This recipe for Chicken and Rice Casserole is the perfect weeknight comfort food. It’s easy to prepare and quick to bake! With the flavor of the creamy soups and parmesan cheese, you get a dinner that the whole family will love.
Easy Chicken and Rice Casserole Recipe
We love this creamy and cheesy chicken rice casserole for a quick and easy dinner. It’s great for nights when there are school activities, events, or a later-than-expected work shift. This recipe is as simple as combining all of the ingredients, pouring into a casserole dish, and baking it! The cooked chicken and instant rice save so much time.
This chicken rice casserole is packed full of flavor! The creamy canned soups are a game changer at mealtime. To create a wonderfully balanced dinner, you can throw on a veggie to go with it! I love making Honey Butter Skillet Corn or Instant Pot Glazed Carrots as a side dish. We also have a version of this recipe that includes broccoli as well! I highly recommend trying Cheesy Chicken Broccoli and Rice Casserole if you love this one.
Ingredients You’ll Need
I like to stock up on cream soups, especially during the winter months. They work great for so many dishes, especially easy casseroles. All of these ingredients are available year-round and very common. I almost always have the seasonings, water, milk, etc on hand constantly.
- Rotisserie Chicken: Any variety of cooked chicken will work great in this recipe. Shred or chop it before combining it with the other ingredients.
- Water
- Milk
- Instant White Rice
- Cream of Chicken Soup, Cream of Celery Soup, & Cream of Mushroom Soup
- Garlic Powder, Salt, and Pepper
- Parmesan Cheese: Use pre packaged to save time, or you can grate your own for the best flavor.
How to Make Chicken and Rice Casserole
This quick and easy dump dinner requires minimal prep, leaving you time to spend on other tasks or family time.
- Prep Oven and Dish. Preheat your oven to 400 degrees F and grease a 9×13 baking dish.
- Combine Dry Ingredients. In a large bowl, mix chopped chicken (both the chicken breasts and chicken thighs), rice, garlic powder, salt, pepper, and parmesan cheese.
- Add Wet Ingredients. Stir in water, milk, all 3 soups. Stir until evenly combined.
- Bake. Pour the chicken and rice mixture into the baking dish. Bake for 40-50 minutes, uncovered.
- Cool. Remove the pan from the oven when baked and allow it to cool for 10 minutes before serving.
- Garnish. Top with extra grated parmesan cheese and a sprinkle of chopped parsley, enjoy!
How to Store Leftovers
Any leftovers of this chicken rice casserole can be stored in the refrigerator for up to 4 days. You can cover the baking dish tightly if there’s a lot left. Otherwise, I recommend transferring it to an airtight container to store in the fridge. Reheat a small portion in the microwave or place the baking dish in the oven at 350 degrees F and warm until heated through.
Tips and Tricks
- Have leftover chicken and rice from a previous dinner? Turn them into this delicious and easy casserole as a way to avoid food waste!
- I love the combination of flavors from these 3 varieties of soup used to make the creamy sauce. However, if there is one you don’t like, you can make substitutions by doubling up on another (swap the cream of mushroom for another cream of chicken or celery, for example).
- Serve with green beans or mixed vegetables or a side garden salad if you like.
- You can grease the baking dish with non-stick cooking spray and a little bit of vegetable oil, or you can line it with aluminum foil or parchment paper for even easier cleanup.
- Do not cook instant rice ahead of time. Add the dry rice to the other casserole ingredients. It will fully cook in the total time it is in the oven.
More Casserole Recipes
- Cowboy Casserole
- KFC Bowl Casserole
- Biscuits and Gravy Casserole
- Tamale Casserole
- Chicken Pot Pie Casserole
Chicken and Rice Casserole
Ingredients
- 4 cups chicken cooked, chopped
- 2 cups instant white rice
- 1 cup parmesan cheese
- 1/2 teaspoon garlic powder
- salt to taste
- ground pepper to taste
- 1 cup water
- 1 cup milk
- 1 10.75 oz cream of chicken soup
- 1 10.75 oz cream of celery soup
- 1 10.75 oz cream of mushroom soup
Instructions
- Preheat oven to 400 degrees F
- Grease a 9×13 baking dish.
- In a large bowl add chopped chicken, rice, parmesan cheese, garlic powder, salt and pepper. Stir to combine
- Pour in water, milk and 3 cans of soup. Stir to combine
- Pour into the baking dish.
- Place on the middle rack of the oven and bake uncovered for 40-50 mins.
- Remove and allow to cool for approximately 10 minutes before serving.
- Add extra parmesan cheese if you like, and serve
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