Chicken and Rice Casserole
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An easy and delicious chicken and rice casserole recipe made with frozen peas and carrots and cream of chicken soup.
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 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, ritz chicken 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 or in my dutch oven 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.
Or for another classic casserole, try my chicken divan recipe or this creamy tuna noodle casserole.
Chicken and Rice Casserole
Ingredients
- 2 cups cooked chicken shredded
- 2 cups uncooked long grain rice
- 1- 10 ounce 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.
Video
Nutrition
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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!