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Chicken and Rice Casserole Recipe

Easy Chicken and Rice Casserole

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Amy Duska


  • 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