Creamy Chicken And Rice Casserole

Name: Creamy Chicken And Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup uncooked rice; 2 cups chicken broth; 1 can cream of mushroom soup; 1 cup frozen mixed vegetables; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup shredded cheddar cheese

Highlighted under: Traditional Cozy Cooking

I'm excited to share my recipe for Creamy Chicken And Rice Casserole! This dish has been a family favorite for years, bringing comfort and warmth to our dinner table. It combines tender chicken, fluffy rice, and a creamy sauce, making it the ultimate one-pan meal. I love how easy it is to whip up on busy weeknights, and the taste is always a crowd-pleaser. With just a few simple ingredients, you can create a comforting casserole that will have everyone coming back for seconds.

Created by

Rebecca Mills

Last updated on 2026-02-01T16:25:35.962Z

When I first tried making Creamy Chicken And Rice Casserole, I was on a mission to create a dish that could comfort my family on chilly nights. I experimented with different combinations, and I found that adding a touch of garlic and onion creates a depth of flavor that really elevates the meal. The rice absorbs all the creamy goodness, making every bite deliciously satisfying.

Over the years, I've perfected this recipe by using rotisserie chicken to save time, and adding some frozen mixed veggies gives it nutrition and color without any extra work. This casserole is definitely my go-to for busy evenings when I still want to serve something homemade and hearty.

Why You'll Love This Recipe
Rich and creamy texture that comforts the soul
Versatile; you can add your favorite vegetables
A one-dish meal that simplifies clean-up

Ingredient Insights

The backbone of this Creamy Chicken and Rice Casserole lies in its ingredients. The shredded cooked chicken not only adds protein but also contributes to the dish's comforting flavor. Rotisserie chicken is a fantastic shortcut if you're short on time; just make sure to shred it into bite-sized pieces to keep the texture consistent throughout the casserole. Believe me, this will save you precious minutes on those hectic weeknights while still yielding a satisfying meal.

Using uncooked rice helps create that perfect creamy consistency as it absorbs the chicken broth during baking. I recommend long-grain white rice for its ideal cooking properties in the oven. If you prefer brown rice for its nutty flavor and health benefits, you can use it, but remember to adjust the liquid and cooking time accordingly, as brown rice takes longer to cook.

Baking Tips

When baking your casserole, covering it with aluminum foil for the first half of the cooking time is essential. This step traps the steam, ensuring the rice cooks evenly and prevents it from drying out. If you encounter dry patches of rice, it might be due to a lack of moisture; simply add a splash of chicken broth next time to maintain that creamy texture you're aiming for.

Keep an eye on your casserole during the final 15 minutes when you add the cheddar cheese. You want it to melt and become bubbly without browning too much. If it starts to turn too golden, cover it loosely with foil. Once it reaches that perfect melty stage, remove it, and let it sit for a few minutes before serving. This resting period allows the casserole to firm up slightly, making it easier to serve.

Ingredients

Main Ingredients

2 cups cooked chicken, shredded
1 cup uncooked rice
2 cups chicken broth
1 can cream of mushroom soup
1 cup frozen mixed vegetables
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese

Mix thoroughly and set aside for cooking.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Combine Ingredients

In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Bake the Casserole

Transfer the mixture into a greased 9x13 inch baking dish. Cover with aluminum foil and bake for 30 minutes.

Add Cheese

Remove the foil, sprinkle with cheddar cheese, and return to the oven for an additional 15 minutes or until the cheese is melted and bubbly.

Serve

Allow the casserole to cool for a few minutes before serving. Enjoy!

Garnish with fresh herbs if desired.

Pro Tips

Feel free to customize this casserole by adding different vegetables or spices to match your taste preferences. Leftovers can be stored in the refrigerator for up to three days and reheated easily. You can also use brown rice for a healthier twist, but make sure to adjust the cooking time accordingly.

Serving Suggestions

This casserole is incredibly versatile when it comes to serving options. Pair it with a simple green salad or steamed vegetables for a balanced meal. If you want to elevate the dish further, consider garnishing it with fresh parsley or chives before serving; this adds a pop of color and a hint of fresh flavor, enhancing the overall presentation.

You can also serve it alongside crusty bread or garlic knots for some delightful dipping options. The creamy sauce is perfect for soaking into bread, making every bite enjoyable. I often prepare a quick coleslaw on the side, which provides a crunchy contrast to the creamy casserole.

Storage and Reheating

Leftover Creamy Chicken and Rice Casserole can be stored in an airtight container in the refrigerator for up to three days. When reheating, cover it to prevent the top from drying out; a splash of chicken broth can help revive its creamy texture. Microwaving is convenient, but if you prefer, an oven can provide a more evenly heated result. Set it to 350°F (175°C) and heat for about 20 minutes, covered with foil.

For longer storage, consider freezing the casserole before baking. Place the mixed ingredients into a suitable freezer-safe dish, cover tightly, and freeze for up to two months. When ready to cook, thaw overnight in the refrigerator, then bake as directed. This make-ahead option is a lifesaver for busy schedules!

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you'll need to increase the cooking time and possibly the liquid amount as brown rice requires more water.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the casserole and store it in the fridge for up to 24 hours before baking.

→ What can I substitute for cream of mushroom soup?

You can use cream of chicken soup or make a homemade white sauce if you prefer.

→ Is this recipe gluten-free?

You can make it gluten-free by using gluten-free cream of mushroom soup and making sure your rice is gluten-free.