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Chicken and rice casserole in a baking dish with a serving spoon place where some was scooped out.
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4.43 from 7 votes

Chicken and Rice Casserole

This easy chicken and rice casserole is made from scratch, without canned soup, and tastes amazing! It's a great make-ahead chicken casserole as well!
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
0 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 439kcal
Author Yumna Jawad


  • 1 cup long grain white rice uncooked
  • 3 cups chicken stock divided
  • 1 tablespoon butter cut into small pieces
  • 1 teaspoon Italian seasoning divided
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 ½ pounds boneless skinless chicken breasts
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 16 ounces sliced mushrooms
  • 2 garlic cloves minced
  • 8 ounces full-fat sour cream


  • Preheat the oven to 350˚F. In a 9 by 13 inch oven-safe baking pan, combine rice, 1 cup chicken stock, butter, ½ teaspoon Italian seasoning and a pinch of salt and pepper. Cover tightly with foil and bake for 30 minutes.
  • Meanwhile, season the chicken with salt, pepper, paprika and remaining Italian seasoning. Add oil to a medium skillet over medium-high heat. Once the oil is shimmering, add chicken and cook for about 5 minutes, flipping halfway through, or until golden brown all over, but not yet cooked through. Remove from pan and cut into small cubes.
  • To the same skillet, add onion and cook for 5 minutes. Season with salt and pepper. Add mushrooms and cook for 10 minutes, until they are no longer giving off moisture. Add garlic and cook for 1 more minute, until fragrant.
  • Add remaining 2-3 cups chicken stock and sour cream and bring to a gentle simmer. Once it reaches a simmer, stir in the reserved chicken and remove from heat.
  • Once rice is done cooking in the oven, uncover and pour the creamy mushroom and chicken mixture on top. Cover again and return to the oven for 15 minute, until the chicken is cooked through and the casserole sauce is thickened. Serve warm.

To Freeze Casserole

  • If you wish to make this casserole ahead, instead of baking right away, let the casserole cool to room temperature then cover tightly with a layer of foil and plastic wrap and freeze. When ready to serve, let the frozen casserole defrost overnight in the fridge. Remove and discard the plastic wrap and bake (covered) in a 350˚F oven for about 30 minutes, or until heated through.


Note: This recipe was tested 4 times before getting published. Yet,based on initial feedback of the stock being too much, I am currently retesting this with less stock. Thereful I adjusted the stock to range between 3 and 4 cups.
Tip: Use a disposable aluminum foil pan to freeze your casserole right in the bakeware.


Calories: 439kcal | Carbohydrates: 37g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 587mg | Potassium: 952mg | Fiber: 2g | Sugar: 6g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg