Chicken and Rice Casserole
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This creamy chicken and rice casserole is an easy dinner made with cooked chicken, minute rice, peas and carrots, and cream of chicken soup. Everything bakes together in one dish, so there is barely any prep. It is a no-fuss meal that works for busy weeknights and Sunday family dinners alike.
Casseroles are my go-to for easy dinners, right up there with my chicken dumpling casserole, ritz chicken casserole, and chicken noodle casserole. They come together quickly and usually leave us with leftovers for the next day.
Everything goes into one dish with hardly any chopping, then bakes until the rice is tender and the top is lightly golden. The chicken stays moist and the whole thing turns out creamy and comforting.
It feeds the whole family with enough left over for lunch the next day.
Why You’ll Love This Chicken and Rice Casserole
- Made with simple ingredients – Cooked chicken, minute rice, frozen peas and carrots, and cream of chicken soup.
- Easy to make – About 15 minutes of prep, then the oven does the work.
- Reliable results – The rice cooks evenly, so it comes out creamy, not crunchy.
- Great for leftovers – It reheats well and makes enough for a second meal.
- Reader favorite – Rated 4.58 stars by over 100 readers.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cooked chicken – Shredded or diced. Rotisserie chicken, leftover chicken, or a batch of crockpot shredded chicken or poached chicken all work.
- Minute rice – Instant (minute) rice cooks reliably in the casserole. Regular long-grain rice needs more liquid and time, so it is not a substitute here.
- Frozen peas and carrots – One 10 ounce bag, about 2 cups. No need to thaw.
- Onion – Half an onion, chopped.
- Cream of chicken soup – Two cans. You can use homemade cream of chicken soup if you prefer.
- Low-sodium chicken broth – Low-sodium keeps the casserole from getting too salty, since the soup and seasoning add salt too. If you only have regular chicken broth I would skip adding any additional salt.
- Paprika, poultry seasoning, salt, and pepper – The seasoning blend that gives it great flavor.
- Butter – Sliced and placed on top for richness and a lightly browned finish.
- Fresh parsley – Optional, for garnish.
Jaclyn’s Kitchen Faves
I use this veggie chopper any time I have to chop onions! It saves me time chopping, is dishwasher safe, and keeps my eyes from tearing!
How to Make Creamy Chicken and Rice Casserole
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
Step 2: Add the cooked chicken, minute rice, frozen veggies, and onion to the baking dish.
Step 3: In a large bowl, whisk together the cream of chicken soup, low-sodium chicken broth, paprika, poultry seasoning, salt, and pepper.
Step 4: Pour the creamy sauce over the casserole, then stir everything together until the chicken, rice, and veggies are fully coated. Scrape the bottom of the dish so every bit of uncooked rice is covered. This is the step that keeps the rice from staying crunchy.
Step 5: Top the chicken and rice mixture with the sliced butter.
Step 6: Cover with foil and bake for 1 hour, until the rice and onions are soft. For a lightly browned top, uncover and bake about 15 more minutes. Garnish with fresh parsley before serving, if desired.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in the oven or a toaster oven until heated through. If you like crispy, buttery rice, spread the casserole out in the pan before reheating. You can also reheat individual portions in the microwave.
To freeze, let the casserole cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Tips for the Best Chicken and Rice Casserole
- Use instant rice. Minute rice is what makes this bake up evenly. Regular long-grain white rice needs more liquid and a longer cook time.
- Stir before baking. Do not layer and bake. Stirring the soup through everything is what keeps the rice from staying crunchy and the chicken from drying out.
- Taste the sauce first. Seasoning strength varies by brand, so taste the soup mixture and adjust if needed before it goes in the oven.
- Check the rice before serving. Ovens vary. If the rice needs a little longer, cover and give it a few more minutes.
- Uncover for a crispy top. The last 15 minutes uncovered gives the top a lightly browned, slightly crisp finish. You can skip this step if you prefer the dish to remain softer.
Additions and Variations
- Add broccoli – Stir in a cup of small broccoli florets with the veggies for a chicken, broccoli, and rice version. If you love that combination, try my broccoli casserole too.
- Make it cheesy – Sprinkle shredded cheddar cheese or colby jack over the top for the last few minutes of baking.
- Swap the veggies – Frozen mixed vegetables work in place of the peas and carrots.
- Try brown rice – Some readers have had good results with instant brown rice.
More Casserole Recipes
- Chicken Dumpling Casserole
- Ritz Chicken Casserole
- Chicken Noodle Casserole
- Tater Tot Casserole
- Chicken Divan
- Cheeseburger Casserole
Chicken and Rice Casserole
Equipment
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups minute rice
- 1-10 ounce bag frozen peas and carrots, 2 cups
- ½ onion, chopped
- 2 cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 2 teaspoons paprika
- 1 ½ teaspoon poultry seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 3 tablespoon butter, sliced
- fresh parsley, optional garnish
Instructions
- Preheat oven to 350°F and prepare a 9 x 13 casserole dish with non-stick cooking spray.
- Spread the chicken evenly along the bottom of the casserole dish.2 cups cooked chicken
- Pour the rice on top of the chicken.2 cups minute rice
- Add frozen peas and carrots and chopped onion on top of the rice.1-10 ounce bag frozen peas and carrots, ½ onion
- In a large bowl, whisk the soup, chicken broth, paprika, poultry seasoning, and salt & pepper until well combined.2 cans cream of chicken soup, 2 cups low-sodium chicken broth, 2 teaspoons paprika, 1 ½ teaspoon poultry seasoning, 1 teaspoon salt, ½ teaspoon black pepper
- Pour the soup mixture on top of the casserole, then stir well until all of the chicken, rice and veggies are coated in soup. (Be sure to scrape the bottom of the pan to get every bit of rice coated.)
- Top with sliced butter.3 tablespoon butter
- Cover with foil and bake for 1 hour, or until rice and onions are soft and cooked through. Optional: uncover and cook for an additional 15 minutes to lightly brown the top.
- Top with fresh parsley before serving, if desired.
Video
Notes
Nutrition
Did You Make This Recipe?
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Originally published February 21, 2019. Updated June 2026 with a retested recipe that cooks more reliably, new photos including step-by-step shots, plus storage, reheating, and recipe tips. Below are a couple of photos from the original post.
Followed the recipe to a T with exception of using frozen asparagus because I didn’t have peas. Turned out creamy and delicious. Used basmati rice and it was thoroughly cooked at an hour. Will be making this again, delicious!
When my daughter was 8, now 40, she loved Leseur Peas, chicken breast & rice – all separately. I asked her if she would help me make them into a casserole that she would eat. She picked out Cream of Chicken Soup. For the past 32 years we have been cooking & cutting up chicken breast, usually 2 to 3 large, adding to 2 cups cooked rice, one to two cans of Leseur Peas(including liquid), one large can of cream of chicken soup(family size), salt & pepper to taste. It is a family favorite that she has taught her kids to also make as a way of getting them to eat a vegetable & also more than one thing at a time. As time has gone by we have learned we can use the whole roasted chicken from the deli area in our local grocery & use two of the 90 second packages of rice. Everything is cooked so all you have to do is mix it together in your casserole dish and heat at 350 degrees for about 25 minutes. All my kids & grandkids love to make this & eat it as well! Bon Apetit!!
Fantastic idea, and delicious!
I made this tonight. the flavor was good but after cooking for an hour and a half the rice still wasn’t cooked and the chicken was burnt on the bottom. I follow the recipe exactly. sorry but the recipe needs some work.
Don’t make this. The rice won’t be done and chicken will be burnt to a crisp. Just don’t
How long did you bake? Did you bake covered or uncovered?
Tried this for first time and followed directions but took 2 hours to get rice done! Cooked for an hour and uncovered for 30 min and still not done! Great flavor but wondering if it needs attention concerning rice
I used instant brown rice, cooked for 1 hour and came out perfect. Will make again!
Has anyone ever tried adding broccoli? And, some cheddar cheese at the end of baking?
I made this last night and it was delicious! Ate it again and I liked it even better day 2.