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
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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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!
This is HANDS DOWN the best chicken and rice casserole ever! My family doesn’t like casseroles in general but the love this so much!!!
The grocery store didn’t have frozen peas and carrots so I bought two cans of peas and carrots. When can I add that to the casserole?
I would add them at the same time as you would have added the frozen ones. Enjoy!
Thank you SOOOO much!!
I followed this recipe exactly. I found the poultry seasoning and paprika totally overwhelm any other flavors. If i make this again, I’ll lessen the amount of spices by at least by half.
My apologies!! After re-reading the ingredient amounts, I misread! I used TBS instead of TSP. I’m trying this one again!
Making this for the second time this evening – family loved it the first time. I like that it is infinitely flexible – use more or less chicken, vary the spices, use low-sodium soup/broth if you are worried about that, etc.
I followed the recipe but wound up using twice as much broth. The rice was still not cooked after two hours of baking. Finally put it – covered – in the microwave to hope to cook the rice. The flavors are great but creamy – no. Quite dry.
Very tasty but sadly, I think this recipe needs some work.
So I made this tonight for dinner. I followed the instructions to the “T”. The bottom went all crusty, the rice on the bottom was so hard you couldn’t eat it. To solve this issue next time I will bake it at 325/350 instead of 400. It was a bit dry, I will add an additional cup of broth. Also the poultry seasoning was too strong a flavor, I would only add 1/2 or 1 teaspoon of the poultry seasoning. I really couldn’t taste the paprika, it actually made the sauce dark brown so I wouldn’t add it again. Possibly I would add a bit of garlic, celery or more onion. I measured out two cup of chicken, it didn’t even cover the bottom of the pan, I would actually double the amount of chicken. I hope this helps anyone who tries this recipe.
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!