Chicken & Rice Casserole Recipe – Cozy, Cheesy Comfort in One Dish

Introduction

The kitchen smells like melted cheese and warm chicken, and somehow that smell takes me straight back to rainy Sunday afternoons at my grandmother’s house. I toss together a simple Chicken & Rice Casserole and feel the same calm settle in — because it’s homey, kind, and honest. This Chicken & Rice Casserole comes together with pantry staples, and it’s the kind of meal you’ll make again and again. If you love casseroles with a comforting hug, you might also enjoy my take on a chicken-broccoli rice casserole, which adds bright green veggies and extra cheddar.

Why You’ll Love It

• Quick and easy to make, so dinner happens even on busy nights.
• Comforting homemade flavor that smells like the best kind of evening.
• Made with simple ingredients you probably already have.
• Great for family dinners, potlucks, or cozy nights in.
• Always a crowd-pleaser — cheesy, creamy, and satisfying.

Ingredients You’ll Need

• 2 cups cooked rice
• 2 cups cooked shredded chicken — use rotisserie for speed; it keeps the dish juicy.
• 1 cup cream of chicken soup — gives a silky, cozy base.
• 1 cup chicken broth — adds depth; low-sodium lets you control salt.
• 1 cup mixed vegetables (e.g., peas, carrots, corn) — frozen works perfectly.
• 1 cup shredded cheese (e.g., cheddar) — sharp cheddar gives a lovely tang.
• 1 teaspoon garlic powder — fresh garlic gives it that extra flavor boost.
• 1 teaspoon onion powder — toasted onion powder tastes great here.
• Salt and pepper to taste

I like to use leftover rice because it keeps the casserole from getting mushy, and thawed frozen vegetables because they steam nicely while baking. For another twist on cheesy comfort, check this ranch chicken and rice twist I’ve been playing with.

How to Make It

1. Preheat the oven to 350°F (175°C). First, grease a baking dish so nothing sticks and flavors stay happy.
2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Then stir until everything is well mixed; you want a creamy, even coating.
3. Pour the mixture into the greased baking dish and spread it out so it bakes evenly. You’ll notice the mixture looks thick but scoopable.
4. Sprinkle the shredded cheese on top — cover it generously if you like a cheese crust. Meanwhile, the oven warms and your kitchen starts to smell irresistible.
5. Cover the dish with foil and bake for 25 minutes; the steam inside softens the rice and heats the chicken through.
6. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and just starting to brown. You’ll hear a soft sizzle and smell that toasty cheese — that’s your cue.
7. Let it cool slightly before serving so the casserole sets and slices hold together.

If you want a creamier center, try a splash more broth. Also, for a golden top, broil for the last 1–2 minutes, watching closely so it doesn’t burn. For a different vegetable profile, look at this cheesy broccoli rice version which swaps mixed veg for bright, tender florets.

Kitchen Tips

• Time-saver: Use leftover rotisserie chicken and pre-cooked rice; you’ll save at least 20 minutes.
• Fix for sogginess: If your casserole seems watery, bake uncovered 5–10 minutes longer to let excess moisture evaporate.
• Flavor twist: Stir in a spoonful of Dijon mustard or a handful of chopped herbs; for a richer twist, try my favorite cheesy chicken and broccoli combo for a fuller flavor profile.

Serving Ideas

Serve this Chicken & Rice Casserole straight from the oven while it’s warm and bubbling. It pairs beautifully with a crisp green salad, crusty bread, or steamed green beans. For garnish, sprinkle chopped parsley or a few red pepper flakes to add color and a little kick. It’s perfect for family dinner, a casual potluck, or a cozy night in when you want something simple and satisfying. For an autumn twist, try it alongside my savory chicken and stuffing casserole for holiday vibes.

Storing & Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: Portion into freezer-safe containers for up to 3 months; thaw overnight before reheating.
• Reheat: Warm gently in the oven at 325°F (160°C) until heated through, or microwave in short bursts to avoid drying out.
• Leftover idea: Turn slices into sandwiches or stuff into bell peppers for a tasty second dinner.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld. Just keep it covered in the fridge and bake before serving.

Q: Can I swap any ingredients?
A: Of course — use what you have. Swap veggies, add mushrooms, or use turkey instead of chicken. The recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, with a crisp salad or buttery bread on the side.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and bubbling cheese on top — and that cozy, savory aroma that makes you smile.

Conclusion

I hope this recipe invites you to slow down and enjoy a simple, comforting meal with people you love. If you want to compare a classic family version, try this favorite Mamaw’s Chicken and Rice Casserole for a nostalgic spin, and if you need a super-simple five-ingredient idea, this 4 Ingredient Chicken Rice Casserole is a great shortcut. Try it tonight, make it your own, and let that warm, cheesy comfort become a new favorite Chicken & Rice Casserole

Chicken & Rice Casserole

A comforting and easy Chicken & Rice Casserole made with pantry staples, perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice Using leftover rice helps avoid mushiness.
• 2 cups cooked shredded chicken Rotisserie chicken is a great quick option.
• 1 cup cream of chicken soup Provides a cozy base for the casserole.
• 1 cup chicken broth Low-sodium allows for better salt control.
• 1 cup mixed vegetables Frozen mixed vegetables work perfectly.
• 1 cup shredded cheese Sharp cheddar adds tangy flavor.
• 1 teaspoon garlic powder Fresh garlic can be used for more flavor.
• 1 teaspoon onion powder Toasted onion powder enhances the taste.
• to taste salt and pepper Adjust according to preference.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper.
3. Stir until well mixed until creamy and even.
4. Pour the mixture into the greased baking dish and spread it out evenly.
5. Sprinkle shredded cheese generously on top.

Baking

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
3. Let it cool slightly before serving.

Notes

For creamier results, add more broth. To achieve a golden top, broil for the last 1–2 minutes, watching carefully.