I’ve been making this chicken and rice casserole for years — it’s the kind of dish that smells like home the moment it goes into the oven. Comforting, forgiving, and quietly satisfying, it’s perfect for busy weeknights, hands-off dinners when you need something that waits for you, and those nights when everyone asks for “just a little more.” If you love an easy, creamy casserole that stretches a few chicken breasts into a family meal, this one does it with minimal fuss and maximum nostalgia. For more casserole inspiration, check out this roundup of chicken casseroles.
Why you’ll love this dish
This casserole is one of those pantry-and-fridge-friendly winners: cooked chicken, uncooked rice, a can of cream soup, a splash of broth, and a bag of frozen veggies. It’s dependable, inexpensive, and almost everyone — from toddlers to grandparents — usually pans their spoons back for seconds.
“A weeknight lifesaver — creamy, mild, and exactly the kind of comfort food that makes leftovers better the next day.”
Why try it tonight? Because it’s:
- Budget-friendly: uses simple staples.
- Time-friendly: assembly takes under 15 minutes.
- Kid-approved: mild flavors that play well with picky eaters.
- Make-ahead friendly: assemble and refrigerate an afternoon before baking.
How this recipe comes together
Quick overview before we dig into ingredients: shred cooked chicken, stir it with uncooked rice, soup, broth, seasonings and frozen veggies, bake covered so the rice steams, then finish uncovered with cheese for a bubbly top. It’s one-bowl mixing and one-pan baking — minimal cleanup, more time to sip something cold while it cooks.
The method is forgiving: don’t worry if your rice isn’t super precise or the chicken pieces are chunky. The oven does the heavy lifting.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional — cheddar or Monterey Jack)
- Fresh parsley for garnish (optional)
Notes and substitutions:
- Swap cream of mushroom or celery soup if you prefer a different base flavor.
- For brown rice, increase liquid and bake time (see Variations).
- Use low-sodium broth if you’re watching salt — taste before adding extra salt.
Directions to follow
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, and a good pinch of salt and pepper. Stir until everything is evenly moistened.
- Grease a 9×13-inch baking dish (or similar size). Pour the mixture into the dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the rice cooks through.
- Remove the foil, sprinkle cheese over the top if using, then return to the oven and bake an additional 15 minutes — or until the cheese is melted, bubbly, and the rice is tender.
- Let the casserole rest for 5–10 minutes before serving. Sprinkle with chopped fresh parsley if you like a bright finish.
Best ways to enjoy it
Serving this casserole is pleasantly flexible. Spoon it onto warmed plates and add a crisp side for contrast:
- A simple green salad with lemon vinaigrette cuts through the richness.
- Roasted broccoli or roasted Brussels sprouts add texture.
- For a homier meal, serve with buttery dinner rolls to sop up any sauce.
If you want a heartier table, pair it with a contrasting casserole — try a beefy option like this French Onion Ground Beef and Rice Casserole for variety.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating (no more than 2 hours out).
- Reheat: Microwave individual portions until hot, or reheat a baking dish in a 350°F oven covered with foil for 15–20 minutes until heated through. Add a splash of chicken broth if it seems dry.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. If freezing before baking, assemble in a foil pan and freeze; bake from frozen but add 15–25 minutes to covered baking time.
- Food safety: Reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Use a rotisserie chicken in a pinch — it saves time and adds flavor.
- If your rice tends to be starchy, rinse it briefly under cold water to prevent gummy results.
- Want a golden, crunchy crust? After uncovering for the cheese stage, switch the oven to broil for 1–2 minutes — watch it closely.
- If you prefer more broth, add 1/4 to 1/2 cup extra; the casserole will be creamier but still set up as it cools.
- For an even quicker weeknight version, cook rice ahead and reduce the broth by 1/2 cup so the casserole isn’t soupy.
Creative twists
- Vegetarian: Swap chicken for drained, cubed firm tofu or a can of drained chickpeas and use vegetable broth.
- Cheesy herb: Mix shredded Gruyère and a tablespoon of Dijon mustard into the base for a sharper profile.
- Brown rice: Use 1 1/4 cups brown rice and 2 1/2–3 cups broth; bake covered for 60–70 minutes.
- Low-carb: Replace rice with cauliflower rice; reduce broth to 1 cup and shorten bake time (about 25–30 minutes).
- Spicy southwest: Add a can of diced green chiles, cumin, and pepper jack cheese for a lively change.
Common questions
Q: Can I use cooked rice instead of uncooked?
A: Yes. If your rice is already cooked, reduce the broth by about 1/2 to 1 cup (depending on how wet your rice is) because pre-cooked rice won’t absorb liquid. Bake uncovered if the casserole looks too wet, and watch for the cheese to brown.
Q: How long does it take to make from start to finish?
A: Plan for about 10–15 minutes of active prep and about 60 minutes of bake time (45 minutes covered + 15 minutes uncovered). Let it rest 5–10 minutes before serving.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. If baking from chilled, add 5–10 minutes to the covered baking time.
Q: Is it safe to freeze?
A: Yes. Freeze baked portions for best texture, or freeze unbaked in a foil pan and bake from thawed (or add extra bake time from frozen). Thaw in the fridge overnight for even reheating.
Q: What cheese works best?
A: Cheddar, Monterey Jack, Colby, or a mild mozzarella — pick what melts well and pleases your crowd. For nuttier flavor try Gruyère.
Conclusion
This chicken and rice casserole is exactly the kind of simple, dependable recipe that earns a permanent spot in the rotation. If you want to compare family-style versions or look for inspiration that’s close to this one, take a peek at this vintage-style Mamaw’s version: Mamaw’s Chicken and Rice Casserole Recipe. For a one-pan, cheesy take with slightly different technique, check out this approachable guide: One Pan Chicken and Rice Casserole – Tastes Better From Scratch.
Enjoy the gentle, homey comfort of this casserole — and don’t be surprised if someone asks for the recipe on the first night.
Chicken and Rice Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, and a good pinch of salt and pepper. Stir until everything is evenly moistened.
- Grease a 9x13-inch baking dish (or similar size). Pour the mixture into the dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the rice cooks through.
- Remove the foil, sprinkle cheese over the top if using, then return to the oven and bake an additional 15 minutes — or until the cheese is melted, bubbly, and the rice is tender.
- Let the casserole rest for 5–10 minutes before serving. Sprinkle with chopped fresh parsley if you like a bright finish.