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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.
Ingredient Notes:
Chicken – I use cooked and shredded chicken for this recipe. This is the perfect recipe to use up leftover chicken or a store-bought rotisserie chicken, just shred it and you’re ready to go. You can also use my All-Purpose Slow Cooker Chicken if you want to prep it ahead of time. Chicken thighs work great here too if you prefer dark meat, they stay extra juicy and tender.
Instant Rice – I use instant white rice to keep things quick and easy. You can also use regular cooked long-grain white rice or jasmine rice, just make sure it’s cooked before adding it to the casserole. Brown rice works too but will change the texture slightly. I do not recommend uncooked rice for this recipe.
Cream of Chicken Soup – Cream of mushroom soup is a great swap if that’s what you have on hand and adds a delicious earthy flavor. You can also use a homemade condensed soup if you prefer to skip the canned version.
Seasoning – I keep it simple with onion powder, garlic powder, salt, and pepper. Want a little more flavor? Try adding a pinch of smoked paprika, Italian seasoning, or even a packet of ranch seasoning for a fun twist.
Cheese – I use shredded cheddar cheese and it melts beautifully on top. Colby jack, mozzarella, Monterey jack, or a Mexican blend all work really well as substitutes.
Directions:
Step One: Preheat oven to 350 degrees. Start by cooking rice according to package directions.
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.
Time Saver:
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 Three: Last all you need to do is top the casserole with the remaining 1/2 cup of cheese.
Baking Directions:
When your casserole is ready in the casserole dish 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
Variations
One of the things I love most about this recipe is how easy it is to customize. Here are some of my favorite ways to switch it up:
Broccoli Chicken and Rice Casserole – Add a cups of frozen broccoli florets to the mix before baking. This is a great way to sneak in some veggies and it pairs perfectly with the creamy cheesy sauce.
Mexican Chicken and Rice Casserole – Add in a can of Rotel tomatoes and add a packet of taco seasoning with the rest of your ingredients. Top with pepper jack cheese instead of cheddar for a fun twist the whole family will love.
Mushroom Chicken and Rice Casserole – Use cream of mushroom soup instead of cream of chicken for a deeper, earthier flavor. Add a handful of sliced mushrooms on top before baking.
Chicken and Rice Casserole with Vegetables – Mix in whatever vegetables you have on hand. Frozen peas, diced carrots, corn, or green beans all work great. It’s a perfect way to use up what’s in your freezer.
Cheesy Broccoli Chicken and Rice – Double the cheese and add broccoli for the ultimate comfort food version. Use a mix of cheddar and mozzarella for extra gooey pull.
Rotisserie Chicken and Rice Casserole – Short on time? Use a store-bought rotisserie chicken instead of cooking your own. Just shred it up and mix it in, it makes this recipe even faster and adds great flavor.
Tips for making Chicken Casseroles:
This recipe is perfect with leftover chicken. I make my all-purpose slow cooker chicken at the beginning of every week and use the chicken for my recipes.
I use the chicken for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
Want to Make This in the Slow Cooker?
If you love this chicken and rice casserole but want a more hands-off version I have you covered! My Slow Cooker Chicken and Rice Casserole uses the same simple ingredients but lets the crockpot do all the work for you.
Just add your chicken breasts and sauce to the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours. Once the chicken is cooked through just shred it, stir in your cooked rice and cheese, and dinner is served!
It is the perfect version to make on busy days when you want a hot comforting meal waiting for you when you get home. My family absolutely loves both versions and I know yours will too!
Frequently Asked Questions
Can I use rotisserie chicken for this recipe? Yes! Rotisserie chicken is one of my favorite shortcuts for this casserole. Just shred it up and use it in place of your cooked chicken. It saves so much time and adds amazing flavor.
Can I use uncooked rice in this casserole? I do not recommend using uncooked rice in this recipe. Since the casserole only bakes for 15-20 minutes, uncooked rice will not have enough time to cook through.
Can I make this casserole ahead of time? Yes! Mix everything together and place it in your casserole dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you are ready, just pop it in the oven and bake according to directions.
Can I freeze this chicken and rice casserole? Absolutely. Assemble the casserole in a freezer-safe dish but do not bake it. Cover tightly and freeze for up to 3 months. When you are ready to bake, thaw it in the refrigerator overnight and then cook according to directions.
Can I use cream of mushroom soup instead of cream of chicken? Yes, cream of mushroom soup works great as a substitute and gives the casserole a slightly richer, earthier flavor. Any condensed cream soup will work well in this recipe.
Can I add vegetables to this casserole? Yes and I highly recommend it! Broccoli florets, frozen peas, corn, diced carrots, and green beans are all great additions. Just mix them in with the other ingredients before baking.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or cover the casserole dish with foil and warm it in the oven at 350 degrees until heated through.
What to Serve With Chicken and Rice Casserole
This casserole is a complete meal on its own but pairing it with a simple side dish makes it feel extra special. Here are some of my favorite things to serve alongside it:
Roasted Broccoli – Broccoli and chicken rice casserole were made for each other. This simple roasted broccoli comes together so fast and the crispy edges are absolutely delicious.
Southern Green Beans – These slow-cooked, tender green beans are the perfect cozy side dish to go with a warm casserole.
Cheesy Corn – My kids go crazy for this cheesy corn alongside any casserole recipe. It is creamy, cheesy, and comes together in no time. Honestly one of the most requested sides in our house.
7 Layer Salad – If you want something fresh and light to balance out this hearty casserole, this 7 layer salad is always a hit.
Smashed Potatoes – Crispy on the outside, fluffy on the inside. These smashed potatoes are one of my absolute favorite side dishes and they pair so well with the creamy flavors of this casserole.
Try some of my other favorite Casserole recipes:
Tuna Casserole – A classic dinner recipe that the entire family will love. Even my kids asked for seconds of this Easy Tuna Casserole. It’s made with egg noodles and then topped with cheese before baking. Usually, I have most of these ingredients in my pantry, so if I need a quick meal, it’s this!
Tater Tot Casserole – This Tater Tot Casserole is one of the best casseroles you will ever make. Hearty and cheesy this casserole is going to be a favorite for many dinners to come!
Crack Chicken Casserole – This Crack Chicken Casserole is made with shredded hashbrown potatoes, bacon, and ranch seasoning. It’s a favorite with my family and a recipe you are sure to love.
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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.
Notes
- Chicken thighs work great in place of chicken breast — they stay extra juicy and tender
- Rotisserie chicken is a great shortcut — just shred and use in place of cooked chicken
- Cream of mushroom soup can be substituted for cream of chicken soup for a deeper, earthier flavor
- Colby jack, mozzarella, Monterey jack, or a Mexican blend all work as substitutes for cheddar
- Brown rice or jasmine rice can be used in place of instant rice — just make sure it is fully cooked first
- Do not use uncooked rice in this recipe
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.