Chicken and Rice Casserole With Already Cooked Chicken
This simpleChicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!
This Chicken and Rice Casserole is a classic. It's a recipe that my mom used to make and a favorite of mine growing up. My kids loved it just as much as me and it has quickly become a staple meal in our home.
If you love a good classic I think you would also like this simple chicken casserole recipe also.
How to make Chicken and Rice:
Step one: Preheat oven to 350 degrees. Start by cooking rice according to package directions.
- Time Hack: I used instant white rice for this recipe to save myself some time. You can use any rice you enjoy for this recipe just prepare it first.
Step two: In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese.
Once everything is mixed add this to a casserole dish.
Step three: Last all you need to fo is top the casserole with the remaining ½ cup of cheese.
Baking Directions:
When your casserole is ready bake for 15-20 minutes. Then remove it from the oven and serve and enjoy.
Optional: I topped mine with fresh diced parsley for garnish
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken.
Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish.
Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.
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Chicken and Rice Casserole
This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Casserole
Servings 6 servings
Calories 377 kcal
- 3 cup Chicken (cooked and shredded)
- 2 cup Instant rice
- 22.6 oz Cream of chicken soup (one family style can)
- ½ teaspoon Onion powder
- ⅛ teaspoon Garlic powder
- Salt and pepper (to taste)
- 1 ½ cup Cheddar cheese (shredded)
-
Preheat oven to 350 degrees. Start by cooking rice according to package directions.
-
In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.
-
Top with remaining ½ cup of cheese and bake for 15-20 minutes. Serve and enjoy.
Optional: Top with fresh diced parsley for garnish.
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish. Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.
Calories: 377 kcal Carbohydrates: 31 g Protein: 16 g Fat: 19 g Saturated Fat: 8 g Cholesterol: 58 mg Sodium: 947 mg Potassium: 139 mg Vitamin A: 515 IU Vitamin C: 0.4 mg Calcium: 228 mg Iron: 3.4 mg
Keyword chicken and rice casserole
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Chicken and Rice Casserole With Already Cooked Chicken
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