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 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.
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
Love this recipe. It’s a comfort food for me and it’s quick!!
Do you think that broccoli would work in this recipe? If yes, would I have to cook it before adding it to the mix? Let me know what you think.
I would cook or steam the broccoli before since it's not in the oven very long.
I loved this recipe! I did cut the recipe in half because it’s only my daughter and I tonight. I also need to eat GF so I can only find GF cream of mushroom currently. But this was delicious and simple!! Next time I’ll add extra mushrooms & broccoli but I’m looking forward to having it again 🙂
I want to try this tonight but the only cheese I have on hand is a few packs of the velveeta cheese sauce. Do you think it will work in this recipe? Thank you.
Loved this recipe but I goofed!!! caught that the rice needs to be cooked first… after I assembled it and had in oven for about a minute! 🤣🤦♀️ Pulled it out and added 6ounces of milk, mixed again and cooked it for 15 minutes… pulled it out, added a extra half cup of cheese on top and cooked another 15 minutes! Came out great! Lol!!! Might adapt the uncooked method for ease. 😜😉
I’ve made this recipe several times! So easy, quick, and delicious! Today I added zucchini, sweet bell peppers, and green onions and called it a Primavera!
I loved this recipe! My grown son also liked it. It is excellent and does not require a ton of unknown ingredients! A winner that I will make again and would definitely take to a pot luck!
Thank you!
I have my first one of these in the oven right now. Looks and smells wonderful. Will let you know how it comes out. Thanks
I needed a recipe to use up cooked chicken and cooked rice. I added some cooked carrots and green beans as well. The recipe looked a bit bland, but it turned out delicious! Thank you!
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 a potluck, first time, I loved the simplicity of the recipe. I was able to add red lentils, fresh rosemary, Garlic, and sauteed onions, and peas and carrots. I shredded some mozzarella for strength cheese and topped with butter. Looks great and taste wonderful. Thank you for not over complicating.
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!
Is it 2 cups of cooked rice or two cups of dry rice which is then cooked?
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.
Sorry if this is a dumb question but if I’m using the boil in a bag white rice, would I need to cook one or two bags?
It would depend on the size each bag is but if they are about 1 cup each then yes that would work!
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.
Thank you Ka Tonya! I was also unclear on this!
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/