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
Marc W Langevin
Okay I made this, I made a smaller batch so I did use only two cups of chicken and two cups of rice. Rice the rest of it was per the recipe except for the fact I used diced onion, I also use the can of cream of cheddar and a can of cream of chicken, cuz I didn't have a large can of cream of chicken soup all the rest was as the recipe stated came out good. Had plenty of flavor
Gerald
I tried this omitting the cheese at my wife's request, I decided crush a sleeve of Ritz crackers mixed with 1/4 cup of melted margarine and topped the casserole with the mixture. It was fantastic!
Jennie
Yes glad you liked it. Sounds like you ended up kind of making my Ritz Cracker Chicken Casserole!
Jennifer
I fixed this today and it was very good! My husband and I could not get enough. We still have enough for another meal. With a green salad, it was a perfect meal.
Thanks for the recipe.
Jennie
So glad you liked it! Thanks!
Annemarie is
I made this chicken and rice tonight. I did stray from the original though. Chicken, rice and cheese remained the same. Having these on hand, I used one small can of each. All fat free. Cream of chicken, cream of mushroom and a can of mild green enchilada sauce. Fantastic!!
Clay Crocker
You're welcome
Vickie Crocker
My family loved this! I added to it, as I always do any recipe. I added cream of celery soup, fresh garlic and Canadian spice for chicken and pork. I also used a mixed Mexican cheese blend. It was really good and my grandson took it to work and had his co-workers begging for a bite!
Mimi of 2
I don’t have and don’t use canned cream of chicken soup. I make it homemade just winging it. Do you have a good cream of chicken soup recipe that I could use instead of the canned?
Jennie
I don't have one right now I'm sorry!
Brenda
Instead of instant rice can i substitute frozen cauliflower rice?
Jennie
I have not tried that yet but I think you could. I find cauliflower rice to have a much different texture so it could get up on the mushy side.
Mimi of 2
Solution would be to freshly great raw, cauliflower, and use that. I think I would come out great though I haven’t tried it yet.
Fashion Styles
Today, I went to the beach front with my children. I found a sea shell and gave it to my 4 year old daughter and said "You can hear the ocean if you put this to your ear." She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!
Lisa hickman
You don't add any liquid to soup?
Jennie
No just the soup, no water added.
cody gail helms
we add ritz crackers to the top!!
Cheryl
Just wondering if it is two cups of rice before it is cooked and 4c cooked or 1c before cooked and 2c cooked rice?
Chandra
I don't see the size of casserole dish to use? Also, do you mean 2 cooked cups of rice, or precooked? Sorry...novice here!
Jennie
It would be before cooking. Usually if it means cooked I try to add that to the ingredient list (2 cups cooked rice) to hopefully help that. And I used a 2 quart baking dish. Hope that helps and you enjoy this!
Molly C
I made this for just my husband and myself. I added a bag of mixed vegetables to it and some paprika. I froze half for another meal and I’m glad I did! It’s very good and very filling!
Mary isaacs
Can you use regular rice?
Jennie
Any rice would work since you cook it before. It would just change the prep time.
Kristin
I upped the garlic power to 1/2 tsp and added 3 cups of steamed and drained broccoli. So delicious
Toni
Do you use water in this recipe?
Jennie
No in the casserole. You will need water to cook the rice before mixing the casserole together but you will not add water to the casserole.
Erin
I added broccoli 🥦
Cindy
I made this recipe for the first time and my family loved it! One child who is picky about casseroles sometimes, actually requested to take the leftovers in her lunch the next day! I did up the garlic powder & onion powder for added flavor that we usually like. Will definitely make this again.
Chris J
This is the second time I made this. It is delicious!!! Even the hubster says it's a keeper. I used 4-Cheese Mexican shreds because I had no cheddar. It worked great. However, I made it with the Panko crumbs this time, and I wasn't impressed with them. When I make this again, and I will, I'll leave them off.
Alexus
Thank you so much !!! Best easy dish I’ve made by far. I don’t cook regularly so you saved me with this one ! I followed everything except I used ground chicken, creamy four cheese rice by Rice a Roni, & I added broccoli . Delicious !!
Linda Wheeler
I made it for dinner tonight and love simple recipes! It was very creamy and good!
Becky
Love this recipe. It’s a comfort food for me and quick and easy!!
Kelly
I made this with some left over crockpot chicken that I made for tacos the other night… I added some sour cream as well, and I also added some powdered ranch dressing. We like a crunch on top, so I did some Ritz crackers crumbled up with some butter, it was delicious! Next time I think I’ll either add some peas or maybe some broccoli.
Clay Crocker
Substituted rice for barley, substituted shredded chicken for finely chopped crispy chicken tenders, substituted cream of chicken for cream of broccoli. Kept the other ingredients and jazzed it up with some smoked paprika and Montreal steak seasoning. Recipes are good but if you don't stray then you ain't cooking right.
Jennie
Your substitutes sound good and tasty. This is just a classic and simple to make chicken and rice casserole. But a Chicken and Barley Casserole may be something I need to add to menu soon.
Cindy
That's a whole different recipe.
Denise Fickey
I love this because it is so easy and tastes great. And I’m 63 and have cook for a family for 45 years.