Cheesy chicken and rice casserole made with chicken, rice, veggies, and creamy cheese is the perfect quick dinner recipe get it in the oven in less than 10 minutes!
This easy cheesy rice casserole recipe made with white rice, canned vegetables, chicken breast, and cheese soup is simple to make and always a hit. Make the dish as-is or check our suggestions for putting a twist on it!
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole
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Cheesy Chicken and Rice Casserole Ingredients
- Rice – Cooked rice, we used white but brown is good too.
- Mixed veggies – A can or two is perfect.
- Mushrooms – A can also!
- Condensed cheese soup – What, another can?! This is so easy!
- Chicken – Shredded. You can use your instant pot shredded chicken, easy baked chicken, or try canned chicken.
- Seasoned salt – If you don’t have seasoned salt, try a mix of salt, pepper, powdered garlic, and powdered onion.
Topping
- Butter – Melted. I prefer salted butter, but this is up to you.
- Breadcrumbs – Plain or seasoned!
How do you make cheesy chicken and rice casserole? (Step-by-step)
⭐ First, add rice, veggies, mushrooms, chicken, and cheese soup to a large bowl. Mix well.
⭐ Next, use a spatula to scrape everything into a casserole dish. Smooth the top.
⭐ Then, mix together butter and breadcrumbs for the topping.
⭐ Finally, pour topping over casserole and bake until heated through and browned to your liking.
Preparation
Can you make it ahead of time?
You can prepare the cheesy rice casserole up to a day ahead and store it in the refrigerator until you’re ready to bake. For best results, use two cans of cheese soup (as the rice will absorb some of the liquid) and add the topping immediately before baking.
Is it okay to use different vegetables?
Absolutely! You can use whatever vegetables you love or have on hand. We frequently make this with a couple cans of green beans and have even done asparagus before.
How do I double the recipe?
To double the recipe you’ll want to bake it in a 9×11 casserole dish and then just use twice the ingredients. Easy peasy! There’s no need to add any additional cook time.
Leftovers and storage
How long do leftovers last?
Cheesy chicken rice casserole leftovers will last 3 – 4 days when kept in a sealed container in the refrigerator. If the dish was kept out at room temperature longer than two hours, you’ll want to dispose of the leftovers.
Can you freeze cheesy chicken and rice casserole?
You can freeze the casserole either before or after baking. If freezing before baking, do so without the topping. See tips above for preparing ahead of time.
If freezing after baking, allow the dish to cool before covering tightly and freezing. It will last in the freezer 2 – 3 months before flavor and texture are affected.
Variations
🟢 Try adding a packet of ranch dressing mix for a cheesy crack chicken style casserole.
🟢 Mix in some taco seasoning for Mexican flair.
🟢 Add chili spices and a can of kidney beans for a baked chili casserole.
🟢 Make it extra cheesy by topping with shredded cheese instead of breadcrumbs.
Nutrition
Is the recipe gluten free?
As written this cheesy chicken and rice casserole recipe is not gluten free. To make it gluten free you will need to use gluten free breadcrumbs for the topping (or shredded cheese instead of breadcrumbs).
You would also need to find a condensed cheese soup that is gluten free.
How can I make it healthier?
Healthy is in the eye of the beholder and will depend on what type of diet you follow, but here are some basic tips for adjusting to different dietary needs!
- Gluten free: Use gluten free breadcrumbs and gluten free cheese soup.
- Lower calorie: Use a low calorie cheese or low-fat cream of mushroom soup
- Whole grain: Swap the white rice for brown rice/whole grain rice and use whole grain breadcrumbs.
- Higher fiber: Double (or triple!) the veggies and swap white rice for whole grain rice.
Serving suggestions
This recipe is a meal in and of itself, but if you’re looking for some delicious starters, sides, or desserts, let me suggest these: easy cucumber tomato salad, classic cranberry sauce (I can’t be the only one who loves cranberry sauce + casseroles), and quick peach dump cake (made with canned peaches!).
More casseroles to try
- Classic tater tot casserole
- Easy sloppy joe casserole
- Baked Reuben casserole
- See all our casserole recipe ideas!
More yummy canned chicken recipes
- Baked chicken taquitos
- Cheesy buffalo chicken dip
- Chicken nachos recipe
- See all our chicken dinner ideas!
More recipes to make with canned food!
Tools we love
- Glass casserole dish with lid – I love having a lid that fits my dishes. No more awkwardly fitting foil or non-clingy cling wrap!
- Large mixing bowl – There’s nothing worse than the food you’re mixing spilling out the sides while you stir.
- Spatula – Don’t waste a drop of those delicious ingredients!
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How to Make Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole
Ingredients
- 2 cups cooked white rice
- 1 can mixed vegetables 15 ounces (drained)
- 1 can sliced mushrooms 8 ounces (drained)
- 1 can condensed cheese soup 10.5 ounces (use two for extra creamy!)
- 1 can chicken breast 12.5 oz
- 2 tsp seasoned salt
Topping
- 2 tablespoons butter melted
- 1/2 cup breadcrumbs
Instructions
- Add rice, veggies, mushrooms, chicken, and cheese soup to a large bowl and mix well.
- Use a spatula to scrape everything into an 8x8 casserole dish. Smooth the top.
- In a smaller bowl, mix together melted butter and breadcrumbs for the topping.
- Spread topping over the casserole and bake at 350F 30 - 45 minutes until heated through and browned to your liking.
Video
Notes
Nutrition
Cheesy Chicken and Rice Casserole
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This was originally a sponsored conversation with Cans Get You Cooking.
Cans Get You Cooking
If you’ve been hanging out with me for any length of time, you know I’m a huge proponent of having a pantry stocked with canned goods. And I’m excited that there’s so much evidence now supporting the way we shop and cook!
- A well-stocked pantry of canned fruits and vegetables can help you serve up the recommended 42 cups of fruit and 53 cups of vegetables a family of four needs every week (for two kids, 2- to 3-years-old).
- Kids and adults who used six+ canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.
- Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor.
- Cans provide year-round access to seasonal fruits and vegetables and keep food fresh and flavorful without the need for preservatives and additives.
Not only does keeping a pantry stocked with canned goods help with nutrition, but bonus – it makes meal prep an absolute breeze. And they help cut down on waste too!
- Cooking with canned foods cuts down prep time, meaning less time in kitchen and more time with family.
- A well-stocked pantry filled with canned foods helps you get through the week with creative meals you can feel good about serving your family and friends.
- Canned foods help Americans reduce the amount of perishable fruits and vegetables they purchase and then throw away.
Sources:
1. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015-2020. 8th Edition, Washington, DC: U.S. Government Printing Office, January 2016.
2. Comerford, K. B. (2015). Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults. Nutrients, 7(7), 5586–5600. http://doi.org/10.3390/nu7075240
3. Freedman MR, Fulgoni VL 3rd. Canned Vegetable and Fruit Consumption Is Associated with Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010. J Acad Nutr Diet. 2016 Jun;116(6):940-8. doi: 10.1016/j.jand.2015.10.013. Epub 2015 Nov 24. PubMed PMID: 26617186.
4. Miller, S. R., & Knudson, W. A. (2014). Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables. American Journal of Lifestyle Medicine, 8(6), 430-437. doi:10.1177/1559827614522942
5. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015-2020. 8th Edition, Washington, DC: U.S. Government Printing Office, January 2016.
6. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015-2020. 8th Edition, Washington, DC: U.S. Government Printing Office, January 2016.
7. Freedman MR, Fulgoni VL 3rd. Canned Vegetable and Fruit Consumption Is Associated with Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010. J Acad Nutr Diet. 2016
Jun;116(6):940-8. doi: 10.1016/j.jand.2015.10.013. Epub 2015 Nov 24. PubMed PMID: 26617186.
8. Comerford, K. B. (2015). Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults. Nutrients, 7(7), 5586–5600. http://doi.org/10.3390/nu7075240
9. Length of Time Qualitative Audit – Duration and Steps in Processing Canned and Fresh Produce. Can Manufacturers Institute, May 2014.
10. Length of Time Qualitative Audit – Duration and Steps in Processing Canned and Fresh Produce. Can Manufacturers Institute, May 2014.
11. Miller, S. R., & Knudson, W. A. (2014). Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables. American Journal of Lifestyle Medicine, 8(6), 430-437. doi:10.1177/1559827614522942
12. Miller, S. R., & Knudson, W. A. (2014). Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables. American Journal of Lifestyle Medicine, 8(6), 430-437. doi:10.1177/1559827614522942
13. Length of Time Qualitative Audit – Duration and Steps in Processing Canned and Fresh Produce. Can Manufacturers Institute, May 2014.
14. Cans Get You Cooking: The Role of Canned Produce in Increasing Children and Families’ Consumption of Fruits and Vegetables –Moms’ Fruit & Vegetable Challenges Survey – http://www.cancentral.com/sites/cancentral.com/files/public-documents/The%20Role%20of%20Canned%20Produce%20in%20Increasing%20Children%20and%20Families’%20Consumption%20of%20Fruits%20and%20Vegetables.pdf
15. Can Central: Everything You Need to Know About Cans. (2017). Retrieved July 2, 2018, from http://www.cancentral.com/foodcans/Accessible-Affordable
16. Length of Time Qualitative Audit – Duration and Steps in Processing Canned and Fresh Produce. Can Manufacturers Institute, May 2014.
17. Buzby, Jean C., Hodan F. Wells, and Jeffrey Hyman. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States, EIB-121, U.S. Department of Agriculture, Economic Research Service, February 2014. Accessed at: https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=41817.
18. Length of Time Qualitative Audit – Duration and Steps in Processing Canned and Fresh Produce. Can Manufacturers Institute, May 2014.
19. Statistics from a survey conducted by Wakefield Research for Cans Get You Cooking in September 2015.
20. U.S. Centers for Disease Control and Prevention. Adults Meeting Fruit and Vegetable Intake Recommendations — United States, 2013. Washington, DC. Available at http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm
Stephanie says
Absolutely fabulous! So easy and so delicious!
Natasha says
This recipe is delicious! I added different vetegables and even my kids enjoyed it. Thanks for sharing!
Layne says
YUM, I absolutely LOVE this recipe, so delicious!