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Ultimate Creamy Smothered Chicken and Rice Casserole

A close-up of a serving of creamy chicken and rice casserole topped with melted cheddar cheese and herbs.
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Make this ultimate creamy smothered chicken and rice casserole for a satisfying, family-favorite comfort meal. This one-pan dish combines tender chicken and rice in a rich, savory sauce, perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the same skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the cream of chicken soup, cream of mushroom soup, chicken broth, thyme, pepper, and salt into the skillet. Mix well until smooth. If using, stir in the milk now.
  6. Stir in the uncooked rice until it is evenly coated in the sauce mixture.
  7. Return the browned chicken pieces to the skillet, nestling them into the rice and sauce mixture.
  8. Cover the skillet tightly with foil or transfer the mixture to your prepared baking dish and cover with foil.
  9. Bake for 40 minutes.
  10. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top.
  11. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  12. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine.
  • If you prefer a thicker sauce, reduce the amount of chicken broth by 1/4 cup.
  • Use leftover rotisserie chicken for a faster preparation time.

Nutrition

Find it online: https://cookerycommand.com/creamy-one-pan-chicken-and-rice/