Save to Pinterest This ultra—creamy chicken and rice casserole is the definition of a cozy weeknight dinner. Easily thrown together with staple ingredients and loved by the pickiest eaters, it comes bubbling hot from the oven every single time. The combination of shredded chicken, vegetables, seasoned rice, and a comforting, velvety sauce makes this a timeless favorite on chilly evenings or potluck tables.
When I first made this after a hectic soccer tournament, everyone magically appeared in the kitchen once they smelled it baking. Now it is a must—have the night before big events or whenever we want something simple and hearty.
Ingredients
- Cooked chicken: shredded for juicy bites and great protein
- Long grain rice: holds its shape and texture during baking so each bite is fluffy
- Cream of mushroom or chicken soup: gives creaminess skip low—fat versions for best flavor
- Milk or broth: thins the sauce and helps everything meld opt for whole milk or homemade broth
- Mixed frozen vegetables: full of color and nutrition plus super convenient
- Dried thyme or mixed herbs: for a classic comforting flavor choose the freshest herbs you have for the best result
- Salt and pepper: to balance and enhance taste
- Shredded cheddar cheese or crushed crackers: help form a golden bubbly topping use a sharp cheese for extra flavor
Instructions
- Prepare the Baking Dish:
- Coat your baking dish with a thin layer of nonstick spray or butter to prevent sticking and ensure easy serving
- Combine Main Ingredients:
- In a large bowl mix the cooked shredded chicken uncooked rice cream of soup milk or broth frozen vegetables thyme or mixed herbs salt and pepper Make sure every grain of rice is coated and the vegetables are evenly distributed throughout the mixture
- Transfer and Bake Covered:
- Pour the entire mixture into the prepared baking dish smoothing into an even layer Cover tightly with foil to trap moisture and bake in a preheated oven at three hundred seventy five degrees Fahrenheit Let it bake undisturbed for thirty five minutes so the rice fully cooks and absorbs the flavors
- Add Topping and Finish Baking:
- Carefully remove the foil and sprinkle shredded cheese or crushed crackers evenly over the top Return to the oven and bake uncovered for an additional ten to fifteen minutes until the topping is bubbly and golden brown This step creates the irresistible crust that sets it apart
- Rest and Serve:
- Remove the casserole from the oven and let it rest for at least five minutes This helps firm up the slices and keeps the sauce nice and creamy Slice and serve with a big spoon making sure to scoop some crunchy topping into each serving
Save to Pinterest The best part is the topping for me Whether gooey cheddar or crunchy crackers it always reminds me of the after school days when my mom would let us sprinkle our own portions before broiling The golden crust bubbling was my signal dinner was finally ready
Storage Tips
This casserole stores very well in the refrigerator for up to four days. I like to pack it into individual containers for grab and go lunches. If the rice thickens in the fridge just add a splash of broth and reheat gently.
Ingredient Substitutions
For gluten free needs use gluten free condensed soup and check your toppings. Leftover turkey or rotisserie chicken can be swapped for the cooked chicken. For added veggies toss in chopped broccoli or spinach with the frozen blend.
Serving Suggestions
Serve big scoops with a crisp green salad for freshness or ladle over steamed green beans during colder months. For true comfort drape a little extra melted cheese over each piece just before serving.
Make It Your Own
Stir in sliced mushrooms or sautéed onions for deeper flavor or boost the color with red bell peppers. Quinoa or cauliflower rice work perfectly for a lower carb spin. Top with panko for an extra crunchy finish.
Seasonal Adaptations
Fresh herbs are wonderful in the summer Add leftover roasted veggies in winter Switch up the soup base with cream of celery for a lighter spring flavor
Success Stories
My neighbor once dropped off this casserole when my youngest was sick and it tasted like a warm hug. Since then I keep a batch in the freezer for friends who need a little comfort or when life gets unexpectedly busy.
Freezer Meal Conversion
Assemble all the ingredients up to the topping in a freezer safe dish. Let it cool completely then wrap tightly and freeze. To bake from frozen add twenty to thirty minutes to the time after removing the foil so it cooks through and gets golden.
Save to Pinterest This recipe is sure to make chilly nights a little warmer and everyone at your table a bit happier. Savor the leftovers—if any remain!
Common Recipe Questions
- → Can I use cooked rice instead of uncooked?
Yes, but reduce baking time and liquid slightly since cooked rice absorbs less liquid than uncooked.
- → What vegetables work well in this casserole?
Frozen peas, carrots, green beans, corn, or a mix all work well. Use your favorites for added color and nutrients.
- → Is there a cheese alternative for the topping?
You can top with crushed crackers, breadcrumbs, or even omit the topping if preferred for a lighter dish.
- → Can I make this dish ahead of time?
Yes, assemble in advance and refrigerate, then bake when ready to serve. You may need a few extra minutes in the oven.
- → What can I substitute for cream of mushroom soup?
Cream of chicken or celery soup works well. Homemade white sauce is also a good substitute for a homemade touch.