This simple and satisfying Quick 4-Ingredient Chicken and Rice Casserole is a lifesaver for busy days. It’s creamy, hearty, and incredibly easy to make. With minimal prep and cleanup, it’s the perfect weeknight dinner that delivers maximum comfort with minimal effort.
Why You’ll Love This Recipe
Quick and Easy: With only four ingredients, you can whip this up in no time.
Family-Friendly: It’s a meal everyone will enjoy, from kids to adults.
Minimal Cleanup: Everything bakes in one dish, making cleanup a breeze.
Customizable: Add your favorite seasonings, vegetables, or a cheesy topping for a personalized touch.
Budget-Friendly: Using simple ingredients, this casserole is as economical as it is delicious.
Ingredients
2 cups cooked shredded chicken
1 cup uncooked white or brown rice
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
Combine Ingredients: In the greased baking dish, mix the uncooked rice, chicken broth, and cream of chicken soup until everything is well blended.
Add Chicken: Evenly spread the cooked shredded chicken over the rice mixture.
Bake: Cover the dish with foil and bake for 35–40 minutes, or until the rice is tender and the liquid has been absorbed.
Serve: Fluff the rice with a fork and serve warm.
Servings and Timing
Servings: This recipe serves 4–6 people, depending on portion size.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Variations
Cheesy Version: Sprinkle shredded cheese (cheddar or mozzarella) on top during the last 5 minutes of baking.
Veggie Boost: Add frozen peas, carrots, or broccoli to the rice mixture for a nutritional boost.
Spicy Twist: Mix in a dash of cayenne pepper or top with sliced jalapeños for a bit of heat.
Herb-Infused: Stir in dried herbs like thyme, parsley, or rosemary for added flavor.
Creamy Upgrade: Swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different taste.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm the entire casserole in the oven at 350°F (175°C) until heated through.
Freezing: This casserole freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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FAQs
Can I use pre-cooked rice instead of uncooked rice?
Yes, but reduce the amount of chicken broth to 1 cup since the rice is already cooked. Mix everything as instructed and bake for about 20 minutes, just to heat through.
Can I make this casserole dairy-free?
Absolutely! Use a dairy-free cream of chicken soup substitute, such as one made with coconut milk or a plant-based alternative.
What’s the best chicken to use for this recipe?
Rotisserie chicken is a convenient option, but any cooked and shredded chicken (boiled, baked, or grilled) works perfectly.
Can I prepare this casserole in advance?
Yes, you can assemble the casserole up to a day in advance. Cover it tightly and store it in the refrigerator until ready to bake. Add 5–10 minutes to the baking time if starting from cold.
How can I prevent the rice from being undercooked?
Make sure the dish is tightly covered with foil to trap steam, which is essential for cooking the rice evenly. If using brown rice, you may need to increase the baking time by 10–15 minutes.
Conclusion
This quick 4-ingredient chicken and rice casserole is a true weeknight hero. It’s simple, delicious, and endlessly customizable, making it a reliable go-to for busy days. Whether you keep it classic or jazz it up with your favorite additions, this casserole is sure to please the whole family. Enjoy the ultimate comfort food with minimal effort.
📖 Recipe:
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Quick 4-Ingredient Chicken and Rice Casserole
- Total Time: 45–50 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
This quick and easy 4-ingredient chicken and rice casserole is the ultimate comfort food for busy weeknights. Creamy, hearty, and ready in under an hour, it’s a family-friendly dinner that requires minimal prep and cleanup. Perfect for a satisfying, budget-friendly meal.
Ingredients
2 cups cooked shredded chicken
1 cup uncooked white or brown rice
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In the prepared baking dish, mix uncooked rice, chicken broth, and cream of chicken soup until well blended.
- Add Chicken: Evenly spread cooked shredded chicken over the rice mixture.
- Bake: Cover the dish with foil and bake for 35–40 minutes, or until the rice is tender and the liquid is absorbed.
- Serve: Fluff the rice with a fork and serve warm.
Notes
For brown rice, increase the baking time by 10–15 minutes.
Add your favorite veggies or sprinkle cheese on top for extra flavor.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4–6 servings
