This Easy Chicken and Rice Casserole has been my reliable weeknight lifesaver for years. I first pulled this combination together on a busy week when a rotisserie chicken, a pantry of canned soup, and a bag of frozen vegetables were all I had on hand. The result was a creamy, satisfying dish that made everyone at the table smile and ask for seconds. The texture is softly creamy without being soupy, the rice cooks through to tender perfection, and the cheddar on top forms a golden, slightly crisp blanket that brings contrasting texture to every bite.

What makes this version special is the balance between convenience and flavor. Using Minute Rice keeps the timing consistent and predictable, while shredded rotisserie chicken contributes a deep savory note without extra prep. I learned a few small tricks that transformed this from merely good to consistently great: stir the soup and broth until completely homogenous, distribute scallions evenly so their brightness shines through, and always bake covered for the full covered time so the rice can steam properly. Those few minutes of attention yield a creamy interior and a bubbly, cheese-finished top that feels like a true family dinner.

Ingredients

• Condensed cream of chicken soup: Use three 10.5 ounce cans from a reliable brand such as Campbell's. The condensed soup provides the creamy base and savory backbone. Stir well to remove lumps before adding to the dish.
• Chicken broth: One cup of low sodium broth helps thin the condensed soup to a pourable consistency and adds extra savory depth. Use boxed or homemade for best flavor control.
• Minute Rice: Two cups uncooked Minute Rice ensure predictable cooking time and a tender texture. This is the key convenience ingredient that means consistent results without pre-cooking rice.
• Cooked chicken: Two cups shredded or chopped chicken, rotisserie works beautifully. Dark and white meat both work; dark meat gives more richness, white meat stays leaner.
• Frozen mixed vegetables: Two cups of a mixed medley such as carrots, peas, and corn add color, nutrition, and texture. No thawing required, they will cook in the casserole.
• Seasonings and aromatics: One teaspoon garlic powder, one teaspoon onion powder, one half teaspoon Italian seasoning, and pepper to taste. These dry seasonings punch up flavor without fresh prep time.
• Scallions: Half cup chopped scallions add fresh brightness and a mild oniony bite when stirred into the hot casserole after baking.
• Cheddar cheese: Three cups grated cheddar, divided. Use a sharp cheddar for the best flavor contrast. One cup gets mixed in, two cups are reserved for a melty golden top.

Instructions

Preheat oven: Set the oven to 375 degrees Fahrenheit and position the rack in the middle. A steady, even heat of 375 F allows the rice to cook through without the cheese burning on top. Preheating for at least 10 minutes ensures an accurate bake. Combine soups and broth: In a medium bowl whisk together the three cans of condensed cream of chicken soup and one cup of chicken broth until smooth. The mixture should be a pourable consistency; this ensures the rice hydrates evenly and prevents dry pockets. Prepare the casserole dish: Grease a 9 by 13 inch casserole dish thoroughly with cooking spray or a thin smear of butter. This prevents sticking and makes cleanup simple. Use a dish with a tight fitting foil or lid for covered baking. Assemble ingredients in dish: Add the uncooked Minute Rice, shredded chicken, frozen mixed vegetables, garlic powder, onion powder, Italian seasoning, pepper, chopped scallions, and one cup of grated cheddar into the greased casserole dish. Toss lightly so ingredients are distributed evenly. Pour and combine: Pour the soup and broth mixture over the rice mixture and use a fork or spoon to toss gently until everything is well coated. Smooth the top into an even layer so the rice cooks uniformly. Cover tightly with foil or the dish lid. Bake covered: Place the covered dish on the middle rack and bake for 45 minutes. Remaining covered is essential so the rice steams and absorbs liquid. Check for bubbling around the edges as a visual cue that it is hot through. Finish with cheese: Carefully remove the casserole from the oven, uncover, and scatter the remaining two cups of cheddar evenly across the surface. Return the dish to the oven uncovered and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, cool the casserole completely, wrap tightly with foil, and place in a freezer safe container for up to three months. To reheat from frozen, thaw overnight in the refrigerator, then reheat in a 350 degrees Fahrenheit oven covered for 20 to 30 minutes until warmed through, uncovering the final five minutes to refresh the cheese. In a pinch, single portions reheat well in the microwave on medium power to prevent drying out.

Ingredient Substitutions

Swap the condensed cream of chicken soup for cream of mushroom for an earthier flavor, or use a lower sodium soup to control salt. For a gluten free version check the soup and rice brands for certification. Replace Minute Rice with 2 cups cooked long grain rice if you prefer cooked rice texture; reduce the added broth slightly and shorten bake time by about 10 minutes. Use cooked turkey or diced ham instead of chicken for variety.

Serving Suggestions

Serve this casserole straight from the oven with a crisp green salad and a simple vinaigrette to cut through the richness. Pickled vegetables or a side of lightly steamed green beans bring brightness. Garnish with additional chopped scallions or a sprinkle of chopped fresh parsley for color. It also makes a hearty potluck dish paired with crusty bread for soaking up any juices.

Cultural Background

One dish casseroles have deep roots in American home cooking, born from the need for efficient, comforting meals that feed families with minimal fuss. This version nods to mid century pantry cooking where canned soups and convenience rice became pantry essentials. The balance of protein, starch, and vegetables reflects the pragmatic, nourishing dishes served in many American households across decades.

Seasonal Adaptations

In cooler months add a teaspoon of smoked paprika and swap mixed vegetables for root vegetables such as diced carrots and parsnips for warming flavors. In summer use fresh corn kernels and chopped bell peppers with a handful of fresh herbs like basil or chives stirred in after baking. For holiday occasions stir in roasted mushrooms and finish with a sprinkle of crisped pancetta.

Meal Prep Tips

Assemble the casserole in a foil pan and refrigerate up to 24 hours before baking to save time on busy days. For workweek meal prep, portion into individual oven safe containers and refrigerate for easy grab and reheat lunches. When transporting to gatherings, keep it covered and warm in an insulated carrier or bake at the host location for the final 10 minutes to crisp the cheese.

This dish is simple, flexible, and deeply satisfying. It invites small customizations and keeps well, which is why it remains on regular rotation at my table. I hope it becomes a favorite in your home as it has in mine.