This easy chicken and rice casserole combines cooked chicken, tender rice, vegetables, and a creamy cheese sauce under a crisp, buttery cracker topping. It is a comforting family dinner that can be assembled with convenient ingredients and baked in one casserole dish.
The recipe is also a practical way to use leftover cooked chicken or rotisserie chicken. Serve it with a green salad, roasted vegetables, or garlic bread for a complete weeknight meal.
Why You’ll Love This Recipe
- Creamy, cheesy, and comforting.
- Uses precooked chicken and rice.
- Suitable for leftover or rotisserie chicken.
- Includes vegetables in the casserole.
- Can be assembled ahead of time.
- Easy to customize with different vegetables.
- Works well for busy family dinners.
Ingredients You’ll Need
For the Casserole
- 3 cups cooked, shredded chicken.
- 3 cups cooked long-grain white rice.
- One 10.5-ounce can condensed cream of chicken soup.
- ½ cup sour cream.
- ½ cup low-sodium chicken broth.
- 1½ cups frozen mixed vegetables, thawed.
- 1 cup shredded cheddar cheese.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon dried thyme.
- ¼ teaspoon black pepper.
- Salt to taste, if needed.
For the Topping
- 1 cup crushed buttery crackers.
- 2 tablespoons unsalted butter, melted.
- ½ cup shredded cheddar cheese.
- 1 tablespoon chopped fresh parsley, optional.
Ingredient Notes and Substitutions
Cooked Chicken
Use cooked and shredded chicken breast, chicken thighs, or rotisserie chicken.
Remove the bones and skin before shredding. If using rotisserie chicken, taste the mixture before adding salt because prepared chicken can already be well seasoned.
Cooked Rice
This recipe uses fully cooked rice. Long-grain white rice works well because it holds its texture.
Brown rice can also be used, but its firmer texture will change the finished casserole.
Cream of Chicken Soup
Condensed cream of chicken soup forms the base of the sauce. Cream of mushroom or cream of celery soup can be substituted for a different flavor.
Sour Cream
Sour cream makes the sauce richer and slightly tangy. Plain Greek yogurt may work as an alternative, although its flavor and texture will differ.
Mixed Vegetables
A frozen mixture of peas, carrots, corn, and green beans is convenient. Thaw and drain the vegetables so they do not release excessive water into the casserole.
Buttery Crackers
Crushed crackers create a crisp, buttery topping. Panko breadcrumbs can be used instead.
How to Make Chicken and Rice Casserole
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 375°F.
Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
Confirm that the chicken and rice have been cooked before beginning this recipe.
Step 2: Make the Creamy Sauce
Add the condensed cream of chicken soup, sour cream, and chicken broth to a large mixing bowl.
Stir in the garlic powder, onion powder, dried thyme, and black pepper.
Mix until the sauce is smooth and evenly combined.
Step 3: Add the Chicken, Rice, and Vegetables
Add the cooked shredded chicken, cooked rice, thawed vegetables, and 1 cup of cheddar cheese to the sauce.
Fold everything together until the chicken, rice, and vegetables are evenly coated.
Taste the mixture and add salt only if needed.
Step 4: Transfer to the Baking Dish
Spoon the chicken and rice mixture into the prepared baking dish.
Spread it into an even layer, making sure the corners are filled.
Step 5: Prepare the Crispy Topping
Combine the crushed crackers and melted butter in a small bowl.
Sprinkle the remaining ½ cup of cheddar over the casserole. Distribute the buttered cracker crumbs evenly over the cheese.
Step 6: Bake the Casserole
Bake uncovered for approximately 25 to 30 minutes, or until the filling is bubbling around the edges and the topping is golden.
Because the recipe contains previously cooked chicken, reheat the casserole until the center reaches 165°F.
If the topping browns too quickly, cover the dish loosely with foil for the remainder of the cooking time.
Step 7: Rest and Serve
Remove the casserole from the oven and allow it to rest for approximately 5 minutes.
Garnish with chopped parsley if desired, then serve while warm.
Tips for the Best Chicken Casserole
Use Cooked Chicken and Rice
The recipe quantities and baking time are designed for ingredients that have already been cooked.
Drain the Vegetables
Excess water from thawed vegetables can make the filling thin.
Adjust the Sauce Before Baking
If the mixture seems unusually dry, add a small amount of chicken broth. Avoid adding too much because the casserole will not have time to absorb a large quantity.
Check Before Adding Salt
Condensed soup, cheese, crackers, broth, and rotisserie chicken can all contribute sodium.
Spread the Topping Evenly
An even topping gives every serving some crisp texture.
Let It Rest
Resting briefly helps the sauce settle before the casserole is served.
What to Serve With Chicken and Rice Casserole
Pair this creamy casserole with:
- Roasted broccoli.
- Green beans.
- Garden salad.
- Glazed carrots.
- Garlic bread.
- Dinner rolls.
- Roasted asparagus.
- Air fryer garlic parmesan potatoes.
- Sautéed spinach.
- Cucumber salad.
Because the casserole already includes chicken, rice, cheese, and vegetables, a simple green side dish is usually sufficient.
Recipe Variations
Broccoli Chicken and Rice Casserole
Replace the mixed vegetables with thawed broccoli florets.
Mushroom Chicken Casserole
Cook sliced mushrooms until their moisture evaporates, then add them to the filling.
Spicy Chicken and Rice Casserole
Add chopped green chiles, cayenne pepper, or Pepper Jack cheese.
Chicken Casserole With Panko
Replace the crackers with panko breadcrumbs mixed with melted butter.
Turkey and Rice Casserole
Use safely stored cooked turkey instead of chicken. This is particularly useful for holiday leftovers.
Casserole Without Vegetables
Leave out the mixed vegetables and serve vegetables separately. The final volume will be slightly smaller.
Can You Prepare It Ahead?
Yes. Assemble the filling in the prepared baking dish, cover it tightly, and refrigerate.
Keep the cracker topping separate so it remains crisp. Add it immediately before baking.
A refrigerated casserole may need additional baking time. Confirm that its center reaches 165°F before serving.
For food safety, use properly refrigerated chicken and rice and do not leave the assembled casserole at room temperature for extended periods.
How to Store and Reheat Leftovers
Allow the casserole to cool, then place it in an airtight container or cover the baking dish securely.
Refrigerate promptly and use within 3 to 4 days.
Reheat individual servings in the microwave or warm a larger portion in a covered baking dish. Heat leftovers to 165°F.
A small splash of broth can help restore moisture before reheating.
Can You Freeze Chicken and Rice Casserole?
You can freeze the casserole, although the rice and dairy-based sauce may have a slightly softer texture after thawing.
For easier serving, divide cooled casserole into individual freezer-safe containers.
Thaw overnight in the refrigerator and reheat thoroughly. Add a fresh cracker topping after thawing if you want a crisper finish.
Frequently Asked Questions
Can I Use Uncooked Rice?
No. This version is formulated for fully cooked rice. Using uncooked rice requires a different amount of liquid and a longer cooking time.
Can I Use Rotisserie Chicken?
Yes. Remove the skin and bones, then shred the cooked meat. Taste the casserole mixture before adding salt.
Can I Use Brown Rice?
Yes. Use fully cooked brown rice. Its texture will be firmer than white rice.
Why Is My Casserole Dry?
There may have been too much rice, insufficient sauce, or excessive baking time. Add a little broth to the mixture before baking if it appears dry.
Why Is My Casserole Watery?
The vegetables may not have been drained, or too much broth may have been added. Allowing the casserole to rest after baking can also help the filling settle.
Can I Leave Out the Condensed Soup?
Yes, but you will need a suitable homemade creamy sauce to replace its moisture, volume, and thickening effect.
More Easy Family Dinners
Add internal links to:
- Easy Honey Garlic Chicken.
- Creamy Garlic Parmesan Chicken Pasta.
- Crispy Air Fryer Chicken Tenders.
- Creamy Baked Mac and Cheese.
- One-Pot Ground Beef Pasta.
Internal-link examples
For another comforting pasta dinner, try our Creamy Garlic Parmesan Chicken Pasta.
Prefer something crispy? Serve our Crispy Air Fryer Chicken Tenders with vegetables and dipping sauce.
If you have ground beef available, make our One-Pot Ground Beef Pasta next.
Easy Chicken and Rice Casserole Recipe Card
Preparation time: Approximately 15 minutes.
Cooking time: Approximately 25–30 minutes.
Total time: Approximately 40–45 minutes.
Servings: Approximately 6–8.
Course: Dinner.
Cuisine: American.
Cooking method: Oven-baked.
Ingredients
- 3 cups cooked shredded chicken.
- 3 cups cooked long-grain white rice.
- One 10.5-ounce can condensed cream of chicken soup.
- ½ cup sour cream.
- ½ cup low-sodium chicken broth.
- 1½ cups thawed mixed vegetables.
- 1½ cups shredded cheddar, divided.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon dried thyme.
- ¼ teaspoon black pepper.
- Salt if needed.
- 1 cup crushed buttery crackers.
- 2 tablespoons melted butter.
- Chopped parsley, optional.
Instructions
- Preheat the oven to 375°F.
- Grease a 9 × 13-inch baking dish.
- Mix the soup, sour cream, broth, and seasonings.
- Add the cooked chicken, cooked rice, vegetables, and 1 cup of cheese.
- Spread the mixture inside the baking dish.
- Sprinkle the remaining cheese over the casserole.
- Combine the cracker crumbs and melted butter.
- Distribute the crumbs evenly over the cheese.
- Bake uncovered for approximately 25 to 30 minutes.
- Confirm that the center reaches 165°F.
- Rest for 5 minutes before serving.
Test the complete recipe before publication to confirm its quantities, yield, and cooking time.
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