Creamy Chicken and Rice Casserole

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Even though it may officially be spring, on those rainy days I still crave comfort food. This creamy chicken and rice casserole is a perfect option.

This casserole consists of chicken, rice, and vegetables in a creamy sauce topped with cheese. I especially love that it uses Minute Rice in there. So there is no need to cook the rice before hand. It cooks while it bakes in the oven. For the chicken you can cook your own or grab a rotisserie chicken from the store.

Creamy Chicken and Rice Casserole | realmomkitchen.com

For the veggies, you will need to place them in a colander and run under warm water to thaw them quickly before mixing them in. My family does not like frozen green beans

So you add the chicken, Minute rice and thawed veggies to a big bowl. Then you mix in some cream of chicken soup, milk, shredded cheese and spices. The spices include salt, pepper, minced garlic, onion powder, and Italian seasoning.

Once that is all combine, you spread the mixture into a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray. Then top with more cheese and bake. this bakes at 350 degrees for about 30 minutes, until the rice is fully cooked. To serve, you can top if with some fresh chopped parsley.

Creamy Chicken and Rice Casserole | realmomkitchen.com

Here is what you need to make the
Creamy Chicken and Rice Casserole

  • MILK
  • SALT

Creamy Chicken and Rice Casserole

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course chicken
Cuisine American
Servings 6 -8 servings
Calories 545 kcal


  • 3 cups cooked shredded chicken
  • 2 cups frozen mixed vegetables I used 1 1/2 cups peas/carrots and 1/2 cup corn
  • 2 cups uncooked Minute Rice
  • 1 10 3/4 oz can cream of chicken soup
  • 2 ½ cups milk recommend at least 2 %
  • 2 tsp minced garlic
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 3 cups shredded Colby Jack cheese divided
  • 1 Tbsp fresh chopped parsley optional for serving


  • Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
  • Place the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.
  • In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, Minute Rice, cream of chicken soup, milk, and all the spices.
  • Add in 1½ cups of shredded cheese and fold to combine.
  • Transfer to the prepared baking dish and spread out evenly in the pan. Sprinkle on remaining 1½ cups of cheese.
  • Bake at 350 degrees uncovered for 30 to 35 minutes, or until rice is tender. Remove and garnish with chopped fresh parsley. Serves 6-8.


Serving: 1 serving | Calories: 545kcal | Carbohydrates: 29g | Protein: 40g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 127mg | Sodium: 716mg | Potassium: 547mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3993IU | Vitamin C: 8mg | Calcium: 615mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Recipe adapted from I Wash, You Dry.

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