This cozy Chicken and Rice Casserole is the definition of weeknight comfort food creamy, cheesy, and loaded with tender chicken and veggies. Everything bakes together in one dish for a fuss-free dinner the whole family will love. Simple ingredients, minimal prep, and big, nostalgic flavor in every bite.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup long-grain white rice, uncooked, rinsed
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper.
- Stir everything together until the rice is well coated and all ingredients are evenly distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
- Cover the dish tightly with aluminum foil to trap steam and help the rice cook through.
- Bake for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed. (If using pre-cooked rice, reduce this covered time to about 20 minutes.)
- Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the uncovered dish to the oven and bake for an additional 15–20 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to scoop.
- Taste and adjust seasoning with a little extra salt and pepper if needed, then serve warm.
Variation
- Swap the cream of mushroom soup for cream of chicken or cream of celery soup for a different flavor profile.
- Use a Mexican-inspired twist by adding 1 teaspoon chili powder, 1/2 teaspoon cumin, and swapping cheddar for pepper jack cheese.
- Make it extra hearty by stirring in 1 cup sliced mushrooms or 1 cup chopped steamed broccoli before baking.
Cooking Notes
- Rinse the rice until the water runs clear to remove excess starch and help it cook up fluffy instead of gummy.
- Bake covered first so the rice can steam and fully cook; uncovering too early can leave the rice underdone.
- Oven temperatures can vary if the rice isn’t tender after the initial covered time, re-cover and bake an extra 5–10 minutes, checking again.
Serving Suggestions
- Serve with a simple green salad dressed with lemon vinaigrette to balance the richness of the casserole.
- Pair with steamed green beans, roasted broccoli, or a medley of roasted root vegetables for extra color and nutrition.
- Top each serving with a sprinkle of fresh parsley or chives and a squeeze of lemon for a bright, fresh finish.
Tips
- Use low-sodium chicken broth and soup so you can better control the salt level in the finished dish.
- Shred the cheese from a block instead of using pre-shredded; it melts creamier and gives better flavor.
- If prepping ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the initial covered bake time if baking from cold.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use pre-cooked rice instead of uncooked?
Yes. Use about 2 1/2 cups cooked rice and reduce the covered baking time to about 20 minutes, just until everything is hot and bubbly. - Can I freeze this casserole?
Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, at 325°F (165°C) until warmed through. - How do I make this casserole creamier?
Stir in an extra 1/4–1/2 cup cream of mushroom soup or a splash of heavy cream or milk before baking. - Can I make this casserole dairy-free or lighter?
Use a dairy-free cream soup and skip or reduce the cheese, or substitute with a lighter cheese and low-fat soup to cut back on calories and fat.
Conclusion
This comforting Chicken and Rice Casserole wraps tender chicken, fluffy rice, and melty cheese into one cozy bake that’s perfect for busy nights. With simple prep, wholesome ingredients, and a classic flavor everyone recognizes, it’s the kind of easy, satisfying dinner you’ll find yourself making again and again.
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Chicken and Rice Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy Chicken and Rice Casserole is the definition of weeknight comfort food creamy, cheesy, and loaded with tender chicken and veggies. Everything bakes together in one dish for a fuss-free dinner the whole family will love. Simple ingredients, minimal prep, and big, nostalgic flavor in every bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup long-grain white rice, uncooked, rinsed
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper.
- Stir everything together until the rice is well coated and all ingredients are evenly distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
- Cover the dish tightly with aluminum foil to trap steam and help the rice cook through.
- Bake for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed. (If using pre-cooked rice, reduce this covered time to about 20 minutes.)
- Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the uncovered dish to the oven and bake for an additional 15–20 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to scoop.
- Taste and adjust seasoning with a little extra salt and pepper if needed, then serve warm.
Notes
- If your casserole looks a bit dry before adding the cheese, stir in an extra 1/4–1/2 cup broth, then top with cheese and finish baking.
- You can use brown rice instead of white; increase broth to 2 1/2 cups and add 10–15 minutes to the covered baking time.
- Rotisserie chicken or leftover roast chicken works perfectly and adds extra flavor with almost no effort.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: chicken and rice casserole, chicken and rice bake, easy casserole, family dinner, comfort food, one pan meal