You know those nights when you’re running on empty, the kids are hangry, and takeout just isn’t in the budget? That’s when my chicken and rice casserole swoops in to save the day. I’ve lost count of how many times this creamy, garlicky miracle has rescued our family dinners – especially during those chaotic soccer-practice-and-homework nights. There’s something magical about how simple ingredients like tender chicken, fluffy rice, and melty cheese come together to create pure comfort in a baking dish. My two picky eaters actually cheer when they smell it bubbling in the oven, and that’s saying something!
Table of Contents
Table of Contents
Why You’ll Love This Chicken and Rice Casserole
Trust me, this isn’t just another casserole recipe – it’s the weeknight hero your family deserves. Here’s why it’s become my go-to:
- Quick as lightning: From fridge to table in under 40 minutes (yes, I’ve timed it during those “Mom, I’m starving!” emergencies)
- Wallet-friendly: Uses pantry staples and leftover chicken – my rotisserie chicken hack cuts prep time in half
- Creamy comfort food: That garlicky, cheesy sauce coats every bite without being heavy
- Kid-approved magic: My toughest critics (ages 6 and 9) actually ask for seconds
- One-dish wonder: Less cleanup means more time for what really matters – like finally finishing that cup of coffee!
Chicken and Rice Casserole Ingredients
Here’s everything you’ll need to make this cozy, comforting dish – I promise it’s all simple stuff you probably have already!
- 2 cups cooked white rice (cooled – leftover rice works perfectly here)
- 2 cups shredded cooked chicken (I always keep rotisserie chicken in my fridge for emergencies like this)
- 3 tablespoons butter (the real stuff – no margarine allowed in my kitchen!)
- 3 cloves garlic, minced (or 1 teaspoon jarred if you’re in a pinch)
- 1 can (10.5 oz) cream of chicken soup (the secret sauce that makes it creamy)
- 1/2 cup chicken broth (low-sodium if you’re watching salt)
- 1 cup shredded mozzarella cheese (the melty, stringy magic)
- 1/2 teaspoon dried parsley (for that little pop of color)
- Salt and pepper to taste (don’t skip tasting before baking!)
Ingredient Notes & Substitutions
Listen, I know we don’t always have exactly what a recipe calls for – here’s how to improvise:
Rice: Brown rice works fine, just add 5 extra minutes to the bake time. Wild rice? Oh yes – but reduce to 1 1/2 cups since it’s heartier.
Cream of chicken soup: Out of cans? Mix 1 cup Greek yogurt with 1 teaspoon chicken bouillon – it’s surprisingly similar!
Cheese: Any melty cheese works – cheddar, Monterey Jack, even dairy-free shreds if needed. Just promise me you’ll skip the pre-shredded kind (that anti-caking powder makes it grainy when melted).
Chicken: No cooked chicken? Dice 1 large raw breast, sauté with the garlic, and bake 10 minutes longer. Easy peasy!
How to Make Chicken and Rice Casserole
Okay, let’s get cooking! This chicken and rice casserole comes together so easily, you’ll be amazed. Here’s exactly how I make it – with all my little tricks for perfect results every time:
- Preheat your oven to 375°F (190°C) – trust me, starting with a hot oven makes all the difference for that golden cheese crust we love.
- Sauté the garlic: Melt butter in a skillet over medium heat (don’t let it brown!), then add minced garlic. Stir constantly for just 1 minute until fragrant – you’ll know it’s ready when your kitchen smells like heaven.
- Mix it up: In a large bowl, combine cooked rice, shredded chicken, that glorious garlic butter, cream of chicken soup, chicken broth, half the cheese, parsley, salt and pepper. Stir gently but thoroughly – you want every grain of rice coated in that creamy goodness.
- Spread evenly in a greased 9×13-inch baking dish (I use my trusty glass Pyrex). Top with remaining cheese – don’t skimp! Those melty cheese pockets are what dreams are made of.
- Bake 20-25 minutes until bubbly around the edges and golden on top. Your nose will tell you when it’s done before the timer does!
Pro Tips for the Best Chicken and Rice Casserole
After making this dozens of times (sometimes bleary-eyed at 6am for school potlucks), here are my hard-earned secrets:
Rest before serving: Let it sit 5 minutes after baking – I know it’s hard to wait, but this helps it set for perfect slices.
Rice texture matters: Use slightly undercooked rice if possible – it absorbs liquid better without turning mushy.
Even distribution: When spreading in the dish, press gently into corners for consistent thickness – no thin edges!
Cheese placement: Sprinkle extra cheese on any spots that brown too quickly – foil tenting can make the top steam instead of crisp.
Print
Creamy Chicken and Rice Casserole Saves Dinner in 40 Minutes
A simple and comforting chicken and rice casserole that’s perfect for busy weeknights. This easy recipe combines tender chicken, fluffy rice, and creamy cheese for a family-friendly meal.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cooked white rice
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- In a large mixing bowl, combine the cooked rice, shredded chicken, garlic-butter mixture, cream of chicken soup, and chicken broth. Stir in half of the mozzarella cheese, dried parsley, salt, and pepper.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the mixture evenly. Top with the remaining cheese.
- Bake for 20-25 minutes until bubbly and the cheese is golden-brown.
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- You can substitute brown rice for white rice if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Serving Suggestions for Chicken and Rice Casserole
This casserole is practically a meal on its own, but here’s how I love to round it out:
- Crisp green beans – roasted with garlic until they’re just shy of crunchy
- Simple garden salad with my quick honey-mustard dressing to cut through the richness
- Buttery cornbread for soaking up every last bit of that creamy sauce
- Steamed broccoli when I’m feeling virtuous (the kids still eat it if it’s covered in cheese!)
Honestly? Sometimes we just eat it straight from the baking dish with big spoons – no judgment here!
Storing and Reheating Your Chicken and Rice Casserole
Leftovers? Lucky you! This casserole keeps like a dream. Scoop cooled portions into airtight containers – they’ll stay fresh in the fridge for 3 days (though mine never lasts that long!). Reheat gently in a 350°F oven until warmed through – microwaving works in a pinch, but expect some splatter. Pro tip: Add a splash of broth before reheating to keep it creamy!
Chicken and Rice Casserole Nutritional Information
Now, I’m no nutritionist – these numbers are estimates based on my exact ingredients. Your mileage may vary depending on brands and substitutions! Each generous serving (about 1/6th of the casserole) comes out to roughly:
- 350 calories – comfort food that won’t wreck your day
- 20g protein – thanks to all that chicken goodness
- 30g carbs – mostly from the rice (but so worth it)
- 15g fat – because butter and cheese make life better
Not too shabby for a meal that tastes this indulgent, right? Just remember – my kids’ happy faces when they eat their veggies with this are priceless nutritional bonuses!
Frequently Asked Questions
I’ve gotten so many questions about this chicken and rice casserole over the years – here are the ones that pop up most often:
Can I freeze this casserole? Absolutely! Bake it first, then cool completely. Wrap tightly in foil or freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until hot all through.
What if I don’t have cream of chicken soup? No worries! Mix 1 cup Greek yogurt with 1 teaspoon chicken bouillon – it gives that same creamy tang. Or try condensed mushroom soup for a fun twist!
Can I make this ahead? You bet! Assemble everything (minus the final cheese topping), cover, and refrigerate up to 24 hours. Add 5-10 extra minutes baking time since it’ll be cold from the fridge.
Is this casserole gluten-free? Almost! Just swap the cream of chicken soup for a gluten-free version (they sell them at most stores now) and you’re golden.
Why does my rice get mushy? Ah, the cardinal sin of casseroles! Always use slightly undercooked rice – it absorbs liquid better during baking without turning to glue. And never stir after baking – let it rest!
Share Your Chicken and Rice Casserole Experience
Nothing makes me happier than seeing your family enjoy this recipe as much as mine does! Snap a pic of your golden, bubbly creation and tag me @FrostyRecipes – I’ll feature my favorites. And if this casserole saves your busy weeknight like it has mine, leave a quick rating below. Happy cooking, friends! Happy cooking, friends!
