Chicken and Rice Casserole

I don’t know about you, but I love a classic dump-and-bake casserole. Besides being ultra comforting, all-in-one casserole recipes are ideal for busy weeknights when you need to get dinner on the table quickly. Plus, mixing all the ingredients directly in the casserole dish means fewer dirty dishes to wash. Win, win!

This cheesy chicken and rice casserole is precisely one of those recipes. It’s made with just seven ingredients, including condensed cream soup, instant rice and precooked chicken, so it’s a cinch to throw together and takes less than 30 minutes to bake to bubbly perfection. Each bite is full of tender white meat chicken and rice smothered in a creamy sauce. Top it all with melty cheddar cheese for a hearty, family-favorite dinner.

Chicken and Rice Casserole Ingredients

• Canned soup: Condensed canned soup is the secret to making rich, creamy casseroles. We use cream of chicken and mushroom soups in this casserole to create a flavorful sauce that binds everything together.
• Chicken broth: Chicken broth adds extra moisture that the rice absorbs while cooking. This recipe calls for reduced-sodium broth since the canned soups and onion soup mix contain sodium. You could also use an equal amount of vegetable broth or water.
• Rice: This recipe uses instant white rice because it cooks fast and keeps the total baking time under 30 minutes.
• Cooked chicken breast: Using precooked chicken is a timesaving hack. Shredded rotisserie chicken is one of our favorite easy-dinner shortcuts and will add a unique roasted chicken flavor to the dish. You can also use pieces of leftover chicken, like baked or grilled breasts, if they’re mildly seasoned.
• Onion soup mix: A packet of onion soup mix is a no-fuss trick for seasoning casseroles, soups, slow-cooker recipes and more. The soup mix contains a blend of dried spices that adds savory flavor without a single measuring spoon.
• Cheddar cheese: A layer of shredded cheddar covers the top of the casserole for cheesy flavor and an irresistible melty topping. Pre-shredded cheese is convenient, but it contains ingredients to prevent clumping that can interfere with how well the cheese melts. Grab a block of cheddar and grate your own cheese for extra-smooth melting.

Directions

Step 1: Combine the ingredients

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Preheat the oven to 375°F. Stir together the canned soups, chicken broth, rice, cooked chicken and onion soup mix in a greased 13×9-inch baking dish.

Editor’s Tip: Use the back of a spoon to spread the mixture into an even layer so it heats evenly.

Step 2: Add the cheese and bake

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Sprinkle the shredded cheese over the top of the casserole. Cover the baking dish and bake for 15 to 20 minutes.

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Uncover the baking dish and continue baking until the cheese is golden brown and the rice is cooked, five to seven minutes longer.

Editor’s Tip: To make the cheese topping extra crisp and browned, place the uncovered casserole dish under the broiler for one to two minutes.

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Chicken and Rice Casserole Variations

• Add veggies: Stir in fresh or frozen vegetables, like peas or broccoli, for a pop of color and a more complete meal. Or, make a chicken and mushroom rice casserole by adding a can of drained mushrooms or chopped fresh mushrooms.
• Season with herbs: Add extra flavor to your casserole by adding a pinch of fresh or dried herbs to the sauce. Parsley and thyme pair exceptionally well with chicken and rice.
• Use leftover turkey: Instead of rotisserie chicken, use leftover turkey breast.
• Swap soups: To customize the sauce, use a different flavor of condensed cream soup, like cream of celery or broccoli.

How to Store Chicken and Rice Casserole

Leftover cheesy chicken and rice casserole can be stored in an airtight container in the fridge for up to five days. To reheat, portion servings into individual microwave-safe bowls and add a splash of water to help loosen the sauce. Microwave until warmed through.

Can you make a chicken and rice casserole recipe ahead of time?

If you want to check dinner prep off your to-do list, assemble the cheesy chicken and rice casserole ahead of time and bake it when you’re ready to eat. Mix all ingredients in the casserole dish and store the unbaked casserole covered in the fridge for one to two days.

Can you freeze chicken and rice casserole?

Yes, you can freeze chicken and rice casserole after baking. If you want to freeze the entire casserole, bake it in a disposable pan or a freezer-safe dish. Let the casserole cool completely, then cover it tightly and freeze it for up to three months. Thaw the casserole in the refrigerator overnight before reheating.

Chicken and Rice Casserole Tips

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Will long grain rice work in this chicken and rice casserole recipe?

Our Test Kitchen tested this chicken and rice casserole recipe only with instant rice, so we recommend sticking with that for the best results. Instant rice cooks faster than other types of rice. Using long grain rice would increase the cooking time and require more liquid than called for in this recipe.

Can I use a different type of cream soup in this chicken and rice casserole recipe?

Sure! Replace the cream of mushroom or chicken soup (or both!) with any condensed, creamy soup you have. Try cream of cheddar soup for an extra-cheesy version or cream of broccoli soup for a chicken broccoli casserole—bonus points if you toss in finely chopped broccoli florets! If you don’t have any cream soups on hand, you could also use homemade cream of chicken soup.

What goes with cheesy chicken and rice casserole?

Crisp veggies, like air-fryer green beans or oven-roasted broccoli and cauliflower, pair well with this cheesy chicken and rice casserole. A fresh green salad also complements this creamy, hearty casserole.