Here’s a simple, comforting Chicken and Instant Rice Casserole recipe—perfect for a weeknight dinner 🍗🍚🧀. It’s creamy, cheesy, and comes together quickly!
Chicken and Instant Rice Casserole
Ingredients (serves 4)
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works great)
- 1 cup instant rice (uncooked)
- 1 can (10.5 oz / 300 g) cream of mushroom or cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 small onion, finely chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp butter, melted
- ½ cup breadcrumbs (optional, for topping)
Instructions
1. Preheat oven
- Preheat to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Mix the casserole
- In a large bowl, combine cooked chicken, instant rice, soup, milk, cheese, onion, frozen vegetables, garlic powder, salt, and pepper.
- Stir until evenly mixed.
3. Transfer to baking dish
- Pour mixture into the prepared baking dish.
- If desired, sprinkle melted butter and breadcrumbs on top for a crunchy topping.
4. Bake
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake an additional 10–15 minutes until the top is golden and bubbly.
5. Serve
- Let rest 5 minutes before serving. Garnish with parsley or extra cheese if desired.
Tips for Success
- Chicken: Leftover roasted chicken works perfectly; you can also use cooked chicken breasts or thighs.
- Rice: Instant rice cooks quickly, but if using regular rice, pre-cook it before mixing.
- Vegetables: Frozen vegetables are convenient, but fresh can be used—just lightly steam them first.
- Cheese: Use a melty cheese like cheddar, Colby, or mozzarella for the best creamy texture.
- Make it ahead: Assemble the casserole, cover, and refrigerate. Bake 40–45 minutes from cold.
If you want, I can give a super creamy, “restaurant-style” version with a cheesy, golden crust and tender chicken that’s even more indulgent.
Do you want me to do that version?
