This cheesy chicken and rice casserole is the kind of dinner that disappears fast. Creamy sauce, tender chicken, sweet peas, and plenty of melted cheddar all bake together under a crunchy cracker topping.

It’s also a great way to use up leftovers. Rotisserie chicken and cooked rice do most of the work, so you only need about 20 minutes of prep before it goes in the oven.

Why This Cheesy Chicken and Rice Casserole Works

Two kinds of canned soup make the sauce. Cream of chicken brings savory flavor, and cream of mushroom adds a deeper, earthy taste. A splash of milk thins it out just enough so the rice stays creamy instead of dry.

Because the rice and chicken are already cooked, the casserole only needs 30 minutes in the oven. That’s just long enough to heat everything through, melt the cheese, and turn the topping golden.

The crushed crackers on top are the best part. They add a salty crunch that makes every scoop more interesting than a plain casserole.

Ingredients and Easy Swaps

• Cooked rice (2 cups). Leftover white rice is ideal. Brown rice works too and adds a little chew.
• Rotisserie chicken (3 cups, shredded). One store bought chicken usually gives you about this much. Leftover baked chicken or turkey works the same way.
• Cream of mushroom and cream of chicken soup (1 can each, 10.5 oz). Don’t like mushrooms? Use two cans of cream of chicken instead.
• Milk (½ cup). Any kind works. Use a little chicken broth if you’re out of milk.
• Garlic powder (1 tsp) and black pepper (½ tsp). These season the sauce. The soups are already salty, so there’s no need to add salt.
• Shredded cheddar (1½ cups). Sharp cheddar gives the most flavor. Colby Jack or a Mexican blend are good swaps.
• Frozen peas (½ cup). No need to thaw them. Frozen mixed veggies or chopped broccoli also work.
• Crushed crackers or breadcrumbs (½ cup). Butter crackers give the richest topping. Panko or crushed cornflakes are crunchy options too.

A tip for the chicken: shred it while it’s still a little warm. The meat pulls off the bones much more easily. Use both the white and dark meat for the best flavor, and save the bones for a pot of broth later. If your rice is cold from the fridge, break up any clumps with your fingers before you stir it in so it mixes evenly with the sauce.

How to Make It at a Glance

1. Heat the oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, stir the two soups with the milk, garlic powder, and pepper.
3. Fold in the rice, shredded chicken, cheese, and peas.
4. Spread it in the dish and sprinkle the crushed crackers or breadcrumbs on top.
5. Bake for 30 minutes until bubbly and golden, then let it cool a few minutes before serving.

Common Mistakes to Avoid

• Using uncooked rice. This recipe needs cooked rice. Raw rice won’t soften in 30 minutes and there isn’t enough liquid for it.
• Adding extra salt. Canned soup, rotisserie chicken, cheese, and crackers all bring salt. Taste before you add more.
• Cutting in right away. A 5 to 10 minute rest lets the sauce thicken so you get clean scoops instead of a runny pile.
• Packing the mixture down. Spread it gently in the dish. Pressing it down makes the casserole dense.

Variations

• Broccoli cheddar: Swap the peas for 1 to 2 cups of small steamed broccoli florets.
• Tex Mex: Use pepper jack cheese, add a can of drained green chiles, and top with crushed tortilla chips.
• Bacon ranch: Stir in crumbled cooked bacon and a teaspoon of dry ranch seasoning.
• Extra cheesy: Hold back ½ cup of the cheddar and sprinkle it over the top with the crackers.

What to Serve With It

This casserole is rich, so a fresh side helps balance the plate. A simple green salad with a vinaigrette is an easy pick. Roasted green beans, steamed carrots, or sliced cucumbers and tomatoes work well too. If you have big eaters at the table, add a basket of warm dinner rolls.

Make Ahead, Storage, and Reheating

Make ahead: Mix the casserole, spread it in the dish, cover, and refrigerate for up to 24 hours. Add the cracker topping right before baking so it stays crunchy. Plan on a few extra minutes in the oven since it starts cold.

Storage: Keep leftovers covered in the fridge for 3 to 4 days.

Freezing: Freeze the baked casserole, or portions of it, for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm single servings in the microwave with a splash of milk. For a larger amount, cover with foil and bake at 350°F until it reaches 165°F in the center.

FAQ

Can I use raw chicken?
It’s best with cooked chicken. If you only have raw, cook it first by baking or poaching until it reaches 165°F, then shred it.

Can I make it without canned soup?
Yes. Make a quick white sauce with 3 tablespoons butter, 3 tablespoons flour, and about 2 cups of milk and broth. Cook until thick, then season well.

Can I make a smaller batch?
Cut everything in half and bake it in an 8×8 inch dish. Start checking at about 25 minutes.

How do I know when it’s done?
The edges should bubble and the topping should be golden brown. Since everything starts out cooked, you’re mainly heating it through.

Cheesy Chicken and Rice Casserole

Recipe by Derek Jacobson

Servings

4

servings

Cook Mode

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Ingredients

• 2 cups cooked rice

• 3 cups rotisserie chicken, shredded

• 1 can (10.5 oz) cream of mushroom soup

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup frozen peas

• 1/2 cup crushed crackers or breadcrumbs

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish.
• In a large bowl, mix the cream of mushroom and cream of chicken soups with milk, garlic powder, and black pepper.
• Stir in the cooked rice, shredded chicken, cheese, and peas.
• Transfer to the prepared baking dish and top with crushed crackers or breadcrumbs.
• Bake for 30 minutes until bubbly and golden brown.
• Let cool slightly before serving.

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