Chicken and Rice Casserole

4.89 from 45 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Casserole

Keyword: chicken and rice casserole

Servings: servings

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.

Video

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

Make Ahead: Mix everything together, place in your casserole dish, cover tightly, and refrigerate for up to 24 hours before baking.

Freezing: Assemble the casserole in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight then bake according to directions.

Storing Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or cover with foil and warm in the oven at 350 degrees until heated through.

Slow Cooker Option: Want a hands-off version? Try my Slow Cooker Chicken and Rice Casserole — same ingredients, just let the crockpot do all the work!

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