This easy chicken and rice casserole is a flavorful, family-friendly weeknight dinner that comes together quickly with just a few pantry staples. Ready in under an hour, it pairs tender shredded chicken and cooked white rice with a creamy, savory sauce for a comforting one-dish meal.
The casserole is simple to prepare and easily scaled up for larger families or doubled for leftovers. It reheats well, freezes nicely, and is ideal for meal prep.
Casseroles like chicken parmesan bake and chicken bacon ranch bake are popular for good reason: they are straightforward to assemble and satisfying to eat. This chicken and rice casserole follows the same easy formula, combining shredded chicken with rice, cream of mushroom soup, mayonnaise and a few seasonings to create a creamy, comforting dish everyone will enjoy.
How to make Easy Chicken and Rice Casserole
Preheat your oven to 400°F and lightly spray an 8″ x 8″ baking dish with cooking spray. In a large bowl, whisk together melted butter, cream of mushroom soup, milk, mayonnaise, garlic powder, onion powder, salt and pepper. Stir in the shredded cooked chicken and cooked white rice until evenly combined.
Spread the mixture into the prepared baking dish and bake for 30–45 minutes, until the casserole is hot and bubbly and the top is lightly golden. Let it rest a few minutes before serving.
Serve warm 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 keep it covered in the fridge until you’re ready to bake. If chilled, allow extra bake time until heated through.
- Swap proteins: cubed cooked or grilled chicken works just as well as shredded chicken.
- Soup alternatives: if you prefer, replace the cream of mushroom soup with cream of chicken for a milder flavor.
- Meal prep friendly: portions reheat well in the microwave, making this a convenient lunch option for busy days.
- Scale easily: double or triple the recipe to feed more people or to create freezer meals.
How to store and freeze
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before baking if frozen unbaked.
- To reheat, warm in a 375°F oven until heated 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 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 spray an 8 x 8 baking dish with cooking spray to prevent sticking.
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Mix the melted butter, cream of mushroom soup, milk, mayonnaise and seasonings together in a large bowl. Add the chicken and rice and stir to combine.
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Spread the mixture evenly into the baking dish and bake for 30-45 minutes or until nice and bubbly.
Video
Notes
Store leftovers covered in the fridge for up to 4 days.
Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months.
Reheat in a 375°F oven until heated through.