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Preheat the oven
Set your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or oil. -
Mix the creamy base
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir until smooth. -
Add the ingredients
Add uncooked rice, cooked chicken, onion, peas and carrots (if using), and all seasonings. Stir to combine evenly. -
Assemble the casserole
Pour the mixture into the prepared baking dish. Spread it evenly with a spatula.
Cover tightly with foil to help the rice cook evenly and stay moist. -
Bake
Bake for 50–60 minutes, or until the rice is tender and the sauce is thick and creamy.
Remove foil, sprinkle cheese on top if desired, and bake uncovered for an additional 5–10 minutes, until the cheese is melted and bubbly. -
Cool and serve
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes serving easier.
Tips
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For a richer flavor, use a mix of white and dark chicken meat.
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You can substitute brown rice, but increase the baking time by 15–20 minutes and add ½ cup more broth.
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Add a handful of broccoli florets or mushrooms for extra texture and nutrition.
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To make it extra creamy, stir in a few tablespoons of cream cheese before baking.
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheat: Bake at 350°F for 15–20 minutes or microwave individual portions until heated through.
Serving Suggestions
Serve this creamy chicken and rice casserole with:
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A side salad or steamed green beans
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Buttery rolls or garlic bread
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A sprinkle of fresh parsley or paprika for garnish
Summary
This Chicken and Rice Casserole with Creamy Sauce is a timeless classic — simple, satisfying, and endlessly customizable. The creamy sauce keeps the chicken tender and the rice flavorful, making it the perfect one-dish meal for any night of the week.
