Creamy Chicken And Rice Casserole

Name: Creamy Chicken And Rice Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup long grain white rice; 1 can (10.5 oz) cream of chicken soup; 1 cup chicken broth; 1 cup mixed vegetables (peas, carrots, corn); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Comfort Food

I absolutely adore this Creamy Chicken and Rice Casserole. It has become one of my go-to dishes for busy weeknights or when I want to impress guests with minimal effort. The creamy texture and savory chicken, combined with tender rice, create a hearty meal that comforts the soul. Plus, it’s a one-pan wonder that cuts down on cleanup, which is always a win in my book. I also love that it’s easily customizable with your favorite veggies or seasonings.

Created by

Bethany Clarke

Last updated on 2026-01-24T11:40:18.110Z

When I first made this Creamy Chicken and Rice Casserole, I was amazed at how simple yet delicious it turned out. The combination of seasonings and creamy soup creates a flavor profile that's anything but ordinary. I learned that using cooked chicken helps save time and gives the dish a rich flavor right from the start.

To elevate the dish, I like to add a sprinkle of cheese right before baking, allowing it to melt beautifully on top. This step not only enhances the creaminess but also adds a lovely golden crust that makes everyone go back for seconds. Give it a try, and you’ll see what I mean!

        Why You'll Love This Recipe
        Hearty and comforting meal that brings the whole family together
Simple one-pan preparation for easy cleanup
Versatile ingredients allow customization for your taste

      

Ingredient Roles

The cornerstone of this Creamy Chicken and Rice Casserole is the combination of cooked chicken and long grain rice. The chicken provides a hearty source of protein, while the rice absorbs all the delicious flavors from the chicken broth and cream of chicken soup. Using long grain rice ensures that the dish remains light and fluffy, preventing the casserole from becoming overly dense or sticky during baking.

The inclusion of mixed vegetables not only adds a pop of color but also enhances the nutritional profile of the dish. Peas, carrots, and corn contribute essential vitamins and minerals, making each serving not only satisfying but also wholesome. If you have seasonal vegetables on hand or prefer a specific taste, feel free to substitute with broccoli, bell peppers, or even spinach for a fresh twist.

Technique Tips

When mixing the ingredients, ensure that the chicken and rice are adequately combined with the soups and seasonings. This helps avoid dry pockets in the casserole. I recommend using a spatula to fold the mixture gently, ensuring that each ingredient is evenly coated for a consistent flavor throughout. If you prefer a creamier texture, you can add an extra splash of chicken broth or another half can of cream of chicken soup.

Covering the casserole with aluminum foil during the first part of baking is crucial for steam retention, which prevents the rice from becoming hard. After 30 minutes, when you remove the foil, it allows the top to crisp up, creating that delightful golden brown layer. Keep an eye on it during the last 15 minutes to prevent over-browning—if the edges start to darken too much, you can tent the dish with foil to slow down the process.

Storage and Serving Ideas

This casserole is perfect for meal prep, as it can be stored in the refrigerator for up to 3-4 days. Allow it to cool completely before transferring it to an airtight container. When reheating, simply cover with foil in the oven at 350°F (175°C) for about 20-25 minutes until heated through, keeping the dish moist. Alternatively, you can use the microwave, but be cautious not to overheat, as it can dry out the rice.

For serving, I like to pair this casserole with a simple side salad and some crusty bread to soak up any extra creamy goodness. If you want to elevate it further, consider garnishing with fresh herbs like parsley or thyme for a burst of freshness. This casserole is also great for potlucks or family gatherings, as it can easily be doubled to feed a crowd without complicating the cooking process.

Ingredients

For the Casserole:

2 cups cooked chicken, shredded
1 cup long grain white rice
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup mixed vegetables (peas, carrots, corn)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C).

Mix the ingredients

In a large bowl, combine the shredded chicken, cooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

Transfer to baking dish

Pour the mixture into a greased 9x13 inch baking dish. If you're using cheese, sprinkle it evenly over the top.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your creamy chicken and rice casserole!

Pro Tips

For a healthier version, you can substitute the cream of chicken soup with homemade white sauce or low-fat yogurt. Adding fresh herbs like thyme or parsley can also enhance the flavor.

Make-Ahead Tips

If you're anticipating a busy week, consider preparing this casserole in advance. You can assemble all the ingredients in the baking dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. This not only saves time but also allows the flavors to meld together beautifully. Just be sure to add an extra 5-10 minutes to the baking time if it's coming straight from the fridge.

For an even more convenient option, you can freeze the assembled casserole. Just make sure to use a freezer-safe dish and wrap it tightly with plastic wrap followed by foil. It can be frozen for up to 3 months. When you're ready to enjoy it, let it thaw in the refrigerator overnight before baking as directed. This ensures even cooking and prevents any rubbery textures from freezing.

Variations to Explore

Experimentation with flavors is part of the fun! Consider adding spices like paprika or cayenne pepper for a bit of heat, or substituting the cream of chicken soup with cream of mushroom for a different taste profile. You might also try stirring in some fresh herbs like dill or tarragon for added freshness. The potential for variation is vast, making this casserole not just a singular recipe but a canvas for your culinary creativity.

For a healthier twist, you can substitute brown rice for long grain white rice. This will give you a nuttier flavor and more fiber, but keep in mind that brown rice requires a longer cooking time. You might need to soak it prior to cooking or adjust the liquid proportions to ensure everything is perfectly cooked and creamy. This small swap can transform the casserole into a more nutrient-dense option without sacrificing taste.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but be sure to increase the cooking time and adjust the liquid accordingly since brown rice takes longer to cook.

→ How can I make this dish ahead of time?

You can prepare the casserole the night before, cover it, and store it in the refrigerator. Just add a few extra minutes to the baking time if cooking straight from the fridge.

→ What vegetables can I add?

You can add any vegetables you like, such as bell peppers, broccoli, or even spinach for extra nutrition.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Just ensure it’s cooled completely before transferring it to an airtight container.