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using a spoon to scoop out chicken and rice casserole

Chicken and Rice Casserole

Jennie Duncan
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!
5 from 25 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Casserole
Servings 6 servings
Calories 377 kcal


  • 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
  • teaspoon Garlic powder
  • Salt and pepper (to taste)
  • 1 ½ cup Cheddar cheese (shredded)


  • 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. 



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.


Calories: 377kcalCarbohydrates: 31gProtein: 16gFat: 19gSaturated Fat: 8gCholesterol: 58mgSodium: 947mgPotassium: 139mgVitamin A: 515IUVitamin C: 0.4mgCalcium: 228mgIron: 3.4mg
Keyword chicken and rice casserole
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