This easy chicken and rice casserole is a delicious, family-friendly weeknight meal that uses just a few pantry staples and comes together in under an hour.
Tender shredded chicken and cooked white rice are folded into a creamy, savory sauce, then baked until bubbly for a comforting dinner everyone will enjoy.
Casseroles like chicken parmesan bake and chicken bacon ranch casserole are staples for busy evenings because they’re quick to assemble and easy to scale. This chicken and rice casserole is equally simple and satisfying.
The recipe combines cooked, shredded chicken with cooked white rice, cream of mushroom soup, mayonnaise, milk, melted butter and seasonings to create a creamy filling that bakes to golden, bubbly perfection.
How to make Easy Chicken and Rice Casserole
Preheat the oven to 400°F and lightly spray an 8″ x 8″ baking dish with cooking spray.
In a large bowl, whisk together melted butter, milk, mayonnaise, cream of mushroom soup, garlic powder, onion powder, salt and pepper. Stir in the shredded chicken, cooked rice and chopped parsley until everything is evenly combined.
Spread the mixture into the prepared baking dish and bake for 30–45 minutes, until hot and bubbly. 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 in the morning, cover and refrigerate; it will be ready to bake when you get home.
- Use cooked or grilled chicken breasts, either shredded or cubed, depending on your preference.
- Swap cream of mushroom soup for cream of chicken if you prefer or to use what you have on hand.
- Great for meal prep: this casserole reheats well in the microwave, making it a convenient lunch option.
- Scale easily: double or triple the recipe to feed a crowd or to create freezer-sized portions.
How to store and freeze
- Refrigerate leftovers, covered, for up to 4 days.
- Freeze the casserole, baked or unbaked, in a freezer-safe container for up to 6 months.
- To reheat from frozen, bake at 375°F until heated through; if thawed, reheat until hot and bubbly.
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 melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chopped parsley
- 1 can cream of mushroom soup
- 1 cup milk
- ⅔ cup mayonnaise
Instructions
- Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray.
- In a large bowl, mix melted butter, cream of mushroom soup, milk, mayonnaise, garlic powder, onion powder, salt and pepper. Add the chicken, rice and parsley, then stir until combined.
- Spread the mixture evenly in the prepared baking dish and bake 30–45 minutes or until hot and bubbly. Let rest a few minutes before serving.
Video
Notes
Store leftovers covered in the refrigerator 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.