Nothing says “home” quite like the smell of a bubbling Chicken and Rice Casserole filling the kitchen. This cozy dish has saved my weeknight dinners more times than I can count, especially on those evenings when my kids come home from soccer practice starving and I need something hearty on the table fast.
I’ll never forget the first time I made this recipe – it was one of those “throw everything together and hope for the best” moments that actually turned out amazing. After dozens of test batches (some more successful than others!), I’ve perfected the ratios so you get creamy rice, tender chicken, and just the right amount of cheesiness in every bite. Trust me, this isn’t one of those bland, mushy casseroles – the garlic powder gives it a nice kick, and those frozen veggies add just enough texture to keep things interesting.
What I love most is how this Chicken and Rice Casserole brings everyone to the table. Even my picky eater will clean his plate when this is on the menu. And let’s be real – any recipe that lets me toss ingredients in one dish and walk away while it bakes is a winner in my book!
Why You’ll Love This Chicken and Rice Casserole
This Chicken and Rice Casserole is the ultimate comfort food that checks all the boxes for busy families and home cooks. Here’s why it’s become my go-to recipe:
- Easy prep: Just mix everything in one bowl – no fancy techniques required.
- One-dish wonder: From mixing to baking, it all happens in a single casserole dish (hello, easy cleanup!).
- Crowd-pleasing flavor: Creamy, cheesy, and packed with protein – even picky eaters can’t resist.
- Super versatile: Swap ingredients based on what’s in your fridge or pantry.
Whether it’s a busy weeknight or a potluck gathering, this casserole always saves the day. It’s the kind of recipe that makes you feel like a kitchen hero with minimal effort.
Chicken and Rice Casserole Ingredients
Gathering your ingredients is the first step to casserole success! Here’s exactly what you’ll need (and yes, I’ve learned the hard way that measurements matter with this one):
- 2 cups cooked chicken, shredded – Rotisserie chicken works wonders here, but leftover baked chicken fillets are perfect too
- 1 cup uncooked white rice (not instant) – That regular long-grain rice is what gives the perfect texture
- 1 can (10.5 oz) cream of chicken soup – condensed – Don’t dilute it, straight from the can is what we want
- 1 cup chicken broth (low-sodium if preferred) – This keeps everything moist and flavorful
- 1 cup frozen mixed vegetables – No need to thaw, they’ll cook perfectly in the oven
- 1/2 cup shredded cheddar cheese – The melty, gooey crown on top
- 1 tsp garlic powder – My secret flavor booster
- 1/2 tsp salt & 1/4 tsp black pepper – Season to your taste, but don’t skip these!
Ingredient Substitutions
Out of something? No worries – this recipe is super flexible! Swap turkey for chicken if that’s what you have. Quinoa works instead of rice (just adjust the liquid slightly). Fresh veggies? Toss in diced carrots or broccoli instead of frozen. Dairy-free? Use your favorite plant-based cheese alternative. The beauty of this casserole is how forgiving it is – I’ve made it with all sorts of variations when the pantry was looking bare, and it always turns out delicious!
How to Make Chicken and Rice Casserole
Okay, let’s get cooking! I’ve made this Chicken and Rice Casserole so many times I could do it in my sleep, but I’ll walk you through each step to make sure yours turns out perfectly the first time.
- Preheat that oven! Start by heating your oven to 375°F (190°C). Don’t skip this – a properly heated oven makes all the difference for evenly cooked rice. While it’s warming up, grease your 9×13 inch baking dish. I use butter because… well, butter makes everything better.
- Mix it all together. In a big bowl (I use my largest mixing bowl), combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, frozen veggies, garlic powder, salt, and pepper. Stir until everything is evenly distributed. The mixture will look soupy – that’s perfect! The rice will drink up that liquid as it bakes.
- Bake covered. Pour your mixture into the prepared baking dish and cover tightly with aluminum foil. This creates a steamy environment that cooks the rice perfectly. Pop it in the oven for 45 minutes – set a timer so you don’t forget!
- Cheese time! When the timer goes off, carefully remove the foil (watch out for hot steam!). Sprinkle the shredded cheddar evenly over the top. Return to the oven, uncovered, for about 15 minutes. You’ll know it’s ready when the cheese is melted and bubbly with golden edges.
- Let it rest. This is the hardest part – waiting! Let the casserole sit for 5 minutes before serving. This allows everything to set up so you get perfect slices instead of a runny mess.
Pro Tips for Perfect Chicken and Rice Casserole
Here are my tried-and-true tricks for casserole success:
- Dry chicken = better texture: Pat your cooked chicken dry with paper towels before shredding to prevent excess moisture.
- Rinse that rice: Give your rice a quick rinse before adding to prevent clumping – just don’t forget to account for the extra liquid in measurements.
- Check early: At the 45-minute mark, peek under the foil to check rice doneness. If the liquid is absorbed and rice is tender, you’re ready for cheese!
- Broiler finish: For extra crispy cheese, switch to broil for the last 2 minutes (but watch it like a hawk!).
Follow these steps and tips, and you’ll have a Chicken and Rice Casserole that’s creamy, comforting, and absolutely delicious every single time.
Serving Suggestions for Chicken and Rice Casserole
This Chicken and Rice Casserole is practically begging for some tasty sidekicks! My family loves pairing it with a crisp green salad – the fresh crunch balances out the creamy casserole perfectly. Garlic bread is another winner (because who can resist buttery, garlicky carbs?). For veggie lovers, roasted carrots or steamed broccoli work beautifully.
What makes this dish truly special is how kid-friendly it is. The cheesy top and familiar flavors mean even my little ones gobble it up without complaints. Serve it straight from the baking dish at family dinners or pack leftovers for school lunches – it’s delicious any way you dish it out!
Storing and Reheating Chicken and Rice Casserole
Leftovers? No problem! This Chicken and Rice Casserole keeps beautifully in the fridge for up to 3 days. Just cover it tightly or transfer to an airtight container. Need to freeze? It’ll stay good for about a month – I like to portion it into individual servings for easy lunches. When reheating, pop it in the oven at 350°F covered with foil and add a splash of chicken broth to keep it moist. Trust me, it tastes just as good the second time around!
Chicken and Rice Casserole Nutrition
Let’s talk about what’s actually in this comforting dish! While I’m all about flavor first, I know many of us (myself included!) like to keep an eye on what we’re eating. These nutrition facts are estimates based on my standard recipe, but your actual numbers might vary slightly depending on ingredients.
Per serving (about 1 cup):
- Calories: 320 – Perfect for a satisfying meal without going overboard
- Protein: 20g – Thanks to all that chicken, it keeps you full for hours
- Carbohydrates: 35g – Mostly from the rice and veggies
- Fiber: 2g – Those mixed veggies pull their weight!
- Sodium: 780mg – Mainly from the condensed soup, so if you’re watching salt, try the low-sodium versions
A little note from my kitchen: I’ve found that using low-sodium broth and soup can cut the sodium nearly in half without sacrificing flavor. And if you’re dairy-conscious, that cheese on top is easy to adjust – I sometimes use just a light sprinkle and don’t miss it one bit. At the end of the day, this is comfort food meant to be enjoyed, and one serving gives you a nice balance of protein, carbs, and veggies – which in my book makes it a win!
FAQs About Chicken and Rice Casserole
Over the years, I’ve gotten tons of questions about this beloved recipe – and I love helping folks troubleshoot! Here are answers to the most common ones that come my way:
Can I use brown rice instead of white rice?
Absolutely! Brown rice works great, but needs about 15 extra minutes of baking time. I usually check at the 45-minute mark, then add another 15-20 minutes with the foil on before adding cheese. The extra time helps those hearty brown rice grains absorb all the delicious liquid properly.
Can I make Chicken and Rice Casserole ahead of time?
You bet! This is one of my favorite make-ahead meals. Simply assemble everything in the baking dish (minus the cheese topping), cover tightly, and refrigerate for up to 1 day before baking. When you’re ready, add about 5-10 minutes to the initial baking time since you’re starting with a cold dish straight from the fridge. So convenient for busy weeknights!
Help! My casserole sometimes turns out dry – how can I prevent this?
The number one culprit? Not enough liquid. Don’t skimp on that chicken broth! Also, make sure your baking dish is properly covered with foil during the first bake – this creates crucial steam. If you’re using larger baking dishes, the mixture spreads thinner and can dry out faster, so keep an eye on it. And remember – letting it rest for 5 minutes after baking helps redistribute all those delicious juices.
I’d love to hear how your Chicken and Rice Casserole turns out! Snap a photo of your cheesy masterpiece and share it with me. Did you add any personal twists to the recipe? Your cooking adventures inspire me to keep creating these comforting dishes we all love! Check out more family-friendly recipes at Family Tastes.
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Magical Chicken and Rice Casserole in Just 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting chicken and rice casserole that’s easy to prepare and perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving.
Notes
- You can use rotisserie chicken for added flavor and convenience.
- Feel free to substitute the mixed vegetables with your favorite veggies.
- This dish can be prepared ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg