Chicken and Rice Casserole Recipe
This comforting Chicken and Rice Casserole comes together quickly with simple ingredients, making it a weeknight hero your whole family will love. It’s creamy, cheesy, and irresistibly satisfying.
Whether you’re working with leftovers or starting from scratch, Chicken and Rice Casserole delivers big on flavor with minimal effort. It’s hearty, cozy, and baked to golden perfection every time.
Star Ingredients That Make Chicken and Rice Casserole Irresistible
- Cooked chicken – Shredded or cubed, this brings protein and heartiness, soaking up the creamy, cheesy base for ultimate comfort.
- Cooked rice – A blank canvas that binds everything together and absorbs all the flavorful goodness in every bite.
- Cream of chicken soup – Provides the creamy backbone of the casserole, infusing richness and depth. Swaps like cream of mushroom or potato work beautifully too.
- Frozen peas – A burst of sweetness and color, balancing the savory richness and adding texture to the dish.
- Shredded cheddar cheese – Melted into the mix and layered on top, this gives the casserole its signature gooey, golden finish.
Let’s Make It: Easy Steps for Chicken and Rice Casserole
Start by preheating your oven to 350°F and grabbing a large mixing bowl.
Combine your cooked chicken, rice, cream of chicken soup, peas, spices, and half of the shredded cheddar cheese. Mix until everything is evenly coated and creamy.
Spread the mixture into a 9×13-inch casserole dish, smoothing it out to fill the pan evenly.
Top with the remaining cheddar cheese, then bake until hot and bubbly—about 25 minutes. Let it rest a few minutes before serving.
Quick Tips & Tasty Variations to Try
Add a little crunch by topping your casserole with crushed butter crackers or crispy fried onions before baking. For extra richness, stir in a few tablespoons of sour cream or a splash of milk.
Prefer a little heat? Toss in a pinch of cayenne or a handful of diced green chiles. Mushrooms, sautéed onions, or chopped broccoli can also be added to bulk up the vegetable factor without complicating the recipe.
You can also easily swap the protein—use rotisserie chicken, leftover turkey, or even canned chicken in a pinch.
Keeping It Fresh: How to Store Chicken and Rice Casserole
Refrigerate any leftover casserole in an airtight container for up to four days. Reheat in the oven at 325°F, covered with foil to prevent drying, or microwave individual portions until warmed through.
To freeze, let the casserole cool completely, then wrap it tightly or portion it into freezer-safe containers. It keeps well for up to two months. Thaw overnight in the fridge before reheating for best results.
Chicken and Rice Casserole Recipe
Ingredients
- 2 cups frozen peas
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 cups cooked chicken cubed or shredded
- ¼ teaspoon smoked paprika
- 21 ounces cream of chicken soup two 10.5 oz cans; cream of mushroom or potato may be used as alternatives
- ½ teaspoon ground black pepper
- 3 cups cooked rice
- 2 cups shredded cheddar cheese divided
- ½ teaspoon garlic powder
Instructions
- Set the oven to preheat at 350°F. In a large mixing bowl, thoroughly combine the cooked chicken, prepared rice, cream of chicken soup, salt, pepper, smoked paprika, garlic powder, onion powder, peas, and one cup of shredded cheddar cheese. Once blended, transfer the mixture into a 9×13-inch casserole dish, smoothing it into an even layer. Sprinkle the remaining cheddar cheese evenly across the top. Place the dish in the oven and bake for 20 to 30 minutes, or until heated thoroughly throughout and the cheese is fully melted.
