chicken rice casserole

The Best Chicken Rice Casserole Recipe

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If you’re looking for a cozy, one-dish meal that’s both delicious and easy to prepare, this Chicken Rice Casserole is the perfect recipe. Packed with tender chicken, creamy rice, melted cheese, and hearty vegetables, this casserole is sure to become a family favorite. It’s a fantastic weeknight dinner that uses simple ingredients and takes minimal prep time!

Why You’ll Love This Chicken Rice Casserole

  • Bursting with creamy, cheesy flavors that everyone loves.
  • A complete meal with protein, carbs, and veggies in one dish.
  • Perfect for busy weeknights or meal prep.
  • Easy to customize with different ingredients.

Ingredients for Chicken Rice Casserole

  • Cooked chicken: Shredded or cubed, adds protein and flavor. Rotisserie chicken works great!
  • Uncooked white rice: Absorbs all the creamy, flavorful liquids as it bakes.
  • Chicken broth: Adds depth and enhances the dish’s savory flavor.
  • Cream of mushroom soup: Provides the creamy base for the casserole. You can swap this for cream of chicken if preferred.
  • Milk: Helps create a smooth and creamy texture.
  • Shredded cheddar cheese: Melts into a gooey topping and enhances the flavor.
  • Frozen mixed vegetables: Adds a burst of color, texture, and nutrients.
  • Garlic powder, onion powder, and paprika: Seasonings that elevate the dish with subtle layers of flavor.
  • Salt and pepper: Essential for balancing and enhancing flavors.

Variations

  • Swap the Veggies: Use broccoli florets, diced zucchini, or mushrooms instead of mixed vegetables.
  • Spicy Twist: Add a dash of cayenne pepper or red pepper flakes for heat.
  • Rice Options: Substitute brown rice or wild rice—just adjust the cooking time.
  • Cheese Lovers: Experiment with mozzarella, Monterey Jack, or a blend of cheeses.

How to Make Chicken Rice Casserole

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
  2. In a large bowl, mix uncooked rice, chicken broth, cream of mushroom soup, milk, garlic powder, onion powder, paprika, salt, and pepper.
  3. Pour the mixture into the prepared dish. Stir in the chicken and mixed vegetables until evenly distributed.
  4. Sprinkle shredded cheddar cheese on top, cover with foil, and bake for 40 minutes.
  5. Remove the foil, add more cheese if desired, and bake for another 10 minutes.
  6. Let it cool for a few minutes, then serve!

Tips and Tricks

  • Cover tightly with foil to ensure the rice cooks evenly in the liquid.
  • Check rice doneness before removing from the oven. If it’s still a bit firm, bake for an additional 5–10 minutes.
  • Use fresh vegetables if preferred, but sauté them lightly before adding to the casserole.
  • Add a crispy topping by sprinkling breadcrumbs or crushed crackers before the final bake.

How to Serve Chicken Rice Casserole

  • Pair with a simple green salad for a balanced meal.
  • Serve alongside garlic bread or dinner rolls for extra comfort.
  • Add a dollop of sour cream or a sprinkle of fresh parsley for garnish.

Make Ahead and Storage

  • Make Ahead: Assemble the casserole up to a day in advance and store it covered in the refrigerator. Bake when ready.
  • Storing: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through or in the microwave in portions.

Frequently Asked Questions

Can I use cooked rice instead of uncooked?
Yes! Reduce the liquid by half and mix cooked rice with the rest of the ingredients before baking.

Can I freeze Chicken Rice Casserole?
Absolutely! Freeze the unbaked casserole, tightly covered, for up to 3 months. Thaw overnight in the fridge before baking.

What can I substitute for cream of mushroom soup?
Try cream of chicken, cream of celery, or even a homemade creamy sauce for a personalized touch.

The Best Chicken Rice Casserole Recipe
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The Best Chicken Rice Casserole Recipe

Recipe by The Slow Table TeamCourse: Uncategorized
Servings

6

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

295

kcal

Ingredients

  • 2 cups cooked chicken, shredded or cubed

  • 1 cup uncooked long-grain white rice

  • 2 ½ cups chicken broth (or water)

  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)

  • 1 cup milk

  • 1 cup shredded cheddar cheese (plus extra for topping)

  • 1 cup frozen mixed vegetables (e.g., peas, carrots, and corn)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp paprika

  • Salt and pepper, to taste

  • 1 tbsp butter (optional, for greasing the dish)

Directions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
  • Combine Ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until well mixed.
  • Assemble the Casserole: Pour the mixture into the prepared casserole dish. Add the cooked chicken and frozen vegetables, stirring lightly to distribute them evenly.
  • Add Cheese: Sprinkle 1 cup of shredded cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil.
  • Bake: Bake in the preheated oven for 40 minutes.
  • Uncover and Finish: Remove the foil, sprinkle extra cheese on top if desired, and bake for an additional 10 minutes or until the cheese is melted and bubbly, and the rice is fully cooked.
  • Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chopped green onions if desired.

Notes

  • Rotisserie Chicken: Use store-bought rotisserie chicken for convenience.
  • Brown Rice: If using brown rice, increase the cooking time by 10-15 minutes and check for doneness.
  • Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for some heat.
  • Gluten-Free: Use a gluten-free cream soup alternative.