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Chicken Rice Casserole

A simple and comforting chicken rice casserole that comes together quickly, perfect for busy weeknights and using up leftover chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded or diced) Use any leftover chicken for convenience.
  • 2 cups cooked rice (white or brown) Your choice of rice.
  • 1 can cream of chicken soup Convenient option for ease.
  • 1 cup chicken broth Low sodium recommended.
  • 1 cup frozen peas and carrots Substitute with your favorite veggies if desired.
  • 1 cup shredded cheddar cheese For the topping.
  • Salt and pepper To taste.

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, rice, cream of chicken soup, chicken broth, and frozen peas and carrots. Mix everything until well combined.
Baking
  1. Transfer your mixture into a greased 9x13 inch casserole dish.
  2. Cover it with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes.
Topping
  1. After 25 minutes, remove the foil and sprinkle shredded cheddar cheese on top.
  2. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Notes

Feel free to customize this dish with other leftover veggies or swap chicken for turkey. Make ahead for convenience by refrigerating it for up to 24 hours before baking.