This chicken and rice casserole is one of my favorite comfort meals to make when I want something filling, creamy, and easy. I love how it comes together with simple pantry ingredients and leftover chicken, yet still feels like a complete, satisfying dinner. Every time I bake it, the cheesy top and creamy center remind me why this recipe is a staple in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple and forgiving. I can use leftover chicken and rice, adjust the vegetables to what I have on hand, and still end up with a cozy, homemade meal. It’s perfect for busy weeknights, family dinners, or even meal prep, and it always delivers big comfort with minimal effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups cooked chicken, shredded or cubed
3 cups cooked rice
21 ounces cream of chicken soup
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
2 cups frozen peas
2 cups shredded cheddar cheese, divided
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. In a large bowl, I combine the cooked chicken, cooked rice, cream of chicken soup, salt, pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of the shredded cheese. I mix everything until it’s well combined, then spread the mixture evenly into the prepared dish. I sprinkle the remaining cheese over the top and bake the casserole for 25 to 30 minutes, until it’s hot, bubbly, and the cheese is fully melted.
Servings And Timing
I usually get about 8 servings from this casserole.
I like switching this casserole up depending on what I have available. Sometimes I replace peas with frozen broccoli or mixed vegetables. I also enjoy using cream of mushroom or cream of celery soup instead of cream of chicken for a different flavor. For cheese, I’ve tried Monterey Jack, Colby Jack, or a cheddar blend, and they all work really well.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through. If I’m freezing it, I let the casserole cool completely, wrap it tightly, and freeze it for up to one month.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken because it saves time and adds great flavor. I just remove the skin and shred or cube the meat before using it.
Can I use uncooked rice?
I don’t recommend using uncooked rice in this recipe. I always cook the rice first so the casserole has the right texture and cooks evenly.
What vegetables work best in this casserole?
I usually use peas, but I’ve also had great results with broccoli, corn, or mixed frozen vegetables.
Can I make this casserole ahead of time?
I like assembling the casserole ahead of time and storing it covered in the refrigerator. When I’m ready to bake it, I add a few extra minutes to the baking time.
How do I keep the casserole from drying out?
I make sure there’s enough soup mixed in and avoid overbaking it. Covering it loosely with foil during reheating also helps keep it creamy.
Conclusion
I keep coming back to this chicken and rice casserole because it’s reliable, comforting, and incredibly easy to make. It’s the kind of recipe that fits perfectly into everyday life, whether I’m feeding my family or planning meals ahead. Once I started making it regularly, it quickly earned a permanent spot in my dinner rotation.
This Chicken and Rice Casserole is a creamy, cheesy, and comforting one‑dish meal made with tender chicken, fluffy rice, peas, and a cheesy sauce. It’s simple to prepare, perfect for busy weeknights, and easily customizable with pantry staples.
Total Time:35–40 minutes
Yield:8 servings
Ingredients
3 cups cooked chicken, shredded or cubed
3 cups cooked rice
21 oz cream of chicken soup
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
2 cups frozen peas
2 cups shredded cheddar cheese, divided
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13‑inch baking dish.
In a large bowl, combine cooked chicken, cooked rice, cream of chicken soup, salt, pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of shredded cheese. Mix until well combined.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake uncovered for 25–30 minutes, until hot, bubbly, and the cheese is fully melted.
Let cool slightly before serving.
Notes
Swap peas for frozen broccoli or mixed vegetables for variation.
Use cream of mushroom or cream of celery soup instead of cream of chicken.
Try Monterey Jack, Colby Jack, or a cheese blend in place of cheddar.
Assemble ahead and refrigerate; add a few extra minutes to baking time when ready.
If freezing, cool completely, wrap tightly, and freeze up to 1 month.
