Easy Chicken and Rice Casserole Recipe

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ByMaria August 15, 2025August 15, 2025

Let’s get real about dinner! This Easy Chicken and Rice Casserole Recipe is a lifesaver, I swear. It’s the kind of meal that makes everyone happy, even when they’re hangry. We’re talking about tender chicken, fluffy rice, and a sauce so good you’ll want to lick the pan. Trust me; even if you’re not a cook, you can totally nail this.

My husband, bless his heart, is the world’s biggest picky eater. But THIS casserole? He devours it. The first time I made it, he went back for seconds AND thirds. My kiddo even ate her broccoli when it was nestled in with the chicken and rice! Now, I get requested this recipe weekly, and honestly? I don’t mind one bit. It’s a win-win, and it makes me feel like a real super-mom (even when I’m rocking sweatpants and haven’t showered in two days).

Why You’ll Love This Easy Chicken and Rice Casserole Recipe

It’s ridiculously easy to make. Like, seriously, dump-and-bake kind of easy.
Even picky eaters will clean their plates. (I’m not kidding!)
It’s the ultimate comfort food. Perfect for those days when you need a big hug in a bowl.
You probably already have most of the ingredients in your pantry. Score!
Leftovers (if there ARE any) are amazing the next day. Cold, warm, whatever!

How to Make It

Okay, so first, we’re gonna preheat the oven to 350°F (175°C). Don’t forget that part, or you’ll be waiting forever.

While the oven is heating up, grab a big bowl – the biggest one you got. Toss in your cooked chicken, rice, cream of mushroom soup (yes, I know, it’s not gourmet, but it WORKS), some frozen veggies (peas and carrots are my go-to), a little bit of milk, and then sprinkle in some salt and pepper. Give it all a good stir until it’s mixed up.

Pour everything into a greased 9×13 inch baking dish. Don’t have one? Any dish will do. Bake it for about 30-40 minutes, or until it’s bubbly and golden brown on top.

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Let it cool for a few minutes before you dig in. It’s tempting to dive right in, but trust me, you don’t want to burn your mouth.

Ingredient Notes

Cooked Chicken: Rotisserie chicken is my absolute best friend. Grab one from the store and shred it. It’s SO easy. I’ve also used leftover grilled chicken or even canned chicken in a pinch. Don’t judge!
Cooked Rice: I usually use long-grain white rice because that’s what I always have on hand. Brown rice works too, but it takes longer to cook. You can also use those instant rice packets if you’re feeling extra lazy.
Cream of Mushroom Soup: This is the secret ingredient that makes the casserole so creamy and delicious. Don’t skip it! If you’re feeling fancy, you can make your own, but honestly, the canned stuff is just fine.
Frozen Mixed Vegetables: Peas and carrots are classic, but you can use whatever veggies you like. Corn, green beans, broccoli – go wild!
Milk: Any kind of milk works. I usually use 2%, but skim, whole, or even almond milk will do the trick.
Salt and Pepper: Season to taste! Don’t be afraid to add a little extra.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Preheat the oven to 350°F (175°C).
Combine cooked chicken, rice, cream of mushroom soup, mixed vegetables, milk, salt, and pepper in a large bowl.
Pour the mixture into a greased 9×13 inch baking dish.
Bake for 30-40 minutes, or until golden brown and bubbly.
Cool for a few minutes before serving.

What to Serve It With

Honestly, this casserole is pretty much a complete meal on its own. But if you’re feeling extra, a side salad or some garlic bread would be perfect. Or just, you know, grab a spoon and go to town. No judgment here!

Tips & Mistakes

Don’t overcook the casserole, or it will dry out. Keep an eye on it and pull it out of the oven when it’s golden brown and bubbly.
If you want to add a little crunch, sprinkle some crushed crackers or breadcrumbs on top before baking.
I always grease the baking dish really well so the casserole doesn’t stick. I learned that the hard way!
Feel free to experiment with different veggies and seasonings. Get creative!

Storage Tips

If you have any leftovers (which is rare), store them in an airtight container in the fridge. It’ll keep for about 3-4 days. You can reheat it in the microwave, or even eat it cold straight from the fridge. Don’t knock it till you try it! I’ve totally had it for breakfast before. #NoShame

Variations and Substitutions

Different soup: Cream of celery or cream of chicken soup would also work well in this recipe. I’ve even used cream of broccoli when I was feeling adventurous.
Cheese: Add some shredded cheese (cheddar, mozzarella, or Monterey Jack) to the casserole for extra flavor. I’ve thrown in some leftover parmesan once. It was…. interesting.
Spices: A little garlic powder, onion powder, or paprika can add a nice kick. I usually just eyeball it.
No veggies?: You can skip the veggies altogether if you’re not a fan. My kid did this once and I just sighed and moved on.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just look for gluten-free cream of mushroom soup (it exists, I promise!) and use gluten-free rice. Boom, done.

Can I use fresh veggies instead of frozen?

Absolutely! Just make sure to cook them a little bit before adding them to the casserole, so they’re not too crunchy.

Can I make this ahead of time?

Yep! Assemble the casserole, cover it with plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready to bake it, just pop it in the oven. You might need to add a few extra minutes to the baking time.

What if I don’t have cream of mushroom soup?

Okay, this is a tough one. You can try substituting cream of chicken or celery, but it won’t be quite the same. Or you could Google a quick homemade cream sauce and cross your fingers. Good luck!

Can I freeze this casserole?

I haven’t tried it myself, but I’ve heard that it doesn’t freeze well. The texture of the rice can get a little weird. But hey, if you’re feeling adventurous, give it a shot! Let me know how it turns out!

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