Name: Chicken and Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
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))

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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!

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 casseroles as much as we do then make sure to check out a few more of my favorites after you try this one.

Chicken and Rice Casserole Instructions:

For this recipe, I used pre-cooked chicken and cooked my rice before. It takes a lot less time in the oven and overall. When you are ready to go ahead and preheat your oven to 350 degrees. Now cook your 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. Simple right? Time to serve and enjoy.

For this recipe, I used a 9×13 casserole dish but this recipe can easily fit in a smaller casserole dish.

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.

Watch the Chicken and Rice Cooking Episode:

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 Casserole Recipes:

Because casseroles are awesome, here are a few more to try out:

Biscuit Chicken Pot Pie Casserole: I love this casserole dish. Just like the old classic you love but no crust to make.

Chicken and Green Bean Casserole: This recipe is so simple made with creamy chicken and green beans then topped with stuffing.

Cheeseburger Casserole: A classic for sure. This simple casserole dish is a favorite with my family and one you will wanna try.

5 from 7 votes

Chicken and Rice Casserole

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Course: Main Course

Cuisine: Casserole

Keyword: Chicken, rice

Servings: 6 servings

Calories: 377 kcal

Author: Jennie Duncan

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.

Recipe Notes

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Nutrition Facts

Chicken and Rice Casserole

Amount Per Serving

Calories 377 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 8g 40%

Cholesterol 58mg 19%

Sodium 947mg 39%

Potassium 139mg 4%

Total Carbohydrates 31g 10%

Protein 16g 32%

Vitamin A 10.3%

Vitamin C 0.5%

Calcium 22.8%

Iron 18.7%

* Percent Daily Values are based on a 2000 calorie diet.

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