Chicken and Rice Casserole Recipe With Sour Cream: Creamy One-Dish Family Dinner

This one-dish dinner brings my New England childhood to your table with a creamy twist. I perfected it in my tiny triple-decker kitchen, where space and time are always at a premium.

The secret lies in the sour cream, which creates a velvety sauce that coats every grain of rice and piece of chicken. Simple ingredients come together with minimal effort for maximum comfort.

You’ll end up with a golden, bubbling casserole that’s tender, flavorful, and satisfying from the first bite to the last. It’s the kind of meal that turns a regular weeknight into something special.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make it.

Ingredients for Chicken and Rice Casserole Recipe with Sour Cream

Probably have most of this already. Just grab chicken, rice, and that sour cream hiding in your fridge.

The sour cream is non-negotiable here—it’s what makes the sauce velvety. Full-fat works best (trust me, the low-fat stuff can curdle). I grab mine from Market Basket when it’s on sale, but any grocery store brand is fine. For the chicken, boneless, skinless breasts stay tender, though thighs would work too if that’s your preference. Just trim off any excess fat before cubing.

No cream of chicken soup? Cream of mushroom works in a pinch. Out of cheddar? Monterey Jack or Colby melt just as nicely. Fresh garlic is ideal, but jarred minced garlic at half the amount saves time. The rice has to be long-grain white—instant or brown rice won’t absorb the liquid the same way. Frozen peas can be swapped for corn or green beans (no need to thaw first).

Assemble and bake right away, or cover and refrigerate for up to 24 hours. Leftovers keep for 4-5 days in the fridge—reheats beautifully. Freeze portions for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Chicken and Rice Casserole

Here’s how to build this creamy casserole in one dish with minimal effort.

Step 1: Cook the Rice and Prep the Chicken

Bring the 1.5 cups long-grain white rice and 1.5 cups chicken broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. I always check at 15 minutes—if there’s still liquid, give it another 2-3 minutes.

While the rice cooks, cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. Pat them dry with paper towels to ensure they brown properly. Season with ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. This builds flavor before they hit the pan.

Step 2: Sauté Aromatics and Chicken

Melt the ¼ cup butter in a large skillet over medium-high heat. Add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Add the seasoned chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and the edges are just beginning to turn golden brown. The chicken will finish cooking in the oven, so don’t worry if it’s not fully done yet.

Step 3: Create the Creamy Sauce Base

Sprinkle the ¼ cup all-purpose flour over the chicken and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Slowly pour in the ½ cup milk while stirring constantly to prevent lumps from forming.

Stir in the 1 can cream of chicken soup and 1.5 cups sour cream. Reduce heat to medium and let the mixture simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. This creamy base is what makes the casserole so rich and satisfying.

Step 4: Assemble and Bake

In a large bowl, combine the cooked rice, chicken and sauce mixture, 1 cup frozen peas, and 1 cup shredded cheddar cheese. Stir until everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish and spread it out smoothly.

Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Bake in a preheated 375°F oven for 20-25 minutes until the casserole is bubbly around the edges and the cheese on top is melted and starting to turn light golden brown.

Let it rest for 5 minutes before serving. This allows the casserole to set slightly, making it easier to serve neat portions. The creamy texture and cheesy topping make this dish irresistibly comforting.

Creative Variations of This Dish

Cheesy Broccoli Swap

Replace the peas with 2 cups chopped broccoli for extra texture. Blanch it in boiling water for 2 minutes first to soften slightly. The florets soak up the creamy sauce beautifully. 💛

Spicy Southwest Twist

Add 1 diced jalapeño with the onion and stir in 1 tsp cumin with the flour. Use pepper jack cheese instead of cheddar and top with crushed tortilla chips before baking.

Mushroom Lovers Version

Sauté 8 oz sliced mushrooms with the onion until golden brown. They release moisture that gets absorbed by the rice. I like using cremini mushrooms for their meaty texture.

Herb Garden Variation

Stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh thyme leaves with the chicken and sauce mixture. The herbs add a bright, fresh contrast to the creamy base.

Bacon and Cheddar

Cook 6 slices bacon until crisp, crumble it, and mix into the casserole. Use extra-sharp cheddar for a bold flavor. This is my go-to when I want to impress at potlucks. ✨

Lemon Pepper Brightness

Add 1 tbsp lemon zest and an extra ½ tsp black pepper to the sauce mixture. The citrus lift cuts through the richness without overpowering the dish.

Frequently Asked Questions