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Best Recipe for Chicken and Rice Casserole

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overhead shot of Chicken and Rice Casserole in a casserole dish with a serving being picked up with a large spoon
Our tasty chicken and rice casserole is a hearty dish that is packed with creamy tender chicken, rice, and seasonings, making it the perfect weeknight meal.
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Table of Contents
  1. Chicken and Rice Casserole Recipe Ingredients
  2. Chicken Rice Casserole Substitutions and Additions
  3. How to make Chicken and Rice Casserole
  4. Easy Chicken Rice Casserole Serving ideas
  5. How to store Chicken Casserole with Rice
  6. Why you’ll love this recipe for Chicken and Rice Casserole
  7. Chicken and Rice Casserole Recipe FAQs
  8. More Recipes You’ll Love
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This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, tender chicken is mixed with cream soup, rice, and seasonings for a meal that we guarantee will get rave reviews.

a serving of Chicken and Rice Casserole garnished with parsley on a plate

Chicken and Rice Casserole Recipe Ingredients

Chicken and Rice Casserole raw ingredients that are labeled
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You’ll need:

  • 3 cups cooked chicken, diced into small pieces
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2¼ cups milk
  • ¾ cup sour cream
  • ½ cup water
  • 2 cups minute rice, uncooked
  • Salt and pepper to taste
  • Parsley for garnish

Note: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.

Chicken Rice Casserole Substitutions and Additions

CHICKEN BREAST: I make this great recipe with a rotisserie chicken or other leftover chicken, but you could also use homemade chicken breasts, chopped or shredded, or even ground chicken.

CREAM SOUP: If you don’t like cream of mushroom soup, you can substitute for any other cream soup such as cream of celery soup or another one that you do like.

SOUR CREAM: You can substitute Greek yogurt for sour cream if you’d like. If you wanted to leave out the sour cream entirely, you could, but we would suggest increasing the quantity of cream soup in this case.

SEASONING: You could add a dash of paprika for more flavor if you’d like.

VEGGIES: You could add your favorite veggies like carrots, broccoli, peas, celery, green beans, or mushrooms to this dish.

CHEESE: Add your favorite cheese! Cheddar cheese and parmesan cheese are two great options.

TOPPING: You could always add a few breadcrumbs on top for some extra crunch.

How to make Chicken and Rice Casserole

This chicken and rice casserole recipe is a great way to use up leftover chicken or make a quick and easy weeknight meal. It’s packed with flavor and can be made in under an hour.

It can even be easily doubled or tripled to feed a large group of people.

STEP ONE: Preheat oven to 350°F.

STEP TWO: In a large bowl mix all ingredients together except the parsley which is optional for garnish.

You don’t need to cook the rice before adding it to this dish.

Chicken and Rice Casserole process shot of ingredients being mixed together in a bowl

STEP THREE: Pour chicken and rice mixture into a 9×13 casserole dish that has been sprayed with nonstick spray.

Chicken and Rice Casserole process shot of ingredients being poured into a casserole dish

STEP FOUR: Cover with aluminum foil and bake for 45 minutes.

STEP FIVE: Remove the foil cover and bake for 10 minutes or until golden brown.

Chicken and Rice Casserole process shot of casserole after being baked in a baking dish


You’ll bake this casserole for a total of 55 minutes. First, bake covered for 45 minutes and then remove the foil for an additional 10 minutes so that the top browns nicely.

Easy Chicken Rice Casserole Serving ideas

Add a tasty side dish and you’ll have a delicious meal for a weeknight dinner. Since you’ve got your meat and grains covered, a vegetable-based dish would be a great choice. Try our green bean casserole or a Caesar salad.

For more easy recipes, try our chicken pot pie soup and crockpot crack chicken.

How to store Chicken Casserole with Rice

If you’re in the mood for something savory and comforting, but don’t want to spend hours in the kitchen, this chicken and rice casserole is the perfect solution.

It’s a dish that can be easily made ahead of time and reheated for a quick and delicious meal.

IN THE FRIDGE: Store leftovers from this chicken casserole in the fridge for up to 3 days.

IN THE FREEZER: If you’re doing this creamy chicken and rice dish as a freezer meal, you’ll put it together and then cover it tightly to freeze.

When it’s time to bake, just thaw in the fridge and then pop the baking dish in the oven, covered with foil, and follow the baking instructions above.


If you are making this as a freezer meal, assemble the dish right up to the baking stage. Cover with foil and freeze. Thaw in the refrigerator overnight and pop in the oven to bake.

overhead shot of Chicken and Rice Casserole in a casserole dish with a serving being picked up with a large spoon

This casserole is perfect for a winter night or any time you’re craving old fashioned comfort food. Our easy chicken and rice casserole is full of creamy sauce and delicious ingredients.

Best of all, it’s super easy to make. So go ahead and give it a try – we promise you won’t be disappointed.

Why you’ll love this recipe for Chicken and Rice Casserole

  • Easy clean up: All the ingredients are mixed in one bowl and then transferred to the casserole dish.
  • The rice doesn’t need to be cooked ahead of time.
  • Hearty and delicious.
  • Add a side veggie and you are all set.
  • This dish can be made as a freezer meal and frozen before baking.

Chicken and Rice Casserole Recipe FAQs

Can I make this casserole ahead of time?

This easy casserole recipe is a fantastic make-ahead meal. You can prepare the dish and then freeze it. Thaw it in the fridge overnight and then bake it according to the recipe instructions.

Do I have to use minute rice?

In this creamy rice bake, it is best to use minute rice as it cooks faster and we can’t guarantee that any other type of rice will come out cooked and tender.

Can I add vegetables to this dish?

If you’d like to add either fresh or frozen veggies to this casserole, you certainly can!

Do You Cook Chicken Before Adding to Casserole?

For this casserole recipe, you will be using cooked chicken. You can either cook the chicken specifically for this recipe or use any leftover chicken from rotisserie chicken to baked chicken breasts from a previous meal.

Do I Cook Rice Before Adding it to Casserole?

The rice does not need to be cooked before adding it the casserole. It will cook while the casserole is in the oven.

Can You Cook Rice and Raw Chicken Together?

While this recipe uses cooked chicken and uncooked rice, generally, it is safe to cook rice and raw chicken together and a great way to save on extra pots and pans.

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overhead shot of Chicken and Rice Casserole in a casserole dish with a serving being picked up with a large spoon

Chicken Casserole with Rice

5 from 35 votes
Our tasty chicken and rice casserole is a hearty dish that is packed with creamy tender chicken, rice, and seasonings, making it the perfect weeknight meal.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 3 cups chicken, cooked and diced
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • cups milk
  • ¾ cup sour cream
  • ½ cup water
  • 2 cups minute rice, uncooked
  • salt and pepper, to taste
  • parsley, for garnish (optional)


  • In a large bowl, mix all ingredients together except the parsley which is optional for garnish.
  • Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
  • Cover with foil and bake for 45 minutes at 350°F.
  • Remove the foil cover and bake for 10 minutes or until golden brown.



Note: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
Note: You don’t need to cook the rice before adding it to this dish.


Calories: 287kcal | Carbohydrates: 31g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1174mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Recipe Rating


  1. Jeanell says

    5 stars
    Thanks for this yummy and simple recipe. I also love how your post tackles about cyber bullying. It’s great to be reminded on why #ItsCoolToBeKind!

  2. Audrey Flood says

    Do you think that the time in the oven is enough to cook raw chicken? I usually only cook raw chicken breasts for 30min or so depending on the size, and I’m wondering if diced they would cook just fine with the casserole in the oven… I don’t have rottisserie chicken available to me, and cooking the chicken inadvance seems like an extra step to make this not such a quick meal….

    • Layne Kangas says

      I might do it just a little longer if you’re using raw chicken. You could also prep ahead and make chicken for another meal and save some to use later in the week for this recipe. Enjoy!

    • Katie says

      Audrey, did you have any luck with using raw chicken? I want to make this recipe, but I’m like you and would rather not have to add the extra step to cook the chicken. Thanks!

  3. Carrie says

    5 stars
    I made this recipe and even my picky son really liked it. I added two things to it though. I put in a bag of frozen broccoli and topped it with frenches onions. I’m not sure if I spelled that correctly. Anyway after it was done cooking I uncovered it and broiled it for a few minutes to get the top crispy. Great recipe and thank you for sharing it!

  4. Abby W. says

    5 stars
    Thank you for such a delicious and easy recipe! I made it for my sister’s 20th birthday, who is homesick and also tired of the quarantine. This made her so much happier!

  5. Jodie Huff says

    5 stars
    I have made this same recipe for years with the exception of the sour cream. I plan on adding that when I make it this week-end. However, instead of pre cooking my chicken I just lay a couple chicken thigh and/or breasts in the rice mixture and bake for an hour and a half.

  6. Jessica says

    Hi, I don’t have onion soup mix, anything you recommend I substitute it with? Also, can I use plain yogurt instead of sour crean?

    • Layne Kangas says

      I haven’t tried yogurt instead of sour cream, so I’m not sure how it would work in this recipe. I would also suggest Googling “onion soup mix substitute” and see if you have items you can use for that! 🙂 Enjoy!!

    • Craig says

      I have used plain Greek yogurt instead of sour cream, and I also put in to cups of frozen broccoli. It’s my first time making something like this, I also used Orzo instead of rice…☺️

    • Mary Matthews says

      Made this for dinner tonight. It was easy to make and so delicious. I did not cook my chicken but cut it into 1/2 pieces and mixed it in with the other ingredients, and it turned out fine. I will definitely be making this again!

  7. angela says

    Really good flavour but just wondering if the rice down bottom is supposed to be crispy? I sprayed the dish and cooked for exact time. Still very yummy though.

  8. Craig says

    Hey Layne,
    I,m just letting know that I’m attempting to make your chicken and rice casserole.
    But I have adjusted the recipe, instead of rice I’m replacing it with Orzo. The aroma in my kitchen is awesome. I hope it turns off for our supper.
    Here’s hoping ☺️

  9. Craig says

    Hey ladies and gentlemen, for those who are, a little skidish about their chicken I had ground chicken in the fridge, do I used this instead. And I pray fried it till no pink ……
    I also put two cups of frozen broccoli on bottom and poured mixture over and cooked it for the slotted time…..
    And I changed the rice for Orzo!!!!!!😀

  10. Bryce says

    What size cream or mushroom and cream of chicken soup will I use? The normal can or the family size can?

  11. Deborah says

    5 stars
    Good. May add sliced celery to it when I make it next time to give it more crunch. And toasted slivered almonds?

  12. Lauren says

    What if you only have minute rice? Do you know how the recipe changes for that? Or must it be the long grain rice?

  13. Lisa says

    Is that rice precooked? If it is all precooked, I am just wondering why it takes over an hour to cook? Sounds delicious.

  14. Deanna says

    Very similar to a tuna rice casserole my mother taught me years ago. Cooked chicken or canned tuna could work here. I add grated cheddar cheese and a little Worcestershire sauce or white wine to the mixture, and sometimes add Parmesan to the top on last minutes of baking. Delicious!

  15. Judy says

    I made this recipe but I added peas 8 oz. Can of mushrooms and the last 20 minutes topped with 1 sleeve of townhouse crackers mixed with 6 Tbsps. Of butter. Really good.

  16. Bobbi Davis says

    Flavor was really good, but My rice did not cook through. I had to cook it an additional 30 min covered on 425. I never have good luck with long grain rice.

    • Betsy says

      Hey Bobbi! I have found if you throw the rice In a skillet with some butter saute a bit it helps with the rice cooking better in casseroles.

  17. Murray says

    5 stars
    So good! I made it for just two people and hope it will freeze well. I will add more chicken at husband’s request next time.

  18. Jennifer Luckey says

    I cooked for the proper time, my rice was a little crunchy, so disappointed, how can I fix this next time?

  19. Gabby says

    5 stars
    So good and easy! I used chicken broth instead of water, added onions and green chilis, had short grain white rice so used that instead. Added shredded cheese on top last 10 min and turned out delicious!

  20. Tracy says

    I’m allergic to sour cream. Can I leave it out without messing up the taste of it or is there a substitution I can use instead

  21. Laura says

    5 stars
    My 17 yr old son loves this so much he asked me to make it for his birthday. My entire family loves this including my extended family.

    • Layne Kangas says

      I have never halved this recipe cause it goes so quick for us! 🙂 But I think you wouldn’t need to leave it in quite as long. This is a great one to freeze, so you might want to make the whole thing and just freeze half. Enjoy! 🙂

  22. Lydia says

    I’ve made this three times but just can’t seem to get softened rice. Any suggestions? The flavor is fantastic though!

    • Laurie says

      I have an Instant Pot too and was also wondering the same thing. But as I look at the recipe it dies gave dairy in it

  23. Tracy says

    5 stars
    Very fast and easy to make. The store was out of Rotisserie chicken so I got cooked chicken strips and it turned out really well. I will try rotisserie next time. This makes a lot of food and is inexpensive and yummy!!!!

  24. Deb says

    Dang it! Was just going to make it and I don’t have any instant rice! If I cook the rice first, could I just mix with everything else, but not bake as long??

      • Debra says

        5 stars
        Well, I had no choice, lol. I thought since I was using already cooked rice, that I should not cook as long. I took it out after 25 minutes but that wasn’t enough. It was still not quite done. So I put in for another 15 to 20 minutes.

        Oh, and I also discovered I didn’t have any onion soup mix, so I used a package of onion dip mix instead, lol.

        Perfect! And hubby…who doesn’t even like chicken…LOVED it! He gave it a 5 out of 5!

  25. Jamie says

    So eager to try this! I have a small family though. Curious if I can half the recipe using half of all ingredients and just one of the cream soups??

  26. GTGranny says

    5 stars
    I used this recipe in individual ramekins and jumbo muffin cups, which I filled and froze, then stored in a large freezer bag. Voila! Comfort meals for one or two for lunch, or add your favorite sides for supper. They make a great gift for those in isolation, ill, recovering, old or alone.

    • Tamara Massey says

      I’m new to freezing food. I have an elderly mother that I am her only caregiver and it would be so easy to have frozen meals prepped for her. So you mix everything then put in muffin pan or ramekins and freeze then take them out of the cups and put in bags to freeze? Then do you thaw out before you bake it or just put in oven frozen? I need all the help I can get lol

  27. katie says

    Absolutely Delicious!! Halved the recipe as we are 2, using cream of chicken soup and adding cooked long grain rice. Thank you

  28. CarlaF says

    5 stars
    This was so delicious. My husband and I both had two helpings. I’ve had a recipe for chicken and rice that I’ve used for years, but this one is goi g to replace it. I have passed it on to my daughter and daughter in law. Thanks for sharing.

  29. Amanda says

    5 stars
    I added frozen broccoli to this and added a few seasonings to the chicken, but it turned out so good! Definitely will be making this again!

  30. Cathy H. Greenlaw says

    5 stars
    I substituted chicken broth for the liquid and used greek yogurt in place of the sour cream and uses basmati rice and it turned out delicious! Thank you!

    • Layne Kangas says

      If the brown rice box indicates it takes longer to prepare than white minute rice, you might need to. I haven’t made it with brown rice so I can’t tell you specifically how to make any adjustments. Enjoy!

  31. Ann says

    5 stars
    Very good chicken & rice casserole and it makes a BIG batch! For those wondering about being able to not cook the chicken before hand, you absolutely can cut up the chicken breasts & put them in raw with the casserole. You will need to cook it for a bit longer. I baked it covered for 50 minutes, then uncovered it & cooked it for an additional 10 minutes with the last few minutes using the broiling function.

  32. AtlantaMedic says

    5 stars
    The best chicken and rice I have ever found. Absolutely delicious. Is there a way to do this in an Instant Pot?

  33. Callie says

    5 stars
    This was great! Easy to put together and kid approved! Next time I’d sneak in broccoli and/or mushrooms for some veggies. I added some panko and colby jack those last 10 minutes to get a nice, brown, crusty/cheesy topping! Made a LOT (for our family of 5!), so I’d even say split it and freeze a 1/2 or share with a neighbor! Enjoy!

  34. Crystal says

    5 stars
    This recipe is a staple in my home! I use two cans of cream of mushroom instead of the cream of chicken. I also slice kielbasa sausage into it. Yummy!

    • Layne Kangas says

      Hi, Shelly – we haven’t tested that, so I’m not sure how much liquid would need to be added and if the baking time would significantly change. I also don’t know if it would impact the final dish.

  35. Stephanie Simmons says

    5 stars
    The BEST chicken & rice we’ve ever had!
    I did the recipe for x2, it filled a 9×13 pan…me and my 3 children almost ate the entire thing. For me, finding something we all like to eat, that is a WIN!
    I asked them what they wanted to eat for dinner this weekend, answer: your chicken & rice mom 😁

    • Miranda says

      5 stars
      It freezes so well! I’ve frozen it a couple times, and after letting it thaw for about 24 hours, it cooks up just the same!

  36. Lucie Jones says

    5 stars
    Tried it last night and my husband loved. So did I.
    Can this be frozen after it has been cooked. It is only my husband and I and there is a lot of leftover. But we both love it.

  37. Jennifer says

    I find myself using your recipes all the time! Today I didn’t have onion soup mix so I googled how to make my own with crushed beef bouillon cubes, dried onions and some other spices! Also didn’t have sour cream but I did have some French onion dip so I just used that! The taste is so amazing! I used left over thanksgiving turkey also!! Great dinner!! Thank you so much!

  38. Margaret says

    5 stars
    I was looking for a recipe that wasn’t as time consuming as many of my recipes, something “simple but really good too”. This recipe didn’t disappoint and we will have it again. I just love simple from time to time (who dosen’t) and I don’t do enough of it. I did cover/uncover as directed and after baking found it just a little bit dry, not as creamy as I expected but my oven has a life of its’ own. I simply added a very small dollop of sour cream to other half that I had put in freezer before baking. (Be careful not to add too much or you will have “chicken-rice soup”) Thank you so much for this recipe:)

  39. Robin says

    5 stars
    I added a little dried beef, green onion and some mozzarella chz (cleaning out the fridge). Turned out great. Will definitely make again

  40. Traci says

    5 stars
    Made this second time for dinner and used 1 can cream chicken soup and 1 can Fiesta Nacho Cheese soup to make it more if a fiesta rice casserole with a bit of mexi twist! Cornbread with jalapeños in it. Can top with crushed Fritos at end! Side salad and yum!! Thanks for recipe it’s marked as a fav to come back to!


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