Why You’ll Love This Recipe

I love this casserole because it’s the definition of cozy comfort food. It’s packed with tender chicken, fluffy rice, creamy sauce, and a golden cheesy topping. Everything bakes together in one dish, which means less cleanup and more time to enjoy. It’s also great for using up leftover chicken and sneaking in extra veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or cubed
1 cup uncooked white rice
2 cups low‑sodium chicken broth
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 cup sour cream (or Greek yogurt)
1 cup shredded cheddar cheese (plus extra for topping)
1 small onion, diced
1 cup frozen peas and carrots (or mixed veggies)
2 cloves garlic, minced
1 teaspoon dried thyme (or Italian seasoning)
Salt and black pepper to taste
2 tablespoons melted butter (optional, for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
In a large bowl, I mix together the uncooked rice, chicken broth, cream of mushroom soup, sour cream, shredded cheddar, diced onion, frozen vegetables, garlic, thyme, salt, and pepper.
I fold in the cooked chicken until everything is evenly combined.
I pour the mixture into the prepared baking dish and spread it out evenly.
I sprinkle extra shredded cheddar on top and drizzle with melted butter if I want a richer finish.
I cover the dish tightly with foil and bake for 30 minutes.
I remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden and the rice is tender.
I let it rest for 5 minutes before serving warm. I like to serve it with a crisp side salad or warm garlic bread.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Calories: Approximately 420 kcal per serving

Variations

Use rotisserie chicken or leftover turkey.
Swap in brown rice—just add 10–15 minutes extra cook time and more broth.
Add chopped broccoli or spinach for extra greens.
Use Monterey Jack, mozzarella, or pepper jack instead of cheddar.
Spice it up with a pinch of cayenne or a spoonful of salsa stirred into the mix.

Storage / reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions or cover and warm the full dish in a 350°F oven for about 15–20 minutes. It also freezes well—I let it cool completely, then freeze in airtight containers. I thaw overnight and reheat as usual.

FAQs

Can I use cooked rice instead of uncooked?

Yes—I reduce the broth to 1/2 cup and bake uncovered for 25–30 minutes instead of the full time.

What kind of chicken works best?

I use shredded rotisserie chicken for convenience, but any cooked chicken—grilled, baked, or poached—works just as well.

Can I make this ahead of time?

Absolutely—I assemble it, cover tightly, and refrigerate for up to 24 hours before baking. I add 5 extra minutes to the bake time if it’s going straight from the fridge to the oven.

Is it gluten-free?

Not as written due to the canned soup. But I make it gluten-free by using a certified GF cream soup or homemade cream sauce.

Can I freeze this casserole?

Yes—I wrap it tightly in foil and freeze it either before baking or after. When ready to use, I thaw overnight in the fridge and bake as directed.

Conclusion

This Chicken and Rice Casserole is one of my favorite weeknight saviors—it’s cozy, filling, and endlessly customizable. Whether I’m feeding a hungry family or prepping meals for the week, this one-dish wonder always delivers on flavor and ease. It’s real comfort food made simple, and I know I’ll keep coming back to it again and again.