Cheesy chicken and rice casserole always comes to mind when my day’s gone sideways and I just want, you know, something warm and easy. Like, no-fuss. The sort of meal that brings everyone out of their rooms with just the smell (I swear, it’s a magic trigger after a long day). If you’ve tried my favorite chicken and yellow rice recipe before or even dabbled in a wild dump and bake chicken tzatziki rice, you’re gonna love this. We’re talking gooey cheese, juicy chicken, no fancy steps. Just cozy, crowd-pleasing, dinner-table silence while everyone’s gobbling. 
How to Make Chicken and Rice Casserole
Honestly, making a cheesy chicken and rice casserole is easier than wrangling toddlers into bed. First, grab a baking dish. Don’t get fancy. Just a regular one will do. Mix cooked rice, cooked chicken, some cream of chicken soup (yes, the canned stuff is totally fine), milk, and shredded cheese. You can just dump it all in there and mix it up. Plus, you can add veggies if you’re feeling it. Peas, broccoli, heck, I even threw in random carrots once.
Once it’s all in, sprinkle more cheese on the top—like, don’t be shy—and bake. The oven does most of the heavy lifting here. I crank it to 350°F and wait for the cheese to get bubbly and golden. And that’s basically it. The hardest part is the waiting, honestly. It smells way too good for patience.
I made this for my picky eaters and they actually fought over seconds. The cheesy crust on top was so perfect!
Ingredients for Cheesy Chicken and Rice Casserole
Picking ingredients for this cheesy chicken and rice casserole is refreshingly laid-back. Nobody’s gonna show up at your door demanding you use fancy stuff. Here’s what usually makes it to my counter:
- 3 cups cooked chicken, shredded or chopped (rotisserie works well)
- 2 cups cooked rice (white, brown, yellow—your kitchen, your rules)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk (whole milk is creamiest, in my opinion)
- 2 cups shredded cheddar cheese (plus extra for a thick cheesy top)
- 1 cup steamed veggies or frozen mixed vegetables
- Dash of salt and pepper
- Optional: sprinkle of garlic powder or paprika for a flavor kick
And honestly, if you forget an ingredient, don’t stress. It’ll still taste good. That said, the cheese should really be in there.
Variations and Substitutions
Look, sometimes I open my fridge and…well, there’s just not what the recipe calls for. Story of my life. If you’re low on chicken, leftover turkey works great. Maybe you’re more of a rice rebel? Try it with chicken long rice. Not into canned soup? Homemade béchamel gives you bonus points (but I’m never that motivated on a weeknight).
Love a zesty spin? A few spoonfuls of salsa mixed in brings a Tex-Mex vibe. Or change up the cheese—Monterey Jack melts beautifully for this. Even add a layer of chicken and burrito casserole leftovers right in the mix. I’ve stirred in kale when I’m feeling particularly health-conscious. See? Basically anything goes.
How to Store Cheesy Chicken and Rice Casserole
This is probably the best part. cheesy chicken and rice casserole stores like an absolute champ, and maybe, dare I say, it tastes even better the next day. Just cover your casserole dish with foil or wrap and plop it in the fridge. It’ll be happy there for up to four days.
Want to freeze it? Go for it. Use an airtight container and it’ll last up to two months. Just be sure to reheat low and slow, so you don’t end up with rubbery chicken or sad cheese. Pop it in the oven if you want that fresh-baked vibe, or a microwave works in a pinch.
Serving Suggestions
Alright, so you’ve built the cheesiest, dreamiest chicken and rice casserole ever. Now what?
- Add a big green salad on the side—kinda makes you feel virtuous.
- A little drizzle of hot sauce takes it from cozy to wow.
- Garlic bread is a win (but isn’t it always?).
- Pickled jalapeños if you’re into that spicy business.
Gotta say, it really is perfect for big family dinners or…let’s be real, eating standing up at the kitchen counter.
Common Questions
Do I need to precook the chicken?
Yes, it should be cooked first. Rotisserie or leftover chicken are great time savers.
Can I use brown rice instead of white?
Totally. It might take on a nuttier flavor—that’s a good thing.
What if I’m out of cream of chicken soup?
Any creamy soup substitute works. Cream of mushroom or celery does the trick.
Is it gluten-free?
If you use gluten-free soup and watch the other ingredients, yep, it’s gluten-free friendly.
Can I prep this ahead?
Absolutely. Build your cheesy chicken and rice casserole the night before, cover, and pop in the fridge. Then just bake when you’re ready.
Why This Casserole Is the Weeknight Hero
If you’re hunting for real stick-to-your-ribs comfort food, this cheesy chicken and rice casserole is it. It’s forgiving. Flexible. And fast. Whether you want a shortcut with store-bought ingredients or switch it up using leftovers, every version ends up tasting like home. If you’re looking for a little more inspiration, check out this cheesy chicken and rice casserole from Lemon Tree Dwelling, or maybe a one pan chicken and rice casserole for another cozy option. And the Recipe Rebel has a killer video if you’re a visual kind of cook. So go on, grab a pan, dump in your favorites, and bask in that cheesy goodness, trust me, your future hungry self will thank you.
Print
Amazing Cheesy Chicken and Rice Casserole for Cozy Nights
- Total Time: 30 minutes
- Yield: 6 servings
Description
This recipe for a cheesy chicken and rice casserole is a “weeknight hero” and an easy, no-fuss meal. It’s a comforting dish with juicy chicken, gooey cheese, and no complicated steps. The recipe is also highly adaptable, allowing for substitutions and variations.
Ingredients
3 cups cooked chicken, shredded or chopped
2 cups cooked rice (white, brown, or yellow)
1 can (10.5 oz) cream of chicken soup
1 cup milk (whole milk is recommended)
2 cups shredded cheddar cheese (plus extra for topping)
1 cup steamed or frozen mixed vegetables
Dash of salt and pepper
Optional: garlic powder or paprika
Instructions
Preheat the oven to 350°F.
In a baking dish, combine the cooked rice, cooked chicken, cream of chicken soup, milk, shredded cheese, and vegetables. Mix well.
Sprinkle more cheese on top of the mixture.
Bake until the cheese is bubbly and golden.
Notes
This casserole stores well in the fridge for up to four days or in the freezer for up to two months. Reheat low and slow to maintain texture.
Serving suggestions include a side salad, hot sauce, garlic bread, or pickled jalapeños.
The recipe is flexible, allowing for substitutions like leftover turkey for chicken or different creamy soups.
The chicken must be pre-cooked. Rotisserie or leftover chicken works well.
The casserole can be prepped the night before and refrigerated until baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 454.2 kcal
- Sugar: 2 g
- Sodium: 734.1 mg
- Fat: 22.6 g
- Saturated Fat: 10.9 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 1 g
- Protein: 32.3 g
- Cholesterol: 71.7 mg