This easy chicken and rice casserole is one of those cozy, small-town, weeknight heroes that’s been passed around church potlucks and family gatherings for years. It uses instant rice to keep things simple and fast, but still comes out creamy, comforting, and satisfying enough to feel like a Sunday dinner. This is the kind of dish you can throw together after work while helping with homework, and it still feels special when you set it on the table. It’s also a great way to use up leftover chicken and sneak in a few veggies without a lot of fuss, which makes it a favorite in busy family kitchens.
This casserole pairs wonderfully with something fresh and crunchy to balance the creaminess. A simple green salad with a light vinaigrette or a bowl of mixed fruit works really well. Steamed green beans, roasted broccoli, or buttered peas are easy veggie sides that kids usually accept without too much complaint. If you want to stretch the meal for guests, add some warm dinner rolls or garlic bread on the side so everyone can scoop up the extra sauce. For a cozy touch, serve it with a side of applesauce or a small bowl of coleslaw, just like the old-fashioned supper spreads many of us grew up with.
Ingredients
2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups instant white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom or cream of celery soup
2 cups low-sodium chicken broth
1 cup milk
1 1/2 cups shredded cheddar cheese, divided
1 cup frozen mixed vegetables (peas, carrots, and corn), optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup crushed buttery crackers or plain breadcrumbs (optional topping)
2 tablespoons melted butter (for topping, optional)
Nonstick cooking spray or a little butter/oil for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray, butter, or oil.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom (or celery) soup, chicken broth, and milk. Whisk or stir until the mixture is smooth and well blended.
Stir in the garlic powder, onion powder, dried parsley (if using), salt, and black pepper.
Add the uncooked instant rice, cooked chicken, 1 cup of the shredded cheddar cheese, and the frozen mixed vegetables (if using) to the bowl. Stir everything together until the rice and chicken are evenly coated with the sauce.
Pour the mixture into the prepared baking dish and spread it out into an even layer, making sure the rice is mostly covered with liquid so it cooks properly.
Cover the dish tightly with foil and bake for 25–30 minutes, until the rice is tender and most of the liquid is absorbed.
While the casserole is baking, if you’re using a crunchy topping, mix the crushed crackers or breadcrumbs with the melted butter in a small bowl until evenly coated.
Remove the foil from the casserole. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. If using, add the buttery cracker or breadcrumb mixture on top of the cheese.
Return the casserole to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, the topping is golden, and the casserole is bubbling around the edges.
Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop into nice, hearty servings.
Variations & Tips
For picky eaters, you can leave out the mixed vegetables and serve them on the side instead, or swap them for just corn or just peas if that’s what your family prefers. If your crew doesn’t love mushrooms, use two cans of cream of chicken soup or try cream of celery for a milder flavor. To make it a little lighter, use reduced-fat soups, skim or 2% milk, and part-skim cheese, and skip the cracker topping. For extra protein and a heartier feel, stir in an extra 1/2–1 cup of chicken or add a drained can of white beans. If your family likes a little kick, sprinkle in a pinch of paprika or red pepper flakes, or use pepper jack cheese in place of some of the cheddar. You can also change up the flavor by using instant brown rice—just be sure to check the package and add a few extra minutes of baking time if needed, since brown rice sometimes takes a bit longer. For a fun “pizza night” twist, leave out the mixed veggies, top the casserole with mozzarella instead of cheddar, and add sliced pepperoni on top during the last 10 minutes of baking. This recipe is very forgiving, so don’t be afraid to use what you have on hand and adjust it to fit your family’s tastes.
