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A close-up of a creamy chicken and rice casserole on a light grey plate.

Easy Chicken and Rice Casserole Recipe

A flavorful and hearty casserole combining tender chicken, rice, vegetables, and savory seasonings, perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Group 1
  • 0.25 cup green onions, finely chopped
  • 0.75 cup Japanese-style bread crumbs
  • 0.5 cup yellow onion, chopped
  • 0.5 cup fresh basil, roughly chopped
  • 0.5 cup red sweet pepper, finely chopped
  • 1.5 cups brown rice, cooked
  • 1.5 cups water
  • 2.5 cups reduced-sodium chicken broth
  • 1 Tbsp ginger, grated
  • 1 lb uncooked chicken or turkey breast, ground
  • 1 Tbsp honey
  • 1 tsp red pepper flakes, crushed
  • 2 tsp canola oil
  • 2 tsp sesame oil
  • 2 Tbsp rice grape juice vinegar
  • 3 Tbsp reduced-sodium soy sauce
  • 8 cloves garlic, minced
  • 2 cups white rice, uncooked
  • 1 cup onion, chopped
  • 2 cups low-sodium chicken broth
  • 2 10.5 oz cans cream of mushroom soup
  • 3 large bone-in and skin-on chicken thighs
  • 2 Tbsp butter, melted
  • 2 tsp fresh thyme
  • 1 clove garlic, minced
  • 1 Tbsp parsley, chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 cup white rice, uncooked
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups broccoli florets
  • 1 cup Cheddar cheese, grated
  • 0.25 cup panko breadcrumbs
  • 1 11 oz bag Doritos nacho cheese
  • 2 cups cooked chicken, shredded
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 10.5 oz can diced tomatoes and chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 cup pico de gallo
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 0.5 green bell pepper chopped
  • 0.5 red bell pepper chopped
  • 2 andouille sausages cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 large chicken breasts, cubed
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 cup cheddar cheese, grated
  • 1 tsp Cajun seasoning
  • 1.25 cups long-grain white rice, uncooked
  • 3 green onions sliced
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs boneless skinless chicken breasts
  • 0.5 medium onion, chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb Brussels sprouts, quartered
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • 0.25 cup low-sodium chicken broth
  • 6 cups wild rice, cooked
  • 0.5 cup dried cranberries
  • 0.5 cup sliced almonds
  • 1 cup white rice, cooked
  • 1 Tbsp extra-virgin olive oil
  • 1 lb boneless skinless chicken breasts, quartered
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 0.25 cup heavy cream
  • 2 cups frozen peas
  • 0.25 cup parsley, chopped
  • 1.5 cups Parmesan cheese, grated

Method
 

  1. Cook rice and prepare ingredients.
  2. Cook and season chicken, then bake with rice and vegetables.
  3. Prepare soup base, form meatballs, and simmer with broth and seasonings.
  4. Combine cooked ingredients, top with cheese and breadcrumbs, then bake until golden.
  5. Assemble layered casserole with shredded chicken, rice, and toppings, then bake and serve.

Notes

Use fresh herbs for best flavor and adjust seasoning to taste.