Chicken Rice Casserole Recipe
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This chicken rice casserole is the weeknight dinner I turn to when I have cooked or leftover chicken, a pot of cooked rice, and a short time before everyone is hungry. It’s creamy, cozy, and baked in one dish until the edges are lightly browned.
Unlike dump-and-bake versions that start with raw rice and raw chicken, this recipe uses cooked shredded chicken and cooked rice, so you aren’t left guessing if the rice and chicken will be done at the same time. That makes it perfect for rotisserie chicken, Sunday leftovers, or a batch of shredded chicken you made earlier in the week.
Growing up, this was the casserole we carried to friends when they’d had a new baby or needed a little cheer. It is still a comfort food classic in my family. My family’s version is simple on purpose with no cheese unless you want it. Bakes in about 30 minutes.
If you still love the original 2010 version with uncooked rice, that recipe is in the notes below.
Looking for more cozy dinners? I think you’ll love my Chicken Noodle Soup, Pot Roast Recipe, and Easy Lasagna.
Why You’ll Love This Chicken Rice Casserole
- Uses cooked chicken and rice: Leftover or rotisserie chicken and cooked rice all work.
- One dish with 10 minutes of prep: Simple ingredients. Stir, pour, bake.
- Make-ahead and freezer-friendly: Assemble up to 3 days ahead or freeze unbaked for 3 months.
- Customize: Add mushrooms, broccoli, cheese, or swap Greek yogurt for mayonnaise.
- Not too rich: No cheese topping unless you want it—many readers say that’s why they keep coming back.
Chicken and Rice Casserole Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
You only need a handful of pantry staples. The full amounts are in the recipe card.
- chicken – 2 cups of shredded chicken , or use my Instant Pot Rotisserie Chicken recipe or a rotisserie chicken in the grocery store.
- rice – 2 cups of cooked rice. You can use cooked white rice or brown rice.
- cream of chicken soup – 2 cups of homemade. You can use condensed cream of chicken or a combination of cream of chicken and cream of celery (do not add water).
- onion and celery – Optional if used, but adds a classic flavor.
- mayonnaise – you can also use Greek yogurt.
- seasoning – or use Stone House Seasoning.
How to Make Chicken Rice Casserole Recipe
This is a mix-and-bake casserole using chicken and rice that’s already been cooked.
The higher oven temperature is intentional: the rice is already cooked, so you only need to heat the casserole through and get a little color on top.
Step-by-Step Instructions
Prep. Preheat the oven to 425º F and spray a 9×13 baking dish with nonstick cooking spray or lightly coat it with butter or olive oil. Set aside.
Combine chicken rice casserole ingredients. Add all of the ingredients to a large mixing bowl and stir until combined.
Pour into baking dish. Spread the chicken rice casserole mixture into a prepared baking dish.
Bake. Bake for 30 minutes or until the easy chicken and rice casserole is heated throughout and lightly browned.
Serve. Serve this creamy chicken rice bake with a favorite side dish. Enjoy!
Recipe Variations
- Cheesy Chicken Rice Casserole – Add 1 cup shredded cheddar cheese to the casserole mixture before baking.
- Mushroom Chicken Rice Casserole – Add 1/2 cup chopped mushrooms to the casserole mixture before baking.
- Original Chicken Rice Casserole – see the recipe notes for the original casserole recipe from 2010 using uncooked rice and sauteed celery and onion.
Storage Tips
- Make ahead: Assemble the casserole (do not bake). Cover tightly and refrigerate up to 3 days. Let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if it is still cold in the center.
- Leftovers: Cool, then refrigerate in an airtight container up to 3 days. Reheat covered at 350°F, or microwave individual portions with a splash of broth so the rice doesn’t dry out. Heat to 165°F.
- Freeze (best unbaked): Assemble, wrap in plastic then foil, and freeze up to 3 months. Thaw overnight in the refrigerator. Bake as directed, adding up to 10 minutes.
Use the cooked-rice version for make-ahead and freezing. The original uncooked-rice version is better baked the same day.
Tips for the Best Chicken Rice Casserole
- Start with cooked rice for this main recipe. Uncooked rice belongs only in the original notes version, which has extra liquid and is covered to bake.
- Shred the chicken while it’s still warm so it mixes evenly.
- Don’t skip seasoning. Canned cream soups taste flat without salt, pepper, or Stone House Seasoning.
- If the top isn’t browning at 30 minutes, give it 3–5 more minutes. Every oven runs a little differently.
- For brown rice that’s already cooked, bake time is the same. Brown rice only needs longer to bake if you start with uncooked grains.
Frequently Asked Questions
Yes. It’s the easiest way to make this chicken and rice casserole. You’ll need about 2 cups shredded meat (a small rotisserie chicken is usually enough).
Yes – for the main recipe. For the 2010 original recipe in the notes, you’ll use uncooked rice per the instructions.
No. Use condensed soup straight from the can. Homemade cream of chicken soup is already the right consistency.
Not in the main recipe. Use cooked chicken here. If you want raw chicken and raw rice in one pan, use the original notes version and bake until the rice is tender and the chicken reaches 165°F.
Yes. Greek yogurt is a good swap.
The newer recipe is faster and uses leftovers. The 2010 original is the from-scratch baked-rice version readers still ask for, so both stay here—main recipe is on the recipe card, original in the notes.
More Favorite Comfort Recipes
Here’s my Chicken and Rice Casserole Recipe. I hope you enjoy it as much as my family always does!
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Chicken and Rice Casserole Recipe
Equipment
Ingredients
- 2 cups chicken breasts, (about 2 breasts) cooked and shredded
- 2 cups cooked white rice, or cooked brown rice
- 2 cups cream of chicken soup, (optional) or 1 can condensed cream of chicken soup and 1 can condensed cream of celery soup
- 1/2 cup diced onion, (optional)
- 1/2 cup diced celery, (optional)
- 1 cup mayonnaise , or Greek yogurt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425º F. Spray 9×13 baking dish with nonstick cooking spray. Set aside.
- Mix all ingredients in a large mixing bowl. Pour into the prepared pan.
- Bake for 30 minutes or until casserole is lightly browned.
Notes
Ingredients:
1 tablespoon butter
1/2 medium onion, diced
4 stalks of celery, sliced
1 clove garlic, minced
3-4 chicken breasts, cooked and shredded
1 recipe homemade cream of chicken soup
3 cups chicken stock
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1/2 teaspoon ground white or black pepper Instructions:
– Preheat oven to 425º F. Spray 9×13 baking dish with nonstick cooking spray. Set aside.
– Melt butter in a medium skillet. Add onion, celery, and garlic and saute until onion is tender, about 3-5 minutes. Remove from heat and add to chicken, cream of chicken soup, chicken stock, rice, salt and pepper in a large bowl. Pour mixture into prepared baking dish and over with foil.
– Bake covered for 30-35 minutes or until the rice is tender. Remove foil and bake an additional 10 minutes until lightly browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Follow just as written, except more cooking time required (+15mins). Absolutely Wonderful!
I HAVE THE SAME QUESTION. HOW MUCH OF THE CREAM OF CHICKEN SOUP RECIPE,SHOULD I USE?
Hi Phyllis,
You use the entire recipe of homemade cream of chicken soup, which 2 cups. I hope you enjoy it! xo
so I use 2 cups of soup and 3 cups of stock?
In your homemade cream of chicken soup recipe, it says one recipe makes 2 2-cup servings. Should i use a full batch of the soup or just two cups?
I have the same question. Seems like it says both.
This looks amazing! About how much time would it take in a slow cooker?
Thanks for making me a good cook,love your website, greetings from Venezuela
You can use brown rice, but double or tripple the cooking time. It was yummy! Since I had a 7 and 10 year old eating with us that night, we had “toppings”- toasted almonds, cheese, and alfredo sauce. It was a hit! Thanks!
Wondering if you think I could use brown rice in this recipe instead? Would I need to make adjustments to the amount of stock used to get the brown rice completely cooked?
did we get an answer if you can use brown rice instead??
How long can you keep in the freezer? Also what is the best way to reheat after freezing?
Can you make this casserole the day before? Would you wait to bake it? Thanks!
Hi TJ,
Absolutely! It actually even makes a great freezer meal, too. I like to go ahead and cook it and then store it in the refrigerator or freezer for reheating later, but you can also just prep it and store in the refrigerator up to a few days and then bake. Just add a little bit of time to your baking time if going straight from the refrigerator to the oven.
This looks like something I’ve been looking for. Could canned chicken broth be a substitute for the chicken stock? Thanks!
Absolutely! I hope you enjoy it.