Name: Easy Chicken Casserole Recipes: Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups cooked, shredded chicken; 1 cup uncooked rice (not instant); 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; 1 1/2 cups chicken broth; 1 tsp onion powder; Salt and pepper to taste; 1/2 tsp paprika; 1/2 tsp garlic powder; 1 cup shredded cheddar cheese; Fresh parsley for garnish (optional)

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This cozy dish has saved my weeknights more times than I can count. We’re talking about the kind of comfort food that hugs you back—and yes, that’s a thing. This is one of those easy chicken casserole recipes you’ll turn to when you’ve got leftover rotisserie chicken, a can of soup staring at you from the pantry, and rice that’s begging for a purpose. I remember tossing this together one hectic Tuesday. My kids were arguing about socks, the dog was chewing on a couch cushion, and I had zero brain cells left to cook. This creamy, cheesy chicken and rice casserole came to the rescue. It’s a lot like buffalo chicken casserole but toned down for picky eaters. Think chicken potpie casserole vibes but without the pie drama. There’s something about baked casserole recipes like this one that makes dinner feel like less of a chore. It has all the joy of a dessert casserole—yes, I said joy—but with the satisfaction of a hearty meal. If you love chicken and rice recipes or cheesy chicken casserole dishes that you can make with your eyes half-closed, welcome to your new favorite.

1) Key Takeaways
2) Easy Chicken and Rice Casserole Recipe
3) Ingredients for Chicken and Rice Casserole
4) How to Make Chicken and Rice Casserole
5) Tips for Making Chicken and Rice Casserole
6) Making Chicken and Rice Casserole Ahead of Time
7) Storing Leftover Chicken and Rice Casserole
8) Try these Main Course recipes next!
9) Chicken and Rice Casserole Recipe
10) Nutrition

1) Key Takeaways

Comforting and creamy dinner option with pantry staples
No-fuss prep makes this great for weeknights or meal trains
Versatile base that works well with leftover chicken or turkey
Bakes into a golden, cheesy top layer everyone loves

2) Easy Chicken and Rice Casserole Recipe

When dinner feels like a decision too far, this easy chicken casserole recipe saves the day. I’ve leaned on it during chaotic weeks, and it always shows up the way you want dinner to: warm, simple, and ready to feed everyone. The creamy texture, the way the cheese melts into the rice, and how the chicken makes it all feel complete… it’s just right.

We call this our “reset button meal.” It’s great when schedules get wild and energy’s low. What I like most is how you just mix, layer, and bake. No stove juggling or complicated timing. And it fills the house with that kind of smell that makes people wander into the kitchen, asking what’s cooking.

Easy chicken casserole recipes like this one are why I always keep cans of soup and bags of shredded cheese on hand. You’ll find bits of other ideas here too—cheesy chicken casserole richness, the heartiness of chicken and rice recipes, and a baked casserole vibe that works even when you’re tired of cooking.

3) Ingredients for Chicken and Rice Casserole

2 cups cooked, shredded chicken: I often use rotisserie chicken for this. It’s fast and juicy, which helps with flavor. You can cook fresh chicken too, but using leftovers keeps prep time low.

1 cup uncooked rice: Don’t grab instant. Long-grain rice bakes better here and holds its shape without turning to mush.

1 can cream of chicken soup (10.5 oz): Brings that creamy base that pulls everything together. It adds flavor and saves you from making a sauce from scratch.

1 can cream of mushroom soup (10.5 oz): Adds a little earthy depth. You can swap in another can of cream of chicken if you’d rather keep it simple.

1 1/2 cups chicken broth: This helps cook the rice and gives the whole dish that comforting, savory depth.

1 tsp onion powder: A shortcut to flavor. No chopping, no tears, just easy seasoning.

1/2 tsp garlic powder: Another simple way to boost the savory notes.

1/2 tsp paprika: A little color and mild flavor lift. You’ll notice it, but it won’t overpower.

Salt and pepper to taste: I usually add just a pinch of each. Go easy since the soups already have seasoning.

1 cup shredded cheddar cheese: This goes on top for that cheesy finish. Sharp cheddar works great, but any melt-friendly cheese will do.

Fresh parsley (optional): Totally optional, but it adds a little color if you want to dress it up before serving.

4) How to Make Chicken and Rice Casserole

Step 1: Preheat your oven to 350°F. Get out a 9×13 baking dish and give it a light spray or a little butter rub so things don’t stick.

Step 2: In a big bowl, combine the uncooked rice, both soups, chicken broth, onion powder, garlic powder, paprika, and a little salt and pepper. Mix well. It won’t look glamorous, but it will taste great.

Step 3: Pour the rice mixture into the dish and spread it out evenly. Then lay the shredded chicken over the top in an even layer. No need to stir—just keep it all spread out nicely.

Step 4: Cover the dish tightly with foil. Bake for 55 minutes without peeking. That’s when the rice does its thing and soaks up all the flavors.

Step 5: Pull the foil off, sprinkle the cheese evenly across the top, and slide it back in the oven for another 5 to 10 minutes. Watch the cheese melt. That golden finish makes it feel complete.

Step 6: If you’re feeling like showing off, toss some chopped parsley on top before serving. Scoop and serve hot.

5) Tips for Making Chicken and Rice Casserole

Use long-grain rice so you don’t end up with mush. I’ve made that mistake, and it’s not great. Instant rice gets too soft in the oven.

Let the foil seal the heat. It traps the steam, which is what cooks the rice. Skip the foil, and your casserole will be sad and crunchy in all the wrong places.

Shred the cheese fresh if you can. Bagged cheese is fine, but the freshly shredded stuff melts more smoothly. That cheesy chicken casserole texture just hits better when the topping is rich and gooey.

6) Making Chicken and Rice Casserole Ahead of Time

I’ve made this the night before more times than I can count. Just assemble everything up to the cheese, cover, and pop it in the fridge. It’s ready to bake the next day.

If you’re baking straight from the fridge, add an extra 5 to 10 minutes to your cook time. Keep the foil on tight while it heats through. That way the rice still cooks properly and the cheese won’t dry out too soon.

This is one of those easy chicken casserole recipes that fits into a busy week with no fuss. Meal trains, holidays, or just prepping ahead—you’re covered.

7) Storing Leftover Chicken and Rice Casserole

Store leftovers in a sealed container in the fridge. They’ll keep for up to four days. Just scoop out what you want and microwave it with a splash of broth or water to loosen things back up.

The flavors mellow overnight and the rice gets even softer, which makes this feel even more like comfort food on day two. I’ve been known to eat it straight from the container when I’m in a rush.

And if you freeze it, portion it out first. It’ll reheat better that way, especially when you’re only cooking for one or two.

8) Try these Main Course recipes next!

9) Chicken and Rice Casserole Recipe