Mix chicken and instant rice in a casserole for a simple dish that becomes rich and warming as it bakes.

 

This simple chicken and rice casserole is one of those cozy, small-town favorites that has been a staple at church gatherings and family gatherings for years. Instant rice is used to make it quick and easy, yet creamy, warming, and filling, just like Sunday dinner. This dish can be prepared after work while helping with homework, yet tastes exceptional when served on the table. It’s also a great way to use up leftover chicken and sneak in a few vegetables without much fuss, making it a favorite in busy family kitchens.

This casserole pairs perfectly with something fresh and crunchy, balancing the creaminess. A simple green salad with a light vinaigrette or a bowl of mixed fruit will work perfectly. Steamed green beans, roasted broccoli, or buttered peas are simple vegetable side dishes that kids usually accept without much complaint. If you want to stretch the meal for guests, add warm rolls or garlic bread so everyone can help themselves to extra dressing. For a cozy touch, serve it with applesauce or a small bowl of salad, just like the traditional pasta dishes many of us grew up with.

Chicken and rice casserole (with instant rice)

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Ingredients

2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups instant white rice, uncooked
1 can (10.5 ounces) cream of chicken
1 can (10.5 ounces) cream of mushroom or cream of celery soup
2 cups low-sodium chicken broth
1 cup milk
1 1/2 cups grated cheddar cheese, divided
1 cup frozen mixed vegetables (peas, carrots, and corn), optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup crushed butter crackers or breadcrumbs (optional)
2 tablespoons melted butter (for sprinkling, optional)
Nonstick spray or a little butter/oil to grease the baking dish

Tips

Preheat oven to 175°C (350°F). Lightly grease a 9×13-inch baking pan with nonstick spray, butter, or oil.

In a large bowl, combine the cream of chicken, cream of mushroom (or celery) soup, chicken broth, and milk. Whisk or stir until smooth and well blended.

Add garlic powder, onion powder, dried parsley (optional), salt and black pepper.

Add the uncooked instant rice, cooked chicken, 1 cup of grated cheddar cheese, and frozen mixed vegetables (optional) to a bowl. Stir until the rice and chicken are evenly coated with the sauce.

Pour the mixture into the prepared baking dish and spread it evenly, making sure the rice is mostly covered with liquid so it can cook properly.

Cover the dish tightly with foil and bake for 25–30 minutes, until the rice is tender and most of the liquid has been absorbed.

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While the casserole is baking, if you are using a crunchy topping, mix the crushed crackers or breadcrumbs with the melted butter in a small bowl until smooth.

Remove the foil from the casserole dish. Sprinkle evenly with the remaining 1/2 cup grated cheddar cheese. If using, sprinkle the cheese over buttered crackers or breadcrumbs.

Return the casserole dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, the top is golden brown, and the edges of the dish are bubbling.

Let the casserole rest for about 5–10 minutes before serving. This will help it firm up and make it easier to serve in large, filling portions.

Variations and Tips

For picky eaters, you can skip the mixed vegetables and serve them separately, or swap them for just corn or peas if your family prefers. If your group isn’t a fan of mushrooms, use two cans of cream of chicken soup or try cream of celery soup for a milder flavor. To lighten it up a bit, use reduced-fat soups, skim or 2% milk, and part-skim cheese, and skip the cracker topping. For more protein and a heartier texture, add an extra 1/2–1 cup of chicken or a drained can of white beans. If your family likes a bit of spice, sprinkle with a pinch of paprika or red pepper flakes, or use pepper jack cheese in place of some of the cheddar. You can also change the flavor by using instant brown rice—just be sure to check the package and add a few extra minutes of cooking time if necessary, as brown rice sometimes requires a little longer. To give it a “pizza night” twist, omit the mixed vegetables, top the casserole with mozzarella instead of cheddar, and sprinkle chopped pepperoni on top during the last 10 minutes of baking. This recipe is very forgiving, so feel free to use what you have on hand and adapt it to your family’s taste.