Chicken and Rice Casserole

I make this chicken and rice casserole on repeat when I want something that feeds a crowd, warms the house, and cleans up easily. It’s a one-dish bake of tender shredded chicken, long-grain rice cooked in savory chicken broth, a little creaminess from cream of mushroom soup, and bright pops from frozen peas and carrots — all finished with melty cheddar. It’s the kind of home-cooked comfort that works for weeknights, potlucks, or a laid-back Sunday dinner. If you like recipes that come together fast and travel well to leftovers, this one delivers — similar to the convenience I love in this Cranberry and Brie Stuffed Chicken recipe, which is great when you want something a bit fancier.

Why you’ll love this dish

This casserole balances convenience, flavor, and comfort. It uses mostly pantry staples and a couple of short-cuts (shredded cooked chicken and a can of cream soup) to make a deeply satisfying meal with very little fuss. It’s also forgiving: swap in rotisserie chicken, use low-sodium broth, or add extra veggies for color and nutrition.

“Perfect for busy nights — hearty, cheesy, and everyone asks for seconds.” — home-cook review

Reasons to try it:

• Quick assembly: just mix and bake.
• Budget-friendly: stretches 2 cups of chicken into a full casserole.
• Kid-approved: mild flavors and melty cheese go over well with picky eaters.
• Make-ahead friendly: assemble, chill, and bake later.

The cooking process explained

Before you start, here’s the short version so you know what to expect: shred cooked chicken, stir it together with uncooked rice, broth, cream of mushroom soup, frozen veggies and aromatics in a large bowl, then transfer to a greased 9×13 pan. Bake covered so the rice cooks through, remove the foil near the end, top with cheddar, and finish until bubbly. Total hands-on time is about 15–20 minutes; baking is roughly 35–40 minutes.

What you’ll need

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup long-grain white rice (uncooked) — optional: use parboiled or leftover cooked rice (see notes)
• 2 cups chicken broth (low-sodium if desired)
• 1 cup cream of mushroom soup (substitute cream of chicken for a milder flavor)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (plus extra for topping if you like)

Ingredient notes and substitutions:

• For a gluten-free casserole, use a gluten-free condensed soup or make a quick white sauce.
• To boost veggies, add a cup of chopped broccoli or sliced mushrooms (sauté first to avoid extra liquid).
• If you prefer a richer base, swap half the broth for evaporated milk or half-and-half.

I often consult other comfort-food ideas when planning sides; this ingredient list pairs nicely with lighter mains like those in Cranberry and Brie Stuffed Chicken for a holiday spread.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl combine shredded chicken, uncooked long-grain rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, minced garlic, paprika, dried thyme, and salt and pepper.
3. Stir until all ingredients are well incorporated and the rice is submerged in the liquid.
4. Pour the mixture into the prepared baking dish and smooth the top. Cover tightly with aluminum foil.
5. Bake covered for 25 minutes. This allows the rice to absorb liquid and start cooking evenly.
6. Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven. Bake an additional 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
7. Let the casserole rest for 5 minutes before scooping and serving.

Quick technique tips inside the directions:

• If your onions or garlic are strong, sauté them briefly before adding for a sweeter, deeper flavor.
• Check rice tenderness at the 25-minute mark—older ovens vary; if still chewy, cover and bake 5–10 minutes more.

Best ways to enjoy it

This casserole is a meal on its own but benefits from bright, fresh or acidic sides:

• Crisp green salad with lemon vinaigrette to cut the richness.
• Steamed green beans or roasted Brussels sprouts for texture contrast.
• Warm crusty bread or garlic bread for mopping up sauce.
• A spoonful of salsa or hot sauce at the table if you like heat.

For family-style serving, place the casserole in the center with bowls of chopped fresh herbs, extra cheese, and pickled peppers for customization.

Storage and reheating tips

• Cooling and storage: Refrigerate leftovers within 2 hours of baking. Store in an airtight container for 3–4 days.
• Reheating in the oven: Place casserole in an oven-safe dish, cover with foil, and reheat at 325°F (165°C) for 15–20 minutes or until warmed through.
• Reheating in the microwave: Reheat single portions on high for 1–2 minutes, stirring halfway to distribute heat.
• Freezing: Freeze cooled portions in freezer-safe containers or wraps for up to 3 months. Thaw overnight in the fridge before reheating.
• Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Use day-old or parboiled rice if you want firmer grains; you’ll need to reduce liquid slightly (about 1/2 cup less).
• For a creamier texture, stir 1/2 cup sour cream or plain Greek yogurt into the mixture before baking.
• Shred chicken by hand for better texture; bite-sized pieces can become mealy.
• If using low-sodium broth, taste and adjust salt near the end of baking so you don’t overseason early.
• Want a crisp top? Broil for 1–2 minutes after the cheese melts, watching closely so it doesn’t burn.

For alternate comfort-casserole ideas and inspiration, I sometimes reference classic dishes like Grandma’s Chicken and Dumplings when planning a full comfort-food menu.

Creative twists

• Southwestern: Add a can of diced green chiles, replace the mixed veggies with corn and black beans, and top with pepper jack cheese.
• Broccoli-cheddar: Swap mixed veggies for steamed broccoli and use sharp cheddar throughout.
• Mushroom-lover’s: Sauté sliced mushrooms and mix in for deeper umami. Use cream of mushroom or homemade béchamel for richness.
• Lighter version: Use low-fat cream soup and reduced-fat cheese; add more veggies to bulk without extra calories.
• Brown rice or wild rice: Use cooked brown rice (or adjust liquid and bake time) — expect a longer bake and nuttier flavor.

Your questions answered

Q: Can I use cooked rice instead of uncooked long-grain rice?
A: Yes. If you use cooked rice, reduce the chicken broth by about 1 to 1 1/2 cups to avoid a soupy casserole. Mix and bake until everything is heated through and cheese is bubbly (about 15–20 minutes covered, then uncovered to brown).

Q: Can I make this ahead and bake later?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the baking time if baking straight from chilled. If frozen assembled, thaw overnight before baking.

Q: Is this safe to freeze after baking?
A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating in the oven.

Q: How can I make this gluten-free?
A: Swap the cream of mushroom soup for a certified gluten-free condensed soup or make a quick roux-based white sauce with gluten-free flour.

Q: My rice turned out undercooked — what did I do wrong?
A: Oven temperatures vary, and rice absorption depends on the type and age of rice. If undercooked, cover and bake an additional 10–15 minutes, or add a splash of hot broth, cover, and continue until tender.

Conclusion

If you want a dependable, comforting one-dish meal that’s easy to scale and adapt, this chicken and rice casserole is a go-to. For more variations and a nostalgic take on a similar classic, see Mamaw’s Chicken and Rice Casserole Recipe on Allrecipes: Mamaw’s Chicken and Rice Casserole Recipe.

Chicken and Rice Casserole

A comforting, one-dish chicken and rice casserole made with shredded chicken, flavorful broth, creamy mushroom soup, and topped with melted cheddar cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded rotisserie works great
• 1 cup long-grain white rice, uncooked optional: use parboiled or leftover cooked rice
• 2 cups chicken broth low-sodium if desired
• 1 cup cream of mushroom soup substitute cream of chicken for a milder flavor
• 1 cup frozen mixed vegetables peas, carrots, corn
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• to taste Salt and pepper
• 1 cup shredded cheddar cheese plus extra for topping if you like

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl combine shredded chicken, uncooked long-grain rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, minced garlic, paprika, dried thyme, and salt and pepper.
3. Stir until all ingredients are well incorporated and the rice is submerged in the liquid.
4. Pour the mixture into the prepared baking dish and smooth the top. Cover tightly with aluminum foil.

Cooking

1. Bake covered for 25 minutes.
2. Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven.
3. Bake an additional 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
4. Let the casserole rest for 5 minutes before scooping and serving.

Notes

For a gluten-free casserole, use a gluten-free condensed soup or make a quick white sauce. To boost veggies, add a cup of chopped broccoli or sliced mushrooms (sauté first to avoid extra liquid).