When you want a warm, filling, and comforting dinner, this Creamy Chicken and Rice Casserole is the kind of easy baked meal that always feels right. It has the same cozy feeling people often associate with chicken soup, but it is heartier, creamier, and made to serve the whole family from one baking dish. Tender cooked chicken, seasoned rice, sour cream, creamy onion soup, and melted cheddar cheese come together in a simple casserole that is satisfying without being complicated.
This recipe is especially useful on busy nights because it starts with cooked chicken and a box of chicken-flavored Rice a Roni. That means most of the flavor is already built in, and the casserole comes together with very little prep work. Once the rice is prepared, the rest of the ingredients are stirred in, spread into a baking dish, topped with cheese, and baked until hot and bubbly.
One of the best things about creamy chicken and rice casserole is how flexible it can be. You can use leftover chicken from a previous meal, shredded rotisserie chicken, roasted chicken, or cooked chicken breasts cut into bite-sized pieces. The result is still rich, creamy, and comforting. If you enjoy adding vegetables to casseroles, this dish can also work well with simple additions, but it is just as good when made exactly as written.
This is the kind of chicken casserole recipe that feels homemade without requiring a long list of steps. It is a great main dish for a weeknight dinner, a potluck, or a cozy weekend meal. The creamy rice holds everything together, the cheddar melts over the top, and the optional French’s Fried Onions add a crisp, savory finish just before serving.
Which cut of chicken should I use for this recipe?
This creamy chicken and rice casserole is very versatile, so you can use the chicken you already have on hand. Leftover cooked chicken works well, and a store-bought rotisserie chicken is a convenient option if you want to save time. You can also roast a fresh chicken and shred the meat, or cook chicken breasts and cut them into bite-sized pieces. The most important thing is that the chicken is already cooked before it is mixed into the casserole.
How do I reheat this dish?
To reheat a single serving, place a portion of the casserole in a microwave-safe dish and warm it until it reaches your desired temperature. If you want to reheat a larger amount, place the casserole dish on a baking tray, cover it with foil, and warm it in the oven until heated through. Covering the dish helps keep the rice and chicken creamy instead of drying out.
Can I freeze the leftovers?
Yes, leftovers can be frozen. Place the cooled casserole in an airtight container and store it in the freezer for up to 4 months. For best results, thaw it in the refrigerator overnight before reheating. This makes the casserole a practical make-ahead meal or an easy option for saving extra portions for later.
Ingredients:
3 to 4 cups chicken, cooked and cubed
1 box Rice a Roni, chicken flavor
8 ounces sour cream
1 can cream of onion soup mix
2 cups cheddar cheese, shredded
French’s Fried Onions, for garnish if desired
How to make Creamy Chicken & Rice Casserole:
Step 1. Preheat the oven to 350 degrees.
Step 2. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3. Prepare the Rice a Roni according to the package directions.
Step 4. Stir the sour cream and cream of onion soup into the cooked rice until the mixture is smooth and creamy.
Step 5. Add the cooked, cubed chicken and stir until everything is evenly combined.
Step 6. Spread the chicken and rice mixture evenly into the prepared baking dish.
Step 7. Sprinkle the shredded cheddar cheese over the top, then place the dish in the oven.
Step 8. Bake for 40 minutes, or until the casserole is hot and the cheese is melted.
Step 9. Remove the casserole from the oven and let it cool for 5 minutes before serving.
Step 10. Top with French’s Fried Onions, if desired, and serve warm.
Creamy Chicken & Rice Casserole
Ingredients
- 3 to 4 cups chicken cooked and cubed
- 1 box Rice a Roni chicken flavor
- 8 ounces sour cream
- 1 can cream of onion soup mix
- 2 cups cheddar cheese shredded
- French’s Fried Onions, for garnish if desired
Method
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Preheat the oven to 350 degrees.
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Coat a 9×13-inch baking dish with nonstick cooking spray.
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Prepare the Rice a Roni according to the package directions.
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Stir the sour cream and cream of onion soup into the cooked rice.
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Add the cooked chicken and mix until evenly combined.
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Spread the mixture into the prepared baking dish.
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Sprinkle shredded cheddar cheese evenly over the top.
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Bake for 40 minutes.
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Remove from the oven and let the casserole cool for 5 minutes.
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Top with French’s Fried Onions if desired, then serve warm.
Notes
Reheating: Warm individual servings in the microwave, or cover the baking dish with foil and reheat in the oven until heated through.
Freezing: Store cooled leftovers in an airtight container and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
