Easy, Quick & Creamy Homemade Baked Chicken and Rice — A Traditional, Comforting Family Favorite (Tastes Even Better the Next Day!)

Such a great recipe! It’s actually tastier the next day… if you can resist! This creamy baked chicken and rice is one of those cozy, comforting meals that gets better overnight — the flavors deepen, the sauce mellows, and leftovers become downright irresistible. I love making it for weeknight dinners, lazy weekend cooking, and anytime I want a snapshot of home on a plate.

This recipe is an easy, quick, and creamy one-dish wonder — famously family friendly and reliably comforting. Pair it with a crisp salad or buttery bread and you’ve got a dinner everyone will ask for again. For more tried-and-true family classics, check out this family recipe that always brings people to the table.

Background & Origin

The baked chicken-and-rice casserole is a traditional comfort dish with roots across many home kitchens: from Midwestern casseroles to Southern chicken bakes. It’s popular because it’s:

Economical — feeds a crowd with pantry staples
Flexible — easy to swap ingredients based on what you have
Comforting — warm, creamy textures and savory aromas

Fun kitchen science: rice continues to absorb flavors and moisture once it’s cooled, which is why this dish often tastes richer the next day. What makes my version unique is a simple stovetop flourish — a quick roux and a squeeze of lemon at the end — that deepens the flavor without complicating the process. If you love family-style dishes, you might also enjoy this nostalgic recipe I grew up with at a friend’s house: a friends’ house recipe.

Ingredients

All measurements serve about 6 people. Notes in parentheses help with prep.

2 tablespoons unsalted butter (room temperature)
1 medium yellow onion, finely chopped
2 cloves garlic, minced (optional)
1 1/2 cups long-grain white rice, rinsed
2 cups low-sodium chicken broth, hot
1 1/2 cups whole milk (or 1 cup milk + 1/2 cup heavy cream for extra creamy)
1 cup frozen peas and carrots (optional)
2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
1 cup sharp cheddar cheese, shredded (plus extra for topping)
2 teaspoons Dijon mustard (optional, for depth)
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (adds brightness at the end)
1/4 cup breadcrumbs or crushed crackers for topping (optional)
Fresh parsley, chopped, for garnish

Ingredient notes:

Use room-temperature butter for faster melting.
Finely chopped onion cooks evenly.
Rotisserie chicken is an easy shortcut.

Step-by-Step Instructions

Total time: ~55–65 minutes (10 min prep + 45–55 min bake)
Oven temperature: 375°F (190°C)

Preheat & prep (10 minutes)
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Rinse the rice under cold water until water runs clear to remove excess starch.
Make the base on the stove (10 minutes)
- In a medium saucepan over medium heat, melt the butter.
- Add the chopped onion and cook 3–4 minutes until soft and translucent.
- Stir in the garlic and cook 30 seconds until fragrant (don’t brown).
- Add the rice and toast for 1–2 minutes — it should look glossy and slightly translucent.
Add liquids & seasonings (2 minutes)
- Pour in hot chicken broth and milk, stir in Dijon (if using), thyme, smoked paprika, salt, and pepper.
- Bring to a gentle simmer — you should see small bubbles but not a rolling boil.
Combine in the baking dish (2 minutes)
- Pour the rice and liquid mixture into the prepared baking dish.
- Stir in shredded chicken, frozen peas and carrots, and 1 cup shredded cheddar. The casserole will look soupy — that’s correct.
Bake (45–55 minutes)
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, sprinkle remaining cheddar and breadcrumbs (if using) on top, and bake uncovered for 10–20 minutes more until cheese is golden and rice is tender. Visual cues: the top should be golden and bubbling; the rice grains should be plump and tender, not hard in the center.

Mini-tips:

If the top browns too quickly, tent with foil.
For extra creaminess, stir in an additional 1/4–1/2 cup cream after baking.
Want to make it faster? Use quick-cooking rice and reduce covered bake time by 10 minutes — see my mom’s quick shortcut in this version: mom’s speedy version.

Pro Tips & Common Mistakes

Flavor boosters: Finish with lemon juice and chopped parsley for brightness that cuts the creaminess.
Texture tricks: Rinsing rice prevents gumminess; to make it extra creamy stir in warm cream just before serving.
What NOT to do: Don’t skip covering the dish for most of the bake time — uncovered rice will dry out.
Helpful shortcuts:
- Rotisserie chicken or leftover roast chicken saves time.
- Use pre-chopped frozen onions and carrot mixes if you’re short on time.
Prep-ahead hacks:
- Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the covered bake time if baking cold from fridge.

Variations & Substitutions

Make this recipe your own with these options:

Vegan
- Substitute plant-based milk + vegan butter and use vegan cheese or nutritional yeast. Swap chicken for cubed tofu or mushrooms.
Gluten-free
- Use gluten-free breadcrumbs or omit topping. Check that broths and seasonings are GF.
Low-carb
- Replace rice with cauliflower rice. Bake covered 20 minutes, then uncover and high-heat 5–10 minutes until slightly golden.
Kid-friendly
- Omit Dijon and smoked paprika. Add extra cheese and use mild flavors.
Extra creamy
- Stir in 1/2 cup heavy cream or 4 oz cream cheese before serving.
Spicy
- Add 1/2 teaspoon cayenne or a chopped jalapeño with the onions.
Budget-friendly
- Use canned chicken or more frozen veggies; stretch with extra rice.

Looking for a truly pared-down shortcut? Try a neat two-ingredient trick in this two-ingredient shortcut that pairs well if you’re in a pinch.

Serving Suggestions

Best sides:
- A bright green salad with vinaigrette
- Steamed broccoli or roasted Brussels sprouts
Bread:
- Warm crusty bread or buttery dinner rolls soak up the creamy sauce perfectly.
Rice or pasta:
- Serve with a simple bed of rice if you made a smaller portion, or spoon over buttered pasta for carb lovers.
Wine pairing:
- Chardonnay (oaked) or a light Pinot Noir complement the creamy, savory flavor.
Plating for guests:
- Spoon into shallow bowls, sprinkle with chopped parsley and extra cheddar, and serve with a lemon wedge for a pop of color.

Storage, Freezing & Reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers and label with date.
Reheating:
- Thaw overnight in fridge if frozen.
- Reheat covered in a 350°F oven for 20–30 minutes until warmed through.
- For single servings, reheat in the microwave with a splash of milk to revive creaminess.
Meal-prep idea:
- Portion into microwave-safe containers for weekday lunches. Add fresh parsley and a squeeze of lemon before serving.

Nutrition & Health Info

Approximate per serving (1 of 6): 420–520 calories, 28–34g protein, 20–30g fat, 30–45g carbs (varies with milk/cream choice and portion size).

Lighter versions: Use low-fat milk, reduce cheese, and increase veggies.
Protein boost: Add more chicken or swap some rice for quinoa for a protein-packed twist.
Balanced choice: Pair with a big green salad for added fiber and vitamins.

FAQ

Q: Can I prepare Such a great recipe! It’s actually tastier the next day… if you can resist! ahead of time?
A: Yes — you can assemble and refrigerate for up to 24 hours. Bake covered, and add extra 10–15 minutes to cook time if starting from cold.

Q: How do I thicken or thin the sauce?
A: To thicken: stir in a bit more cheddar, cream, or a 1:1 cornstarch-water slurry (cook 5–10 minutes). To thin: add warm broth or milk, a few tablespoons at a time, until you reach the desired consistency.

Q: What ingredient substitutions work best?
A: Swap rotisserie chicken for leftover roast, canned chicken, or cooked turkey. Use brown rice but increase liquid and bake time by 15–20 minutes.

Q: Can I double or halve the recipe?
A: Absolutely — halve for 2–3 people in an 8×8 dish or double in a larger casserole dish. Adjust cooking time: very large pans may need an extra 10–20 minutes covered.

Q: What cookware is best?
A: A 9×13 baking dish works perfectly. For browning, use cast-iron or an ovenproof Dutch oven for a crispier top.

Q: Can I make it dairy-free or meat-free?
A: Yes — use plant-based milk and vegan cheese for dairy-free. For meat-free, replace chicken with extra veggies, tempeh, or mushrooms.

Q: What sides go well with it?
A: Crisp salads, roasted vegetables, or simple steamed greens are classic pairings. For bread lovers, garlic bread is always a hit.

Conclusion

This creamy baked chicken and rice is easy, comforting, and perfectly tuned to be even better the next day — if you can manage to save any! I hope this becomes a new family favorite in your home. If you make it, please leave a comment, rate the recipe, and share a photo on social with your tweaks. I love hearing how you make it your own!

👉 #fblifestyle