This easy chicken and rice casserole is a flavorful, family-friendly weeknight dinner that comes together quickly with just a handful of ingredients. Ready in under an hour, it’s comforting, creamy, and perfect for busy evenings.
Tender shredded chicken and cooked white rice are combined with a simple creamy sauce, then baked until bubbly for a satisfying one-dish meal everyone will enjoy.
Casseroles like chicken parmesan bake and chicken bacon ranch bake are staples for busy nights because they’re simple to assemble and feed a crowd. This chicken and rice casserole follows the same idea: shredded cooked chicken, white rice, a can of cream soup, mayonnaise, and a few seasonings combine into a creamy, hearty dish.
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, milk, mayonnaise, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Fold in the shredded chicken and cooked rice until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake for 30–45 minutes, or until the casserole is hot and bubbly and the top is lightly golden.
Serve hot with garlic knots, crusty bread, or a simple green salad for a complete meal.
Tips for making the best chicken and rice casserole
- Make it ahead: assemble the casserole in the morning, cover, and refrigerate; it will be ready to bake when you get home.
- Use shredded or cubed cooked chicken—grilled or roasted chicken both work well.
- If you don’t have cream of mushroom, cream of chicken is an easy swap that still yields great flavor.
- Great for meal prep: the casserole reheats well in the microwave, making it convenient for lunches.
- Scale the recipe up or down easily to feed a small family or a larger gathering.
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 in the refrigerator before baking if frozen unbaked.
- Reheat in a 375°F oven until warmed through, or microwave individual portions until hot.
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
Pin Recipe
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
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Preheat the oven to 400°F and lightly spray an 8 x 8-inch baking dish with cooking spray.
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Mix melted butter, cream of mushroom soup, milk, mayonnaise, garlic powder, onion powder, salt, and pepper in a large bowl. Add the shredded chicken and cooked rice, stirring until well combined.
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Spread the mixture evenly into the prepared baking dish and bake for 30–45 minutes, or until bubbly and heated through. Let rest a few minutes before serving.
Notes
Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months.
Reheat in a 375°F oven until warmed through, or microwave individual portions.