This creamy chicken and rice casserole is the ultimate comfort food. Tender chicken, rice, and mixed vegetables come together in a rich, creamy sauce, then get topped with buttery, crunchy breadcrumbs and baked to golden perfection. It's a satisfying, family-friendly dish that's easy to make and perfect for weeknights or potlucks.
What’s new in this recipe
This recipe was originally published on March 10, 2020, and we've made some helpful improvements to enhance your cooking experience. We've updated the pictures, streamlined the instructions for easier following, and added a recipe tips and notes section to help you get the best results. Plus, we’ve swapped processed cheese for natural shredded cheddar for a richer, more wholesome flavor.
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What’s great about this recipe
- Easy and affordable – A simple, budget-friendly meal made with pantry staples and minimal effort.
- Family-friendly – A comforting dish that both kids and grown-ups will enjoy.
- Make-ahead friendly – Assemble the casserole in advance and bake when ready for a stress-free meal.
- Perfect for leftovers – This dish reheats well, making it great for meal prep or next-day lunches.
Ingredients
- Chicken – Use boneless, skinless cooked chicken breasts, either diced or shredded.
- Rice – Cooked white rice works best in this recipe. Long-grain white rice or jasmine rice both hold up well in the casserole.
- Vegetables – A frozen mixed vegetable blend adds color, texture, and convenience. Cook them to the lowest suggested time on the package and drain them well before adding them to the casserole.
- Dairy – Butter is used to toast the breadcrumbs, adding a buttery, crunchy topping and cheddar cheese is used to add flavor to the sauce.
- Pantry – Plain breadcrumbs are used for the topping. The sauce is made with condensed cream of chicken soup and chicken broth.
- See the recipe card for quantities and preparation.
How to make creamy chicken and rice casserole
- Prepare the breadcrumbs – Melt butter in a non-stick skillet over medium heat. Stir in breadcrumbs until evenly moistened. Remove from heat and set aside.
- Make the sauce – In a large saucepan, combine condensed cream of chicken soup, chicken broth, and shredded cheddar cheese. Heat over medium, stirring until smooth. Remove from heat.
- Combine ingredients – In a large bowl (or directly in a baking dish), mix cooked rice, chicken, vegetables, and sauce until evenly coated.
- Transfer to dish – If mixed in a bowl, pour into an oven-safe casserole dish. Mixing in a bowl first keeps the dish edges clean, making cleanup easier.
- Add topping – Sprinkle buttered breadcrumbs evenly over the top. Do not press them down.
- Bake – Cover loosely with foil. Bake for 30 minutes, then uncover and bake 10-15 minutes until the topping is golden and the sauce is bubbling on the edges.
Allow the casserole to rest for a few minutes before serving.
Substitutions and variations
- Chicken – Swap cooked chicken breasts with boneless chicken thighs for a richer flavor. Cubed or shredded turkey also works well.
- Soup – Substitute cream of mushroom soup for a slightly different taste. For a homemade option, use a simple roux-based cream sauce instead.
- Toppings – Instead of breadcrumbs, try crushed Ritz crackers, panko, or French fried onions for extra crunch.
- Cheese – Instead of cheddar, use Monterey Jack, Colby, mozzarella, or a mix for a different flavor profile.
Make-Ahead instructions
Refrigerator: Assemble the casserole without the breadcrumb topping, let it cool slightly, then cover and refrigerate for up to 1 day. Before baking, let it sit at room temperature for 20–30 minutes, then bake as directed, adding a few extra minutes if needed.
Freezer: Wrap the unbaked casserole tightly in plastic wrap and foil or store it in an airtight freezer-safe container. Freeze for 2–3 months. Thaw overnight in the refrigerator, then bake covered at first, uncovering near the end to brown the topping. The internal temperature should reach at least 165°F before serving.
Storing and reheating instructions
Storing
- Refrigerator: Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
- Freezer: To freeze, cool the casserole quickly and transfer it to an airtight, freezer-safe container. Leave about an inch of space to allow for expansion. Label with the contents and date, and freeze for 2 to 3 months.
Reheating
- From frozen: Thaw overnight in the refrigerator before reheating.
- Oven: Place the casserole in an oven-safe dish, cover with foil, and reheat at 350°F until heated through, about 20–25 minutes. Uncover for the last few minutes to crisp up the topping.
- Microwave: Transfer a portion to a microwave-safe dish and heat in 1-minute intervals, stirring in between, until hot.
- Skillet: Add a teaspoon or two of broth or water to a nonstick skillet. Warm the casserole over medium-low heat, covered, until heated through. Stir occasionally to prevent sticking.
Food Safety
- Perishable foods should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F, this time reduces to 1 hour.
- Reheat leftovers to an internal temperature of at least 165°F before serving.
- For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Need a quick and easy chicken recipe? Try this poached chicken, ready in under 30 minutes.
- Choose sturdy mixed vegetables that will hold up to the cooking time. Good options include corn, carrots, peas, green beans, or a combination.
- Great for using up leftover chicken! Make a simple roasted chicken one day and use the leftovers for this tasty casserole the next.
- Reduce sodium if needed. Use low-sodium broth, reduced-sodium cream of chicken soup, and unsalted butter if you're sensitive to salt.
If you love easy, comforting casseroles, there’s more to try! For a Southwestern twist, check out this Southwestern pasta, or keep it classic with baked spaghetti. For a fantastic meal, this baked ziti with sausage that’s always a crowd-pleaser.
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📖 Recipe
Creamy Chicken and Rice Casserole Recipe
Ingredients
- 12-14 ounces Cooked Chicken Breasts boneless, skinless, diced or shredded
- 3 cups Cooked White Rice long grain white rice or jasmine rice work well
- 8-10 ounces Frozen Mixed Vegetables cooked to the lowest suggested time on the package, drained
- 2 tablespoons Butter
- ⅓ cup Plain Breadcrumbs
- 1¾ cups Chicken Broth
- 2 (10-ounce) cans Condensed Cream of Chicken Soup
- 3-4 ounces Shredded Cheddar Cheese
- You Will Also Need: Baking dish at least 9x13 inches, Aluminum foil
Instructions
- Preheat the oven to 375°F.
Make the breadcrumb topping:
- Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until evenly moistened. Remove from heat and set aside.
Prepare the creamy sauce:
- In a large saucepan, combine the condensed cream of chicken soup, chicken broth, and shredded cheddar cheese. Heat over medium, stirring with a whisk or fork, until the cheese melts and the sauce is smooth. Remove from heat.
- Assemble the casserole:
- In a large bowl (or directly in an oven-safe baking dish), combine the cooked rice, diced or shredded chicken, mixed vegetables, and the creamy sauce. Stir gently until everything is evenly coated. Transfer the mixture to the casserole dish.
- Sprinkle the buttered breadcrumbs evenly over the top. Do not press them down.
Bake:
- Cover the dish loosely with aluminum foil. Place it on a baking sheet if desired, just in case it bubbles over. Bake for 30 minutes.
- Uncover and bake for another 10-15 minutes, until the breadcrumbs are golden and the sauce is bubbling around the edges.
- Let the casserole rest for a few minutes before serving.
Notes
- Choose sturdy mixed vegetables that will hold up to the cooking time. Good options include corn, carrots, peas, green beans, or a combination.
- Reduce sodium if needed. Use low-sodium broth, reduced-sodium cream of chicken soup, and unsalted butter if you're sensitive to salt.
- The cook time is based on using pre-cooked rice and chicken. If starting from scratch, add about 20 minutes for cooking the chicken and another 20 minutes for cooking the rice. If cooking both at the same time, the total cook time will be about 80–85 minutes.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Nancy
I made this recipe last night. I probably will not make this again. Here's why: there are a lot of moving parts to this recipe and for all of the effort and multiple dirty pots, I felt the outcome was just ok. Nothing exciting. Not worth it. Needed more flavor.
Rena
Can I freeze this casserole? If so, at what step?
Elizabeth
Yes, you can freeze it. Prepare it as instructed except for the breadcrumb topping-leave that for the day of baking. Let the casserole cool some, then chill in the refrigerator. Wrap it well and freeze 2-3 months. Defrost in the refrigerator and let some of the chill come out of the dish before baking. I would cover it with foil and bake it for a while before uncovering baking again to brown the top. Bake until it reaches an internal temperature of at least 165 degrees F.
Jayne Marie Allen
Lot of work and wasn't really my favorite. Too much cream of soup mix
6
Beth
This was so tasty! It had more steps than I realized when I started, so dinner was a touch late, but worth it! I did use cream of mushroom instead of cream of chicken (which I dislike), and added 8 oz of fresh mushrooms (because why not?), and it was amazing!
Elizabeth
Hi Beth,
The addition of mushrooms to the chicken and rice sounds delicious! I'm happy to hear you enjoyed it. Thanks for stopping by!
Sandra
My nail lady told me to add Cream Chicken with Herbs. Let you know it turns out!
Karen Perrine
Soooooooo delicious!! Would not change a thing! Thanks for sharing 🥰
Elizabeth
Hi Karen,
That's very kind, it is my pleasure. I'm happy to hear you enjoyed it.
Jessie
I'd love to make this recipe but where I live I can't find Velveeta Cheese. I was wondering if I could use Shredded Cheddar Cheese instead. If yes how much would you recommend? 1 cup?
Elizabeth
Hi Jessie,
Yes, cheddar cheese is fine. I would add 1/2 cup to 1 cup. Hand shredded melts best. Good luck, thanks for stopping by.
Rita
This looks & sounds like a tasty recipe and one that I will try.
I do have a question though, why the long bake time? Basically everything in the casserole is precooked so it shouldn’t need to bake to cook. You are more or less just heating it back up and browning the breadcrumbs on top. Am I missing something?
Elizabeth
Hi Rita,
Thank you for your comment. The casserole needs to bake until it is hot throughout and bubbly around the edges (an internal temperature of 165 degrees F). This baking time also allows the flavors to combine and the top to brown.
Donna
Can you suggest another type of cheese other than Velvetta?
Elizabeth
Hi Donna,
Add shredded cheddar cheese, hand grated is best for a smoother texture.
Sandra
Can you sub out a can of cream of cheese soup for the Velveeta?
Elizabeth
Hi Sandra,
I haven't done it so I cannot speak to the results. I would combine the Velveeta with milk and heat until melted to equal the amount of the soup. Good luck, thanks for stopping by.
jk
Fantastic! I never go back and leave comments, this one was great. says 2 oz. cheese i did 2 cp. alot of prep and clean-up, so plan ahead. took me 2.5 hrs. at a slow pace.
Elizabeth
Hi JK,
Thank you! I agree there is a lot of prep and clean-up but worth it. This is one of my favorites. Thanks for stopping by.
Kelli Pando
Does this recipe make for good leftovers? I want to cook this for a pot luck but it will need to be re-heated the next day as I'll make it the night before. Also, what kind of cheese is Velveeta? Cheddar, Swiss, American?
Thank you so much! I look forward to trying this out 🙂
Elizabeth
Hi Kelli, Velveeta is a processed cheese that tastes similar to American cheese, melts well and becomes creamy. If you are in the U.S. you can find it at most supermarkets.
Lori
I'm not a fan of velveta or American cheese in casseroles. Do you think the creamy melt cheeses that are shredded will work?
Elizabeth
Hi Lori,
They should do fine.
Kelli Pando
Does this recipe make for good leftovers? I want to cook this for a pot luck but of course it will need to be re-heated.
Elizabeth
Hi Kelli,
It will reheat well but the breadcrumb topping will not be as crunchy as right out of the oven.
Kelli Pando
Thanks Elizabeth! I'm sorry for the double comment, I thought the first one didn't post 😅
Elizabeth
No problem!
Laura
Love it! I have made this recipe several times. Sometimes I use store bought rotisserie chicken or poached chicken thighs. My family loves it! Thank you!
Danielle
I have everything for this except a second can of cream of chicken(or any other type of cream of soup). Do you think using a little extra broth and velveeta would be okay or should I hit the store real quick?
Elizabeth
Sorry, I've never made it with a substitute so I cannot speak to the results.
Grammasue
Danielle: I made this many, many years ago and the recipe did not call for velveeta, but you could make a bechemel sauce and add chicken boullion or broth (butter, flour, milk/cream, and some chicken bouillion) which would take the place of the cr of chick soup). This is really a great recipe and I love her addition of the velveeta. I am going to try it tonight. Even without the velveeta, it's super good. My husband loves it! Good luck!
Jessica Mahan
Is this a recipe you can make ahead?
Elizabeth
Yes you can. Prepare the dish but do not bake. Cover well and refrigerate for 1-2 days. I would hold off on the breadcrumbs until ready to make so they do not get soggy.
Jayme M Weare
Do you think I could use canned chicken instead of poached. I think that the canned would have about the same consistency. What do you think?
Elizabeth
Hi Jayme, I've never made it with canned chicken so I can't speak to the results. I would stick to poached or leftover rotisserie. Thanks for stopping by.
Robin
Would I be able to sub out the chz for a cheddar?
Elizabeth
Hi Robin,
Yes, just don't overheat it. Prepare the sauce and add it in off the heat stir until it melts.
Halie
Absolutely PERFECT in every way...
The chicken, rice, & vegetable casserole is a perfect receipe for family dinners or even special occasions.
The flavor is perfect....not over the top and not bland.
Your taste buds will thank you! And kids approve!
* make sure to read everything....and Poach the chicken and cook the rice at the same time, first....meanwhile fix everything else. Theres quite a few parts to the receipe so this suggestion helps tremendously in pulling everything together smoothly.
Elizabeth
Hi Halie, thank you for your kind review. I’m really happy you enjoyed it!
De
I substituted enriched brown rice for the white rice but next time I would use 1.5 cups of the brown rice. I also used frozen broccoli instead of the mixed vegetables. I thought it was good, would make again.
Elizabeth
Hi De,
That sounds delicious, really glad you enjoyed it!