I love how incredibly simple and satisfying this recipe is. I only need cooked rice, a can of cream of chicken soup, and plenty of cheddar cheese—and somehow it transforms into a dish that’s creamy, cheesy, and pure comfort. Whether I’m serving a crowd at the holidays or just want a quick, cozy side dish with dinner, this one never lets me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked white rice
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
Directions
I preheat the oven to 375°F (190°C).
In a large mixing bowl, I combine the cooked rice and cream of chicken soup until fully mixed.
I spread the mixture evenly into a greased baking dish.
I sprinkle the shredded cheddar cheese generously over the top.
I bake the casserole uncovered for 30–35 minutes, until the top is golden and bubbly.
I let it rest for 5 minutes before serving to allow the cheese and sauce to settle perfectly.
Servings and timing
This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Variations
I sometimes stir in a pinch of garlic powder or onion powder for more depth of flavor.
For a colorful twist, I add chopped broccoli, peas, or diced bell peppers.
Mixing in some cooked chicken or ham makes it a complete meal.
I’ve also tried it with a blend of cheeses—Monterey Jack and cheddar is one of my favorite combos.
For a crunchy top, I add crushed Ritz crackers or French fried onions during the last 10 minutes of baking.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm it in the oven at 350°F until heated through or microwave individual portions for 1–2 minutes. I sometimes add a splash of milk to loosen the texture if it’s thickened too much.
FAQs
Can I use brown rice instead of white?
Yes, I’ve made this with brown rice and it works well. The flavor is slightly nuttier, and I just make sure it’s fully cooked before mixing.
What if I don’t have cream of chicken soup?
I’ve used cream of mushroom or cream of celery as substitutes with great results. A homemade white sauce can also work in a pinch.
Can I make this casserole ahead of time?
Yes, I prep the dish up to a day ahead and store it covered in the fridge. I bake it when ready to serve, adding a few extra minutes to the cook time if it’s going in cold.
Is it freezer-friendly?
It can be, though the texture may be a bit softer after freezing. I cool it completely, wrap tightly, and freeze for up to 1 month. I thaw overnight in the fridge before reheating.
Can I double the recipe?
Absolutely. I double everything and bake it in a larger dish for gatherings. I just keep an eye on the cooking time—it may need a few more minutes to heat through.
Conclusion
Creamy Cheesy Rice Casserole is the kind of side dish that everyone comes back for seconds of. I love how easy it is to make and how rich and comforting it tastes with so little effort. Whether it’s a holiday table or a regular weeknight, this cheesy favorite always earns a spot.
