This Easy Chicken and Rice Casserole has been a go-to in my kitchen for years—simple, forgiving, and reliably comforting. I first pulled this combination together on a chaotic weeknight when a rotisserie chicken and a couple of pantry staples were all that stood between us and takeout. The result was unexpectedly creamy and cozy: the rice cooks in the casserole, soaking up the condensed soup and chicken broth, while the shredded chicken and frozen vegetables add body and color. It’s one of those dishes that fills bowls quickly and invites second helpings.

I love this version because it leans on convenience without sacrificing flavor. Using Minute Rice keeps the cook time reasonable and guarantees a tender, not gummy, texture when baked covered. The cheddar gives the top that golden, melty finish everyone asks for, while scallions add a bright pop. Over the years I’ve tweaked seasonings—garlic powder, onion powder, and a touch of Italian seasoning—to create a familiar, homey profile that appeals to kids and adults alike. Serve it for a casual dinner or pack it for potlucks; it’s one of those dependable dishes that always feels like home.

Ingredients

• Condensed cream of chicken soup (3 cans, 10.5 oz each): The foundation of the creamy sauce. I use name-brand condensed soup for consistency; homemade condensed-style sauce will also work if you prefer to avoid processed ingredients.
• Chicken broth (1 cup): Use low-sodium if you're watching salt. The broth thins the condensed soup so the rice can cook to a tender, creamy finish.
• Minute Rice, uncooked (2 cups): Minute Rice cooks quickly and reliably in the casserole. For texture consistency, avoid long-grain raw rice that requires a different liquid ratio and longer time.
• Cooked chicken (2 cups): Shredded or chopped rotisserie chicken is perfect—about one medium rotisserie bird. Dark and white meat combined gives the best flavor and texture.
• Frozen mixed vegetables (2 cups): A standard peas/carrots/corn/green beans blend works well. No need to thaw—add them straight from the freezer.
• Garlic powder (1 teaspoon) & Onion powder (1 teaspoon): These powdered aromatics give depth without adding moisture that would upset the rice’s cook.
• Italian seasoning (1/2 teaspoon): A small amount brightens the overall flavor—sage, oregano, and basil notes pair nicely with chicken.
• Pepper to taste: Freshly ground black pepper is ideal; start with 1/4 to 1/2 teaspoon and adjust.
• Scallions, chopped (1/2 cup): Added for freshness—mix some into the casserole and reserve a few for garnish.
• Grated cheddar (3 cups, divided): Use a sharp cheddar for flavor; separate into 1 cup for mixing and 2 cups for topping so you get a cheesy interior and a bubbly surface.

Instructions

Preheat the oven: Set the oven to 375°F and position the rack in the middle. Preheating ensures the casserole reaches the right environment so the rice absorbs liquid evenly during baking. Mix the sauce: In a medium bowl, whisk the three 10.5-ounce cans of condensed cream of chicken soup with 1 cup of chicken broth until smooth and uniform. The condensed soup is dense—thinning it helps the rice hydrate without becoming gummy. Prepare the baking dish: Grease a 9x13-inch casserole dish with cooking spray or a light brush of oil to prevent sticking. This size gives the right depth for even rice cooking and cheese coverage. Combine dry ingredients: Add 2 cups uncooked Minute Rice, 2 cups shredded cooked chicken, 2 cups frozen mixed vegetables, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon Italian seasoning, pepper to taste, 1/2 cup chopped scallions, and 1 cup grated cheddar into the dish. Toss gently so cheese and seasonings distribute evenly—this helps the rice absorb flavors while it cooks. Add the soup mixture: Pour the soup-and-broth mixture over the rice and chicken mixture. Use a spatula to fold everything together until the rice is thoroughly coated and the surface is even. The rice should be completely submerged or at least well coated to cook properly. Bake covered: Tightly cover the dish with aluminum foil or its lid—this traps steam which is essential for cooking Minute Rice inside the casserole. Bake in the preheated 375°F oven for 45 minutes. If your oven runs hot, check at 40 minutes for tenderness. Add cheese and finish baking: Remove the casserole carefully from the oven and peel back the foil. Sprinkle the remaining 2 cups of grated cheddar evenly over the top. Return the dish uncovered to the oven and bake for another 10–15 minutes, until the cheese is melted and lightly golden and the rice is soft and creamy. Rest and serve: Allow the casserole to rest 5–10 minutes before serving so it sets slightly and is easier to portion. Garnish with the reserved scallions for a fresh finish.

Storage Tips

To refrigerate, cool the casserole to room temperature, cover tightly with foil or a lid, and store up to 3–4 days. For freezing, assemble in a foil-lined, freezer-safe 9x13 pan, cover tightly with two layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat from refrigerated: bake covered at 350°F for 20–30 minutes until warmed through, then uncover to re-melt the cheese. From frozen: allow to thaw completely, then follow reheating instructions. Reheating in the microwave works for single portions but may change texture slightly.

Ingredient Substitutions

If you prefer a lighter sauce, substitute one can of condensed soup with 1/2 cup plain Greek yogurt mixed with a little extra broth; fold in gently to avoid curdling. For dairy-free, use a dairy-free cream soup or make a simple roux-thinned sauce and top with a dairy-free shredded cheese alternative. Swap Minute Rice for quick-cooking precooked rice blends (adjust liquid and bake time) or for a heartier texture use 2 cups pre-cooked long-grain rice and reduce the broth to 1/2 cup. Vegetables can be swapped one-for-one—broccoli florets, chopped bell pepper, or a frozen southwestern mix all work well.

Serving Suggestions

Serve this casserole with a crisp green salad and a bright vinaigrette to cut through the richness, or pair it with roasted root vegetables for a heartier meal. Garnish with extra chopped scallions, a squeeze of lemon for brightness, or a sprinkle of smoked paprika for a mild smokiness. For family-style serving at a casual dinner, set out crusty bread and pickles or marinated olives that add texture contrast to the creamy main dish.

Cultural Background

The layered chicken-and-rice casserole is an American comfort-food classic, born from mid-century convenience cooking when condensed soups and boxed rices became pantry staples. These dishes were designed to be economical, quick, and family-friendly—qualities that hold true today. Regional variations exist: some Southern versions add cream of mushroom and green onions; Midwestern takes might incorporate canned vegetables and canned chicken for ultimate pantry-driven simplicity.

Seasonal Adaptations

In spring and summer, swap in fresh peas and chopped asparagus and finish with lemon zest for brightness. In fall and winter, use shredded rotisserie chicken with roasted butternut squash and sage for a heartier profile. For holiday menus, make individual portions in ramekins and top with a panko-parmesan crust for an elegant touch. Swap cheddar for gruyère or fontina to lean into different flavor directions.

Meal Prep Tips

Prepare this casserole the night before by combining all ingredients in the dish and covering tightly—bake when ready. For freezer meal prep, assemble in disposable foil pans and freeze; these make welcome gifts for new parents or busy coworkers. Portion into single-serve containers for lunches: reheat in the microwave for 2–3 minutes on medium power, stirring halfway to ensure even warming.

There’s a simple joy in serving a warm, cheesy casserole straight from the oven—watch faces light up as you lift the foil. Give this version your own spin and it’ll likely become a regular part of your rotation, comforting and reliably delicious.