This easy chicken and rice casserole is a flavorful, family-friendly weeknight meal made with just a handful of ingredients and ready in under an hour.
Tender shredded chicken and cooked white rice are combined with a creamy sauce and simple seasonings to create a warm, comforting dish everyone will enjoy.
Casseroles like chicken parmesan bake and chicken bacon ranch casserole are staples for busy evenings because they assemble quickly and feed the whole family. This chicken and rice casserole follows the same idea: shredded chicken, cooked white rice, cream of mushroom soup, mayonnaise, milk and a few seasonings come together for a satisfying, no-fuss dinner.
How to make Easy Chicken and Rice Casserole
Preheat the oven to 400°F and lightly spray an 8″ x 8″ baking dish with cooking spray. In a large bowl, whisk together melted butter, cream of mushroom soup, milk, mayonnaise, garlic powder, onion powder, salt and pepper. Fold in the shredded cooked chicken and the cooked white rice until everything is evenly coated.
Spread the mixture in the prepared baking dish and bake for 30–45 minutes, or until the casserole is heated through and bubbling. Let it rest a few minutes before serving to set slightly.
Serve hot with a simple green salad, garlic bread or your favorite rolls for a complete meal.
Tips for making the best chicken and rice casserole
- Make it ahead: assemble the casserole and refrigerate until ready to bake. It’s convenient for busy days and tastes great reheated.
- Use leftover or rotisserie chicken: cooked, cubed chicken works just as well as shredded.
- Swap the soup: cream of chicken soup can replace cream of mushroom if you prefer or if that’s what you have on hand.
- Meal prep friendly: portions reheat well in the microwave, so this casserole makes excellent lunches for the week.
- Scale as needed: the recipe is easy to double or triple for larger families or to stock the freezer.
How to store and freeze
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze the casserole, baked or unbaked, in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before baking if frozen unbaked.
- Reheat in a 375°F oven until warmed through, or reheat individual portions in the microwave.
More easy casserole recipes
- Instant Pot lemon herb chicken and rice
- Green chili corn casserole
- Chicken Parmesan casserole
- Chicken bacon ranch casserole
Easy Chicken and Rice Casserole
Amy Duska
Ingredients
- 2 cooked chicken breasts, shredded
- 3 cups cooked white rice
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chopped parsley
- 1 can cream of mushroom soup
- 1 cup milk
- ⅔ cup mayonnaise
Instructions
- Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray.
- In a large bowl, mix melted butter, cream of mushroom soup, milk, mayonnaise and seasonings. Add the shredded chicken and cooked rice, stirring until evenly combined.
- Spread the mixture into the prepared baking dish and bake 30–45 minutes, until bubbly and heated through. Allow to rest a few minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months. Reheat in a 375°F oven until warmed through.