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Parmesan Chicken and Rice Casserole

Jennie Duncan
Nothing beats a classic casserole recipe. This Parmesan Chicken and Rice Casserole is easy to make and full of flavor. 
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 405.57 kcal


  • 3 cups chicken (cooked and shredded)
  • 2 cups instant rice
  • 22.6 oz cream of chicken soup
  • ½ teaspoon onion powder
  • teaspoon garlic powder
  • teaspoon Italian seasoning
  • salt and pepper (to taste)
  • 1 ½ cup shredded parmesan cheese (divided)
  • ½ cup shredded colby jack cheese


  • 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, Italian seasoning, salt, pepper, and 1 cup shredded parmesan cheese. Add this to a casserole dish. 
  • Top with remaining ½ cup of shredded parmesan cheese and shredded colby jack cheese and bake for 15-20 minutes. Serve and enjoy. 
    Optional: Top with fresh diced parsley for garnish.



Calories: 405.57kcalCarbohydrates: 32.54gProtein: 21.41gFat: 20.51gSaturated Fat: 9.35gCholesterol: 56.33mgSodium: 1238.58mgPotassium: 148.29mgFiber: 0.55gSugar: 0.86gVitamin A: 536.9IUVitamin C: 0.43mgCalcium: 395.59mgIron: 3.47mg
Keyword Parmesan Chicken and Rice Casserole
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