Creamy, hearty, and comfort-filled, Ultimate Chicken Casserole is the kind of dish that brings everyone to the table with smiles. This casserole combines tender seared chicken, a rich creamy rice base, melty cheddar, and a golden breadcrumb topping for a satisfying one-dish meal that’s perfect on busy weeknights or cozy Sundays. Fun fact: casseroles became a staple in home cooking in the early 20th century because they were easy to assemble and stretched ingredients — a true kitchen hero. If you like layered, cozy dinners, you might also enjoy our broccoli, rice, and cheese chicken casserole for a green-boosted twist. Simple to prep, family-approved, and filling, this casserole is ready to become a repeat performer in your rotation — let’s get cooking!
What is Ultimate Chicken Casserole?
Ever wonder why “Ultimate” gets slapped on a casserole? Is it because it feeds a small army, or because it tastes like a warm hug? Maybe both. Picture a casserole that’s creamy in the middle, juicy on the inside, and crisp on top — that’s the justification. Some folks joke the name came from grandma’s bragging rights at potlucks, but one thing’s clear: it’s a crowd-pleaser. After all, “the way to a man’s heart is through his stomach.” Ready to test that theory? Give this recipe a try and see who asks for seconds.
Why You’ll Love This
- Comforting creaminess: The blend of condensed soups, milk, and chicken broth creates a velvety rice base that clings to every forkful.
- Budget-friendly and filling: Uncooked rice, canned soups, and frozen vegetables stretch ingredients to serve more people without breaking the bank.
- Flavorful textures: Seared chicken adds savory depth, shredded cheddar melts into pockets of gooey goodness, and a buttery breadcrumb-Parmesan topping gives a satisfying crunch.
Compared to some lighter chicken dishes, this casserole leans into comforting, indulgent flavors the whole family will love. If you enjoy cozy crowd-pleasers, check out our chicken and dumpling casserole for another hearty option. Go ahead — make it for dinner and watch the smiles appear.
How to Make
Quick Overview
This recipe is easy to assemble, bakes in a single dish, and delivers a creamy interior with a golden, crispy topping. It’s perfect for cooks of all levels and makes a comforting meal in about 1 hour and 15 minutes from start to finish.
Prep + cook time: about 15 minutes prep, 60 minutes baking (including covered/uncovered stages) — total roughly 75 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds), seasoned and ready for searing
- 1 cup white rice, uncooked
- 2 cups chicken broth, room temperature or warmed slightly
- 1 cup milk, room temperature
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 can (10.5 oz) condensed cream of mushroom soup, undiluted
- 1 cup shredded cheddar cheese, divided (½ cup for mixing, ½ cup for topping)
- 1 cup frozen peas and carrots, thawed
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper, adjust to preference)
- 1 cup breadcrumbs (plain or Panko for extra crunch)
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter so the casserole won’t stick.
- Season the chicken breasts evenly with salt, pepper, dried thyme, and dried basil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, sear the chicken breasts 3–4 minutes per side until golden brown. They will finish cooking in the oven. Remove the chicken from the skillet and set aside.
- In the same skillet, add the finely chopped onion and minced garlic. Sauté over medium heat until the onion is translucent and fragrant, about 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the uncooked rice, chicken broth, milk, cream of chicken soup, and cream of mushroom soup. Whisk or stir until smooth. Stir in the sautéed onion and garlic, the thawed peas and carrots, and half of the shredded cheddar cheese (about ½ cup). Mix thoroughly so the rice is evenly coated.
- Pour the rice mixture into the prepared baking dish, spreading it into an even layer. Place the seared chicken breasts on top of the rice, spacing them evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the chicken and rice.
- In a small bowl, mix the breadcrumbs, melted butter, grated Parmesan cheese, and chopped parsley until the crumbs are evenly coated with butter. This will create a crunchy, flavorful topping.
- Sprinkle the breadcrumb mixture evenly over the entire casserole, covering the cheese and chicken.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This covered bake lets the rice absorb liquid and cook through.
- Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the chicken reaches an internal temperature of 165°F (74°C). If the topping browns too quickly, loosely tent foil over it.
- Remove the casserole from the oven and let it rest for 10 minutes before serving; this helps the rice set and makes slicing easier. Garnish with additional fresh parsley if desired and serve hot.
What to Serve With
- A crisp green salad with a tart vinaigrette to cut through the creaminess (think mixed greens, cherry tomatoes, and cucumber).
- Roasted Brussels sprouts or steamed green beans for a warm vegetable side.
- Soft dinner rolls or crusty bread to sop up any leftover sauce.
- For beverages, serve lightly chilled white wine, iced tea, or sparkling water with lemon for a family-friendly option.
Top Tips for Perfecting
- Swap rice types carefully: if using brown rice, parboil or adjust liquid and bake time — brown rice needs more liquid and longer cooking.
- Use Panko breadcrumbs for an extra-crispy topping; regular breadcrumbs will be slightly denser.
- For deeper flavor, add a teaspoon of Dijon mustard to the rice mixture or a splash of white wine when sautéing onions.
- Don’t skip searing the chicken: it adds savory browned flavor and helps keep the breasts juicy.
- If your casserole seems too liquid after baking, let it rest uncovered for a few extra minutes; resting allows the rice to absorb excess moisture.
Storing and Reheating Tips
- Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Reheat individual portions in the microwave until hot.
- Freezing: For best texture, freeze the casserole before baking in a freezer-safe dish (cover tightly) for up to 2 months. Thaw overnight in the fridge before baking, then follow the recipe bake times, adding 10–15 minutes if still cold. Fully baked leftovers can also be frozen, but the breadcrumb topping may lose some crispness.
- Reheating from fridge: Reheat in a 350°F (175°C) oven for 15–20 minutes covered, then uncover to crisp the top for 5–10 minutes. This keeps the chicken moist and restores some crunch.
FAQs
What if I don’t have cream of chicken soup?
You can make a quick substitute by mixing 1 cup chicken broth with 2 tablespoons flour and 1 tablespoon butter, cooking until thickened; add a splash of milk and a pinch of salt.
Can I use cooked rice instead of uncooked rice?
Yes, but reduce the liquid in the recipe (use about 1/2 cup chicken broth instead of 2 cups) because cooked rice won’t absorb liquid the same way.
Is it safe to bake uncovered instead of covered?
Baking covered for most of the time ensures the rice cooks through. If baked uncovered the rice may dry out and not cook properly; keep covered until the last 15 minutes.
Can I substitute vegetables?
Absolutely — swap the peas and carrots for frozen corn, mixed vegetables, or chopped spinach (if using spinach, squeeze out excess water first).
How do I know when the chicken is fully cooked?
The safest method is using a meat thermometer — the internal temperature should read 165°F (74°C). If you don’t have a thermometer, slice into the thickest part to ensure there is no pink.
Conclusion
Ultimate Chicken Casserole is a dependable, comforting recipe that’s easy to make and delightful to share. Its creamy rice base, tender seared chicken, and crunchy topping make it a crowd-pleaser for family dinners and potlucks alike. If you want to compare variations or see another classic version, check out this take on Ultimate Chicken Casserole – The Cookin Chicks and this cozy adaptation at Ultimate Chicken Casserole Recipe | Butter Your Biscuit. Try it this week and enjoy the warm, satisfying flavors with the people you love.
Ultimate Chicken Casserole
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 to 2 pounds, seasoned and ready for searing
- 1 cup white rice uncooked
- 2 cups chicken broth room temperature or warmed slightly
- 1 cup milk room temperature
- 1 can condensed cream of chicken soup undiluted (10.5 oz)
- 1 can condensed cream of mushroom soup undiluted (10.5 oz)
- 1 cup shredded cheddar cheese divided (½ cup for mixing, ½ cup for topping)
- 1 cup frozen peas and carrots thawed
- 1 medium onion finely chopped (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt to taste
- ½ teaspoon pepper to taste
- 1 cup breadcrumbs plain or Panko for extra crunch
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter so the casserole won’t stick.
- Season the chicken breasts evenly with salt, pepper, dried thyme, and dried basil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, sear the chicken breasts 3–4 minutes per side until golden brown. They will finish cooking in the oven. Remove the chicken from the skillet and set aside.
- In the same skillet, add the finely chopped onion and minced garlic. Sauté over medium heat until the onion is translucent and fragrant, about 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the uncooked rice, chicken broth, milk, cream of chicken soup, and cream of mushroom soup. Whisk or stir until smooth. Stir in the sautéed onion and garlic, the thawed peas and carrots, and half of the shredded cheddar cheese (about ½ cup). Mix thoroughly so the rice is evenly coated.
- Pour the rice mixture into the prepared baking dish, spreading it into an even layer. Place the seared chicken breasts on top of the rice, spacing them evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the chicken and rice.
- In a small bowl, mix the breadcrumbs, melted butter, grated Parmesan cheese, and chopped parsley until the crumbs are evenly coated with butter. This will create a crunchy, flavorful topping.
- Sprinkle the breadcrumb mixture evenly over the entire casserole, covering the cheese and chicken.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This covered bake lets the rice absorb liquid and cook through.
- Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the chicken reaches an internal temperature of 165°F (74°C). If the topping browns too quickly, loosely tent foil over it.
- Remove the casserole from the oven and let it rest for 10 minutes before serving; this helps the rice set and makes slicing easier. Garnish with additional fresh parsley if desired and serve hot.
