Chicken breast and rice casserole with cream of chicken soup

This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!

This Chicken and Rice Casserole is a classic dinner. It's a recipe that my mom used to make and a favorite of mine growing up.

My kids love it just as much as me and it has quickly become a staple meal in our home. 

If you love a good classic dinner recipe, I think you would also like this simple chicken casserole recipe also.

I love quick and easy chicken and rice recipes, so I do have a few of those on the blog.

How to make Chicken and Rice:

This recipe is very easy. Just make sure you have cooked rice and cooked chicken. You can use my All-Purpose Slow Cooker Chicken recipe for the chicken if you would like.

Basically, all you need to do is mix all your ingredients together, and then top with cheese. Bake until it is heated through and the cheese is melted. Serve and enjoy!

Ingredients:

• Chicken: that has been cooked and shredded.
• Instant Rice
• Cream of Chicken Soup: I used 1 family style can.
• Seasoning: Onion Powder, Garlic Powder, Salt, and Pepper
• Cheese: I used shredded cheddar

Directions:

Step one: Preheat oven to 350 degrees. Start by cooking rice according to package directions.

• Time Hack: I used instant white rice for this recipe to save myself some time. You can use any rice you enjoy for this recipe just prepare it first.

Step two: In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese.

Once everything is mixed add this to a casserole dish.

Step three: Last all you need to fo is top the casserole with the remaining ½ cup of cheese.

Baking Directions:

When your casserole is ready bake for 15-20 minutes. Then remove it from the oven and serve and enjoy.

Optional: I topped mine with fresh diced parsley for garnish

Cooking Tip:

This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken.

Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.

To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish.

Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.

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Chicken and Rice Casserole

This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Casserole

Servings 6 servings

Calories 377 kcal

• 3 cup Chicken (cooked and shredded)
• 2 cup Instant rice
• 22.6 oz Cream of chicken soup (one family style can)
• ½ teaspoon Onion powder
• ⅛ teaspoon Garlic powder
• Salt and pepper (to taste)
• 1 ½ cup Cheddar cheese (shredded)

• Preheat oven to 350 degrees. Start by cooking rice according to package directions. 

• In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish. 

• Top with remaining ½ cup of cheese and bake for 15-20 minutes. Serve and enjoy. 

  Optional: Top with fresh diced parsley for garnish. 

Cooking Tip:

This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.

Freezing Chicken and Rice Casserole:

To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish. Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.

Calories: 377kcalCarbohydrates: 31gProtein: 16gFat: 19gSaturated Fat: 8gCholesterol: 58mgSodium: 947mgPotassium: 139mgVitamin A: 515IUVitamin C: 0.4mgCalcium: 228mgIron: 3.4mg

Keyword chicken and rice casserole