This simple chicken and rice casserole is a flavorful, family-friendly weeknight meal that comes together quickly with just a handful of ingredients and is ready in under an hour.
Tender shredded chicken and cooked rice are combined with a creamy sauce for a comforting casserole everyone will enjoy.
Casseroles like chicken parmesan bake and chicken bacon ranch bake are some of the easiest weeknight dinners because they’re quick to assemble and satisfying to serve. This chicken and rice casserole follows the same simple approach.
The recipe uses shredded cooked chicken, cooked white rice, cream of mushroom soup, mayonnaise, melted butter and basic seasonings to make a creamy, hearty dish that reheats well and freezes beautifully.
How to make Easy Chicken and Rice Casserole
Preheat the oven to 400°F. In a large bowl, whisk together melted butter, milk, mayonnaise, cream of mushroom soup, garlic powder, onion powder, salt and pepper until smooth. Stir in the shredded chicken, cooked rice and chopped parsley until everything is evenly coated.
Transfer the mixture to a lightly greased 8 x 8 baking dish and spread it into an even layer. Bake for 30–45 minutes, or until the casserole is bubbly and heated through. Let it rest a few minutes before serving.
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 and refrigerate for several hours or overnight. Bake when ready for dinner.
- Use different chicken: cubed cooked or grilled chicken can be used instead of shredded.
- Swap the soup: cream of chicken soup is an easy substitute if you prefer it to cream of mushroom.
- Meal prep friendly: this reheats well in the microwave, so portion leftovers for lunches during the week.
- Scale up: double or triple the recipe to feed a larger crowd or to have extra portions for 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 refrigerator 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 parsley chopped
- 1 can cream of mushroom soup
- 1 cup milk
- ⅔ cup mayonnaise
Instructions
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Preheat oven to 400°F and lightly grease an 8 x 8 baking dish.
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Mix melted butter, cream of mushroom soup, milk, mayonnaise and seasonings in a large bowl. Add shredded chicken and cooked rice, stirring to combine.
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Spread the mixture evenly in the prepared dish and bake for 30–45 minutes, until hot and bubbly. Let rest briefly 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; thaw overnight before baking if frozen unbaked.
Reheat in a 375°F oven until heated through or heat individual portions in the microwave.