How To Make Creamy Chicken and Rice Casserole

Some days supper is ripe for experimentation (trying a new recipe, technique, or ingredient), while others you just want an easy, no-fail classic. On these days, I look to casseroles — tuna noodle, chili mac, or, my personal favorite, cheesy chicken and rice.

Here, I’m sharing the best version I know, which involves a few small upgrades for maximum flavor. You’ll whisk together your own creamy sauce to cook the tender white rice and bite-sized veggies, and you’ll also swap chicken breasts for savory, juicy thighs.

Get ready to grab your largest serving spoon to scoop up generous portions of seasoned chicken and creamy rice and vegetables. There’s no need for fussy garnishes or other fanfare, although I like it best with a few dashes of hot sauce. Here’s how to make it.

Campbell’s Soup Company introduced this homestyle casserole as a way to use their condensed cream of chicken soup. In the decades since, there’s no doubt that the cheesy chicken and rice casserole served at potlucks and delivered to friends in need all relied on that can of soup.

Since we’re all home now, looking for more cooking projects, there’s never been a better time to make your own condensed soup from scratch (no shame to the canned stuff!) The homemade version is made with just a few pantry staples — flour, broth, and a splash of milk — and I promise you will not miss out on any of the classic creamy chicken flavor.

Frozen mixed vegetables require none of the peeling, chopping, and blanching that fresh vegetables do — they’re like a time machine in a bag! The bite-sized bits are quick to thaw and just the right size for mixing into casseroles.

If you forgot to pick up a bag of chopped mixed vegetables, check your fridge and freezer to see what produce you have on hand. Small florets of broccoli, a few baby carrots, or the lingering limp stalk of celery can be cut into bite-sized cubes and added to this casserole instead. Whatever you do, don’t skimp: Every forkful should be full of veggies.

Learn more: Are Frozen Vegetables as Nutritious as Fresh? We Took a Look at the Science.

1. Use chicken thighs, not breasts. Chicken thighs are higher in fat than breasts, so they remain tender, juicy, and more flavorful after baking. They’re also less expensive. That said, we’ve included instructions for both thighs and breasts.
2. Cover the baking dish with foil. The rice needs to absorb the liquid from the sauce and any juices that the chicken gives off, so don’t let it evaporate during baking. Wrapping the baking dish in foil also protects the boneless, skinless thighs or breasts from the intense, direct heat of the oven — resulting in tender, juicy chicken.
3. Turn off the oven to melt the cheese. The final step is sprinkling with shredded cheddar cheese. Turn off the oven, and return the dish to the still-warm oven just until the cheese melts. The cheese slowly and gently melts so that when you spoon into the casserole, the gooey cheese lingers, unable to decide whether to stay in the dish or travel to your plate.

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