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

More Favorite Comfort Recipes

• Chicken and Dumplings
• Southern Cornbread Dressing
• Chicken Pot Pie
• Southern Banana Pudding

Here’s my Chicken and Rice Casserole Recipe. I hope you enjoy it as much as my family always does!

Enjoy!
Robyn xo