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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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!
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.