Chicken and Rice Casserole is the perfect comfort food that is both delicious and easy to make.
Juicy rotisserie chicken, fluffy rice, and veggies are baked to perfection with bubbly, golden cheese on top.
Why This Chicken Casserole Recipe Works
CONVENIENCE - While I love cooking from scratch, there are days when I need dinner to be on the table without a lot of prep. And you can get this casserole prepped and in the oven in about 5 to 10 minutes.
CUSTOMIZABLE - This recipe is highly customizable. You can easily make it your own by adding your favorite veggies or cheese.
For instance, I don't love cream of mushroom soup in my Chicken and Rice Casserole, so for years, I've just doubled the amount of cream of chicken soup. That's why I encourage you to take my base recipe and customize it and make it your own.
LEFTOVERS - In the same spirit, this recipe is great for using up leftovers. If you don't have rotisserie chicken but have some chicken thighs or chicken breast leftover, use those instead. Got a whole lot of frozen broccoli you want to use up? Perfect, make that your veg. You see where I am going with this.
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN - This recipe version is all about making our lives as easy as possible. That is why we are going to use rotisserie chicken. Who doesn't love to pick up some delicious juicy, and flavorful rotisserie chicken? My personal favorite is the Costco rotisserie chicken. Cooked boneless skinless chicken breast or chicken thighs would work as well.
RICE - For this version of Chicken and Rice Casserole, I use pre-cooked long-grain rice (I usually stock up on both jasmine and basmati rice).
You might have seen other recipes that add uncooked rice to the casserole and have the rice cook in the oven. This cooking method is a personal preference. It's just not my favorite.
And since part of my meal planning includes cooking a large quantity of rice early in the week, I often have cooked rice sitting in the fridge anyway. But even if I didn't do that, I'd cook the rice on the spot. This way, you avoid risking uncooked rice.
TIP: If you are cooking the rice for this recipe, cook the rice in chicken broth.
SOUP - For this recipe, we'll use a 2:1 combination of cream of chicken to cream of celery.
VEGETABLES - Fresh vegetables are great. But this recipe gives us the perfect opportunity to use up some frozen bags of vegetables. You can use any veggies you like, from carrots, peas, and corn, like I did to green beans and broccoli. If you use frozen vegetables make sure to thaw them first.
CHEESE - I used Monterey Jack cheese for this casserole recipe. But you can also try making the casserole with Cheddar cheese instead.
SPICES - There are already spices in the soups, and I'm taking advantage of that. Adding smoked paprika brightens the casserole. Personally, all I add is a pinch of salt and pepper at this point. Other spices you might consider are garlic powder, thyme, or basil.
German Cucumber Salad - Oma's authentic German Cucumber Salad is incredibly refreshing and made with 4 simple ingredients.
How To Make Chicken and Rice Casserole
Please check the printable recipe card below for more detailed instructions.
- COMBINE all ingredients in a large bowl. Season to taste with salt and pepper.
- TRANSFER to a 9x13-inch baking dish.
- SPRINKLE shredded Monterey Jack cheese over the top.
- BAKE for 25-30 mins or until cheese is melted and bubbly.
Garnish with fresh parsley.
More Casserole Dishes
One of the advantages of this casserole dish is that this meal covers your protein, carbs, and essential fats all in one dish, so you can enjoy a satisfying meal just by serving it as is.
But you can also serve the casserole dish with a side of coleslaw, a chopped tomato salad, or a refreshing German cucumber salad (a reader favorite).
And what meal doesn't benefit from a slice or two of fresh homemade bread?
STORE - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the leftover casserole in the microwave or oven and serve it as a quick and easy meal.
FREEZE - If you're not going to eat the leftovers within a few days, you can freeze them in an airtight container and store them in the freezer for up to 3 months. Just defrost and reheat when you're ready to eat.
More Comfort Food Recipes You Might Enjoy
GROUND BEEF STROGANOFF - Tender ground beef, sautéed onions, and mushrooms simmer in a deliciously rich and creamy 3-ingredient sauce.
CHICKEN CACCIATORE - Tender chicken, onions, peppers, and mushrooms are simmered in a flavorful tomato sauce and served over a bed of pasta, creating a delicious dish.
FRIED CABBAGE NOODLES - Crispy bacon, savory ham, caramelized cabbage, and onions, tender pasta, and a hint of nutty Parmesan cheese.
BAKED FETA PASTA - Roasted ripe cherry tomatoes and salty cheese turn into this wonderfully creamy sauce that makes a delicious pasta dish.
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Chicken and Rice Casserole
- 3 cups rotisserie chicken
- 3 cups white rice cooked
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 16 ounces frozen mixed vegetables thawed
- 2 teaspoons smoked paprika
- 8 ounces Monterrey Jack Cheese
- Preheat oven to 350°F.
- In a bowl, combine rotisserie chicken, rice, and vegetables. Add cream of chicken soup, cream of celery soup, and smoked paprika and stir until well combined. Season to taste with salt and pepper.
- Transfer the mixture into a greased 9x13 inch casserole dish.
- Sprinkle shredded Monterey Jack cheese over the top.
- Bake for 25-30 mins or until cheese is melted and bubbly.
COOKED RICE:If you are making the rice from scratch. Bring 3 cups of water (or chicken broth) and 1 ½ cups of rice to a rapid boil. Reduce heat to low and simmer for about 15 minutes or until the liquid has evaporated and the rice is tender.
Hi There, I’m Maike!
A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
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