Cheesy Chicken and Rice Casserole

This dump-and-bake cheesy chicken and rice casserole is your answer to a busy weeknight! It takes 5 minutes to throw together and you’ll have a creamy, cheesy, and satisfying meal the whole family will love.

 

Easy Dump and Bake Chicken and Rice Casserole Recipe

• While other chicken and rice casserole recipes end up dry after baking, this recipe has a rich, cheesy sauce that beautifully coats the rice, chicken, and veggies – even after it comes out of the oven!
• It’s packed with tender chicken, hearty rice, and veggies, all baked in a creamy, cheesy sauce which makes it perfect for an easy weeknight dinner or meal prepping recipe.

Ingredients and Substitutions

• Cream of Chicken Soup: Creates the creamy base for the casserole. Cream of mushroom or celery can be used as a substitute.
• Milk: Adds creaminess and helps blend the flavors. Any milk or a non-dairy alternative like almond milk can work.
• Herbs & Spices: Italian seasoning brings a savory herbaceous flavor to the dish. Garlic powder and onion powder add depth and extra flavor to the dish.
• Minute Rice: Ensures quick cooking and absorbs the creamy sauce perfectly. This recipe has not been tested with other types of rice.
• Frozen Peas and Carrots: Add sweetness and a pop of color. Substitute with frozen mixed vegetables or frozen broccoli if desired.
• Shredded Rotisserie Chicken: A time-saver that adds tender, flavorful protein. Any cooked, shredded chicken works as well.
• Shredded Mild Cheddar Cheese: Melts beautifully and adds a rich, cheesy flavor. Sharp cheddar, mozzarella, or a cheese blend can be used. Use your favorite kind of melty cheese.

How To Make Dump And Bake Chicken And Rice Casserole

Mix The Base: Add cream of chicken soup, milk, Italian seasoning, garlic powder, onion powder, and a few pinches of salt and pepper to a 9×13 baking dish. Stir until well combined and smooth.

Add Remaining Ingredients: Add Minute Rice, frozen veggies, rotisserie chicken, and half the shredded cheese.

Stir Together: Stir until well combined, then spread into an even layer.

Bake The Casserole: Cover the dish with foil and bake for 60 minutes.

Top With Cheese: Remove the foil and sprinkle the remaining shredded cheese on top.

Broil: Broil for a few minutes until the cheese turns dark golden brown.

Serve And Enjoy: Garnish with green onion and parsley and serve hot!

Tips For Making Dump And Bake Chicken And Rice Casserole

• Use Rotisserie Chicken: It saves time and adds tons of flavor.
• Shred the Cheese Yourself: Pre-shredded cheese can have additives that prevent melting. Freshly shredded cheese melts better.
• Check the Rice: Carefully spoon some rice from the casserole to see if it’s cooked through. You’ll know the casserole is done when the rice is tender.

Make-Ahead Instructions

• Assemble the casserole up to the point of baking.
• Cover tightly and refrigerate for up to 24 hours.
• Bake as directed, adding an extra 10 minutes if baking straight from the fridge.

Storing Leftovers

• Cool completely and store in an airtight container in the fridge.
• Keep for up to 3 days.

Freezing Dump and Bake Chicken and Rice Casserole

• Assemble the casserole, cover tightly, and place in a freezer-safe bag.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before baking.
• Plan to add extra baking time to account for the cold temperature.

Reheating Dump and Bake Chicken and Rice Casserole

• Reheat individual portions in the microwave until warmed through.
• For larger portions, cover with foil and reheat in a 350°F oven until hot.

Serving Suggestions

• simple house salad
• easy garlic bread
• Caesar pasta salad
• grilled halloumi salad

Try these easy chicken casserole recipes next!

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