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Chicken and Rice casserole
Review Recipe
4.47 from 13 votes

Chicken and Rice Casserole

Chicken and rice casserole is a delicious and easy recipe made with a few staples from the pantry. Add in a little seasoning, shredded cheese, and a handful of vegetables for a mouthwatering baked chicken rice casserole the whole family will enjoy.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Servings 4
Calories 1154kcal


  • 4 chicken breasts cooked and shredded
  • 2 10oz cream of chicken soup
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 4 cups rice brown, cooked
  • 1 cup shredded cheese cheddar, mozzarella
  • 1/4 cup green onion to garnish
  • 1/4 cup butter melted


  • Heat oven to 350 degrees Fahrenheit.
  • Boil and shred chicken breasts.
  • Add chicken, rice, butter, onion, pepper, seasonings, and cream of chicken soup to a large bowl. Mix well.
  • Add to a baking dish. Cover with cheese.
  • Bake for 30 minutes or until cheese is melted and bubbly.
  • Top with garnishments if desired.
  • Allow to cool slightly before serving.


  • Place mixed ingredients into a freezer safe container.
  • Top with cheese.
  • Cover and label with date and re-heating instructions.
  • To heat, thaw in the refrigerator over night. Heat oven to 350 degrees Fahreneheit.
  • Heat for 30-40 minutes until fully cooked.
  • Serve as desired.


  1. Consider adding sour cream to make this casserole even creamier. 
  2. Double this recipe and freeze the remainder for a quick and easy weeknight meal. 


Calories: 1154kcal | Carbohydrates: 156g | Protein: 69g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 197mg | Sodium: 557mg | Potassium: 1229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1709IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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