Looking for a comforting dinner that’s both satisfying and simple to prepare? This Creamy Chicken and Rice Bake combines tender chicken, fluffy rice, and a rich, velvety sauce into one delicious casserole. I love how this dish transforms everyday ingredients into something truly special, making it perfect for both weeknight dinners and casual entertaining.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice, uncooked
- 2 cans (10.5 oz each) cream of chicken soup
- 2½ cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cups fresh mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Season the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium heat and cook the chicken until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same skillet, sauté the diced onion and mushrooms until softened (about 5 minutes). Add the minced garlic and cook for another minute.
- In your prepared baking dish, combine the uncooked rice, sautéed vegetables, cream of chicken soup, chicken broth, heavy cream, thyme, and remaining salt and pepper. Stir well to combine.
- Place the browned chicken breasts on top of the rice mixture.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle with shredded cheese, and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving to allow the sauce to thicken.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Recipe Notes
- Don’t skip browning the chicken – it adds crucial flavor to the dish.
- For best results, use room temperature ingredients to ensure even cooking.
- The rice should be completely submerged in liquid before baking.
- If the dish seems too liquid after baking, let it stand for a few extra minutes – it will continue to thicken.
- You can substitute cream of mushroom soup for one of the cans of cream of chicken soup for added mushroom flavor.
- To make ahead, prepare everything up to the baking step, cover, and refrigerate for up to 24 hours before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Creamy Chicken and Rice Bake
This Creamy Chicken and Rice Bake combines tender chicken, fluffy rice, and a rich, velvety sauce into one delicious casserole.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups long-grain white rice uncooked
- 2 cans 10.5 oz each cream of chicken soup
- 2½ cups chicken broth
- 1 cup heavy cream
- 1 medium onion diced
- 2 cups fresh mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Season the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium heat and cook the chicken until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same skillet, sauté the diced onion and mushrooms until softened (about 5 minutes). Add the minced garlic and cook for another minute.
- In your prepared baking dish, combine the uncooked rice, sautéed vegetables, cream of chicken soup, chicken broth, heavy cream, thyme, and remaining salt and pepper. Stir well to combine.
- Place the browned chicken breasts on top of the rice mixture.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle with shredded cheese, and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving to allow the sauce to thicken.
