Creamy Chicken and Rice Casserole with Knorr

The Weeknight Casserole That Never Lets You Down

Some recipes earn a permanent spot in your dinner rotation, and this creamy chicken and rice casserole with Knorr is absolutely one of them. It is hearty, deeply savory, and comes together with minimal prep work, which means you can have it in the oven before the evening chaos even gets started. If you grew up eating something like this at your grandmother's table, one bite will take you right back.

What makes this version special is the Knorr Rice Sides. That seasoned rice blend does a lot of heavy lifting on flavor, absorbing all of the creamy, chicken-y goodness as it bakes. You get perfectly seasoned rice and tender chicken in one dish, with almost no effort.

Why This Recipe Works So Well

There are a few things happening in this casserole that make it reliably delicious every single time.

• The rice cooks inside the casserole. No pre-cooking needed. The Knorr rice absorbs the broth and soup as it bakes, picking up all of that flavor along the way.
• The foil trapping method. Covering the dish for the first 40 minutes creates steam that cooks the rice through evenly without drying out the chicken.
• The double-cheese finish. Adding cheddar in two stages means you get creaminess worked through the dish and a beautiful golden, melty crust on top.

Chef's Tip: Do not skip the 5-minute rest after baking. The sauce continues to thicken as it sits, and you will get much cleaner scoops rather than a soupy pool.

Ingredients Worth Reaching For

This casserole is simple, but using the right pantry staples genuinely makes a difference. A good quality low-sodium chicken broth and full-fat sour cream give the sauce that rich, velvety body that makes this dish so satisfying.

Tools & Ingredients We Recommend

Mixing Bowls

Small Bowls Set

Sharp Kitchen Knife

Easy Variations to Try

Once you have made this once, it is easy to riff on. Here are a few directions you can take it:

• Add vegetables. Broccoli florets, diced bell peppers, or sliced mushrooms all work beautifully stirred in with the raw chicken.
• Make it spicy. A pinch of cayenne or a spoonful of Dijon mustard in the sauce adds a welcome kick.
• Go cheesier. Swap cheddar for a smoky Gouda or a sharp white cheddar for a more complex flavor.
• Use bone-in thighs. If you prefer dark meat, bone-in chicken thighs work well here. Just add about 10 minutes to the covered bake time and check for doneness before uncovering.

Tips for Making It Ahead

This casserole is a fantastic make-ahead meal. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you are ready to cook it, just pull it from the fridge while the oven preheats and add 10 extra minutes to the covered bake time to account for the cold start. It is the kind of recipe you can prep on Sunday and bake fresh on Tuesday without any extra thought.

Ready to bring this comfort food classic to your table? Here is everything you need:

Creamy Chicken and Rice Casserole with Knorr

This easy chicken and rice casserole made with Knorr is the ultimate weeknight comfort food, loaded with tender chicken, fluffy rice, and a rich, savory sauce the whole family will love.

Prep:10 mins

Cook:55 mins

Total:65 mins

Yield:6 servings

Cuisine:American

Yield: 6 servingsCalories: 420Protein: 32g

Carbs: 38gFat: 14gSat. Fat: 5gFiber: 2gSugar: 3gSodium: 780mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 Knorr Chicken Rice Sides, 5.7 oz packets
• 2 1/2 cups low-sodium chicken broth
• 1 cream of mushroom soup, 10.5 oz can, undiluted
• 1/2 cup sour cream, full fat recommended
• 1 cup frozen peas, thawed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper, freshly ground
• 1 cup shredded cheddar cheese, divided
• 1 tbsp unsalted butter, for greasing the dish

Instruction

1

Preheat your oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish and set it aside.

2

In a large mixing bowl, stir together the chicken broth, cream of mushroom soup, sour cream, garlic powder, onion powder, and black pepper until smooth and well combined.

3

Add both packets of Knorr Chicken Rice Sides directly into the bowl (dry, uncooked) and stir to combine.

4

Fold in the chicken pieces and thawed peas, making sure everything is evenly coated in the sauce.

5

Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle half the shredded cheddar over the top.

6

Cover the dish tightly with aluminum foil and bake for 40 minutes.

7

Remove the foil, sprinkle the remaining cheddar cheese over the top, and return the dish to the oven uncovered for an additional 12 to 15 minutes, until the cheese is golden and bubbling and the rice is fully cooked.

8

Let the casserole rest for 5 minutes before serving. This helps the sauce thicken up and makes it easier to scoop.

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Aluminum foil
• Wooden spoon or silicone spatula
• Measuring cups and spoons

Notes

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth before microwaving to keep the rice from drying out. You can assemble this casserole the night before and refrigerate it unbaked. Just add 10 extra minutes to the covered bake time if going straight from the fridge to the oven.

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Serving and Storing

This casserole is a complete meal on its own, but a simple green salad or some crusty bread alongside it rounds things out nicely. For serving, a big spoon works better than a spatula since the saucy rice likes to flow a bit.

Leftovers reheat beautifully. Add a small splash of chicken broth before microwaving and stir halfway through to keep the rice creamy rather than dried out. It tastes just as good on day two, maybe even better.