The next best thing to mac and cheese for a down-to-earth, delicious family dinner.
When I was little, my mom must have made hundreds of chicken and rice casseroles, and each one was unique. Depending on what we were craving, she would vary the amount of cheese and the kinds of vegetables included. That variety is what makes chicken and rice casserole so epic and easy—with a creamy base, you can explore all kinds of yummy options for veggies and seasonings. Talk about a versatile dish!
I remember helping my mom whip this one up by mixing everything together while standing on my tiptoes. With only three simple steps and pre-cooked ingredients, this is a very easy recipe to follow for beginner cooks. It’s colorful and has plenty of satisfying textures, too. This one is sure to become a family favorite!
Is Chicken and Rice Casserole Healthy?
The chicken in this recipe is a good source of protein, especially if you use lean breast meat, while the vegetables provide fiber and other nutrients such as vitamin A and magnesium. However, this recipe does include cream of chicken soup and cream of mushroom soup, which often contain excess sodium and preservatives. Consider opting for low-sodium soup if that concerns you.
Where Did Casserole Come From?
The word casserole entered the English language in the 18th century. It’s of French origin, and simply means “stew pan”. Since the dish is easily made by mixing ingredients together and then baking them in a pan, it became quite popular for its ease and affordability in the United States throughout the 1900s. It was especially useful during the Great Depression, when most people needed inexpensive but nourishing food.
How do I store leftovers?
Let the chicken and rice casserole cool completely before covering and storing it in the fridge for up to 3 days. Leftovers can be heated up in the oven at 350°F until warmed all the way through. For longer storage, place leftovers in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Serving Suggestions
There’s no doubt that chicken and rice casserole is a meal in and of itself. While you can certainly savor a plate and feel content, you may still crave a side dish. I think these Marinated Mushrooms and Steamed Carrots are great add-ons that still feel pretty light. Now that I’m older, I also find that chicken and rice casserole is extra-scrumptious with a refreshing Wine Spritzer. After a long week, this can be a great (and easy) combo!
Ingredients
- 3 cups cooked long grain white rice
- 1 can 10.5 ounces cream of chicken soup
- 1 can 10.5 ounces cream of mushroom soup
- 3 cups cooked chicken shredded or diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups frozen peas
- 1 cup frozen diced carrots
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together rice, cream of chicken soup, cream of mushroom soup, chicken, garlic powder, onion powder, black pepper, salt, peas, and carrots.
- Mix in the Parmesan cheese and 1/2 cup of the shredded cheddar cheese. Stir to combine, then transfer to baking dish.
- Top with remaining cheddar cheese and bake for 25-30 minutes or until thoroughly hot with the vegetables cooked through. Garnish with fresh parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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