There’s something magical about the aroma of a creamy, bubbling casserole straight from the oven—especially when it’s a dish like this Smothered Chicken and Rice. It reminds me of cold winter nights growing up, when Nonna would bake something hearty that could warm you from the inside out. While she was all about her rustic Italian fare, this dish brings me back to a Southern kitchen with its rich layers, savory aromas, and that golden, melty cheese on top.

Let’s bring this comfort food classic to your table—with simple ingredients and big flavor.

Why You’ll Love This Recipe

One-Pan Wonder: Everything bakes together in a single dish—hello, easy cleanup!

Creamy and Hearty: Perfect for those cozy nights when you need something warm and satisfying.
Family Favorite: Cheesy, creamy, savory—what’s not to love?

Ingredients You’ll Need

Here’s everything you’ll need to whip up this Southern-style bake:

4 boneless, skinless chicken breasts
1 cup long-grain white rice (uncooked)
2 cups chicken broth

1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1/2 cup sour cream

1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika

1/2 tsp salt
1/2 tsp black pepper
1 tbsp butter

1 cup shredded cheddar cheese
1/2 cup crispy fried onions (optional but adds a delightful crunch)
1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

🧑‍🍳 Prep Time: 10 minutes

🍲 Cook Time: 1 hour 5 minutes

⏱️ Total Time: 1 hour 15 minutes

🍽️ Servings: 4

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Make the Creamy Mixture

In a large bowl, mix together:

Chicken broth

Cream of chicken soup
Cream of mushroom soup
Sour cream

Garlic powder
Onion powder
Paprika

Salt and pepper

Stir until everything is smooth and combined.

3. Add Rice

Pour uncooked rice into the prepared baking dish. Spread it evenly.

4. Layer the Sauce and Chicken

Pour half the soup mixture over the rice, coating it well. Lay the chicken breasts over the rice, then cover them with the remaining soup mixture.

5. Dot with Butter and Cover

Place small pats of butter over the top, then cover the dish tightly with aluminum foil.

6. Bake It

Bake for 50 minutes covered. Then, remove the foil and sprinkle the cheddar cheese over everything.

7. Finish Baking

Return the dish to the oven and bake uncovered for another 10-15 minutes, until the cheese is melted and bubbly and the chicken is cooked through (internal temp of 165°F).

8. Garnish and Serve

Top with crispy fried onions and a sprinkle of chopped parsley. Let it rest for 5 minutes before serving—if you can wait that long!

Tips for Success

Don’t skip the foil: It locks in moisture so the rice cooks perfectly.

Low-sodium broth: Helps balance the salt from the canned soups.
Mix it up: Swap cheddar for Monterey Jack or even smoked gouda for a twist!

Make It a Meal

Serve this creamy smothered chicken with:

Roasted Brussels sprouts or green beans
A crisp side salad with vinaigrette
Southern-style cornbread or dinner rolls

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
Reheat: Microwave on medium or warm in a 325°F oven until heated through.

Reader Tip 💬

Add a handful of cooked bacon bits before baking for extra savory flavor—or spice things up with a dash of cayenne!

Smothered Chicken and Rice FAQs

Can I use brown rice instead of white?
You can, but it needs a longer cook time and possibly more broth. It’s best to parboil brown rice first if using.

Can I prep this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate overnight. Let it sit at room temp for 20 minutes before baking.

Final Bite

This Smothered Chicken and Rice recipe is like a hug in casserole form—easy, comforting, and completely satisfying. Whether you’re serving it to your family on a weeknight or sharing with friends for a potluck, it’s a guaranteed crowd-pleaser.

Try it out and let me know how you made it your own.