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Best Chicken and Rice Casserole Recipes

Best Chicken and Rice Casserole Recipes

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Top Rated Chicken and Rice Casserole Recipes

Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking. The dish is complete with crispy tortilla strips and sour cream.Recipe courtesy of Blue Apron


BEST EVER Chicken and Rice Casserole

In my family, casseroles are a big hit! From my Chicken Parmesan Casserole, to my Chicken Bacon Ranch Casserole, and now this tasty dish….my family loves them all!

Last week, I was in one of those moods where I knew I had to make dinner, had the time to prepare dinner, but lacked motivation. I call it a “lazy moment”. I had thawed some already cooked chicken from my freezer, but didn’t know what I planned to do with it.

After taking a look through my pantry, browsing Pinterest (I can get lost on that site), and using some brainstorming….this casserole came about and I sure am glad it did!

I was able to have it prepped in under ten minutes. I simply tossed in the oven, roasted some veggies while it cooked, and once done….dinner was on the table!

The chicken was tender and flavorful, the rice was cooked perfectly, and when combined….it was a hearty comfort food dish the entire family enjoyed!

This makes a 9吉 baking pan, so plenty for leftovers….which are just as good reheated!

I highly recommend making this for company! It makes plenty and will be a hit with all! This is a great option to make for a family member/friend that needs dinner brought to them too!

Simply add some veggies or a salad to this and dinner is served! Let me know how this BEST EVER Chicken and Rice Casserole turns out! I love hearing feedback!

Chicken and rice recipe

This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!

Readers tell me they love it because:

it’s a one pan dinner – the raw rice and chicken are cooked together at the same time

completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away

quick to prepare – active prep time is under 10 minutes and

it’s very, very delicious!

The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!

So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….

…. AND fluffy rice. GARLIC BUTTER rice, at that!

(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)

What this Chicken Rice Casserole tastes like

It truly tastes like everybody’s favourite risotto – except you haven’t been slaving over a hot stove for 20 minutes. The rice is coated with a creamy cheesy sauce that’s made with milk and flavoured with chicken broth/stock plus stock powder.

It’s nice and creamy rather than stodgy like many rice casseroles are, and comes out of the oven with a bubbly golden cheesy top.

Most of the chicken has some browning on it, and the chicken stays juicy and isn’t overcooked.

The broccoli is on the soft side, but most definitely not cooked into mushy oblivion. You could steam it separately and stir it through at the end, but I chose convenience for a relatively small compromise!

How to Make Chicken and Rice Casserole

Step 1: Preheat the oven, coat the baking dish with cooking spray and layer the dry minute rice in the bottom of the casserole dish.

Step 2: Saute the veggies in oil to soften them. Add in the seasonings.

Step 3: Top the rice with the sauteed veggies, spreading out in an even layer.

Step 4: Top with the chunks of chicken and then peas on top.

Step 5: Heat the sauce up in the skillet, and whisk any browned bits from cooking the veggies. When it simmers, whisk in the cream cheese. If using regular cream cheese, it may appear a little lumpy but it will melt into the casserole as it bakes.

Step 6: Pour the sauce over the casserole taking care not to dislodge the chicken and peas too much.

Step 7: Cover the casserole dish with foil and carefully transfer it to the oven to bake. Bake it until the liquid is absorbed or about 45 minutes.

Step 8: Remove the foil and top with cheese. Bake again until the cheese is melted.

In a large bowl, season the chicken legs with salt, pepper, paprika, and parsley.

Heat the oil over high heat in a casserole and place the chicken legs, skin side down, in the hot oil.

Fry for 5-6 minutes or until the thighs are golden and turn them. Fry for another 5-6 minutes to brown the other side and remove from the container.

In the case of chicken pieces, brown it well on all sides so that it is crunchy, set the chicken aside.

In the casserole where we previously cooked the chicken, add garlic and onion to the pan and cook until the onion pieces are transparent.

Add the chicken broth and season with salt and pepper. Mix well until it starts to boil.

Add the chicken legs back to the casserole, skin side down, over the rice. Put a lid on and wait for it to boil.

Cook for 35-40 minutes or until the rice is fully cooked. Stir from time to time to prevent the rice from sticking.

Remove from heat when fully cooked.

Serve hot with the addition of chopped parsley and Parmesan to taste.

How to Make Creamy Chicken and Rice Casserole

Begin by gathering everything that you will need for this easy chicken casserole recipe.

You will need: cooked chicken, uncooked long-grain rice, a bag of frozen peas and carrots, onion, cream of chicken soup, chicken broth, paprika, poultry seasoning, salt & pepper, and butter.

I like to make a batch of shredded chicken in the crockpot and use it for my casserole recipes, but you can use any cooked chicken.

Have leftover chicken breast? This is the perfect recipe to use up that extra chicken!

Or you can pick up a rotisserie chicken from the store and use that. Easy peasy.

First, pull or dice your cooked chicken, and spread it out across evenly in the bottom of a 9×13 baking dish.

Then, add rice, frozen veggies, and chopped onion.

Next, mix together the soup, broth, and seasonings in a bowl, then pour evenly on top of the casserole.

Cover and bake casserole for 60 minutes.

Check to see if rice is well cooked. If not, cook uncovered up to an additional 30 minutes.

Top with fresh parsley, if desired.

I hope that you and your family enjoy this delicious chicken and rice bake.

If you want to try a Greek-flavored twist on this dish, check out this one pot greek chicken and rice casserole recipe.

Or for another classic casserole, try this creamy tuna noodle casserole.

What Are the Best Mushrooms to Use in this Recipe?

Mushrooms are seriously magical. They bring so much to the plate. I love the earthy, hearty flavor they add to any meal. This meal, without mushrooms, is just chicken and rice. Now, we can do better than that, right.

For this chicken and rice with mushrooms dinner, you can use your personal favorite mushroom. For me, that’s baby bellas. If you’ve never had baby bellas, let me tell you all about them.

For starters, they’re portobello mushrooms that haven’t reached their full maturity. Baby bellas are more firm and have a hearty and earthy flavor. They are quite similar to cremini mushrooms, so go with those if they’re easier to find or if you prefer them.

Other great options: portobellos or button mushrooms. Basically, with any mushroom, you can’t go wrong!

Broccoli Rice Casserole Ingredients

Quickly mix the ingredients together, minus the topping ingredients (corn flakes and butter), add the topping and all you need is 30 minutes in the oven for casserole perfection.

  • rotisserie chicken – or any other cooked chicken
  • broccoli – see notes in recipe for using frozen broccoli
  • minutes in the oven is all you need for casserole perfection.
  • cream of chicken soup – any cream soup will work: mushroom, celery, etc. I use the “healthy” version and/or low sodium if I can find it.
  • cooked rice – brown or white rice works, just make sure you cook it beforehand
  • shredded cheese
  • mayonnaise – lots of readers sub in greek yogurt or sour cream or a combination. Just make sure you have a total of half a cup. The greek yogurt is a great way to make this a healthy chicken casserole.
  • seasoning – salt and pepper to taste and any other seasoning you like. Garlic powder and onion powder are reader favorites.
  • corn flakes
  • butter

This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.

To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish. Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.


  • Try this Alfredo version! Substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
  • Try this Mexican version! In place of the onion powder use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
  • Try this Italian version! In place of the onion powder use 1 teaspoon Italian seasoning, crushed. Substituteف/3 cup shredded Parmesan for the Cheddar.
  • To make on the stove, increase the rice to 1 cup and the water to 1 1/2 cups.  Brown the chicken in 1 tablespoon vegetable oil in a 12-inch skillet.  Remove the chicken and add the soup, water, onion powder and rice to the skillet.  Heat to a boil then reduce the heat to low.  Cover and cook for 15 minutes or until the rice is tender.  Stir in the vegetables and top with the chicken.  Sprinkle with the cheese, cover and cook for 5 minutes or until the chicken is done.  Season to taste.

Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish.  Season the mixture with salt and pepper.

Top the rice mixture with the chicken.  Season the chicken with salt and pepper.  Cover the baking dish.

Bake for㺲 minutes or until the chicken is done and the rice is tender.  Remove from the oven and sprinkle with the cheese.  Let stand for 10 minutes.  Stir the rice mixture and season to taste before serving.


  1. Raghnall

    It is error.

  2. Faekora

    Wacker, by the way, that phrase just came up

  3. Odhran

    Not a bad blog, but more information needs to be added

  4. Oskari

    Thanks a lot for the info, now I will know.

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