Easy Chicken and Rice Casserole
This chicken and rice casserole is creamy, comforting, and made with simple pantry staples. Perfect for busy weeknights or cozy family dinners.
Ingredients
- For the Casserole:
- 2 cups cooked white rice long grain works best for fluffiness
- 2 cups cooked chicken breasts shredded (rotisserie chicken works great)
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup (optional but adds depth)
- 1 cup sour cream
- 1 cup chicken broth
- 1 ½ cups shredded cheddar cheese or Colby Jack for a milder flavor
- 1 cup frozen mixed vegetables peas, carrots, corn – optional
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt taste and adjust – canned soup has salt already
- For the Topping optional:
- 1 cup crushed buttery crackers like Ritz or breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat oven: Set to 350°F (175°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
- Cook your rice: If not already cooked, prepare 2 cups of rice according to package directions. Fluff with a fork.
- Mix the base: In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add the goodies: Fold in cooked rice, shredded chicken, frozen vegetables (if using), and 1 cup of the shredded cheese. Stir until everything is coated in the creamy sauce.
- Transfer to dish: Pour the mixture into your prepared casserole dish, spreading it evenly.
- Add the topping: In a small bowl, combine crushed crackers with melted butter. Sprinkle evenly over the casserole.
- Bake: Place uncovered in the oven for 25–30 minutes, until hot and bubbly.
- Cheese finish: Remove from oven, sprinkle remaining ½ cup cheese over top, and return to oven for 5–10 more minutes—until cheese is melted and slightly golden.
- Cool & serve: Let rest for 5 minutes before serving so it holds its shape.
Notes
- Don’t overcook the rice: It will cook more in the oven, so slightly undercooking it keeps the texture perfect.
- Taste before salting: Soups and cheese can already be salty—avoid overseasoning.
- Spread evenly: Uneven layers can cause dry spots or overly mushy bites.
- Use room-temp ingredients: This helps everything heat evenly in the oven.
- Cover if needed: If topping starts to brown too quickly, loosely tent with aluminum foil.