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Old-Fashioned Chicken and Rice Casserole

A heartwarming, classic casserole that brings together tender chicken, fluffy rice, creamy sauce, and garden-fresh vegetables. This timeless dish is easy to make on a weekday and delightful enough for a Sunday family dinner. Creamy, savory, and filling, it’s the kind of recipe you’ll reach for again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 1.5 cups long-grain rice
  • 1.5 pounds boneless skinless chicken thighs
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt, plus more to taste
  • 0.25 teaspoon black pepper
  • 1 cup frozen peas
  • 1 tablespoon olive oil (optional, for browning)
  • 1 medium carrot, finely chopped (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). If you want a crisp top, plan to finish with a quick under-broiler step, but it isn't necessary.
  • In a large skillet, melt the butter over medium heat. Add the diced onion and carrot (if using) and sauté until the onion becomes translucent and the carrot softens, about 4–5 minutes.
  • Add the garlic and cook for another 30 seconds, until fragrant. Push the vegetables to the side, add the chicken thighs, and lightly brown them on both sides. They don’t need to be fully cooked through at this stage; you’re building flavor.
  • Stir in the cream of mushroom soup, milk, chicken broth, thyme, salt, and pepper. Bring the mixture to a gentle simmer, then add the frozen peas and half of the cheddar cheese. Stir until the sauce is smooth and slightly thickened.
  • Rinse the rice briefly under cold water to remove excess starch. Scatter the raw rice evenly in a large casserole dish. Pour the hot sauce over the rice, then nestle the chicken thighs on top. The liquid should come about halfway up the sides of the chicken; if not, add a splash more broth.
  • Cover the dish tightly with a lid or foil and bake for 40–45 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Remove the cover for the last 5–10 minutes and sprinkle the remaining cheddar on top to melt and lightly brown.
  • Let the casserole rest for about 10 minutes before serving. This helps the flavors meld and makes scooping easier.
  • If you like a crisper top or a richer finish, you can switch to a quick broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.