Easy Chicken And Rice Casserole

There’s nothing better than a warm, cheesy casserole straight from the oven. If you’re looking for an easy, one-dish meal that’s packed with flavor, this Chicken and Rice Casserole is perfect! It’s creamy, comforting, and simple to make with pantry staples. Plus, it’s great for busy weeknights when you need a hearty meal without a lot of effort.

This dish reminds me of cozy family dinners, especially on chilly nights. The way the rice soaks up all the delicious flavors while the chicken stays juicy and tender makes it a favorite in my home. And the best part? You can prep everything in one dish and let the oven do the work!

Whether you’re cooking for your family, meal-prepping for the week, or bringing something to a potluck, this casserole is a guaranteed crowd-pleaser. Let’s dive into why you’ll love this easy recipe and how you can make it tonight!

Why You’ll Love This Chicken and Rice Casserole

• One-dish meal: No need to dirty extra pots and pans. Just mix everything in a baking dish and pop it in the oven!
• Super easy: You don’t need fancy cooking skills—this recipe is simple and beginner-friendly.
• Great for leftovers: It tastes just as good (if not better) the next day!
• Customizable: Add veggies, switch up the seasonings, or use different cheeses to make it your own.
• Kid-approved: Creamy, cheesy, and full of flavor—kids love it!

Ingredients

For the Casserole

• 2 cups cooked chicken (shredded or chopped)
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup frozen mixed vegetables (optional)

For the Topping (Optional)

• ½ cup crushed Ritz crackers or breadcrumbs
• 2 tablespoons melted butter

This easy casserole is a go-to for busy nights and always brings a little warmth to the table. Ready to make it? Let’s get started!

Kitchen Tools Needed

Before you start, make sure you have the right tools to make this casserole as easy as possible:

• 9×13-inch baking dish – This size is perfect for even cooking.
• Mixing bowl – To combine the ingredients before adding them to the dish.
• Measuring cups and spoons – For accurate ingredient portions.
• Whisk or spoon – To stir everything together smoothly.
• Aluminum foil – Helps the casserole cook evenly and keeps it from drying out.

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) so it’s nice and hot when your casserole goes in.
2. Mix the ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
3. Assemble the casserole: Pour the rice mixture into a greased 9×13-inch baking dish. Spread it out evenly, then layer the cooked chicken on top. If using frozen vegetables, sprinkle them in as well.
4. Add the cheese: Sprinkle the shredded cheddar and Parmesan cheese over the top.
5. Cover and bake: Tightly cover the dish with aluminum foil and bake for 40 minutes.
6. Check for doneness: After 40 minutes, remove the foil and check if the rice is tender. If it needs more time, bake for another 5-10 minutes uncovered.
7. Add the topping (optional): If you like a crispy finish, mix crushed Ritz crackers or breadcrumbs with melted butter and sprinkle over the casserole. Bake uncovered for another 5 minutes until golden brown.
8. Serve and enjoy: Let the casserole cool for a few minutes before serving. Enjoy it on its own or with a fresh side salad!

Tips and Tricks for Success

• Use rotisserie chicken – It saves time and adds extra flavor.
• Try different cheeses – Mozzarella, Monterey Jack, or even a little pepper jack can add a fun twist!
• Don’t skip covering it while baking – This helps the rice cook properly and stay moist.
• Add a little crunch – If you like texture, top with French fried onions or crushed crackers before serving.
• Make it even creamier – Stir in a little sour cream or cream cheese for an extra rich and creamy casserole.
• Need more protein? – Swap chicken for ground beef, turkey, or even shrimp for a different flavor.
• Store leftovers properly – Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

This Chicken and Rice Casserole is the perfect balance of creamy, cheesy, and hearty. Whether you’re making it for a weeknight dinner or meal prep, it’s sure to be a hit! Try it out and let me know how it turns out!

Ingredient Substitutions and Variations

Want to make this recipe your own? Here are some easy swaps and fun variations to try:

Ingredient Substitutions

• Chicken: Use turkey, shredded beef, or even cooked shrimp for a twist.
• Rice: Swap white rice for brown rice (but increase the cooking time) or use cauliflower rice for a low-carb version.
• Cream of chicken soup: Replace it with cream of mushroom or cream of celery soup for a different flavor. You can also make a homemade version if you prefer fewer processed ingredients.
• Milk: Use heavy cream for extra richness or almond/coconut milk for a dairy-free version.
• Cheese: Try pepper jack, Swiss, mozzarella, or gouda instead of cheddar for a different taste.

Fun Variations

• Spicy Kick: Add ½ teaspoon of cayenne pepper or red pepper flakes to give it some heat.
• Mexican Style: Mix in black beans, diced tomatoes, and taco seasoning and use Monterey Jack cheese instead of cheddar.
• Vegetable-Packed: Add broccoli, bell peppers, mushrooms, or spinach for extra nutrients.
• Buffalo Chicken Version: Stir in ¼ cup buffalo sauce and use blue cheese or ranch dressing on top.

Serving Suggestions

This casserole is a complete meal on its own, but you can pair it with:

• A fresh side salad – Something light like a Caesar salad or cucumber and tomato salad balances the richness.
• Garlic bread or dinner rolls – Perfect for soaking up the creamy sauce.
• Steamed or roasted veggies – Try roasted Brussels sprouts, green beans, or carrots for added nutrition.
• Fruit salad – A light and refreshing contrast to the creamy casserole.

Storage and Reheating Instructions

Storing Leftovers

• Let the casserole cool completely before storing.
• Keep leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, wrap tightly in plastic wrap and aluminum foil or store in a freezer-safe dish for up to 3 months.

Reheating Instructions

• Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.
• Microwave: Heat individual portions in a microwave-safe dish for 1-2 minutes, stirring halfway through.
• From frozen: Let it thaw in the fridge overnight, then reheat in the oven as directed above.

FAQ

1. Can I use instant rice instead of regular rice?
Yes, but you’ll need to reduce the liquid and baking time since instant rice cooks faster.

2. How do I keep the rice from getting mushy?
Make sure you’re using long-grain rice and don’t overbake it. Also, don’t stir the casserole too much while baking.

3. Can I make this ahead of time?
Absolutely! Assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the cooking time.

4. What if my casserole is too dry?
Try adding an extra ½ cup of broth or milk before baking. You can also stir in a little sour cream after baking for added creaminess.

5. Can I make this dairy-free?
Yes! Use dairy-free cheese, coconut or almond milk, and a dairy-free cream soup substitute.

This Chicken and Rice Casserole is the perfect comfort food that’s easy to customize, store, and enjoy any time. Give it a try and let me know your favorite variations!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!