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 look like you planned ahead when really you just opened a couple of cans and called it genius. It is warm, cheesy, comforting, and shockingly forgiving if you make small mistakes.

If you like cozy one dish dinners, you might also enjoy the best smothered chicken and rice recipe for a saucier twist. Trust me, this is the weeknight hero you did not know you needed.

Why This Recipe is Awesome

Let us be real. This casserole hits all the marks: quick prep, minimal dishes, and tastes like you worked way harder than you did. It is idiot proof, even I did not mess it up the first time. The rice cooks right in the casserole, the soup keeps everything moist, and the cheese on top? Pure power move.

Also, it feeds a crowd or provides excellent leftovers. Reheat it and the flavors get even better. Who knew leftovers could be a high point of your week? Bonus: it works great with whatever random veggies you have in the freezer.

Ingredients You’ll Need

2 cups cooked chicken, shredded. Use rotisserie chicken if you want to feel fancy with zero effort.
1 cup uncooked rice. Long grain or medium grain both work.
2 cups chicken broth. Keeps the rice from being sad and dry.
1 cup cream of mushroom soup. The secret sauce that makes everything cozy.
1 cup frozen mixed vegetables. Peas, carrots, corn. Basically whatever your freezer volunteers.
1 cup cheddar cheese, shredded. The melty kind, not the block that refuses to cooperate.
1 onion, chopped. Adds a little adulting energy.
2 cloves garlic, minced. Use more if you are a garlic person.
Salt and pepper to taste. Don t be shy with seasoning.

Tip: If your chicken is cold from the fridge, shred it with two forks and let it come to room temp for a few minutes so it blends better into the casserole.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, mixed vegetables, chopped onion, minced garlic, salt, and pepper.
Pour the mixture into a greased baking dish.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil and sprinkle cheddar cheese on top.
Bake for an additional 15 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. Preheat it so the rice cooks properly.
Skimping on salt. This casserole needs seasoning or it will taste apologetic. Salt wakes everything up.
Using instant rice. Instant rice will overcook or go mushy in this method. Use regular uncooked rice.
Forgetting to cover the dish. Covering traps steam and helps the rice cook through. Remove the cover only when you are ready for cheese time.
Overfilling the dish. If the casserole is too full, it might bubble over. Use a dish with a little breathing room.

Alternatives & Substitutions

Want to switch things up? Go ahead. Swap the cream of mushroom with cream of chicken soup if you want a slightly lighter flavor. No mushroom soup in the pantry No problem. Use a can of cream of chicken or even a homemade white sauce.
If you prefer a different protein, you can sub cooked turkey or shredded rotisserie duck if you want to feel exotic. Veggie lover? Leave out the chicken and add more veggies plus a can of chickpeas. For a heartier meat option try replacing the chicken with ground beef for a different vibe. If that sounds good to you, check out this tasty alternative for inspiration cheesy ground beef and rice casserole. I like it because it keeps cleanup minimal and still feeds the crowd.

Swap the cheddar for pepper jack if you like a little heat, or use mozzarella for a stringy dreamy top. If you are watching sodium, use low sodium chicken broth and a low sodium condensed soup and then season to taste at the end.

FAQ (Frequently Asked Questions)

Q Why does my rice come out undercooked?
A Did you preheat the oven like a normal responsible adult? If the oven was cold the rice will need more time. Also check that your dish was covered so steam could do its job. If it is still undercooked after the listed time, add a splash of broth, cover, and check every 10 minutes.

Q Can I use brown rice instead of white rice?
A Yes, but brown rice takes longer to cook. If you insist on brown rice, parboil it first or increase the baking time and check for doneness. Brown rice is stubborn but noble.

Q Can I make this ahead and refrigerate it before baking?
A Absolutely. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Add about 10 to 15 extra minutes to the baking time if it goes into the oven cold. Win at meal prep.

Q Is frozen chicken okay to use?
A Use cooked chicken. If the chicken is frozen, thaw and shred it first. Cold chicken will lower the overall dish temperature and can mess with cooking times.

Q Can I make this dairy free or vegan?
A For dairy free, replace the cheddar with a dairy free cheese and use a dairy free cream soup alternative or a homemade cashew cream. For vegan, swap the chicken for tofu or tempeh and use vegetable broth.

Q How do I store leftovers?
A Cool it down, cover, and refrigerate for up to 4 days. Reheat in the oven or microwave. Leftovers tend to firm up, so add a splash of broth before reheating if you want to revive the creaminess.

Q Can I freeze the casserole?
A Yes. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Add a little extra moisture when reheating if it seems dry.

Final Thoughts

You did it. You turned a handful of pantry staples into a cozy, cheesy meal that feeds people and gives you leftovers that do not suck. Bold move to make something so effortless taste so good. Now go impress someone or just treat yourself. You have earned a victory dinner and maybe an extra slice of cheese on top for good behavior.

FYI this recipe scales well so double it for company or halve it if you are feeling modest. Now go enjoy the warm vibes and minimal drama.

Easy Chicken and Rice Casserole

Author: admin
Total Time: 75 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A warm, cheesy, and comforting chicken and rice casserole that’s quick to prepare and perfect for leftovers.

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, mixed vegetables, chopped onion, minced garlic, salt, and pepper.
Pour the mixture into a greased baking dish.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil and sprinkle cheddar cheese on top.
Bake for an additional 15 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

Great for using up leftover veggies and perfect for meal prep. Can be made ahead and refrigerated.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 700mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg

Keywords: chicken casserole, easy dinner, one dish meal

Chicken and Rice Casserole