I am a total sucker for a good casserole.
Casseroles are great because they are so easy to make, yet taste amazing. Everyone in the family loves them. As an added bonus, we usually end up with leftovers too, which means 2 nights of dinner is done in one shot.
Chicken and Rice Casserole
This creamy chicken and rice casserole recipe will not disappoint.
In fact, I think it is one of the best chicken casserole recipes ever, along with my chicken and dumpling casserole and chicken noodle casserole. So hearty, delicious, and easy to make as well!
Packed with chicken, rice, veggies, and creamy chicken soup, it is the ultimate comfort food for chilly Fall and Winter nights.
DON’T MISS: One-Pot Creamy Garlic Chicken
This cream chicken rice bake also makes the perfect Sunday dinner. And if you are lucky, will have leftovers for lunch on Monday as well!
How to Make Creamy Chicken and Rice Casserole
Begin by gathering everything that you will need for this easy chicken casserole recipe.
You will need: cooked chicken, uncooked long-grain rice, a bag of frozen peas and carrots, onion, cream of chicken soup, chicken broth, paprika, poultry seasoning, salt & pepper, and butter.
I like to make a batch of shredded chicken in the crockpot and use it for my casserole recipes, but you can use any cooked chicken.
Have leftover chicken breast? This is the perfect recipe to use up that extra chicken!
Or you can pick up a rotisserie chicken from the store and use that. Easy peasy.
First, pull or dice your cooked chicken, and spread it out across evenly in the bottom of a 9×13 baking dish.
Then, add rice, frozen veggies, and chopped onion.
Next, mix together the soup, broth, and seasonings in a bowl, then pour evenly on top of the casserole.
Top with pats of butter.
Cover and bake casserole for 60 minutes.
Check to see if rice is well cooked. If not, cook uncovered up to an additional 30 minutes.
Top with fresh parsley, if desired.
I hope that you and your family enjoy this delicious chicken and rice bake.
If you want to try a Greek-flavored twist on this dish, check out this one pot greek chicken and rice casserole recipe.
Chicken and Rice Casserole
An incredibly creamy chicken and rice casserole recipe made with shredded chicken, frozen peas and carrots and cream of chicken soup.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups uncooked long grain rice
- 1- 10 oz bag frozen peas and carrots
- ½ onion, chopped
- 2 cans cream of chicken soup
- 2 cups chicken broth
- 2 teaspoons paprika
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons butter, sliced
- fresh parsley for garnish, if desired
Instructions
- Preheat oven to 400 degrees and prepare a 9 x 13 casserole dish with non-stick cooking spray.
- Spread the chicken evenly along the bottom of the casserole dish.
- Pour the rice on top of the chicken.
- Add frozen peas and carrots and chopped onion on top of the rice.
- In a large bowl, mix the soup, chicken broth, paprika, poultry seasoning, and salt & pepper until well combined. Spread the mixture on top of the peas and carrots.
- Top with sliced butter.
- Cover with foil and bake for 1 hour. Test to see if the rice is cooked. If not, uncover and cook for an additional 30 minutes, or so.
- Top with fresh parsley, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 1135mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 23g
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. Accuracy of nutritional information is not guaranteed.
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This recipe was shared on Meal Plan Monday and The Weekend Potluck.
You may want to up the cups amount of the chicken breasts. I rarely use measuring cups anymore since I converted almost everything in my cooking & baking to weights. One pound of cooked diced chicken weighs right at a pound.
This brought back so many memories! It was even better than mom’s though:)
This is my favorite recipe to make when I want the flavors of chicken pot pie but don’t want to make it. It’s fabulous!
Delicious family recipe and perfect for a potluck too. Perfect one dish meal for busy families like ours!
This is the perfect recipe for our busy school nights! The kids loved it.
This looks like a delicious easy dinner idea to try this week.
This was the perfect comfort food! I brought this to a friend who was going through some things, and it was very well received. Thanks!
I made this for a church potluck and I can’t home with an empty dish and a lot of compliments. This dish a keeper for sure!!
This turned out so good! The additional of the frozen veggies made it a true one pan meal.
This is definitely a very nice dish, and easy to prepare after having a busy day. I felt it needed more chicken, so I used 6 breasts. I used heart healthy soup and low sodium broth. I also added a tiny (undetectable) amount of minced garlic, since it always enhances all of the other flavors in almost every dish, This would also be tasty if frozen mixed vegetables were used, which I’ll do next time. Thanks for a great recipe.
I wish serving size was listed….ie 1 cup or ??oz.
This is a good solid recipe. Flavor is good. Not sure how you achieve the coloring of the dish in the picture because by mixing into your soup 2 teaspoons of paprika the sauce becomes much darker. My recommendations the next time I make this dish is to adjust the amount of chicken to 3 cups and the amount of paprika down to 1 1/2 teaspoons. There will be a next time so overall I was pleased with the dish.
I made this with gluten free cream of chicken soup (with a bit of cornstarch) and found that the pepper was too strong. So I’ll have it next time and maybe add cheese!