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Easy Chicken Casserole Recipes: Chicken and Rice Casserole

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keywords: Baked Casserole Recipes, Buffalo Chicken Casserole, Cheesy Chicken Casserole, Chicken And Rice Recipes, Chicken Potpie Casserole, Dessert Casserole, Easy Chicken Casserole Recipes
Servings: 6 servings
Author: Eleanor

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)

Instructions

  1. Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, stir together the rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, paprika, salt, and pepper.
  3. Spread the rice mixture evenly in the prepared dish. Layer the shredded chicken over the top.
  4. Cover the dish tightly with foil and bake for 55 minutes.
  5. Carefully remove from the oven, uncover, and sprinkle the cheddar cheese evenly over the top.
  6. Return to the oven, uncovered, for another 5-10 minutes or until the cheese is melted and bubbly.
  7. Garnish with chopped parsley if you’re feeling fancy. Serve warm and enjoy!