There’s something magical about a casserole. It’s the ultimate one-dish wonder—bringing together flavors, textures, and hearty ingredients in a way that feels like a warm hug on a plate. Today, I’m excited to share my recipe for Rich and Creamy Chicken and Rice Casserole, a dish that’s become a family favorite in my home. If you are looking for an easy and cozy weeknight meal, this casserole delivers on flavor, comfort, and simplicity.
This recipe combines tender chicken, fluffy rice, and a medley of vegetables, all bound together with a creamy sauce. The gluten-free cream of chicken soup and Italian-style bread crumbs make it accessible for those with dietary restrictions, without sacrificing any of the indulgence. Plus, it’s a great make-ahead dish that reheats beautifully (if there’s any left!).
Let’s dive into why this casserole is a must-try and how you can make it step by step.
Why You’ll Love This Recipe
- Hearty and Satisfying: With protein-packed chicken, rice, and a creamy sauce, this casserole is a complete meal that will leave everyone at the table feeling full and happy.
- Gluten-Free Friendly: Using gluten-free cream of chicken soup and Italian-style bread crumbs, this dish is perfect for those avoiding gluten.
- Customizable: Swap out the vegetables or cheese to suit your family’s preferences or whatever you have on hand.
- Perfect for Leftovers: This casserole stores well in the fridge and tastes even better the next day as the flavors meld together.
The Secret to Perfect Chicken and Rice Casserole
Before we get to the recipe, here are a few tips to ensure your casserole turns out perfectly every time:
- Don’t Skip the Simmer: Slow simmering the rice and chicken separately before combining them ensures the rice is fluffy and the chicken is tender. This step is key to avoiding a mushy casserole.
- Deglaze for Extra Flavor: When cooking the chicken, use lemon juice to deglaze the pan. It lifts all those flavorful browned bits and infuses the dish with a subtle brightness.
- Let It Rest: After baking, let the casserole sit for 10 minutes before serving. This helps the sauce thicken and makes it easier to cut into neat portions.
- Cheese Matters: The Kraft Signature Cheddar Blend (Restaurant Style Melt) adds a rich, gooey layer of cheesy goodness. Feel free to experiment with your favorite cheese blends for a personal touch.
Rich and Creamy Chicken and Rice Casserole Recipe
Ingredients
- Pam Olive Oil Spray (for casserole dish)
- 1 cup Uncle Ben’s Long Grain White Rice (uncooked)
- 14.5 oz Swanson’s Chicken Broth (divided)
- 1 ¼ cup water
- 2 Tbs unsalted butter
- 1 ½ cup frozen onion and three pepper blend
- 2 cups boneless, skinless chicken breast (cubed)
- 1 Tbs lemon juice (for deglazing)
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups frozen peas and carrots
- 10.5 oz Campbell’s Gluten Free Cream of Chicken Soup
- ½ cup half and half
- 1 cup Kraft Signature Cheddar Blend (Restaurant Style Melt)
- ¼ cup gluten-free Italian-style bread crumbs (I use Kroger brand)
Instructions
1. Prepare the Oven and Rice
Preheat your oven to 350°F. Lightly spray an 8×8 casserole dish with Pam Olive Oil Spray on the sides and bottom.
In a medium pot, combine the rice, 1 cup of chicken broth (reserve the rest for later), and 1 ¼ cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat, stir, and simmer for 20 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Sauté the Onions and Peppers
Melt 2 tablespoons of butter in a skillet over medium heat. Add the frozen onion and three pepper blend, sautéing until the peppers reach medium softness.
3. Prepare the Chicken
While the peppers are cooking, rinse the chicken breasts under cold water and remove any excess fat. Dice the chicken into 1-inch cubes.
Add the chicken to the skillet with the onion and pepper blend. Cook, stirring often, until the chicken begins to brown. Deglaze the pan with 1 tablespoon of lemon juice, scraping up all the flavorful bits. Add the salt, pepper, and remaining chicken broth. Bring to a simmer and cook until the liquid is nearly absorbed.
4. Prepare to Bake
In a large bowl, combine the frozen peas and carrots, cooked rice, cream of chicken soup, half and half, and the chicken mixture. Stir until everything is well blended.
Pour the mixture into the prepared casserole dish, spreading it evenly into the corners. Top with the cheddar cheese blend, followed by a sprinkle of gluten-free Italian-style bread crumbs.
5. Bake
Cover the dish with aluminum foil and bake for 30 minutes at 350°F. Remove the foil and let the casserole rest for 10 minutes before serving. This helps the cheese and sauce set for easier portioning.
6. Serve
Cut the casserole into 4 sections and use a spatula to transfer each portion to a plate or bowl. Serve hot and enjoy!
Serving Suggestions
This casserole is a complete meal on its own, but you can elevate your dinner with a few simple sides:
- A crisp green salad with a light vinaigrette to balance the richness.
- Steamed green beans or broccoli for an extra dose of veggies.
- A slice of crusty gluten-free bread to soak up the creamy sauce.
Why This Recipe Works
The beauty of this casserole lies in its balance of flavors and textures. The rice absorbs the savory chicken broth, while the cream of chicken soup and half and half create a luscious, velvety sauce. The frozen vegetables add pops of color and sweetness, and the cheddar cheese blend melts into a gooey, golden topping. Finally, the gluten-free Italian bread crumbs provide a subtle crunch that ties everything together.
This dish is also incredibly versatile. You can swap the chicken for turkey, use different vegetables, or even experiment with other cheese blends. It’s a recipe that invites creativity while still being foolproof.
A Dish for Every Occasion
Whether it’s a busy weeknight, a potluck dinner, or a cozy family gathering, Rich and Creamy Chicken and Rice Casserole is the kind of dish that always hits the spot. It’s comfort food at its finest—simple, satisfying, and made with love.
I’d love to hear how this recipe turns out for you! Have a favorite twist or substitution? Share it in the comments below—I’m always looking for new ideas to try. And if you’re looking for a visual guide, I can generate images to help you along the way (just let me know).
Happy cooking, and enjoy every creamy, cheesy bite!
Rich and Creamy Chicken and Rice Casserole
If you are looking for an easy and cozy weeknight meal, this casserole delivers. It’s comfort food at its finest—simple, flavorful, satisfying, and made with love.
Ingredients
Instructions
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Prepare the Oven and Rice:
Preheat the oven to 350 degrees F. Lightly spray an 8x8 casserole dish with Pam Olive Oil on the sides and bottom.
In a medium pot add the rice, 1 cup of the chicken broth (reserve remainder for later) and 11-1/4 cup of water. Bring to a boil over medium high heat. Once boiling, reduce heat and stir. Continue to slow simmer for 20 minutes. Once finished cooking, remove from heat and allow to sit for 5 minutes. Fluff with a fork.
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Saute Onions and Peppers
Add the butter to a skillet and heat on medium. Once melted, add the onion and three pepper blend and saute until peppers are medium softness.
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Prepare the Chicken:
While the pepper blend is heating, rince chicken breasts (approximately 2 breasts) in cold water and remove any excess fat. Dice the chicken into smaller cubes about 1 inch in size.
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Slow simmering:
Once the onion and three pepper blend is about half way soft, add the chicken to the pan and cook, stirring often until the chicken starts to brown. Once browned lightly, add the lemon juice and stir until all the sticky goodness on the pan has been removed and is now wrapped into the chicken and pepper blend.
Add the salt, pepper and remaining chicken broth from the can of chicken broth. Bring to a simmer on medium high heat. Continue to simmer until the water is nearly all absorbed.
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Prepare to Bake:
Once the chicken and rice have completed their cooking cycle, add the frozen peas and carrots to a large bowl. Scoop the rice into the bowl and blend well. Add the cream of chicken soup and half and half and mix well. Add the chicken mixture and mix well again.
Once all ingredients are well blended, pour into the prepared casserole dish ans smooth making sure to spread it into all corners.
Top with the cheese spreading it over the casserole. Finally, sprinkle the italian bread seasoning on top of the cheese.
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Bake:
Cover the casserole dish with aluminum foil and bake at 350 degrees F for 30 minutes. Once it is done, remove the foil and allow to sit for 10 minutes. This will help the cheese and sauce to set making it easier to divide out into portions.
Once it is set, cut into 4 sections and remove using a spatula to a plate or bowl for serving.
