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Chicken and Rice Casserole Recipe

Easy Chicken and Rice Casserole

This easy chicken and rice casserole is delicious and easy weeknight casserole that's ready in under an hour.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6


  • 2 cooked chicken breasts shredded
  • 3 cups cooked white rice
  • 4 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons parsley chopped
  • 1 can cream of mushroom soup
  • 1 cup milk
  • cup mayonnaise


  • Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray to prevent sticking.
  • Mix the melted butter, cream of mushroom soup, milk, mayonnaise and seasonings together in a large bowl. Add the chicken and rice and stir to combine.
  • Spread the mixture evenly into the baking dish and bake for 30-45 minutes or until nice and bubbly.


Store leftovers covered in the fridge for up to 4 days.
Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months.
Reheat in a 375°F oven until heated through.


Serving: 1g | Calories: 462kcal | Carbohydrates: 27g | Protein: 16g | Fat: 30g | Sodium: 550mg | Sugar: 2g