There’s something about a warm casserole that feels like a gentle hug after a long day. This rice dinner casserole is exactly that kind of meal—hearty, cozy, and just a little bit indulgent. Imagine the way the kitchen smells when the cheese starts melting and the spices mingle quietly in the background, inviting you to sit down even before the timer dings.
I remember one evening, rushing through the door with a mind full of errands and half a dozen distractions. I tossed this casserole together, knowing it’d cook itself while I finally sat down, maybe halfway paying attention to a show I’d been meaning to watch. The bubbling cheese on top was the perfect reward, and the tender rice mixed with veggies and chicken felt like exactly what I needed—even if I was still untangling some thoughts about the day.
Why You’ll Love It:
- It’s a one-dish dinner that feels homemade without hours in the kitchen.
- The mix of vegetables, cheese, and rice covers all the bases—comfort, nutrition, and flavor.
- It’s simple—and that’s kind of the point. No need to overcomplicate when you want a meal that just works.
- Leftovers reheat beautifully, which means you get more time off from cooking.
- The creamy sauce and melty cheese create that irresistible golden crust on top, though it can get a bit gooey if you let it sit too long.
Sometimes, I’m not great at following every step perfectly, and this casserole is forgiving enough to handle that. Whether you’re a little rushed or just not in the mood to fuss, it’s a meal that adapts. Just be ready for that comforting warmth when you finally dig in.
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Rice Dinner Casserole
- Total Time: 1 hour
- Yield: 6 1x
Description
A comforting and hearty rice dinner casserole loaded with vegetables, cheese, and a creamy sauce, perfect for an easy weeknight meal.
Ingredients
1 cup long grain white rice, uncooked
2 cups chicken broth
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium green bell pepper, diced
1 cup sliced mushrooms
1 cup frozen peas and carrots mix
1 cup cooked shredded chicken
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring the chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced green bell pepper, and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
Stir in the frozen peas and carrots mix and cook for another 2 minutes. Remove from heat.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, cooked shredded chicken, cream of mushroom soup, milk, salt, black pepper, dried thyme, and paprika. Mix well.
Stir in shredded cheddar cheese and half of the shredded mozzarella cheese.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the remaining mozzarella cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: You don’t need anything fancy here—just a baking dish and a skillet will do. I usually serve this casserole with a simple side salad or steamed greens to add a fresh crunch. If you want to switch things up, try swapping chicken for cooked sausage or adding a handful of your favorite herbs—though honestly, the thyme and paprika combo is a quiet winner. Sometimes I toss in a little extra garlic or swap out the cheddar for pepper jack for a subtle kick, but I haven’t tested all the variations extensively.
FAQ:
Can I make this vegetarian? Yes, just leave out the chicken and maybe add extra mushrooms or beans for protein.
How long does it keep? Up to three days in the fridge, but it’s best eaten fresh or within two days for optimal flavor and texture.
Can I freeze leftovers? Definitely. Freeze in portions and thaw overnight before reheating.
If you’re looking for a meal that feels like a slow Sunday but fits into a busy week, this rice dinner casserole might just be the answer. Save it, print it, and get ready to cozy up with every bite.