoky bacon and tender chicken. Serve it straight from the dish for a rustic family-style meal, or plate it up with a side of steamed vegetables for a balanced dinner.

Mediterranean Chicken Rice Casserole

Yearning for a dish that combines the vibrant flavors of the Mediterranean with the comfort of a hearty casserole? This Mediterranean Chicken Rice Casserole is a one-pan wonder that brings together succulent chicken, aromatic spices, and fluffy rice, all baked to perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed and drained
• 2 cups low-sodium chicken broth, warmed
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1/4 cup rich extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the chicken pieces and cook until they are lightly browned on all sides, about 5 minutes.
3. Add the diced onion, minced garlic, and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Sprinkle the smoked paprika, ground cumin, and black pepper over the chicken and vegetables. Stir to coat evenly and cook for 1 minute to release the spices’ aromas.
5. Transfer the chicken and vegetable mixture to the prepared baking dish. Spread the rinsed rice evenly over the top.
6. Pour the warmed chicken broth over the rice, ensuring it’s evenly distributed. Scatter the Kalamata olives over the top.
7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
8. Remove the foil and continue baking for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
9. Once done, remove from the oven and let it sit for 5 minutes. Then, sprinkle with fresh parsley, lemon zest, and a squeeze of lemon juice before serving.

Enjoy the harmonious blend of textures and flavors in this casserole, from the tender chicken and fluffy rice to the briny olives and bright lemon. For a festive touch, serve it with a side of tzatziki sauce and a crisp Greek salad.

Chicken Enchilada Rice Casserole

Creating a comforting and flavorful dish doesn’t have to be complicated, especially when you’re combining the hearty elements of chicken enchiladas with the simplicity of a rice casserole. This recipe is perfect for those who love Mexican-inspired flavors but want an easy, one-dish meal.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 tablespoon of rich extra virgin olive oil
• 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• 1 can (10 oz) of red enchilada sauce, smooth and slightly spicy
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of frozen corn kernels, thawed
• 2 cups of shredded Monterey Jack cheese, divided
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the enchilada sauce, black beans, corn, cumin, smoked paprika, and salt. Cook for another 2 minutes until everything is well combined.
5. Spread the rinsed rice evenly in the prepared baking dish. Pour the chicken and sauce mixture over the rice, stirring gently to combine.
6. Sprinkle 1 1/2 cups of the shredded cheese over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving. Garnish with fresh cilantro and the remaining cheese.

Key to this dish’s success is the layering of flavors, from the smoky paprika to the tangy enchilada sauce, all melding together with the creamy cheese. Serve it with a side of crisp lettuce and a dollop of sour cream for an extra touch of freshness.

Lemon Herb Chicken Rice Casserole

Kickstart your culinary journey with this Lemon Herb Chicken Rice Casserole, a dish that combines the zest of lemon with the aromatic flavors of herbs for a comforting meal. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups long-grain white rice, rinsed until water runs clear
• 3 cups low-sodium chicken broth, warm
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest, finely grated
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the chicken pieces with olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, black pepper, and sea salt. Mix until the chicken is evenly coated.
3. Spread the rinsed rice evenly at the bottom of the prepared baking dish. Pour the warm chicken broth over the rice.
4. Arrange the marinated chicken pieces on top of the rice, ensuring they are evenly distributed.
5. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
6. After 45 minutes, remove the foil, sprinkle the grated Parmesan cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly.
7. Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Vibrant and flavorful, this casserole boasts a tender chicken and fluffy rice texture, with a bright lemon and herb aroma. Serve it with a side of steamed vegetables or a crisp green salad for a complete meal.

Chicken Alfredo Rice Casserole

Alfredo Chicken Rice Casserole is the ultimate comfort food that combines creamy, cheesy goodness with the heartiness of chicken and rice. Perfect for busy weeknights, this dish is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 cups of long-grain white rice, rinsed and drained
• 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups of heavy cream, rich and velvety
• 1 cup of grated Parmesan cheese, freshly shredded for maximum flavor
• 2 cloves of garlic, minced to release their aromatic oils
• 1 tbsp of unsalted butter, for a golden sauté
• 1 tsp of salt, to enhance all the flavors
• 1/2 tsp of freshly ground black pepper, for a slight kick
• 1/2 cup of mozzarella cheese, shredded for a gooey topping

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s bubbly but not browned.
3. Add the bite-sized chicken pieces to the skillet, seasoning them with salt and freshly ground black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Add the rinsed long-grain white rice to the skillet, stirring to coat the rice in the butter and garlic.
6. Pour in the heavy cream, stirring continuously to combine all the ingredients evenly.
7. Sprinkle the freshly shredded Parmesan cheese over the mixture, stirring until the cheese is melted and the sauce is smooth.
8. Transfer the mixture to a greased casserole dish, spreading it out evenly.
9. Top with the shredded mozzarella cheese for a golden, bubbly finish.
10. Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the top is beautifully golden.

Here’s a tip: Let the casserole sit for 5 minutes after baking to set perfectly. How the creamy sauce clings to each grain of rice, paired with the tender chicken and melted cheeses, creates a dish that’s irresistibly comforting. Serve it straight from the oven with a side of steamed vegetables for a complete meal.

BBQ Chicken Rice Casserole

On a bustling weeknight, nothing beats the comforting embrace of a hearty casserole, especially when it’s packed with the smoky allure of BBQ and the wholesome goodness of chicken and rice. This BBQ Chicken Rice Casserole is a foolproof dish that promises to deliver layers of flavor with every bite, perfect for both novice cooks and seasoned chefs looking for a quick yet satisfying meal.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup of your favorite BBQ sauce, preferably smoky and slightly sweet
• 1 cup of shredded sharp cheddar cheese, for a gooey, melty finish
• 1/2 cup of diced red onion, for a crisp, slightly pungent bite
• 1/4 cup of chopped fresh cilantro, for a bright, herby note
• 2 tbsp of olive oil, for sautéing
• 1 tsp of garlic powder, for a warm, aromatic depth
• 1/2 tsp of smoked paprika, to enhance the BBQ flavor
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat until shimmering.
3. Add the cubed chicken to the skillet, seasoning with salt, pepper, garlic powder, and smoked paprika. Cook until the chicken is golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the skillet to get a good sear on the chicken.
4. Stir in the diced red onion and cook for another 2 minutes until slightly softened.
5. Mix in the rinsed rice, BBQ sauce, and 2 cups of water, bringing the mixture to a simmer. Tip: Ensure the rice is evenly coated with the BBQ sauce for uniform flavor.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
7. Cover tightly with aluminum foil and bake for 25 minutes. Tip: The foil helps the rice cook evenly by trapping steam.
8. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with chopped fresh cilantro before serving.

Zesty and satisfying, this casserole boasts a perfect balance of smoky, sweet, and savory flavors, with the rice absorbing all the delicious BBQ juices. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious, or pair it with a crisp green salad for a lighter touch.

Chicken and Wild Rice Casserole

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Chicken and Wild Rice Casserole is a dish that promises warmth and satisfaction with every bite. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 2 cups chicken broth, rich and flavorful
• 2 boneless, skinless chicken breasts, tender and juicy
• 1 tbsp unsalted butter, creamy and smooth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tsp dried thyme, aromatic
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, season the chicken breasts with salt and pepper. In a large skillet over medium heat, melt the butter and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove and let rest before slicing into strips.
4. In the same skillet, sauté the onion and garlic until soft and translucent, about 5 minutes. Tip: This builds flavor by using the fond left from the chicken.
5. Stir in the heavy cream, Parmesan, and thyme, bringing the mixture to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Tip: Constant stirring prevents the cream from curdling.
6. Combine the cooked rice, chicken strips, and cream sauce in a large baking dish. Bake uncovered for 20 minutes, or until bubbly and golden on top. Tip: For a crispier top, broil for the last 2 minutes.

Delight in the creamy texture and earthy flavors of this casserole, where the wild rice adds a pleasant chewiness against the tender chicken. Serve it with a side of steamed green beans or a crisp salad for a balanced meal.

Jalapeño Popper Chicken Rice Casserole

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this dish brings together the spicy kick of jalapeños with the creamy, cheesy goodness of a classic popper, all baked into a hearty chicken and rice casserole.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 lb of boneless, skinless chicken breasts, diced into 1-inch pieces
• 4 oz of cream cheese, softened to room temperature
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of mayonnaise, preferably full-fat for richness
• 4 jalapeños, seeds removed and finely diced
• 1/2 cup of panko breadcrumbs, for a crispy topping
• 2 tbsp of unsalted butter, melted
• 1 tsp of garlic powder, for a hint of warmth
• 1/2 tsp of smoked paprika, for depth
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the rinsed rice, diced chicken, cream cheese, cheddar cheese, mayonnaise, diced jalapeños, garlic powder, smoked paprika, and a pinch of salt. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are evenly coated. Sprinkle this mixture over the top of the casserole for a crispy finish.
5. Bake in the preheated oven for 35-40 minutes, or until the rice is tender, the chicken is cooked through, and the top is golden brown and crispy.
6. Let the casserole stand for 5 minutes before serving to allow the flavors to meld together beautifully.

A perfect balance of spicy, creamy, and crunchy, this casserole is a crowd-pleaser that’s as satisfying to eat as it is easy to make. Serve it with a side of cool sour cream or a crisp green salad to round out the meal.

Chicken Teriyaki Rice Casserole

Discover the simplicity and comfort of combining tender chicken, sweet teriyaki sauce, and fluffy rice into one delightful casserole. This dish is perfect for busy weeknights or when you’re craving something both hearty and easy to make.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked long-grain white rice, rinsed until water runs clear
• 1.5 cups homemade or store-bought teriyaki sauce, thick and glossy
• 1 tbsp toasted sesame oil, fragrant and nutty
• 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
• 1/2 cup shredded mozzarella cheese, melty and mild
• 2 green onions, thinly sliced for a crisp garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium-high heat, warm the toasted sesame oil until shimmering, about 1 minute.
3. Add the chicken pieces to the skillet, cooking until they’re golden brown on all sides, approximately 5-7 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Stir in the teriyaki sauce, coating the chicken evenly, and simmer for 2 minutes to meld the flavors.
5. Transfer the chicken and sauce mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Layer the rinsed rice over the chicken, followed by the thawed mixed vegetables. Tip: Rinsing the rice removes excess starch for fluffier results.
7. Pour 2 cups of water over the casserole, ensuring the rice is fully submerged for even cooking.
8. Cover the dish tightly with aluminum foil and bake for 35 minutes, or until the rice is tender and has absorbed all the liquid.
9. Remove the foil, sprinkle the mozzarella cheese over the top, and bake uncovered for an additional 5 minutes, or until the cheese is bubbly and lightly golden. Tip: Let the casserole sit for 5 minutes before serving for easier slicing.
10. Garnish with sliced green onions before serving.

Great for sharing, this Chicken Teriyaki Rice Casserole boasts a perfect balance of savory and sweet, with a satisfying texture contrast between the tender chicken, fluffy rice, and crisp vegetables. Serve it straight from the dish for a family-style meal that’s sure to impress.

Chicken Pesto Rice Casserole

Mastering the art of a comforting casserole starts with this Chicken Pesto Rice Casserole, a dish that combines the creamy richness of pesto with the hearty satisfaction of chicken and rice, baked to perfection. Let’s walk through the steps to create this crowd-pleaser, ensuring every layer is packed with flavor.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 lb of boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup of homemade or store-bought basil pesto, vibrant green and aromatic
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, finely shredded for melting
• 2 tbsp of extra virgin olive oil, for sautéing
• 1 tsp of kosher salt, for seasoning
• 1/2 tsp of freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering.
3. Add the cubed chicken breasts to the skillet, seasoning with 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Transfer the cooked chicken to a plate and set aside. In the same skillet, add the rinsed long-grain white rice, stirring to coat it in the remaining oil and chicken juices.
5. Pour in 4 cups of water, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
6. Once the rice is cooked, stir in the vibrant green basil pesto and rich heavy cream until well combined.
7. Fold in the cooked chicken cubes and half of the finely shredded Parmesan cheese, mixing gently to distribute evenly.
8. Transfer the mixture to a greased 9×13 inch baking dish, sprinkling the remaining Parmesan cheese on top.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Creamy, flavorful, and with a delightful contrast of textures, this Chicken Pesto Rice Casserole is a testament to the magic of simple ingredients coming together. Serve it straight from the oven with a side of crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Chicken and Spinach Rice Casserole

Just when you thought weeknight dinners couldn’t get any easier, this Chicken and Spinach Rice Casserole comes along to prove you wrong. It’s a comforting, one-dish wonder that combines tender chicken, vibrant spinach, and fluffy rice into a meal that’s as nutritious as it is delicious.

Ingredients

• 1.5 cups of long-grain white rice, rinsed until the water runs clear
• 2 cups of low-sodium chicken broth, rich and flavorful
• 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups of fresh spinach leaves, roughly chopped
• 1 cup of shredded mozzarella cheese, creamy and mild
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of extra virgin olive oil, fruity and robust
• 1 tsp of garlic powder, aromatic and pungent
• 1 tsp of onion powder, sweet and earthy
• 1/2 tsp of salt, fine and sea-derived
• 1/4 tsp of black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the rinsed rice, chicken broth, olive oil, garlic powder, onion powder, salt, and black pepper. Stir well to mix all the ingredients evenly.
3. Add the bite-sized chicken pieces to the bowl, ensuring they’re well coated with the rice mixture.
4. Transfer the mixture to a 9×13 inch baking dish, spreading it out evenly. Cover tightly with aluminum foil to trap the steam.
5. Bake in the preheated oven for 45 minutes. Tip: Resist the urge to peek, as lifting the foil releases steam and can affect cooking time.
6. After 45 minutes, remove the dish from the oven and carefully take off the foil. The rice should be tender and the chicken cooked through.
7. Sprinkle the chopped spinach over the top, followed by the mozzarella and Parmesan cheeses. Tip: The residual heat will wilt the spinach perfectly.
8. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the casserole sit for 5 minutes before serving. Tip: This resting time allows the flavors to meld and the casserole to set for easier serving.

Delightfully creamy with a slight crunch from the perfectly cooked rice, this casserole is a textural dream. The spinach adds a fresh contrast to the rich cheeses, making each bite balanced. Serve it with a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Chicken Taco Rice Casserole

You’re about to embark on a culinary journey that combines the heartiness of chicken tacos with the comforting ease of a rice casserole. This dish is perfect for those evenings when you crave something flavorful yet straightforward to prepare.

Ingredients

• 1 lb boneless, skinless chicken breasts, tender and juicy
• 1 cup long-grain white rice, fluffy and aromatic
• 2 cups chicken broth, rich and savory
• 1 cup shredded cheddar cheese, sharp and melty
• 1/2 cup sour cream, creamy and tangy
• 1 tbsp taco seasoning, boldly spiced
• 1/2 cup diced tomatoes, fresh and vibrant
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 tbsp olive oil, extra virgin and smooth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 lb of boneless, skinless chicken breasts to the skillet, cooking for 5-7 minutes on each side until golden brown and cooked through. Tip: Let the chicken rest for a few minutes before shredding to retain its juices.
4. Shred the cooked chicken using two forks, then mix in 1 tbsp of boldly spiced taco seasoning until evenly coated.
5. In a large mixing bowl, combine 1 cup of fluffy and aromatic long-grain white rice, 2 cups of rich and savory chicken broth, and the seasoned shredded chicken, stirring well.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Tip: Cover the dish with aluminum foil to keep the moisture in while baking.
7. Bake in the preheated oven for 25 minutes, then remove the foil and sprinkle 1 cup of sharp and melty shredded cheddar cheese on top.
8. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes.
9. Remove from the oven and let it sit for 5 minutes before garnishing with 1/2 cup of creamy and tangy sour cream, 1/2 cup of fresh and vibrant diced tomatoes, and 1/4 cup of fresh and fragrant chopped cilantro.

Serve this Chicken Taco Rice Casserole hot, and enjoy the delightful contrast between the creamy, cheesy layers and the fresh, zesty toppings. It’s a dish that promises to be a hit at any dinner table, offering a perfect blend of textures and flavors that will have everyone asking for seconds.

Summary

Nothing brings comfort like a creamy chicken rice casserole, and with these 18 delicious recipes, you’re sure to find a new family favorite. Whether you’re craving something classic or adventurous, there’s a dish here for every taste. We’d love to hear which recipe you try first—drop a comment below with your pick! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy.