Chicken rice casserole combines cooked chicken, cooked rice, frozen vegetables, and cheddar in a soft cream-of-mushroom filling. Everything is mixed before baking, making it a practical way to turn prepared ingredients into six portions.
This version uses rice that is already cooked, so the oven heats the filling rather than cooking dry grains. Expect a creamy, spoonable casserole with a lightly dried surface, not a firm bake that slices into neat squares.
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Why This Chicken Rice Casserole Works
Condensed soup and broth keep the cooked rice moist during baking. Covering the dish first traps steam to heat the center and soften the frozen vegetables, while a short uncovered stage lets excess surface moisture escape. The cheese is mixed throughout, so each scoop contains some.
Ingredients for Chicken Rice Casserole
Main ingredients
- 2 cups cooked rice, measured after cooking
- 2 cups cooked chicken, shredded
- 1 can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
As Needed
- cooking oil, as needed to grease the dish
How to Make Chicken Rice Casserole
1. Prepare the dish and filling. Preheat the oven to 350°F and lightly grease a baking dish that will hold the mixture in a shallow layer. Measure the rice after cooking and separate any large clumps with a fork. A very deep dish takes longer to heat through than a broad, shallow one.
2. Mix thoroughly. Combine the rice, shredded cooked chicken, condensed soup, broth, vegetables, all the cheese, and seasonings. Fold until the soup is evenly distributed and no pockets of dry rice remain. The mixture should look loose enough to scoop; the rice will absorb some liquid in the oven.
3. Bake covered, then uncover. Seal the dish with foil for the first 25 minutes so the edges do not dry while the center warms. Remove the foil and bake about 15 minutes more, looking for bubbling near the middle as well as the sides. Check that the center reaches 165°F and the vegetables are tender; a colder filling may need extra time.
4. Let the filling settle. Rest the dish for 5 minutes before portioning. This gives the rice a little time to take up surrounding liquid and makes the first scoop easier to serve. It will still be a soft casserole, so use a serving spoon rather than trying to cut it into squares.
Serving Chicken Rice Casserole
Scoop six portions into bowls or onto plates. A green salad or green beans make a useful side because the casserole already includes starch and chicken. Serve it warm, when the filling is creamy and the cheese is still soft.
Storing Chicken Rice Casserole
Refrigerate portions promptly in shallow covered containers at 40°F or below and use within 3 days, counting from when the cooked rice and chicken were prepared. Reheat covered portions to 165°F in the center. For freezing, portion into freezer-safe containers; thaw in the refrigerator before warming. See federal cold-storage guidance for details.
Chicken Rice Casserole: Tips and Variations
- Measure two cups of rice after cooking, not before.
- Use a frozen vegetable mix with similarly sized pieces for even heating.
- Avoid pressing the filling into a tightly packed layer.
- If the surface dries before the center is hot, put the foil back on.
Questions About Chicken Rice Casserole
Can I use brown rice?
Yes, use two cups of fully cooked brown rice. It does not need extra oven time just because it is brown rice.
Can I use uncooked rice?
Dry rice needs a different liquid ratio and baking schedule. Cook the rice first for this casserole.
Does the chicken need to be cooked?
Yes, start with cooked, shredded chicken. Rotisserie chicken or plain cooked leftovers both work.
Can I use another condensed soup?
Cream of chicken or cream of celery can work in place of cream of mushroom. The seasoning and salt level will vary by brand.
Can I prepare it ahead?
Assemble it, cover, and refrigerate promptly until baking. A cold dish may require longer in the oven, so check the center temperature.
More Recipe Ideas
- Dump-and-Bake Chicken Alfredo Rice Casserole
- Chicken and Dumpling Casserole
- Chicken and Rice with Mushrooms
- Quick and Easy Southern Bacon and Green Beans
Chicken and Rice Casserole with Mixed Vegetables
Ingredients
Main ingredients
- 2 cups cooked rice measured after cooking
- 2 cups cooked chicken shredded
- 1 can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
As Needed
- cooking oil as needed to grease the dish
Instructions
Assemble
- Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the filling in a shallow layer.
- Combine the cooked rice, cooked chicken, condensed soup, broth, frozen vegetables, all the cheese, garlic powder, and onion powder. Season with salt and pepper, then spread evenly in the dish.
Bake
- Cover with foil and bake for 25 minutes, then uncover and bake for about 15 minutes more. Continue until the center reaches 165°F and the vegetables are tender.
- Let the casserole stand for 5 minutes. Spoon into 6 portions.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.
