Creamy Chicken and Rice Casserole

Comforting, creamy, and effortless—the perfect casserole to feed a hungry family on busy nights.

This Creamy Chicken and Rice Casserole is a classic American favorite that delivers warmth, flavor, and ease. With cooked chicken, creamy soups, rice, and sour cream all baked together, it’s a crowd-pleaser that comes together in minutes. Whether you’re using leftover chicken or prepping for a full house, this recipe is reliable and satisfying.

Why You’ll Love This

• Simple to make: Most of the ingredients are pantry staples, and the prep takes just 10 minutes.
• Comfort food at its best: Creamy, hearty, and warming—great for chilly nights.
• Flexible: Use shredded or diced chicken, or swap in cream of celery or mushroom if you prefer.
• Feeds a crowd: A 9×13 pan serves about 8 and offers leftovers for another meal.

Prep & Cooking Info

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 8
• Course: Lunch / Main Course
• Cuisine: American
• Method: Bake / Casserole

Ingredients

• 2–3 cups cooked, shredded or diced chicken
• 1 package Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 cups milk
• ¾ cup sour cream
• ½ cup water
• 2 cups uncooked minute rice
• Salt & pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix ingredients: In a large bowl, combine chicken, onion soup mix, cream of mushroom and cream of chicken soups, milk, sour cream, water, rice, salt, and pepper. Stir until well blended.
3. Prepare baking dish: Lightly spray a 9×13 baking pan with cooking spray.
4. Fill pan: Pour the chicken and rice mixture into the prepared pan, spreading evenly.
5. Bake covered: Cover the pan with foil and bake for 45 minutes.
6. Finish uncovered: Remove foil and bake another 15 minutes, until the top is slightly golden and the rice is tender.
7. Serve: Let rest briefly before serving. Enjoy hot!

Tips, Storage & FAQs

• Use day‑old chicken: Leftover roasted or rotisserie chicken works great.
• Rice options: Minute rice is convenient, but long-grain white rice can be used—adjust liquid and bake time accordingly.
• Swap soups: Feel free to use cream of celery, mushroom, or even broccoli for variation.
• Make ahead: Assemble the casserole and refrigerate for a few hours before baking (add extra 10 minutes to cook time).
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in the oven (325°F) or microwave, adding a splash of milk if it seems dry.
• Freezing: Freeze in airtight containers before baking; thaw overnight and bake as directed, possibly adding 5–10 min extra.

Final Thoughts

This Creamy Chicken and Rice Casserole brings together ease, flavor, and comfort in one dish. It’s perfect for family dinners, potlucks, or anytime you want a satisfying meal without fuss. Give it a try and see how quickly it becomes a favorite in your recipe rotation!

📖 Recipe

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Creamy Chicken and Rice Casserole

Easy Creamy Chicken and Rice Casserole made with shredded chicken, creamy soups, rice, and sour cream—baked to perfection. A comforting, no-fuss dinner for busy weeknights.

Course Lunch, Main Course

Cuisine American

Keyword Creamy Chicken and Rice Casserole

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Ingredients

• 2 –3 cups cooked shredded or diced chicken
• 1 package Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 cups milk
• ¾ cup sour cream
• ½ cup water
• 2 cups uncooked minute rice
• Salt & pepper to taste

Instructions

• Preheat oven to 350°F (175°C).
• Mix ingredients: In a large bowl, combine chicken, onion soup mix, cream of mushroom and cream of chicken soups, milk, sour cream, water, rice, salt, and pepper. Stir until well blended.
• Prepare baking dish: Lightly spray a 9×13 baking pan with cooking spray.
• Fill pan: Pour the chicken and rice mixture into the prepared pan, spreading evenly.
• Bake covered: Cover the pan with foil and bake for 45 minutes.
• Finish uncovered: Remove foil and bake another 15 minutes, until the top is slightly golden and the rice is tender.
• Serve: Let rest briefly before serving. Enjoy hot!

Notes

Use day‑old chicken: Leftover roasted or rotisserie chicken works great.

Rice options: Minute rice is convenient, but long-grain white rice can be used—adjust liquid and bake time accordingly.

Swap soups: Feel free to use cream of celery, mushroom, or even broccoli for variation.

Make ahead: Assemble the casserole and refrigerate for a few hours before baking (add extra 10 minutes to cook time).

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm gently in the oven (325°F) or microwave, adding a splash of milk if it seems dry.

Freezing: Freeze in airtight containers before baking; thaw overnight and bake as directed, possibly adding 5–10 min extra.