Easy Creamy 5-Ingredient Chicken and Rice Casserole
A quick and comforting casserole made with simple pantry staples, creamy sauce, tender chicken, and fluffy rice—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
- 1 cup instant white rice (190 g)
- 1 can cream of mushroom soup (10.5 oz / 298 ml)
- 1/2 cup sour cream (120 ml)
- 1 cup shredded cheddar cheese (113 g)
- Salt, pepper, and garlic powder to taste (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse and pat dry chicken breasts. Cut into 1-inch bite-sized chunks.
- In a mixing bowl, combine cream of mushroom soup and sour cream. Stir until smooth. Add salt, pepper, and garlic powder if desired.
- Stir in instant white rice and chicken pieces until well coated.
- Pour mixture into a greased 9×13-inch casserole dish and spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Let casserole rest for 5 minutes before serving.
Notes
Use instant white rice for best texture; brown rice requires longer cooking and more liquid. Cover casserole during baking to keep moisture in. You can assemble the casserole the night before and refrigerate; add 5-10 minutes to baking time if baking cold. For dairy-free version, substitute sour cream with coconut yogurt and use dairy-free cheese and cream soup alternatives.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350400
- Fat: 12
- Carbohydrates: 30
- Fiber: 12
- Protein: 28
Keywords: chicken casserole, creamy chicken and rice, easy dinner, 5-ingredient recipe, weeknight meal, comfort food