Dinner

Chicken Casserole with Rice Recipe

ByAiden Wells January 26, 2026January 26, 2026

Introduction

This comforting chicken casserole with rice is a quick and creamy dish perfect for busy weeknights. Combining tender chicken, flavorful soups, and minute rice, it’s an easy meal that comes together in one pan for minimal cleanup.

A glass baking dish filled with a creamy, golden-yellow baked casserole made of small pasta shapes layered evenly throughout. The top layer is light and bubbly with a slightly crispy texture, sprinkled with small green herb bits for color contrast. A black serving spoon is scooping out a portion from one corner, showing the soft, creamy inside with visible bits of herbs and cheese. The dish sits on a white marbled textured surface with a checkered white cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked and diced chicken
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 uncooked minute rice
Salt and pepper, to taste
Parsley, for garnish (optional)

Instructions

Step 1: In a large bowl, combine the cooked chicken, dry onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, and uncooked minute rice. Stir well to blend all ingredients evenly.
Step 2: Spray a 9×13-inch casserole dish with nonstick spray. Pour the mixture into the dish and spread it out evenly.
Step 3: Cover the casserole dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
Step 4: Remove the foil and continue baking for an additional 10 minutes or until the top is golden brown and the casserole is bubbly.
Step 5: Remove from oven and let it sit for a few minutes before serving. Garnish with parsley if desired.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken for convenience.
For added veggies, mix in peas, carrots, or broccoli before baking.
Substitute Greek yogurt for sour cream for a lighter option.
Add shredded cheese on top during the last 10 minutes of baking for a cheesy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave individual portions until hot. This casserole does not freeze well due to the creamy texture.

How to Serve

A baked casserole is shown in a clear glass rectangular dish with a golden-yellow creamy top layer speckled with small holes and lightly browned edges. The casserole surface is dotted with finely chopped green herbs, giving a fresh color contrast. A black serving spoon lifts a portion from the bottom right corner, revealing a thick, soft interior that matches the top in color and texture, with tiny bits visible inside. The dish rests on a cooling rack over a white marbled surface, and a white cloth with black stripes lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked chicken instead of leftover chicken?

Yes, fresh cooked chicken works well. Simply dice or shred it before mixing into the casserole ingredients.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.