Chicken and Rice Casserole

Cheesy chicken and rice casserole is a simply savory, filling dish. It’s perfect for weeknights or freezing for later!

Casseroles are a go-to in our home, they can feed a crowd and are filling and delicious. Chicken and rice casserole is a simple family favorite, along with our Chicken Broccoli Casserole.

A Favorite Chicken Bake

Casseroles are famous for being the ultimate comfort food. Due to their filling nature and how easy they are to assemble and bake they make the perfect meal to give to new moms, families who are sick, or any other struggles where a warm meal would be appreciated.

Chicken and rice casserole can be given fully baked or frozen to families to bake as they need. I like to use a disposable casserole pan so people don’t have to worry about washing and returning a dish.

However, I recently saw a post about finding casserole dishes at your local second-hand store. Include a note about keeping the dish and passing it on to the next family in need or keeping it as a reminder of those who love and care for you. 

Whether you gift this casserole or enjoy it with your own family, it’s a crowd-pleaser that is sure to be eaten up!

A Quick Prep Casserole

Cheesy chicken and rice casserole takes some time to cook, but comes together quickly for an easy dinner dish.

PREP. Preheat oven to 400℉. Lightly grease a deep 9×13 baking dish or a 13”x18” baking sheet and set aside.

COMBINE. In a large bowl, add chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter and ½ cup cheese.

BAKE. Pour this into your greased baking dish, top with remaining shredded cheese, and bake for 55-60 minutes. Cover with foil (non-stick foil works best) and then take off foil for the last 10-15 minutes.

Let rest for 10-15 minutes before serving. Sprinkle with parsley, if desired, before serving.

Recipe Tips

This chicken and rice casserole recipe can utilize bone-in or boneless chicken.

Using bone-in chicken. You can replace the boneless chicken with bone-in, skin-on chicken drumsticks or chicken thighs. You will need to adjust the type of rice and the length of the baking time to ensure everything is properly baked.

• Replace the uncooked instant white rice with 2 cups of uncooked regular rice. Mix the rice with water, milk,  soups, garlic salt, lemon pepper, and ½ cup cheese. Add it to the baking dish.
• Place the bone in chicken pieces on top of the rice and drizzle on the melted butter. 
• Cover the dish with foil and bake at 350°F for 90 minutes. 
• Remove the foil, add the cheese, and bake at 400°F for an additional 20-30 minutes.

Variations

This easy chicken and rice casserole can be changed up using your favorite rice or adding some tasty veggies!

Here are some variations you could try:

• Use brown or multi-grain rice.
• Use boneless skinless chicken thighs, cut into pieces. Since they are smaller you’ll want to use 4-5 thighs.
• Change up the cheese and use cheddar cheese or mozzarella cheese or a blend of different cheeses.
• Stir in some vegetables such as broccoli florets, sliced carrots, bell peppers, or zucchini.
•  I used three different types of soup, but you can mix and match. Just be sure you use 3 (10.75-ounce) cans. 

Storing Info

Make ahead of time. Assemble the casserole up to 24 hours in advance. Just cover and store in the fridge until ready to bake.

You can also wrap it tightly with plastic wrap and again with foil and freeze it for up to 3 months. Thaw, if needed, and bake adding a few additional minutes to account for the casserole being colder. I recommend storing without the cheese and adding it right before baking.

STORE leftover baked chicken and rice casserole in an airtight container for 3-4 days in the fridge. You can store it in larger portions or smaller individual-sized portions.  Reheat in the microwave or oven.

Recipe FAQ

For More Favorite Casseroles, Try:

• Taco Casserole
• Spaghetti Casserole
• Hamburger Casserole
• Mexican Casserole
• Chicken Enchilada Casserole