Chicken and Rice Casserole

This cozy, no-fuss chicken and rice casserole is the kind of weeknight recipe that feels like a hug on a plate. It uses leftover cooked rice and chicken, a can of cream of chicken soup, frozen veggies, and melty cheddar to make a comforting one-dish meal. Perfect for busy evenings, picky eaters, or when you want a make-ahead dinner that travels well for potlucks.

Why you’ll love this dish

It’s simple, forgiving, and reliably delicious. This casserole turns pantry staples and leftovers into something warm and satisfying with minimal hands-on time. Whether you’re feeding kids, bringing something to a gathering, or stretching a weeknight budget, it delivers big on flavor for very little effort.

“We served this after a long day and everyone went back for seconds — easy, creamy, and exactly what we needed.”

Because it’s so flexible, you can adapt it to what you have on hand. If you enjoy other comforting casseroles, you might also like this take on Grandma’s chicken soup for chilly nights.

Preparing Chicken and Rice Casserole

Quick overview: mix cooked rice and shredded cooked chicken with cream of chicken soup and milk, fold in frozen vegetables and shredded cheddar, season, top with breadcrumbs if you like a crunchy finish, then bake until hot and bubbly. Expect about 10 minutes active prep time and 25–30 minutes in the oven.

This is a forgiving recipe — nothing hinges on exact timing or precision. Use hot leftovers straight from the fridge (they’ll take a little longer to heat through), and if your mixture seems thick, add a splash more milk.

What you’ll need

• 2 cups cooked rice (white, jasmine, or long-grain; brown rice will work but may need a bit more liquid)
• 2 cups cooked chicken, shredded (rotisserie or poached breast)
• 1 cup cream of chicken soup (canned or homemade)
• 1 cup milk (whole milk gives richer results; 2% works fine)
• 1 cup cheddar cheese, shredded (sharp cheddar boosts flavor)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Breadcrumbs for topping (optional; panko for extra crunch)

Notes and substitutions:

• For a lighter version, swap half-and-half for milk or use a low-fat cream soup and low-fat cheese.
• Make it vegetarian by replacing chicken with firm tofu or chickpeas and using cream of mushroom soup.
• If you don’t have cream of chicken, blend 1 cup milk with 2 tablespoons butter and 2 tablespoons flour, cook briefly until thickened, and season to mimic the canned soup.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish (9×13 or similar depth).
2. In a large bowl, combine the cooked rice and shredded chicken.
3. Add the cream of chicken soup and milk. Stir until smooth and evenly combined.
4. Fold in the shredded cheddar and frozen vegetables so everything is distributed.
5. Season with garlic powder, onion powder, salt, and pepper. Taste a small spoonful and adjust seasoning.
6. Transfer the mixture into the prepared baking dish, spreading it evenly.
7. If you want a crunchy top, sprinkle breadcrumbs (or panko) across the surface. A light drizzle of melted butter over the breadcrumbs helps them brown.
8. Bake for 25–30 minutes, until the casserole is bubbling around the edges and the top is lightly golden.
9. Remove from the oven and let rest 5 minutes before serving so it sets up and is easier to scoop.

If you’re curious about bolder flavor twists for game-day or party versions, consider spicy add-ins inspired by recipes like buffalo chicken bites — a few dashes of hot sauce and blue cheese on the side can brighten this casserole.

Best ways to enjoy it

Serve this casserole straight from the dish for casual family dinners. It pairs well with:

• A crisp green salad with vinaigrette to cut the creaminess.
• Steamed broccoli or roasted Brussels sprouts for extra veg.
• A side of crusty bread to soak up any creamy sauce.
  For a more composed plate, mound a scoop in the center and garnish with chopped parsley or sliced green onions and a sprinkle of extra cheddar.

Storage and reheating tips

• Refrigerate: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days.
• Freeze: Portion into airtight containers or freeze the whole dish for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: In the oven, cover with foil and bake at 350°F (175°C) until warmed through (about 20–30 minutes for a whole dish; less for portions). For single servings, microwave 1–2 minutes, stir, then heat in 30-second bursts until hot.
  Food safety note: Reheat leftovers to an internal temperature of 165°F (74°C) to ensure safety.

Pro chef tips

• Use warm ingredients: If your rice and chicken are warm, the baking time can be slightly shorter and the casserole heats more evenly.
• Prevent soggy topping: Toast breadcrumbs briefly in a skillet with a little butter before sprinkling to keep them crisp longer.
• Cheese distribution: Reserve a small handful of cheese to sprinkle on top about 5 minutes before baking finishes for a melty golden layer.
• Texture tweak: If you prefer a creamier casserole, stir in an extra 1/4 cup milk or a dollop of sour cream before baking.
• Even heating: If your baking dish is very deep, loosely cover with foil for the first 15–20 minutes to prevent the top from overbrowning while the center heats.

Recipe variations

• Tex-Mex: Add 1/2 cup corn salsa, 1/2 teaspoon cumin, chopped jalapeño, and swap cheddar for pepper jack. Top with crushed tortilla chips.
• Broccoli-cheddar: Use steamed broccoli instead of mixed vegetables and increase cheddar for a fuller cheese profile.
• Mushroom and herb: Substitute cream of mushroom soup, add sautéed mushrooms and fresh thyme, and use Swiss or Gruyère cheese.
• Low-carb: Replace rice with cauliflower rice and reduce milk slightly for a lighter casserole.
• Spicy buffalo: Mix shredded chicken with 2–3 tablespoons buffalo sauce and fold in blue cheese crumbles for a game-day spin.

Common questions

Q: Can I use raw chicken?
A: Yes, but cook it first — either poach, roast, or use a rotisserie chicken. If you use raw chicken pieces in the casserole, they should be cut small and baked covered for longer until the internal temperature reaches 165°F (74°C), but using pre-cooked chicken is simplest and faster.

Q: Can I use brown rice?
A: Absolutely. Brown rice works fine but is chewier and absorbs liquid differently. If using freshly cooked brown rice, you may need an extra splash of milk to achieve a creamier texture.

Q: How long does this take from start to finish?
A: Plan for roughly 10–15 minutes active prep and 25–30 minutes baking — about 35–45 minutes total.

Q: Can I make this ahead for a potluck?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add breadcrumbs just before baking and increase bake time slightly if baking from cold. For frozen make-ahead, freeze unbaked in a foil pan and bake from frozen at 350°F, adding 15–25 minutes.

Q: Is it safe to reheat multiple times?
A: Reheat only the portion you’ll eat. Repeatedly cooling and reheating increases food-safety risk. Keep leftovers refrigerated and reheat once to 165°F.

If you want more cozy, family-friendly chicken recipes, try other crowd-pleasers from the site — they’re great for building a reliable weeknight rotation.

Enjoy your casserole — creamy, cheesy comfort that’s quick enough for a busy night and flexible enough to suit your pantry.

Chicken and Rice Casserole

This comforting chicken and rice casserole is a perfect one-dish meal, made with leftover chicken, rice, cream of chicken soup, and veggies, ideal for busy evenings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 400 kcal

Ingredients

  

Main ingredients

• 2 cups cooked rice (white, jasmine, or long-grain) Brown rice will work but may need more liquid.
• 2 cups cooked chicken, shredded (rotisserie or poached breast)
• 1 cup cream of chicken soup Canned or homemade.
• 1 cup milk Whole milk gives richer results; 2% works fine.
• 1 cup cheddar cheese, shredded Sharp cheddar boosts flavor.
• 1 cup frozen mixed vegetables Can include peas, carrots, corn.

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper

Topping

• Breadcrumbs for topping Panko for extra crunch (optional).

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the cooked rice and shredded chicken.
• Add the cream of chicken soup and milk. Stir until smooth and evenly combined.
• Fold in the shredded cheddar and frozen vegetables until everything is distributed.
• Season with garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.

Baking

• Transfer the mixture into the prepared baking dish, spreading it evenly.
• If desired, sprinkle breadcrumbs across the surface. Drizzle with melted butter for browning.
• Bake for 25–30 minutes, until bubbling around the edges and the top is lightly golden.
• Let rest for 5 minutes before serving.

Notes

For a lighter version, use half-and-half for milk. Substitute chicken with firm tofu to make it vegetarian. For added flavor, consider a splash of hot sauce and blue cheese.

Keyword Chicken and Rice Casserole, Comfort Food, Easy Dinner, Family-Friendly Recipe, One-Dish Meal