Easy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole Bake Recipe

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Chicken and rice is a comforting and satisfying dish that’s perfect for family dinners. And I know you’ll love this specific creamy chicken and rice casserole!

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Combining tender chicken, fluffy rice, and a creamy sauce, it creates a delicious one-pan meal that everyone will enjoy.

The recipe is simple to follow and requires minimal prep time. You can easily customize it with your favorite vegetables or seasonings to enhance the flavor.

Look below the main recipe for both Crock-Pot and Instant-Pot versions for added convenience!


Easy Chicken and Rice Casserole Recipe

This casserole features juicy chicken pieces baked with rice in a creamy sauce, resulting in a hearty meal. The recipe takes about 1 hour from start to finish and serves 6 people.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  3. Transfer to Casserole Dish: Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly.
  4. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  5. Add Cheese: Remove the foil, sprinkle shredded cheddar cheese on top (if using), and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Serve: Let it cool for a few minutes before serving. Enjoy your creamy chicken and rice casserole!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutrition Information

  • Servings: 6 servings
  • Calories: 350kcal
  • Fat: 10g
  • Protein: 25g
  • Carbohydrates: 40g

Crock-Pot Creamy Chicken and Rice Casserole

This slow cooker version of the classic creamy chicken and rice casserole is just as comforting and delicious, but made with less effort! Perfect for busy weeknights.

Ingredients

Use the same ingredients as the original recipe

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until fully combined.
  2. Transfer to Crock-Pot: Lightly grease the inside of your Crock-Pot. Pour the mixture into the slow cooker and spread it evenly.
  3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the rice is tender and has absorbed most of the liquid.
  4. Add Cheese: About 15–20 minutes before serving, sprinkle shredded cheddar cheese on top (if using). Cover and let the cheese melt until bubbly.
  5. Serve: Stir gently, let cool slightly, and enjoy your creamy Crock-Pot chicken and rice casserole!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 4–5 hours (low) or 2–3 hours (high)
  • Total Time: 4 hours 15 minutes – 5 hours 15 minutes

Instant Pot Creamy Chicken and Rice Casserole

This Instant Pot version delivers a rich, comforting chicken and rice casserole in a fraction of the time. It’s perfect for busy nights when you need something hearty and homemade with minimal cleanup.

Ingredients

Use the same ingredients as the original recipe

Instructions

  1. Add Ingredients: To the Instant Pot, add the chicken broth, uncooked rice, cooked chicken, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir to combine.
  2. Pressure Cook: Seal the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
  3. Natural Release: Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
  4. Stir in Soup and Cheese: Open the lid and stir in the cream of chicken soup and shredded cheddar cheese (if using) until well mixed and creamy. If needed, use the “Sauté” function to heat it through for 2–3 minutes.
  5. Serve: Let it rest for a few minutes before serving. Enjoy your creamy Instant Pot chicken and rice casserole!

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (plus 10 minutes natural release)
  • Total Time: 30 minutes

This recipe is part of my 119 Hearty Winter Recipes You’ll Love When It Gets Cold. Just click that link to see all the amazing options!

Jeff Campbell
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