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Chicken and Rice Casserole Recipe

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4 from 15 reviews

This comforting Chicken and Rice Casserole combines tender cooked chicken, fluffy rice, creamy soup, and a blend of savory spices, all topped with melted cheddar cheese for a hearty and satisfying meal perfect for family dinners or potlucks.

Ingredients

Main Ingredients

  • 3 cups cooked chicken (shredded or cubed)
  • 3 cups cooked rice
  • 21 ounces cream of chicken soup (2 10.5 ounce cans) (may substitute cream of potato or mushroom)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika
  • ½ teaspoon ground onion powder
  • ½ teaspoon ground garlic powder
  • 2 cups frozen peas
  • 2 cups shredded cheddar cheese (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the casserole evenly.
  2. Mix Ingredients: In a large bowl, combine the cooked chicken, cooked rice, cream of chicken soup, salt, black pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of shredded cheddar cheese. Stir thoroughly to ensure all ingredients are well mixed and evenly coated with the soup and spices.
  3. Assemble Casserole: Spread the mixture evenly into a 9×13-inch casserole dish, ensuring it is spread out uniformly. Then sprinkle the remaining 1 cup of shredded cheddar cheese on top to create a cheesy crust when baked.
  4. Bake: Place the casserole dish in the preheated oven and bake for 20-30 minutes, or until the casserole is heated through and the cheese on top is melted and bubbly. You can check by inserting a fork or knife to ensure the center is hot.

Notes

  • Substitute cream of chicken soup with cream of potato or mushroom soup for a different flavor twist.
  • Use freshly shredded cheddar cheese for better melting and taste.
  • Make sure chicken and rice are fully cooked before assembling to avoid undercooked casserole.
  • Frozen peas do not need to be thawed before mixing into the casserole.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a lower sodium version, use low-sodium soup and reduce added salt.

Find it online: http://bitezly.com/chicken-and-rice-casserole-recipe/