Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole is the ultimate comfort food that brings cheesy, savory goodness to your table. With tender rotisserie chicken, creamy vegetables, and perfectly cooked rice, this casserole is a satisfying and easy dinner your family will request again and again.
This dish comes together with minimal effort and bakes into a warm, hearty meal that’s perfect for busy weeknights or casual family gatherings. The combination of cream of chicken soup, Colby Jack cheese, and a blend of vegetables ensures every bite is full of flavor. Plus, the entire meal can be ready in under an hour!
Whether you’re a seasoned cook or just looking for an easy recipe that delivers on taste, this creamy chicken and rice casserole has you covered. Its classic flavors and ease of preparation make it a go-to meal that even picky eaters will love.
Key Ingredients for a Creamy Chicken and Rice Casserole
- Shredded rotisserie chicken – Provides juicy, tender meat that adds a rich, savory flavor.
- Frozen mixed vegetables – A blend of carrots, peas, and corn brings vibrant color and a healthy crunch.
- Cream of chicken soup – Adds the creamy, velvety texture that binds everything together.
- Minute rice – Quick-cooking rice that absorbs the creamy sauce while remaining tender.
- Colby Jack cheese – Melts beautifully into the casserole, adding a mild, cheesy richness.
- Italian seasoning & onion powder – Elevates the flavor with aromatic herbs and a hint of warmth.
- Minced garlic – Brings depth and a subtle kick to the dish.
Quick Steps to a Delicious Casserole
Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish. Defrost the frozen mixed vegetables under warm water and set aside to drain. In a large mixing bowl, combine the shredded chicken, thawed vegetables, uncooked minute rice, cream of chicken soup, milk, garlic, onion powder, Italian seasoning, salt, and pepper. Stir until all ingredients are well mixed.
Next, fold in half of the shredded Colby Jack cheese to create a creamy base. Pour the mixture into your prepared dish and smooth the top evenly. Sprinkle the remaining cheese over the casserole before placing it in the oven. Bake for 30 to 35 minutes, until the casserole is bubbling and the rice is tender. Finish by garnishing with fresh parsley and serve it warm!
Recipe Tips and Variations
For a deeper cheesy flavor, you can save the final cheese topping for the last few minutes of baking. This helps the cheese melt into a perfectly gooey layer on top of the casserole.
If you prefer a different variety of cheese, feel free to swap in cheddar, mozzarella, or even Monterey Jack. Each will bring a slightly different flavor profile to the dish, but all will blend beautifully with the other ingredients.
You can also add some extra protein or veggies to the casserole. Try stirring in cooked bacon pieces for a smoky flavor or additional sautéed mushrooms or spinach for added nutrition. If you want to boost the creaminess, stir in some sour cream or cream cheese before baking.
Storing and Reheating Leftovers
Leftovers of this Creamy Chicken and Rice Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion on a microwave-safe plate and heat in the microwave for 1 to 2 minutes, or until warmed through. Alternatively, you can reheat the casserole in the oven at 350°F for about 10 minutes until hot and bubbly.
For longer storage, this casserole can be frozen. Place cooled portions into freezer-safe containers and store them for up to 2 months. To reheat from frozen, thaw overnight in the fridge before warming it in the oven for 15 to 20 minutes.
Creamy Chicken and Rice Casserole Recipe
Zutaten
- 3 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables thawed
- 2 ½ cups milk preferably 2% or whole
- 10 oz cream of chicken soup
- 2 cups uncooked minute rice
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 teaspoons minced garlic
- ¼ teaspoon ground black pepper
- 3 cups Colby Jack cheese shredded
- 1 tablespoon fresh parsley chopped
Anleitungen
- Begin by preheating the oven to 350°F and greasing a 9×13 inch baking dish.
- Thaw the frozen mixed vegetables by placing them in a colander and running warm water over them until defrosted. Set them aside to drain thoroughly.
- In a large mixing bowl, combine the shredded rotisserie chicken, thawed vegetables, uncooked minute rice, cream of chicken soup, milk, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Gently fold in 1½ cups of the shredded Colby Jack cheese into the mixture.
- Pour the mixture into the greased baking dish and smooth the top evenly. Sprinkle the remaining 1½ cups of cheese over the top.
- Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, until the rice is tender and the casserole is bubbling.
- Remove from the oven and garnish with freshly chopped parsley. Serve warm.
Notes
If using a porcelain baking dish, you may need to bake the casserole slightly longer to ensure the rice is fully cooked. Check for doneness before serving.