This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!
This Chicken and Rice Casserole is a classic. It's a recipe that my mom used to make and a favorite of mine growing up. My kids loved it just as much as me and it has quickly become a staple meal in our home.
If you love a good classic I think you would also like this simple chicken casserole recipe also.
How to make Chicken and Rice:
Step one: Preheat oven to 350 degrees. Start by cooking rice according to package directions.
- Time Hack: I used instant white rice for this recipe to save myself some time. You can use any rice you enjoy for this recipe just prepare it first.
Step two: In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese.
Once everything is mixed add this to a casserole dish.
Step three: Last all you need to fo is top the casserole with the remaining ½ cup of cheese.
Baking Directions:
When your casserole is ready bake for 15-20 minutes. Then remove it from the oven and serve and enjoy.
Optional: I topped mine with fresh diced parsley for garnish
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken.
Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish.
Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.
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Chicken and Rice Casserole
Ingredients
- 3 cup Chicken (cooked and shredded)
- 2 cup Instant rice
- 22.6 oz Cream of chicken soup (one family style can)
- ½ teaspoon Onion powder
- ⅛ teaspoon Garlic powder
- Salt and pepper (to taste)
- 1 ½ cup Cheddar cheese (shredded)
Instructions
- Preheat oven to 350 degrees. Start by cooking rice according to package directions.
- In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.
- Top with remaining ½ cup of cheese and bake for 15-20 minutes. Serve and enjoy. Optional: Top with fresh diced parsley for garnish.
Video
Notes
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish. Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.Nutrition
Thanks for this easy, delicious recipe. Do you mix the soup with the water per instructions on the can?
Hi Carol,
For this recipe you will not need the added water. Hope you enjoy it!
This we as delicious!
Cooking this as we speak. Super excited, I can’t wait. 😊
I made this for dinner tonight! It was so good!!
I made this tonight. It came out so cheesy and creamy. It didn't have enough garlic taste, so I added 1/2 teaspoon of garlic salt. Knocked it out of the park!!! Definitely a keeper.
Fixing this for my family tonight. Since I can’t have the rice, I’m thinking of making a smaller one for me using riced cauliflower. Do you think it will work?
I think it would! How did it turn out?
I made this tonight. I will make it again. I like that you can freeze it!
Thank you! So glad you like it!
I don’t have the soup. Could I use a jar of gravy instead?
That might work but would change the recipe and it might not be a little runny.
This was so easy and so tasty. I was really surprised at both! I was low on pantry ingredients and too lazy to run to the store so I decided to do a quick google search for casseroles. This one popped up, and I’m so glad I tried it. My super picky, non rice eating 6 yr old gobbled it up! Thank you for a very simple, quick and delicious meal that ALL of us will eat.
Yah! So glad you all liked it!
I added in a can of crisp corn. Amazing
Did you buy the chicken precooked or did u cook it ahead of the time like u did the rice? This looks Soo good 😍
I have done both! Whatever work for you either works fine.
Is this better with white rice or brown rice?
Either would work just fine. We usually use white.
What size dish did you use for 1x serving? New to cooking
Sorry didn’t see that someone else commented that already and got a response!
9x13
Is it 2 cups of uncooked rice or cooked rice?
I cooked the rice ahead of time.
Is it 2 cups of cooked rice or 2 cups of dry rice? I know the rice has to be cooked before adding to recipe
2 cups dry before you cook it.
How long do you put this in the oven?
20 minutes.
What size pan did you use?
I used a 9x13 casserole dish.
Can you make this in the crockpot?
You sure can! I have it on the blog right here, https://www.thediaryofarealhousewife.com/slow-cooker-chicken-and-rice-casserole/