Easy, Quick & Creamy Homemade Chicken and Rice Casserole — A Traditional Comforting Family Favorite (Best Church Supper Recipe)

This is my signature dish for church suppers, and my friends at church absolutely rave about it. Full recipe below. If you’re looking for an easy, quick, creamy, homemade casserole that feels traditional and comforting, you’ve come to the right place. I bring this to potlucks, weeknight dinners, and holiday gatherings — it disappears every time.

This casserole is perfect for weeknight dinners, family meals, and weekend cooking projects when you want something that smells like home the moment it comes out of the oven. Think creamy sauce, tender shredded chicken, fluffy rice, and a golden cheesy crust — warm, hearty, and endlessly comforting. If you love tried-and-true potluck classics, you might also enjoy this nostalgic Grandma’s Dish that reminds me of Sunday suppers.

Background & Origin

The chicken and rice casserole has roots in mid-20th-century American home cooking — a hearty, economical way to stretch ingredients and feed a crowd. It likely evolved from casseroles made with canned soups and pantry staples, but today’s homemade versions lean on fresh stock, real cream, and a few chef-level tricks to deliver texture and flavor.

Why this recipe is so popular:

Easy to double for potlucks and meal trains.
Uses pantry staples and simple techniques.
Kid-friendly and forgiving for beginners.

Fun kitchen science: the rice absorbs liquid and flavor as it bakes, which means you can get creamy results without constant stirring. The key is the ratio of liquid to rice and the use of a bit of starch (like a splash of cream or a roux) to thicken the sauce so it clings to the chicken and veggies.

What makes this version unique:

A quick stovetop cook of rice and veggies first for better texture.
A velvety homemade cream sauce (no mystery cans).
A crisp cheesy top that keeps the casserole from feeling mushy.

Read about another one of my most popular potluck hits and why my crowd asks for it again and again: the most-requested dish at our house.

Ingredients

All measurements serve 6–8 people. Notes included (room temperature, finely chopped, optional).

3 cups cooked shredded chicken (about 2 large boneless skinless breasts)
- note: rotisserie chicken works great
1 1/2 cups long-grain white rice, uncooked (or 1 1/2 cups cooked for short-bake method)
3 cups low-sodium chicken broth
1 1/2 cups whole milk or half-and-half (room temperature)
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots (thawed) — optional, but classic
1 cup sliced mushrooms, optional
1/3 cup all-purpose flour (for sauce)
1 1/2–2 cups shredded sharp cheddar cheese, divided (extra for topping)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper to taste
1/4 cup breadcrumbs or crushed buttery crackers for topping (optional)
2 tablespoons chopped fresh parsley, for garnish
Olive oil or cooking spray for the baking dish

Pro tip: If you want to double and freeze one, check out this freezer-friendly approach that I borrow from a favorite meal-train recipe: freezing & doubling tips.

Step-by-Step Instructions

Prep time: 20 minutes | Cook time: 35–40 minutes | Total: ~1 hour (including resting)

Preheat and prep

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or similar casserole dish with olive oil or cooking spray.

Cook the rice (if using uncooked rice)

In a medium saucepan, bring 3 cups chicken broth to a boil.
Add 1 1/2 cups long-grain rice, reduce heat to low, cover and simmer 15–18 minutes until tender and liquid is absorbed.
Fluff with a fork and set aside. Visual cue: rice should be tender but not mushy.

Sauté aromatics and veggies

In a large skillet, melt the butter over medium heat.
Add the chopped onion and cook 3–4 minutes until translucent.
Add the mushrooms (if using) and cook until browned, 4–5 minutes.
Stir in garlic and cook 30 seconds until fragrant.

Make the creamy roux-based sauce

Sprinkle 1/3 cup flour over the onion/mushroom mixture and stir to coat. Cook 1–2 minutes to cook off the raw flour taste.
Slowly whisk in the milk/half-and-half and 1 cup of the chicken broth until smooth.
Cook until the sauce is thickened and creamy, about 3–5 minutes. Visual cue: sauce should coat the back of a spoon and be smooth, not lumpy.
Stir in thyme, paprika, salt and pepper. Taste and adjust seasoning.

Combine everything

In a large bowl, mix cooked rice, shredded chicken, thawed peas & carrots, and the creamy sauce.
Stir in 1 cup shredded cheddar until evenly combined. Mini-tip: reserve extra cheese for the top for that perfect golden crust.

Bake

Transfer mixture to the prepared baking dish. Smooth the top with a spatula.
Sprinkle remaining cheese and optional breadcrumbs evenly on top.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and the top is golden brown.
If you want extra crisp, broil for 1–2 minutes watching carefully to avoid burning.

Rest and serve

Let the casserole rest 5–10 minutes before scooping. Visual cue: edges should be set and center slightly wobbly — that’s perfect.
Garnish with chopped parsley and serve warm.

Helpful mini-tips:

If using pre-cooked rice, reduce oven time to 15–20 minutes just to heat through and brown the top.
For a one-dish shortcut, use cooked rotisserie chicken and pre-cooked rice; the flavor stays great.

Pro Tips & Common Mistakes

How to improve flavor:
- Use low-sodium chicken broth plus a teaspoon of better-quality bouillon if needed.
- Add a splash of white wine to the sauce when deglazing the pan for depth.
Texture tricks:
- Don’t overcook rice — it will continue to soak as it bakes.
- For extra creaminess, stir in 2–4 ounces cream cheese until melted into the sauce.
What NOT to do:
- Don’t add too much liquid; aim for slightly thick sauce so the casserole isn’t soupy.
- Don’t skip the rest time — it helps the casserole set for cleaner slices.
Helpful shortcuts:
- Use frozen mixed vegetables and a rotisserie chicken for a 30-minute assembly.
- Swap half the milk with cream for an ultra-creamy finish.
Prep-ahead hacks:
- Assemble in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the fridge before baking.
- To save time, cook the rice and shred chicken a day ahead.

Another tip from friends who begged me for the recipe: when I need a crowd-pleaser in a hurry I sometimes lean on this tried-and-true boyfriend-requested recipe trick — double the sauce and you’ll get leftovers that taste even better the next day.

Variations & Substitutions

Vegan: Use plant-based milk (unsweetened almond or oat), vegan butter, vegan cheese, and swap chicken for cubed and roasted tofu or chickpeas. Use vegetable broth.
Gluten-free: Use gluten-free all-purpose flour or cornstarch (1:1 substitution) for the roux, and ensure breadcrumbs are GF.
Low-carb: Replace rice with cauliflower rice (lightly sautéed first) and use full-fat cream for satiety.
Kid-friendly: Keep spices mild, use shredded mild cheddar, and hide extra veggies diced finely.
Extra creamy: Stir in 4 oz cream cheese or 1/2 cup sour cream before baking.
Spicy: Add 1/2 teaspoon cayenne or chopped jalapeños, and swap some cheddar for pepper jack.
Budget-friendly: Use canned chicken or leftover roasted chicken, frozen mixed veggies, and plain milk with a little extra butter.

Serving Suggestions

Best sides:
- A crisp green salad with vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli.
Bread:
- Warm dinner rolls or crusty French bread are perfect for sopping up sauce.
Salads:
- Classic coleslaw or a tangy apple-fennel slaw adds brightness.
Rice or pasta:
- This casserole is a complete meal, but serve with buttery noodles or a pot of fluffy rice if you want extra carbs.
Wine pairing:
- Chardonnay (oaked) or a light Pinot Noir pairs nicely with creamy chicken dishes.
How to plate beautifully for guests:
- Spoon into shallow bowls, garnish with parsley and a lemon wedge for brightness. Add a small sprinkle of paprika for color.

Storage, Freezing & Reheating

Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Freeze assembled (before baking) or baked casserole for up to 2–3 months. Tip: if freezing before baking, allow extra bake time from frozen (about 10–15 minutes longer, cover with foil until hot in the center).
Best reheating method:
- Oven: Preheat to 350°F (175°C), cover with foil, and bake for 15–20 minutes until heated through.
- Microwave: Reheat individual portions covered on medium power in 1–2 minute intervals, stirring in between.
Meal-prep options:
- Portion into individual containers and freeze for grab-and-go dinners. Thaw overnight in the fridge and bake as instructed.

Nutrition & Health Info

Estimated per serving (1/8 of recipe): ~450–550 calories, 30–35g protein, 25–30g carbs, 22–28g fat (varies with milk/cheese choices).
Lighter versions:
- Use reduced-fat milk, less cheese, and more veggies to cut calories.
- Swap in brown rice for more fiber (note: brown rice needs longer cooking).
Connect to healthy choices:
- Add extra vegetables (broccoli, spinach, bell peppers) and use lean chicken to make it balanced for a weeknight family meal.

FAQ

Q: Can I prepare this casserole ahead of time?
A: Yes — assemble it in the baking dish, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze assembly and thaw overnight before baking.

Q: How do I thicken or thin the sauce?
A: To thicken, simmer a few extra minutes or stir in 1–2 teaspoons cornstarch slurry (cornstarch + cold water). To thin, add a splash of chicken broth or milk until you reach the desired consistency.

Q: What are good ingredient substitutions?
A: Rotisserie chicken for home-cooked, plant milk and vegan cheese for dairy-free, gluten-free flour or cornstarch for a GF roux. See the variations section for full ideas.

Q: Can I double or halve the recipe?
A: Yes. Halve for a small family, double for big gatherings. If doubling, use a larger baking dish and add a few extra minutes to baking time (watch for bubbling and a golden top).

Q: What cookware is best?
A: A 9×13-inch ceramic or metal baking dish works well. Ceramic holds heat longer; metal gives a crisper edge. Use an ovenproof dish if you’re broiling the top.

Q: Can I make it dairy-free or meat-free?
A: Absolutely — use plant-based cream and vegan cheese for dairy-free. For meat-free, swap chicken for chickpeas, white beans, or roasted tofu.

Q: What sides go well with it?
A: Crisp salads, steamed green veggies, warm rolls, and tangy slaws are perfect. For potlucks, bring a light green salad to balance the richness.

Conclusion

Thanks for stopping by — I hope this easy, creamy homemade chicken and rice casserole earns a spot in your regular recipe rotation like it has at my church suppers. If you try it, please leave a comment to tell me how it turned out, give the recipe a star rating, and share photos on social media. I love seeing your versions and tweaks!

👉 #fblifestyle