Cheesy Chicken and Rice Casserole Recipe -
Cheesy Chicken and Rice Casserole Recipe
  • READY IN 45 mins

Cheesy Chicken and Rice Casserole

Recipe by  

"Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
  3. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2004

This is a very good basic/starter recipe, however you do need to alter it a bit. Due to having to alter it, I would have given it 4 ½ stars if it was an option but it’s not. It was a must to read others reviews for they gave very good insight as how to turn this into a 5 star recipes. I did add a few of my own ideals though. 2 cans of soup is a must (I used one can of cream of chicken and one can of cheese soup). 4 slices of bread is also a must. I stirred fried my chicken with garlic and pepper instead of using the microwave and no garlic. I added 1 cup of chopped onion, 2 cups of frozen broccoli and increased the cheese to 3 cups, using ½ in the mixture and the other half on top of the bread cubes. I also poured melted butter on top of the bread topping. This was a big hit with my husband. This is a great Sunday dish for you can pre-mix it and place it in the fridge until you get home from church, and then all you have to do is bake it and fix a side salad. It is also very good for a potluck dinner.

Most Helpful Critical Review
Nov 14, 2006

I recommend that you read all the reviews before making this recipe. As this was my first time on this site/using a recipe I didn’t and I lived to regret it. If I had read them I would have seen that there are many suggestions on how to save this recipe. This dish is very bland – I even thought so as I was making it but thought there was almost 5 stars applied to this dish so it must be good. Unfortunately it was not, at least for my family and my tastes… I can say it was a good lesson on how to use this site… read reviews… all of them!

Nov 29, 2005

Reading the reviews is a must. I make this and it is really tasty - but I use one can of cream of chicken and one can of southwestern pepperjack cheese soup (campbell's). I also mix in a 4 oz can of diced green chile peppers, a little bit of milk and plenty of shredded cheddar and an additional cup of shredded pepper jack cheese. Oh I also increase the rice amount and use the amount of 2 cups of rice precooked. I top the dish with crumbled ritz crackers. My boyfriend (who turns up his nose at all casseroles) asks for seconds and looks forward to having the leftovers for dinner the next night.

Sep 21, 2006

I can't say I would've enjoyed this as published, but I can't leave ANY recipe as is. However, this is definitely a keeper. BEGINNING COOKS: Save this in your favorites! This is a perfect base - some meat, some rice, a can of soup and a generous sprinkle of cheese. Adjustments and additions are to be made according to taste (IE: herbs, spices, veggies, type of meat, flavor of soup, etc...). Viola! Dinner is served. My changes: I was out of almost all my cheeses so I combined them - five in all; seasoned the rice water with chicken boullion; seasoned the chicken with boullion, chives, pepper, onion powder and garlic powder; buttered both sides of 2 slices of bread, cubed it and placed on top. Oh, and the reviewer who strongly suggested using your Pyrex for this - absolutely. Cheese and metal are not the best of friends.

Sep 29, 2003

It's great! After reading other reviews, I made these adjustments: added 1 extra can of soup, 3/4 c. milk, and 1 c. broccoli to the mix (I also added 1 c. of the cheese into the mix, and topped with the other half). I topped with a sprinkling of butter on the breadcrumbs. My husband said this was absolutely the best and most simple recipe we've tried yet. As-is the recipe is 4-star, but make some adjustments and it's 5-star all the way!

Mar 11, 2006

I added 1/2 cup sour cream with the Cream of Chicken Soup and mixed more cheese into the casserole too. Topped w/ a box of seasoned croutons I had on hand (instead of the bread cubes) for more crunch. DELICIOUS comfort food that's fast & easy to prepare!!

Oct 07, 2006

I used a little more rice than the recipe called for so I added an extra can of soup. I used Campbell's Cheddar Cheese soup along with 98% fat free Cream of Chicken. Also used sharp cheddar cheese, skipped the bread cubes and used crushed crackers on top. I followed the suggestion of adding a can of diced green chilis to the rice, chicken and soup mixture. I think that is what made this recipe so flavorable otherwise it might have been to bland for us. It had just enough kick for my hubby and me, but was mild enough for our 9 year old who went back for seconds! My picky hubby who is not a casserole fan said this was a keeper.

Dec 07, 2006

Made this as is, and as is, it's OK but not too exciting really. Though it was easy. Bliss makes a very good point -- people see all those stars and assume the recipe is good, because people give stars for CHANGES they've made. (There's a lot of five's around this place for salvaged recipes.) I didn't see the point of the breadcrumbs at all -- they added nothing and just created more work.


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 844 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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