Creamy Chicken and Rice Casserole Recipe

Creamy chicken and rice casserole in a white baking dish with a golden breadcrumb topping.

Creamy Chicken and Rice Casserole Recipe

This creamy chicken and rice casserole is the ultimate comfort food. Tender chicken, rice, and hearty vegetables come together in a rich, creamy sauce, then get topped with buttery, crunchy breadcrumbs and baked to golden perfection.

Course Main Course

Cuisine American

Keyword casseroles, chicken and rice

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 466kcal

Author Elizabeth Rodriguez

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