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Easy Chicken and Rice Casserole on a white plate with fork
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5 from 1 vote

Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole is packed full of all the creamy comforts of a home cooked meal. It's grandma's chicken and rice made easily, conveniently, and as deliciously as if made from scratch. 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: chicken and rice casserole
Servings: 10
Author: Nikki


  • 4 cups rotisserie chicken, chopped
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1 cup water
  • 1 cup milk
  • 2 cups instant rice, uncooked
  • 1 cup cheddar cheese blend, shredded
  • 1 to 1 1/2 cups panko crumbs
  • 4 to 6 tsp butter, melted


  • Preheat oven to 400 degrees. Spray 9 X 13 pan with cooking spray.
  • Remove skin from rotisserie chicken. Pull off meat from bones and chop into bite size pieces.
  • In a large bowl mix together soups, salt, pepper, onion powder, milk, water. Add in chicken, rice, and cheese and mix until well combined. 
  • Pour into baking dish.
  • Top with panko crumbs and drizzle with butter. (You may also combine the melted butter and crumbs and them sprinkle on top of casserole. 
  • Bake uncovered for 35 to 40 minutes, until bubbly and golden brown.