Combine chicken and instant rice in a casserole for a no-fuss bake that turns rich and comforting as it cooks.
This Easy Family Chicken and Rice Casserole is the ultimate weeknight “emergency” meal. By using instant rice and pre-cooked chicken, you cut the prep time down to minutes while still achieving that classic, creamy texture. The combination of two different cream soups and a touch of milk creates a rich gravy that perfectly hydrates the rice as it bakes.
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Easy Family Chicken and Rice Casserole
Ingredients:
| MAIN COMPONENTS | AMOUNT |
| Cooked chicken, shredded or diced | 2 cups |
| Instant white rice, uncooked | 2 cups |
| Chicken broth (low-sodium) | 2 cups |
| Milk | 1 cup |
| SAUCES & CHEESE | AMOUNT |
| Cream of chicken soup | 1 can (10 1/2 oz) |
| Cream of mushroom (or celery) soup | 1 can (10 1/2 oz) |
| Shredded cheddar cheese (divided) | 1 1/2 cups |
| SEASONING & VEGETABLES | AMOUNT |
| Frozen mixed vegetables (optional) | 1 cup |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Dried parsley (optional) | 1/2 teaspoon |
| Salt and black pepper | 1/2 and 1/4 teaspoon |
| CRUNCHY TOPPING (OPTIONAL) | AMOUNT |
| Crushed buttery crackers | 1/2 cup |
| Melted butter | 2 tablespoons |
Directions:
Step 1: Prep and Whisk: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and 1 cup of milk until the sauce is smooth.
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Step 2: Season and Mix: Stir in the garlic powder, onion powder, parsley, salt, and pepper. Add the 2 cups of uncooked instant rice, 2 cups of cooked chicken, 1 cup of the shredded cheese, and the frozen vegetables. Stir until the rice is fully submerged in the sauce.
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Step 3: First Bake: Pour the mixture into the prepared dish and spread it evenly. Cover tightly with foil and bake for 25/30 minutes. The foil is essential here to trap the steam needed to cook the instant rice.
Step 4: The Topping: While the casserole bakes, mix the 1/2 cup of crushed crackers with the 2 tablespoons of melted butter. After the initial bake, remove the foil. Sprinkle the remaining 1/2 cup of cheese and the buttery cracker crumbs over the top.
Step 5: Final Crisp: Return the dish to the oven, uncovered, for another 10/15 minutes. Bake until the cheese is bubbling and the crackers have turned a beautiful golden brown.
Step 6: Rest: Allow the casserole to rest for 5/10 minutes on the counter. This allows the rice to finish absorbing any remaining liquid and ensures the servings hold their shape.
