I’m a fan of simple recipes and this Easy Chicken With Rice Casserole is one of the best. You can tell from the name it’s not going to be complicated, but it has all the flavors that everyone in your family will like. This recipe doesn’t have long list of ingredients and all you need are chicken breasts, a tin of soup, and cooked rice. The dish goes well with salad or crusty bread and makes an affordable meal for any occasion.
Chicken and Rice Casserole
This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It’s creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!
This Chicken and Rice Casserole is a classic dinner. It’s a recipe that my mom used to make and a favorite of mine growing up.
My kids love it just as much as me and it has quickly become a staple meal in our home.
If you love a good classic dinner recipe, I think you would also like this simple chicken casserole recipe also.
I love quick and easy chicken and rice recipes, so I do have a few of those on the blog.
How to make Chicken and Rice:
This recipe is very easy. Just make sure you have cooked rice and cooked chicken. You can use my All-Purpose Slow Cooker Chicken recipe for the chicken if you would like.
Basically, all you need to do is mix all your ingredients together, and then top with cheese. Bake until it is heated through and the cheese is melted. Serve and enjoy!
- Chicken: that has been cooked and shredded.
- Instant Rice
- Cream of Chicken Soup: I used 1 family style can.
- Seasoning: Onion Powder, Garlic Powder, Salt, and Pepper
- Cheese: I used shredded cheddar
Step one: Preheat oven to 350 degrees. Start by cooking rice according to package directions.
- Time Hack: I used instant white rice for this recipe to save myself some time. You can use any rice you enjoy for this recipe just prepare it first.
When your casserole is ready bake for 15-20 minutes. Then remove it from the oven and serve and enjoy.
Optional: I topped mine with fresh diced parsley for garnish
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken.
Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish.
Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions
Easy Baked Chicken & Rice Casserole
- prep time:15min
- total time:1 hr15 min
- calories:3911 serving
15 minutes is all you need to put together this scrumptious one-dish casserole! Tender chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar…dinner is served!
cost per recipe: $8.18
- 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain white rice
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups fresh broccoli florets
- 1 cup baby-cut carrot, cut in half diagonally
- 1/3 cup shredded reduced fat Colby cheese or shredded Italian cheese blend
- 1/8 teaspoon paprika
- 1 1/4 pounds skinless, boneless chicken breast halves, 4 ounces each
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time.
- Step 1Heat the oven to 350°F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish.
- Step 2Place the chicken on the rice mixture. Season the chicken with additional black pepper and sprinkle with the paprika. Cover the baking dish.
- Step 3Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Cover and let stand for 10 minutes. Stir the rice mixture before serving.
Chicken and Rice Casserole
Chicken and Rice Casserole proves that basic can be beautiful. Creamy sauce enveloping nutty brown rice, juicy bites of chicken, and vegetables, this timeless meal is a classic that’s too fantastic to fuss.
While I am all for a fresh twist on an old favorite (the curry spices in this Instant Pot Chicken and Rice and the southwest spin on this Mexican Chicken and Rice make these recipes special), sometimes what we need is a dish at its most old-fashioned self.
This old fashioned chicken and rice casserole isn’t wild.
It won’t blow your mind with never before thought of flavors or tectonic levels of spice.
And that is exactly the point.
This is comfort food at its most pure.
It’s creamy and carby. A warm hug for a cold evening.
Chicken and rice casserole has extreme crowd appeal.
From picky teens to choosy toddlers to exacting adults, it’s hard not to love a tender chicken dish with creamy rice and cheese.
For a hands-free version of this recipe, check out my Crockpot Chicken and Rice.
How to Make the Best Chicken and Rice Casserole
In true Well Plated fashion, I made this easy chicken and rice casserole healthy with a few simple, lightened-up twists.
- Instead of heavy cream, I made the chicken and rice casserole with milk and Greek yogurt. It tastes decadent!
- It’s made entirely from scratch. If you’re looking for chicken and rice casserole with cream of mushroom soup, onion soup mix, cream of chicken soup, or cream of celery soup I’m afraid this isn’t it. Trust me, homemade is easy and SO much better.
- It lays on the veggies. A bag of frozen mixed vegetables (which typically contains green beans, corn, peas, and carrots) makes quick work of adding healthy servings.
For more family-friendly healthy rice casserole recipes, don’t miss this Cheesy Chicken Broccoli Rice Casserole, vegetarian Broccoli Rice Casserole, and the Butternut Squash Chicken and Wild Rice Casserole in my cookbook. You also can add broccoli florets to this recipe if you like.
- Chicken Breast. As far as lean protein goes, chicken is the ultimate crowd-pleaser. It works famously in casserole recipes like this one and is easy to prepare. I make a shredded chicken and rice casserole (see FAQ for cooking suggestions), but diced chicken, shredded store bought rotisserie chicken, boneless skinless chicken thighs, or even cooked ground chicken would work too.
- Cooked Rice. While you can put uncooked rice in a casserole, you do cook rice before putting it in this casserole. To boost this casserole’s nutrition content, I chose to use long grain brown rice (a brown and wild rice mixture will also work). Brown rice is a good source of fiber and magnesium. It’s slightly chewy texture and slightly nutty flavor make it extra tasty in this recipe too.
RATIO OF RICE TO CHICKEN
For chicken and rice casserole, I prefer a 1:1 ratio of rice to chicken (equal amounts). This ratio is significantly greater than recipes like the Campbell’s chicken and rice casserole, which are closer to 2:1 (double the amount of rice as chicken).
Having a greater amount of chicken makes the casserole more filling by providing extra protein.
- White Whole Wheat Flour. Helps thicken the sauce to create the ideal casserole consistency.
- Chicken Broth. Adds savoriness and forms part of the casserole sauce.
- Milk. I used nonfat milk, but you can use any you have on hand.
- Frozen Mixed Vegetables. An ultra easy and quick way to bulk the veggie content in this casserole. Typically contains corn, peas, and carrots.
- Greek Yogurt. For creaminess and a healthy boost of protein. You can use either 2% or full-fat Greek yogurt. I don’t recommend using fat free, as it curdles more easily.
- Cheeses. A blend of sharp cheddar and Mozzarella is the move. Both melt to gooey, cheesy perfection.
- Dijon Mustard. Elevates the cheesiness and adds zip. You can’t taste it specifically; rather, it helps the dish pop.
- Dried Thyme. For homey, herby flavor.
Dried basil can be used for a rich, nutty, aromatic flavor. Italian Seasoning can also be used. I wouldn’t recommend using dried rosemary for this dish.
- Sautéing the onion and garlic in a Dutch oven or similar large, sturdy-bottomed pot.
- Stir in the flour.
- Pour in the broth and milk, stirring constantly. Let simmer until thickened.
- Remove from the heat. Stir in the vegetables, yogurt, half of the cheddar, mozzarella, Dijon, and thyme.
- Add the chicken and rice.
- Transfer everything to a casserole dish coated with nonstick cooking spray. Top with the remaining cheese.
- Bake chicken and rice casserole for 15 minutes at 350 degrees F (no need to cover with aluminum foil). Broil to brown the top. Garnish with herbs, let rest for a few minutes, then DIG IN!
- To Store. Refrigerate leftover casserole in an airtight storage container for up to 4 days.
- To Reheat. Rewarm casserole in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
MEAL PREP TIP
Up to 1 day in advance, cook and shred the chicken and cook the rice. Refrigerate both in separate airtight storage containers until you’re ready to finish the recipe.
You can also fully assemble the unbaked casserole up to 1 day in advance. Cover tightly and refrigerate until you’re ready to bake.
Turn a Sunday chicken and rice casserole into leftovers for the entire week! Give leftovers new life by stuffing the filling into bell peppers. Follow the instructions for prepping the peppers in my Stuffed Peppers recipe, bake the peppers without any filling at 375 degrees F for 25 to 30 minutes, then stuff each pepper with warmed-up leftovers.