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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!

using a spoon to scoop out chicken and rice casserole
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This Chicken and Rice Casserole is a classic dinner. It’s a recipe that my mom used to make and a favorite of mine growing up.

My kids love it just as much as me and it has quickly become a staple meal in our home. 

If you love a good classic dinner recipe, I think you would also like this simple chicken casserole recipe also.

I love quick and easy chicken and rice recipes, so I do have a few of those on the blog.

How to make Chicken and Rice:

This recipe is very easy. Just make sure you have cooked rice and cooked chicken. You can use my All-Purpose Slow Cooker Chicken recipe for the chicken if you would like.

Basically, all you need to do is mix all your ingredients together, and then top with cheese. Bake until it is heated through and the cheese is melted. Serve and enjoy!

Ingredients:

  • Chicken: that has been cooked and shredded.
  • Instant Rice
  • Cream of Chicken Soup: I used 1 family style can.
  • Seasoning: Onion Powder, Garlic Powder, Salt, and Pepper
  • Cheese: I used shredded cheddar

Directions:

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.
chicken and rice in a mixing bowl

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.

ingredients mixed and in the casserole dish

Step three: Last all you need to fo is top the casserole with the remaining 1/2 cup of cheese.

adding cheese to the casserole dish

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.

chicken and rice casserole on a white plate with salad

If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

I would love for you to follow along and discover more amazing recipes.

Show me what you are making, tag us, or use hashtag #TDOARH

using a spoon to scoop out chicken and rice casserole
4.97 from 32 votes

Chicken and Rice Casserole

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
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Ingredients 

  • 3 cup Chicken, (cooked and shredded)
  • 2 cup Instant rice
  • 22.6 oz Cream of chicken soup, (one family style can)
  • 1/2 teaspoon Onion powder
  • 1/8 teaspoon Garlic powder
  • Salt and pepper , (to taste)
  • 1 1/2 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 1/2 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

Calories: 377kcal | Carbohydrates: 31g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 947mg | Potassium: 139mg | Vitamin A: 515IU | Vitamin C: 0.4mg | Calcium: 228mg | Iron: 3.4mg
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About Jennie

I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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137 Comments

  1. Super easy to make and really good! Hubby and I recently stopped eating red meats and potatoes, so I’m always on the hunt for easy chicken and rice recipes…this one hit the spot!! Thanks Jennie!!

  2. Love It!! So quick and easy, I used to do it the other way but this is so much easier and less time. My family loves it!

  3. I cooked the rice with garlic and onion powder and little season salt in the water. I diced the chicken and fried with garlic and onion as well. I used cream of bacon soup instead of chicken. Came out super delicious!!!

    1. I thought about trying it with cream of bacon, but opted to stick with the recipe. Now that I know you liked it that way, I’ll try that next time!

  4. Made this as a skillet dish… But I think it would have been better in the oven just cause it needs the flavors to mingle a bit. I used leftover rice that I had made this morning. Added broccoli that I microwaved for 5 and 1/2 minutes and cut up. I think when doing it in the skillet it would be best to cut up onions and fry and do the same with Garlic. The flavor profile really needed it.

    Other than that lovely. and really fast!