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Creamy chicken and rice casserole being served from a white baking dish, with chicken, rice, peas, carrots, cheddar cheese, and a buttery cracker topping.

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole is the kind of dinner that feels familiar in the best way. It has tender chicken, long-grain white rice, peas and carrots, cheddar cheese, and a creamy sauce made with classic condensed soup, milk, broth, and sour cream. The buttery cracker topping gives it just enough crunch to balance the soft, creamy filling underneath.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Casserole
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 1 celery rib finely diced
  • 2 cloves garlic minced
  • 1 10.5-ounce can cream of chicken soup undiluted
  • 1 10.5-ounce can cream of celery soup undiluted
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk or 2% milk
  • 1/2 cup sour cream
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 cups uncooked long-grain white rice rinsed and well drained
  • 3 cups cooked shredded chicken preferably rotisserie chicken
  • 1 1/2 cups frozen peas and carrots
  • 1 1/2 cups freshly shredded sharp cheddar cheese divided
  • 1 sleeve buttery crackers crushed, about 1 1/2 cups crumbs
  • 3 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 375°F. Grease a deep 9x13-inch baking dish with butter or nonstick spray.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until softened.
  3. Add the garlic and cook for 30 seconds, stirring constantly. Remove the skillet from the heat.
  4. In a large mixing bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, milk, sour cream, salt, pepper, thyme, and poultry seasoning until smooth.
  5. Stir in the uncooked rice, shredded chicken, frozen peas and carrots, sautéed onion and celery, and 1 cup of the shredded cheddar cheese.
  6. Pour the mixture into the prepared baking dish and spread it into an even layer.
  7. Cover the baking dish tightly with foil. Bake for 50 minutes.
  8. Carefully remove the foil and stir the casserole, making sure to scrape around the edges and redistribute the rice. The rice should be partially tender, and the casserole should still look creamy.
  9. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
  10. In a small bowl, stir together the crushed crackers and melted butter. Sprinkle the buttery cracker crumbs evenly over the casserole.
  11. Return the casserole to the oven, uncovered, and bake for 15 to 20 minutes, until the rice is tender, the filling is bubbling around the edges, and the topping is golden brown.
  12. Let the casserole rest for 10 minutes before serving. Sprinkle with fresh parsley, if desired.

Notes

  • Use long-grain white rice for this recipe. Do not use instant rice, brown rice, jasmine rice, or wild rice unless you adjust the liquid and bake time.
  • Rinse and drain the rice well before adding it to the casserole. This helps remove excess starch and keeps the casserole creamy instead of gummy.
  • The baking dish needs to be covered tightly during the first bake so the rice can steam and cook evenly.
  • Cream of celery gives this casserole a classic savory flavor without making it taste mushroom-heavy. If you prefer mushrooms, you can use cream of mushroom soup instead.
  • Freshly shredded cheddar melts better than pre-shredded cheese and gives the casserole a smoother texture.
  • If the rice is still too firm after the uncovered bake, cover the dish again and bake for another 10 minutes. Add a splash of warm broth if the casserole looks dry.