Chicken & Rice Casserole

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Chicken and Rice Casserole is the kind of dish that takes you right back to Grandma’s kitchen—warm, comforting, and made with love. It’s that classic, old-fashioned casserole that feels like home but with a modern twist for today’s busy schedules. By using a few convenient ingredients like rotisserie chicken and pantry staples, you can have all the flavors you grew up with in a fraction of the time.

As someone who’s spent years cooking for my family, I know how much we crave those nostalgic recipes that remind us of simpler times. This casserole is one of those dishes—a creamy, cheesy, golden-topped classic that never goes out of style. It’s hearty, satisfying, and comes together so easily, which makes it perfect for busy nights or when you just need a little extra comfort on the table.

Blending tradition with convenience is one of my favorite things to do, and this recipe does it beautifully. You get all the charm of a made-from-scratch meal without spending hours in the kitchen. Plus, it’s versatile—add your favorite veggies, switch up the cheese, or make it ahead for later. It’s the kind of recipe you’ll turn to again and again because it’s just that good!

Chicken Rice Casserole Ingredients

• Rotisserie Chicken: A convenient option that’s already cooked, tender, and easy to shred or chop.
• Cream of Soups: A mix of cream of chicken, celery, and mushroom soups creates a rich and creamy base. You can use reduced-sodium or homemade versions if preferred.
• Seasonings (Salt, Pepper, Onion Powder): Simple pantry staples that enhance the overall flavor of the casserole.
• Water and Milk: These provide moisture to cook the rice and create a creamy consistency.
• Instant Rice: Quick-cooking rice blends into the dish and absorbs the flavors without pre-cooking.
• Cheddar Cheese Blend: Adds a layer of creamy, cheesy flavor. Use a blend for depth or stick with one type of cheese if preferred.
• Panko Crumbs: These give the casserole a crispy, golden topping. Crushed crackers or breadcrumbs can be used as substitutes.
• Butter: Melted butter helps the topping brown and adds flavor.

How to Make Old Fashion Chicken and Rice Casserole

Step 1 | Preheat and Prep

Start by preheating your oven to 400°F and give your 9×13-inch baking dish a quick spray with cooking spray to prevent sticking

Step 2 | Prepare the Chicken

Remove the skin from your rotisserie chicken, pull the meat off the bones, and chop it into bite-sized pieces. You’ll want about 4 cups.

Step 3 | Mix the Base

In a large mixing bowl, combine the cream of chicken, cream of celery, and cream of mushroom soups with the salt, pepper, and onion powder.

Stir in the water and milk until everything is well blended.

Step 4 | Add in Chicken, Rice, and Cheese

Toss in the chopped chicken, uncooked instant rice, and shredded cheese. Stir until everything is evenly combined.

Step 5 | Assemble the Casserole

Pour the mixture into your prepared baking dish, spreading it out evenly.

Step 6 | Make the Crunchy Topping

Sprinkle the top with panko crumbs. For extra flavor, drizzle melted butter over the crumbs.

Alternately, you can mix the crumbs and butter together first, then sprinkle that buttery goodness over the top.

Step 6 | Bake

Slide the casserole into the oven and bake it uncovered for 35 to 40 minutes.

It’s ready when it’s bubbling around the edges, and the top is a lovely golden brown.

What to Serve With Chicken & Rice Casserole

Chicken & Rice Casserole pairs perfectly with simple, comforting sides. Roasted or steamed veggies like broccoli, southern green beans, or corn on the cob add a fresh touch.

A crisp green salad with a light vinaigrette balances the richness, while dinner rolls or garlic bread are great for soaking up the creamy goodness.

For something lighter, try a fruit salad or cucumber and tomato salad, or go classic with deviled eggs or coleslaw. These sides make it easy to round out your meal without extra fuss.

How to Store Chicken and Rice Casserole

Storage: To store your Chicken and Rice Casserole, allow it to cool completely before placing it in the refrigerator. Transfer the leftovers into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil to preserve freshness. It will keep well in the refrigerator for up to 3-4 days.

Reheating: When you’re ready to reheat, individual portions can be warmed in the microwave for a quick meal. If reheating the entire casserole, cover it with foil and place it in a preheated oven at 350°F until it’s heated through, usually about 20-30 minutes. For a crispy topping, remove the foil during the last 5-10 minutes of reheating.

Chicken and Rice Casserole Make-Ahead and Freezing Instructions

Make-Ahead Instructions:

• Assemble the Casserole: Follow the recipe steps up to the point of baking, but hold off on making the panko topping. Combine the chicken, rice, soup mixture, and cheese, then spread it evenly into your prepared baking dish. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
• Prepare the Topping When Ready to Bake: Remove the casserole from the fridge and let it sit at room temperature for about 20 minutes. While it’s resting, prepare the panko topping by mixing the crumbs with melted butter. Sprinkle the topping evenly over the casserole.
• Bake: Bake as directed, until the casserole is bubbly and the topping is golden and crispy.

Freezing Instructions:

• Assemble and Freeze: Follow the same steps as the make-ahead method but instead of refrigerating, wrap the unbaked casserole tightly with plastic wrap and a layer of aluminum foil.
• Label: Don’t forget to label it with the name and date so you know what it is and how long it’s been stored.
• Freeze: Store in the freezer for up to 3 months.

Reheating from Frozen:

• Thaw Overnight: For best results, thaw the casserole overnight in the refrigerator. Once thawed, let it sit at room temperature for 20 minutes before baking. Make the panko topping and add to casserole.
• Bake Directly from Frozen: If baking straight from the freezer, cover the casserole with foil and bake at 350°F for about 60-75 minutes. Remove the foil for the last 10-15 minutes to crisp the topping.

Recipe

4.63 from 27 votes

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Easy Chicken and Rice Casserole

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Author: Nikki Lee

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Easy Chicken and Rice Casserole is packed full of all the creamy comforts of a home cooked meal. It’s grandma’s chicken and rice made easily, conveniently, and as deliciously as if made from scratch. 

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Ingredients 

1x2x3x

• ▢ 4 cups rotisserie chicken, chopped
• ▢ 1 can cream of chicken soup
• ▢ 1 can cream of celery soup
• ▢ 1 can cream of mushroom soup
• ▢ ½ tsp salt, or to taste
• ▢ ¼ tsp pepper
• ▢ ½ tsp onion powder
• ▢ 1 cup water
• ▢ 1 cup milk
• ▢ 2 cups instant rice, uncooked
• ▢ 1 cup cheddar cheese blend, shredded
• ▢ 1 to 1 ½ cups panko crumbs
• ▢ 4 to 6 tsp butter, melted

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Instructions

• Preheat oven to 400 degrees. Spray 9 X 13 pan with cooking spray.
• Remove skin from rotisserie chicken. Pull off meat from bones and chop into bite size pieces.
• In a large bowl mix together soups, salt, pepper, onion powder, milk, water. Add in chicken, rice, and cheese and mix until well combined. 
• Pour into baking dish.
• Top with panko crumbs and drizzle with butter. (You may also combine the melted butter and crumbs and them sprinkle on top of casserole. 
• Bake uncovered for 35 to 40 minutes, until bubbly and golden brown.

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Nutrition Information

Serving: 10Servings Calories: 510kcal (26%) Carbohydrates: 29g (10%) Protein: 35g (70%) Fat: 28g (43%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 13g Trans Fat: 1g Cholesterol: 133mg (44%) Sodium: 1268mg (55%) Fiber: 1g (4%) Sugar: 2g (2%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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