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Chicken and rice casserole
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Chicken and Rice Casserole

Easy Chicken and Rice Casserole is an fast comfort food dinner. Use leftover chicken or turkey and rice to make this cheesy chicken casserole recipe!
Course Main Course
Cuisine American
Keyword casserole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 376kcal
Author Dorothy Kern
Cost $9

Ingredients

  • 3 cups cooked chicken shredded or cubed
  • 3 cups cooked rice
  • 21 ounces cream of chicken soup (2 10.5 ounce cans) (may substitute cream of potato or mushroom)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika
  • ½ teaspoon ground onion powder
  • ½ teaspoon ground garlic powder
  • 2 cups frozen peas
  • 2 cups shredded cheddar cheese divided

Instructions

  • Preheat oven to 350°F.
  • Stir together chicken, rice, soup, spices, peas and 1 cup shredded cheese in a large bowl. Spread in a 9x13-inch casserole dish. Top with remaining cheese.
  • Bake until hot all the way through, about 20-30 minutes.

Video

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 28g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 1031mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 15mg | Calcium: 235mg | Iron: 2mg