Chicken and Rice Casserole

This Chicken and Rice Casserole is a classic, quick dinner option that the whole family can enjoy. This casserole is made with chicken, cream of chicken soup, frozen veggies and rice. It's perfect for busy nights because it is quick or you can make it ahead of time! This recipe is a simple twist on a comforting casserole that the whole family will love.

This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Chicken and Rice Casserole

Family recipes are the best, and that means this Chicken and Rice Casserole is the cream of the crop. I've tweaked this family recipe a bit over the years, but the premise is still fairly similar. Chicken, rice, frozen veggies and a can of soup. Do you know what that kind of recipe spells? A suuuuper easy dinner.

This Chicken and Rice Casserole is one of the ultimate comfort meals. It's an easy weeknight dinner, but I also love it because it's also a hearty and delicious dish to bring to people when they need a dinner, say after surgery or welcoming a new baby.

The flavors in this recipe are simple and classic. When you're bringing dinner to someone else, it can be tempting to try to make something super fancy or elaborate. But the truth is, when people need a meal, like having a baby, losing a loved one, going through a tough time or transition, they need a meal that is simple and comforting.

Why You'll Love This Recipe

When you have a recipe for a super easy dinner, it's a no-brainer to use it as a recipe that you can bring to someone else. We love this one because:

• Full of simple ingredients, this is an easy and comforting recipe.
• It's a wonderful weeknight dinner or for freezing for later.
• This recipe is well-loved as a shared dish for those times when you want to bring dinner to a friend!

Ingredients

Here's what you'll need to grab at the grocery store to make this recipe:

• Uncooked rice: Long-grain white rice works best for this recipe. Avoid instant rice, as it may become mushy. Brown rice can be used, but you'll need to add more liquid and bake longer (about 15-20 minutes extra).
• Cream of chicken soup: You can use canned or make your own!
• Chicken broth, vegetable broth or water
• Boneless skinless chicken breasts: Or whatever cuts of chicken you have. Chicken thighs work great as they tend to stay juicier than breasts. Just chop them into bite-sized pieces as you would with chicken breasts. Or you can leave them whole, on top of the rice, and bake it for a little longer. 
• Frozen mixed vegetables: You can use any frozen veggies you like. Peas, carrots, corn, and green beans are common choices, but broccoli or cauliflower work well, too. No need to thaw them beforehand-just add them straight into the casserole.

You will also need these items that you might already have in your fridge or pantry.

• Garlic powder
• Paprika
• Dried parsley
• Salt
• Pepper
• Shredded cheese

Substitutions & Variations

For an extra creamy casserole, mix in a little sour cream or cream cheese before baking. (I love doing this!)

Want more veggies? You can add frozen (or fresh) broccoli florets to the casserole as well!

Save time! Use a rotisserie chicken or leftover chicken. Just shred it and mix it in with the rice and veggies. You'll still need to bake the dish, but you can reduce the cooking time by about 10-15 minutes.

Sprinkle a bit of ranch seasoning over top just for some extra punchiness of flavor!

Want to add a different veggie? This chicken cauliflower casserole would be a great twist!

How to Make Chicken and Rice Casserole

Here's how to make this easy Chicken and Rice Casserole recipe! First, get out a casserole dish and preheat the oven to 350°F (177°C).

Combine the rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, chicken broth (or water) in a large baking dish. It will look like this:

Next, season the chopped chicken breasts with garlic powder, paprika, salt, and pepper. Then add them to the rice and vegetable mixture, stirring to combine.

Cover the dish with foil and bake for 35 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil for last 10 minutes, and sprinkle the rest of the shredded cheese on top to melt.

Remove from the oven and let cool slightly before serving.

Storing & Freezing

To store: Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.

To freeze: After baking, let the casserole cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) for about 20-30 minutes until heated through.

Tips for Success

Here are some tips and tricks for making this the BEST chicken and rice casserole!

• Long-grain white rice works best for this recipe, as it cooks evenly and absorbs flavors well. Avoid instant rice, which can become too soft, or use brown rice with extra liquid and an additional 15-20 minutes of baking time.
• Frozen mixed vegetables can go straight into the casserole without thawing. This helps them retain their texture and prevents excess moisture from making the dish watery.
• This casserole is perfect for meal prep since it stores and reheats well. Simply refrigerate leftovers for up to four days or freeze them for up to three months, then reheat in the oven until warmed through.

Make-Ahead and Sharing Suggestions

We served this dinner to a friend visiting while on a busy business trip. I could tell when he sat down to eat dinner that he just needed a good home-cooked meal! And I was thrilled to be able to provide that for him. I think those kind of moments really show the power of simple, comforting dishes. They can go a long way in raising someone's spirits!

When you are making a meal train recipe, you want to make sure that the meal you bring is something that the person's whole family can enjoy, even if there are picky eaters or little ones. Luckily my toddler son loves veggies, but for those that don't, they're still getting a hearty meal with simple ingredients in this dish.

Wrap it in foil and bring it over - it can be baked, frozen or un-baked. But be sure to write down the cooking/reheating instructions and temperature on the foil lid so the recipient knows what to do!

What to Serve with Chicken and Rice Casserole

This casserole is a complete meal on its own, but a fresh side dish can add balance. A simple green salad with a light vinaigrette (like this strawberry dressing) helps cut through the richness, while roasted or steamed broccoli, asparagus or Brussels sprouts would provide extra veggies.

If you prefer something crunchy, cheesy garlic bread or a warm dinner roll or biscuit pairs well and soaks up the creamy sauce.

For a lighter option, serve it with a bowl of fruit salad or sliced apples for a refreshing contrast. If you want to add more protein, a side of roasted shrimp or a quick bean salad can complement the flavors without overpowering the dish. A glass of iced tea or blueberry lemonade makes a great refreshing drink pairing.

FAQ

More Casserole Recipes

• Chicken Broccoli Orzo Casserole
• Chicken Mushroom Enchilada Casserole
• Spinach Veggie Egg Casserole
• Keto Chicken Bacon Ranch Casserole