Cheesy Chicken and Rice Bake

This is the kind of casserole you make when you want dinner to feel like a warm blanket. Nothing fussy, nothing complicated — just cozy, creamy goodness that makes the whole kitchen smell like comfort. It’s the dish you pull together after a long day, when you’re craving something hearty and familiar… the kind of meal that practically begs for sweatpants and a good show.

The best part? It’s creamy from the sour cream and soup, packed with tender chicken, and finished with a golden, melty cheese top that bubbles around the edges. That first scoop is soft and steamy, and the cheese does that little stretchy pull that makes everyone suddenly appear in the kitchen “just to check if it’s ready.”

Ingredients

• 2 cups cooked white rice (or brown rice)

• 2 cups cooked, shredded or cubed chicken breast

• 1 cup sour cream

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• 1 1/2 cups shredded cheddar cheese (divided)

• 1/2 cup shredded mozzarella cheese

• 2 tablespoons fresh chopped parsley (for garnish)

• 1 tablespoon olive oil or butter (for greasing the dish)

Instructions

1. Preheat and prep.
   Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or butter. Just enough so nothing sticks and cleanup stays easy.

2. Mix the cozy base.
   In a big bowl, add the cooked rice and chicken. Then stir in the sour cream, cream of chicken soup, and milk. Sprinkle in the garlic powder, onion powder, salt, and pepper.
   Mix until everything looks creamy and well combined — it should feel thick and comforting already.

3. Add the cheese (because yes).
   Stir in 1 cup of the cheddar cheese and all of the mozzarella. This is where it starts to look like real casserole magic.

4. Assemble the bake.
   Spoon the mixture into your greased baking dish. Spread it out evenly with a spatula so every corner gets love.

5. Top it off.
   Sprinkle the remaining 1/2 cup cheddar over the top. Don’t be shy — this is what gives you that golden, melty finish.

6. Bake until bubbly.
   Bake uncovered for 25–30 minutes, until it’s bubbling around the edges and the cheese on top is melted and lightly golden.

7. Rest, garnish, and serve.
   Let it sit for 5 minutes before serving. This helps it set up just enough so it scoops nicely. Sprinkle with chopped parsley for a fresh pop of color.

Presentation Tips

• Serve it straight from the baking dish for that classic cozy-casserole vibe.

• For extra “wow,” add a little more parsley right before serving — it makes the cheesy top look bright and fresh.

• Want it extra inviting? Pair it with something crisp on the side, like a simple green salad or steamed broccoli. That creamy bite + fresh crunch combo is so good.

Conclusion

This Cheesy Chicken and Rice Bake is simple, comforting, and the kind of recipe you’ll keep in your back pocket for busy nights. It’s creamy, cheesy, filling — and honestly, it tastes even better the next day. If you’ve been craving something warm and dependable, this is your sign to make it soon. One pan, a little stirring, and you’ve got the kind of dinner everyone loves coming home to.