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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 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 1/2 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)
- 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.
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
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!
Yes glad you liked it. Sounds like you ended up kind of making my Ritz Cracker Chicken Casserole!
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.
So glad you liked it! Thanks!
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!!
You’re welcome
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!
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?
I don’t have one right now I’m sorry!
Instead of instant rice can i substitute frozen cauliflower rice?
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.
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.
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!
You don’t add any liquid to soup?
No just the soup, no water added.