Nothing says comfort food quite like Grandma’s Classic Chicken and Rice Casserole. This nostalgic dish has stood the test of time, passed down through generations for a reason. With tender chicken, creamy rice, and simple seasonings, it delivers warmth, nourishment, and that signature home-cooked flavour that only grandma could perfect. It’s the kind of recipe that brings the family together, whether it’s a busy weeknight or a relaxing Sunday dinner.
One of the best things about Grandma’s Classic Chicken and Rice Casserole is how simple it is to make. With few ingredients and a single baking dish, it’s no-fuss eating, with no compromise on flavour. The chicken remains juicy, and the rice absorbs all the savoriness from the broth and seasonings. And it’s a wonderful way to make the most of leftover rotisserie chicken or to stretch a meal when you are entertaining a crowd.
Whether you have fond memories of your childhood past or are creating new ones, this casserole should be included in any collection of recipes. It’s filling, wholesome and infinitely customizable. Swap in mushrooms, peas or shredded cheese to make it your own. But deep down, Grandma’s Classic Chicken and Rice Casserole is about comfort and connection, which makes it more than the sum of its parts. It’s a cosy taste of home.
Ready to bring timeless comfort to your dinner table?
This Grandma’s Classic Chicken and Rice Casserole is the definition of cozy!
Simple ingredients, one dish, and a whole lot of flavor.
Scroll down to get the full step-by-step recipe!
Grandma’s Classic Chicken and Rice Casserole
Equipment
- 1 Baking dish 9×13 inch preferred
- 1 Mixing Bowl (for combining ingredients)
- 1 Foil To cover the casserole
Ingredients
- 1 cup long grain white rice uncooked
- 2 cups chicken broth low sodium preferred
- 1 can cream of mushroom soup 10.5 oz or substitute with homemade
- 1 can cream of chicken soup 10.5 oz
- 1 tsp garlic powder optional
- 1 tsp onion powder optional
- 1 tsp dried parsley or fresh for garnish
- 1 lb chicken breast or thighs boneless skinless, cut into chunks
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9×13-inch baking dish.
- Place the chicken pieces evenly on top of the mixture.
- Cover the dish tightly with foil to keep moisture in.
- Bake for 1 hour, or until the rice is tender and the chicken is cooked through.
- Let rest for 10 minutes after removing from the oven. Garnish with parsley before serving.
Notes
- You can swap in brown rice, but increase the liquid and cook time.
- For added veggies, stir in frozen peas and carrots before baking.
- Leftovers reheat well and are even better the next day!
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FAQs: Grandma’s Classic Chicken and Rice Casserole
What is Grandma’s Classic Chicken and Rice Casserole?
It’s a comforting baked dish made with tender chicken, creamy soup, and fluffy rice, often cooked all in one dish for easy prep and cleanup; just like grandma used to make!
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. You’ll need to adjust the baking time and increase the liquid slightly to ensure even cooking.
What type of chicken works best for this casserole?
Boneless, skinless chicken thighs or breasts work well. They stay juicy and absorb flavors beautifully during baking.
Can I prepare this dish ahead of time?
Absolutely! Assemble everything in advance, refrigerate it, and bake it fresh when ready. Just add 10–15 minutes to the baking time if coming straight from the fridge.
What vegetables can I add?
Try adding peas, carrots, green beans, or even mushrooms to bulk up the casserole and add more nutrition and flavor.
How do I prevent dry chicken in this casserole?
Cover the casserole tightly while baking and avoid overbaking. Using cream-based soup also helps lock in moisture.
Is this casserole freezer-friendly?
Yes! Assemble the casserole, cover it tightly, and freeze. When ready to eat, thaw overnight in the fridge and bake as directed.
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