Chicken and Rice Casserole
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chicken and Rice Casserole is the kind of meal that makes you feel impressive without actually doing much. It uses leftover rice and chicken like a savvy adult, hides vegetables like a culinary magician, and somehow ends up cheesy and cozy enough to earn you compliments.
Oh and if you ever want to go full comfort food mode, I once riffed on a smothered chicken and rice idea that pairs nicely with this vibe for extra drool factor. Trust me, your future self will thank you when dinner is both simple and legendary.
Why This Recipe is Awesome
This casserole is basically cheat day energy but on a weeknight. It uses pantry and fridge staples, which means you do not need to invent a grocery list that reads like a scavenger hunt. It is forgiving. Like really forgiving. Overcook the rice a bit? No big. Use rotisserie chicken? Perfect. Forget to thaw the peas? They will warm up in the oven like champs.
- It feeds a crowd with minimal effort.
- It reheats beautifully for lunches all week.
- It is idiot proof. Even I did not mess it up, and I have a track record.
- It smells like nostalgia and dinner at once. Which is a weird flex but a good one.
Ingredients You’ll Need
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 cup cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
Yes that is all. Simple, effective, and slightly smug in its minimalism. Use cold leftover rice or freshly made rice, both work.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, cream of chicken soup, milk, cheese, mixed vegetables, garlic powder, salt, and pepper.
- Stir until well combined.
- Pour the mixture into a greased baking dish and sprinkle paprika on top.
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Let cool slightly before serving.
Pro tip Don’t skip preheating. It sets the scene for even cooking and cheesy glory. Also, if your frozen vegetables clump like a mini iceberg, give them a quick rinse under warm water or stir them into the mix a minute or two longer so they separate and cook evenly.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. Start hot and the casserole hits the ground running.
- Dumping everything in a dish without seasoning. Salt and pepper are your friends. Taste as you go if possible.
- Overloading the dish. If you pile it into a tiny pan it will bake unevenly. Spread it out in a sensible casserole dish.
- Using watery soup or watered down milk. If your mixture looks thin, add a little extra rice or cheese. You want creamy not soupy.
- Ignoring the cheese game. Skimping on cheese saves pennies and ruins the vibe. Don’t be that person.
Alternatives & Substitutions
Out of something? No drama. Swap smartly and move on.
- No cream of chicken soup? Use cream of mushroom or make a quick roux with butter, flour, and milk. It will still be cozy.
- Want a healthier spin? Swap half the rice for cauliflower rice, add more veggies, and use low fat milk and cheese. Still tasty, promise.
- No shredded chicken on hand? Canned chicken works in a pinch, or try cooked ground chicken or turkey.
- Vegetarian? Replace chicken with chickpeas or a can of drained white beans. Add a bit more garlic powder and bold flavor to keep it interesting.
- Want extra comfort? Throw breadcrumbs or crushed crackers on top with a drizzle of melted butter for a crispy finish.
- If you like beef instead of chicken, try my cheesy ground beef and rice casserole twist for a meaty swap that still hits all the same buttons that will make dinner feel like a hug.
IMO the easiest way to switch this up is by changing the cheese and veggies. Swap cheddar for pepper jack if you want a kick, or add corn and roasted red peppers for a sweet crunch.
FAQ (Frequently Asked Questions)
Q. Can I use instant rice instead of regular cooked rice?
A. Sure. Instant rice works. Just make sure it is fully cooked and not soggy. A dryer rice gives a better texture.
Q. Can I make this ahead of time and bake it later?
A. Yes. Assemble it, cover it, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if cold from the fridge.
Q. Do I have to use frozen mixed vegetables?
A. Nope. Fresh vegetables, thawed frozen veggies, or even leftover roasted veg all work. Frozen is just low effort and reliable.
Q. Is this freezer friendly?
A. Yes. Freeze before baking in a freezer safe dish, thaw overnight in the fridge, and then bake as directed. Or bake first and freeze leftovers for later reheating.
Q. Can I use water instead of milk?
A. Technically yes, but do not do that unless you want sad casserole vibes. Milk gives creaminess. If you have to, use broth instead of plain water.
Q. Can I skip the soup?
A. You can, but that soup adds body and flavor. If you skip it, add a tablespoon of butter and a splash more milk and maybe a little extra seasoning.
Q. How do I know when it is done?
A. When it bubbles around the edges and the cheese looks happy and golden. If you are in doubt, a quick thermometer check should read warm in the center.
Final Thoughts
There you go. A casserole that feels like comfort food and behaves like a responsible grown up. It feeds people, it hides vegetables, it reheats like a champ, and it does not ask for much attention. Keep your seasonings confident and your expectations cozy.
Now go impress someone or yourself with your new culinary skill. You earned it. FYI, leftovers taste even better for lunch the next day.
Print
Cheesy Chicken and Rice Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting casserole that combines leftover rice, shredded chicken, and mixed vegetables baked in a cheesy, creamy sauce.
Ingredients
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 cup cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, cream of chicken soup, milk, cheese, mixed vegetables, garlic powder, salt, and pepper.
- Stir until well combined.
- Pour the mixture into a greased baking dish and sprinkle paprika on top.
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Let cool slightly before serving.
Notes
Use cold leftover rice or freshly made rice. Don’t skip preheating the oven for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, comfort food, easy recipe, weeknight dinner
