Comforting Chicken and Rice Casserole

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It’s a crazy snow day today in Utah and the perfect day to make this comforting chicken and rice casserole. It is a big hit with the family now and all starts with a package of chicken Rice-a-Roni.

This recipe includes green pepper and my husband does not like green peppers. However, he was totally fine with them in this comforting chicken and rice casserole. You start by making the chicken flavored Rice-a-Roni according to package directions, but with an extra 1/2 cup water. Cook for 5 minutes, add in some diced carrots, green pepper, and onion. Continue cooking for another 10 minutes or until the rice is fully cooked.

Comforting Chicken and Rice Casserole | realmomkitchen.com

This is a great recipe to use rotisserie chicken for. You will need 2 cups of cooked chicken. Next, you add that into the cooked rice along with a can of cream of chicken soup and a cup of sour cream. Then, add the mixture to a 9 x 13 baking dish.

Last thing you will need to do is sprinkle it with some cheddar cheese. Now, it’s time to bake at 350 degrees for 30 minutes. The result is a creamy flavorful chicken rice dish with cheesy goodness on top! It’s the perfect comforting dish to eat on a chilly snowy day!

Comforting Chicken and Rice Casserole | realmomkitchen.com

Here is what you need to make this
Comforting Chicken and Rice Casserole


Comforting Chicken and Rice Casserole

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course chicken
Cuisine American
Servings 6 servings
Calories 352 kcal


  • 1 pkg (6.9 oz) chicken flavored Rice-a-Roni
  • 1 cup diced carrot
  • ½ cup diced green bell pepper
  • ½ cup finely diced onion
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 2 cups diced cooked chicken breast
  • ½ cup shredded sharp cheddar cheese


  • Cook the Rice-a-Roni according to package directions adding an extra 1/2 cup of water. After 5 minutes of cooking add in the carrots, green pepper and onion. Continue cooking for 10 more minutes until rice is cooked and liquid is absorbed.
  • While the rice is cooking, preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
  • Once the rice is cooked, mix in the cream soup, sour cream, chicken breast. Remove from heat.
  • Spread the rice mixture evenly in the prepared baking dish. Sprinkle with the shredded cheese.
  • Bake uncovered at 350 degrees for 30 minutes. Serve 6.


Serving: 1 serving | Calories: 352kcal | Carbohydrates: 35g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 497mg | Potassium: 411mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4049IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Hot Eats Cool Reads.

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  1. In you intro before the recipe it says you add an extra 1/2 cup of water to the rice and in the instructions under the ingredients list you say extra 1/2 cup rice. Which one is it? I’m assuming water but not sure.