Best Ever Chicken Casserole Recipes for Family Dinners
When I think of comfort food, chicken casserole recipes always come to mind. This one in particular, a chicken and rice casserole, feels like a hug from the oven. It’s simple, hearty, and the kind of meal that makes you want to sit back for a second helping.
I still remember the first time I made it on a busy weeknight. The kids were starving, I had work emails pinging non-stop, and honestly, the last thing I wanted was to fuss in the kitchen. Then I pulled this dish together, and within minutes the house filled with that cozy aroma of baked chicken, creamy rice, and melted cheese. Dinner suddenly didn’t feel like a chore anymore—it felt like a win.
What I love most is that it fits right into so many moods. Want an easy fix after a long day? Done. Need something a little lighter but still satisfying? You’ve got it. Whether you’re hunting for chicken and rice casserole recipes easy, looking through your collection of Easy Chicken Casserole Recipes, or trying to find the best casserole recipes, this one checks the box. It even works when you’re searching for healthy chicken casserole recipes, chicken and broccoli casserole recipes, or those chicken and knorr rice casserole recipes your mom used to make. Trust me, this is the one recipe that always makes people ask, 'Hey, can I grab that recipe link later?'
Servings: 6 servings
Ingredients
- 3 boneless skinless chicken breasts, cut into cubes
- 2 cups cooked rice
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup frozen broccoli florets (optional)
- 1 packet Knorr chicken-flavored rice mix (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs (for topping)
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
- Spread the cooked rice evenly at the bottom of the dish. If using the Knorr mix, stir it in now.
- Layer the cubed chicken on top of the rice, sprinkling with garlic powder, salt, and pepper.
- In a medium bowl, combine the cream of chicken soup, sour cream, and half of the shredded cheese. Mix well.
- Pour the mixture over the chicken and spread it evenly.
- Add the broccoli florets on top, if using.
- Sprinkle the remaining cheese across the dish.
- In a small bowl, mix breadcrumbs with melted butter, then scatter over the top.
- Bake uncovered for 45–50 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
- Let it rest for 5 minutes before serving. Trust me, it’s worth the wait.