Grandma’s Favorite Baked Chicken & Rice Casserole is what I make when life feels a little too full and I want dinner to pretty much cook itself. Maybe you had one of those days too. The kind where you want a warm plate of comfort, no fussy steps, and leftovers that taste even better tomorrow. This casserole is simple, soothing, and it always makes the kitchen smell like home. I’ll walk you through how I make it, the tweaks that keep it fresh, and the best ways to store and freeze it so nothing goes to waste. If you love cozy dinners, you’re in the right place. If you like exploring more easy bakes, peek at my casserole collection too.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Grandma’s Favorite Baked Chicken & Rice Casserole. sp, I dialed in the flavors so it’s approachable and full of real-home vibes. Grandma’s Favorite Baked Chicken & Rice Casserole is what I make when life feels a little too full and I want dinner to pretty much cook…
How to Make Grandma’s Favorite Baked Chicken & Rice Casserole
Ingredients
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups low sodium chicken broth
- 1 can cream of chicken soup (10.5 ounces)
- 1/2 cup milk or half-and-half for extra creaminess
- 1 tablespoon unsalted butter, melted
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 small chicken breasts or thighs, boneless and skinless
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Optional extras: 1 cup frozen peas or mixed veggies, 1/2 cup cheddar for topping, chopped parsley for garnish
Directions
- Heat the oven to 350 F. Lightly grease a 9×13 baking dish.
- Whisk the broth, cream of chicken soup, milk, melted butter, onion, garlic, a pinch of salt, and pepper in the dish. Stir in the uncooked rice. If using peas or mixed veggies, fold them in now.
- Season chicken with paprika, thyme, salt, and pepper. Nestle the pieces on top of the rice mixture.
- Cover tightly with foil. Bake for 45 minutes.
- Remove foil. If you want cheesy goodness, sprinkle cheddar on top.
- Bake uncovered for 15 to 25 minutes, until the rice is tender and the chicken hits 165 F in the thickest part. If the edges dry, splash a bit more broth and cover for a few minutes.
- Rest 5 to 10 minutes so the rice sets. Garnish with parsley and serve warm.
Timing tweaks and doneness cues
Rice varieties cook at different speeds. Long-grain white rice usually turns out perfect in about an hour. If you swap in brown rice, add about 20 minutes and use an extra 1/4 to 1/2 cup of broth. You’ll know it’s ready when the chicken is juicy and the rice is tender and fluffy with most of the liquid absorbed. If the top browns before the rice is done, loosely cover it for the last stretch. Simple and forgiving. That’s the beauty of this dish.
Love family-style oven dinners? Try my cozy cousin to this bake, Dolly’s Chicken and Stuffing Casserole. It’s another set-and-forget wonder for busy nights.
Variations and Substitutions
Once you’ve made Grandma’s Favorite Baked Chicken & Rice Casserole a couple of times, you’ll start to see how easy it is to spin in new flavors. Here are some swaps that always work for me:
- Different cuts: Chicken thighs stay juicy and are hard to overcook. Bone-in pieces work too, just add 10 to 15 minutes and check the rice halfway through.
- Soup swap: Try cream of mushroom, celery, or even cheddar soup for a different vibe. Mix two soups for a mash-up.
- Rice choices: Jasmine gives a light fragrance. Brown rice is hearty but needs more time and a bit more broth.
- Veggie adds: Peas, carrots, broccoli florets, or diced mushrooms fit right in. Keep pieces small so they cook evenly.
- Seasoning ideas: Garlic powder, onion powder, smoked paprika, or a pinch of cayenne if you want a mild kick. Lemon zest at the end brightens everything.
- Dairy-free route: Use dairy-free cream soup and plant-based milk. Swap butter for olive oil. Still creamy and satisfying.
- Cheese options: Cheddar is classic, but mozzarella melts beautifully. Parmesan adds salty depth.
If you love that sweet-savory onion comfort, you might also enjoy the rich layers of my French Onion Chicken Noodle Casserole. It’s different in texture but checks the same cozy box.
How to Store Chicken and Rice Casserole
Cooling matters. Let the casserole sit out until it stops steaming, about 20 to 30 minutes, then cover and refrigerate within 2 hours for food safety. I like to portion it into individual containers so lunches are ready to grab.
In the fridge: 3 to 4 days is the sweet spot. Reheat in the microwave with a splash of broth or water and cover so it stays moist. For the oven, warm at 325 F covered for 15 to 20 minutes. If it looks dry, sprinkle in a tablespoon or two of broth and fluff with a fork after heating.
If you’re in the mood for another creamy, comforting chicken dish later this week, keep this garlic Parmesan chicken pasta on your list. It’s a different format, same cozy energy.
And yes, fridge leftovers keep their flavor. The rice absorbs more sauce overnight, which makes a spoonful the next day extra hearty. That’s one reason I keep making Grandma’s Favorite Baked Chicken & Rice Casserole again and again.
How to Freeze Chicken and Rice Casserole
You can freeze the whole casserole after baking, or freeze single servings. I prefer individual squares because they thaw fast and make portion control easy. Cool completely, then wrap tightly in plastic and foil or use freezer containers. Label with the date.
To thaw: Place in the fridge overnight for the best texture. Reheat covered at 325 F until warm throughout, usually 20 minutes for single servings or 35 to 45 minutes for a larger slab. If you forgot to thaw, microwave on lower power in short bursts, then finish in the oven so the top stays nice.
Freezer window: Aim to enjoy within 2 months. It’s still fine for longer, but the rice can dry out and lose its bounce. A splash of broth when reheating helps bring it back to life.
Nutrition Facts (per serving)
These numbers are estimates, based on six servings and using chicken breasts, low sodium broth, and the basic ingredient list above. If you add cheese or change the soup, totals will shift a bit.
Approximate per serving: 420 calories, 32g protein, 45g carbohydrates, 12g fat, 780mg sodium, 2g fiber. Protein varies by cut of chicken, and sodium depends on the soup and broth you choose. If you’re tracking closely, scan your labels and recalc with your exact brands.
Allrecipes Community Tips and Praise
I’ve learned so much from other home cooks who love this kind of cozy bake. The biggest shared secret is to keep the dish covered long enough for the rice to steam, then uncover to finish so the top gets a little color. Another tip I see often is to tuck a thin lemon slice under each chicken piece for a fresh hit at the end. Sometimes I stir in a handful of peas for color because it makes the plate feel cheerful.
We made it on a Sunday and ate it again on Tuesday and it was even better. I added a splash of broth when reheating and it stayed creamy and perfect. Makes the house smell like a hug.
Folks also like to mix soups for custom flavors, and many say thighs are the juiciest choice. Honestly, the best part is how reliable this bake is. You can riff on it and it still turns out right. That’s what I want on a weeknight. And yes, Grandma’s Favorite Baked Chicken & Rice Casserole is still the one I reach for when I need something steady and satisfying.
Common Questions
Q: Can I use instant rice?
A: I don’t recommend it. Instant rice cooks too fast and can turn mushy. Stick with long-grain white rice or adjust liquid and time if you try brown rice.
Q: Should I sear the chicken first?
A: You can for extra flavor, but it’s not required. This recipe is meant to be simple. If you sear, reduce the bake time by a few minutes and keep an eye on doneness.
Q: How do I keep the rice from turning dry?
A: Cover during the first bake so the rice steams. If needed, add a splash of broth when reheating. Also double-check your oven temperature with a thermometer if you suspect your oven runs hot.
Q: Can I make it dairy-free?
A: Yes. Use a dairy-free cream soup and plant-based milk, and swap butter for olive oil. It will still be creamy and cozy.
Q: What vegetables work best inside?
A: Peas, corn, diced carrots, and broccoli florets are all easy wins. Keep them small so they cook through with the rice.
Final Thoughts from My Kitchen
If you need a dependable dinner that brings everyone to the table, you can’t go wrong with Grandma’s Favorite Baked Chicken & Rice Casserole. It’s gentle on the budget, flexible with pantry swaps, and the leftovers are gold. For more inspiration and a slightly different take, check out this tried-and-true classic, Mamaw’s Chicken and Rice Casserole Recipe. If you grew up on the frozen version and want a homemade spin, here’s a helpful guide too: Stouffers Grandma’s Chicken & Rice Bake at Mommy’s Kitchen. Whatever path you take, I hope this recipe brings that same warm, steady comfort to your table tonight.
Baked Chicken & Rice Casserole
Ingredients
Method
- Heat the oven to 350°F. Lightly grease a 9×13 baking dish.
- Whisk the broth, cream of chicken soup, milk, melted butter, onion, garlic, a pinch of salt, and pepper in the dish. Stir in the uncooked rice. If using peas or mixed veggies, fold them in now.
- Season chicken with paprika, thyme, salt, and pepper. Nestle the pieces on top of the rice mixture.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil. If you want cheesy goodness, sprinkle cheddar on top.
- Bake uncovered for an additional 15 to 25 minutes, until the rice is tender and the chicken reaches 165°F in the thickest part.
- Rest for 5 to 10 minutes so the rice sets. Garnish with parsley and serve warm.
