This cozy shredded chicken and rice casserole is the perfect easy and healthy dinner idea. It calls for only nine simple ingredients with no canned soup and no boiling necessary. Plus, it requires only ten minutes of hands-on time!
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I love cozy casserole recipes this time of year.
There's nothing better than filling the kitchen with a comforting, delicious aroma while dinner bakes in the oven.
If you like this recipe, be sure to check out my Sweet Potato Ground Beef Casserole. It's a fall fan-favorite!
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You're Going To Love It!
Super simple: This family favorite requires only 9 basic ingredients, and most are pantry staples. Perfect for busy nights!
Easy, minimal prep: Add all ingredients to the casserole dish, mix and bake! There's no need to boil your rice beforehand, it will cook right in the oven. This is truly one of the easiest dinners ever.
Healthy: No canned soup, wholesome ingredients, tender chicken for protein and a veggie for extra nutrients.
Allergy friendly: Easily make this casserole dairy free by substituting a non-dairy milk. I like to use canned (not boxed) coconut milk or cream. Need a gluten-free friendly version of this recipe? Top it with cheese instead of breadcrumbs (or look for gluten free breadcrumbs at the store).
Yummy for days: This ultimate comfort food is delicious for days! Leftovers reheat really well and taste just as scrumptious.
What You'll Need
- Shredded chicken: You can buy shredded chicken at the store, but it's more affordable to make your own! I like to make crockpot shredded chicken in bulk and freeze it for later use. You can also buy and shred a rotisserie chicken or even use canned chicken.
- Broccoli: I've also made this recipe with frozen peas, which worked great!
- Rice: White long grain rice or basmati rice work best. You can substitute brown rice, but note that it may take longer to cook.
- Seasonings: I generally keep things very simple with salt, pepper & Italian seasonings. You can add garlic powder, onion powder or other favorites if desired.
- Milk: Whole milk or milk of choice.
- Chicken stock: Sub veggie broth if preferred.
- Breadcrumbs: I prefer Italian panko breadcrumbs, you can also mix plain panko breadcrumbs with Italian seasonings.
How To Make Baked Chicken And Rice Casserole
Keep scrolling for the full recipe card instructions and measurements. We’ll start here with a quick overview!
Mix ingredients:
- Begin by preheating your oven to 375°F.
- Add cooked shredded chicken, chopped broccoli, uncooked rice, seasonings, broth and milk to a 9x9 inch casserole dish. Mix well.
Bake casserole:
- Bake, uncovered, for 45 minutes or until the majority of liquid has been absorbed by the rice.
- Remove casserole from the oven and sprinkle breadcrumbs on top, then bake minutes longer.
Serve:
- Remove baked chicken and rice from the oven. Let it set for around 10 minutes!
- Serve and enjoy! Sometimes I like adding a little butter to the top of my casserole, but it's not necessary.
Variations
Protein: Instead of chicken use ground beef, ground Italian sausage, ground chicken or ground turkey! You'll just need to brown your meat before adding it to the casserole dish.
Holiday leftovers: Shred up leftover turkey and sub for shredded chicken.
Veggie: Use peas, carrots or cauliflower instead of broccoli crowns. A mixture of multiple vegetables would also be tasty!
Dairy free: To make this casserole dairy free, I recommend using canned (not boxed) coconut milk or cream, which is typically located in the baking or Asian food isles at the grocery store.
Toppings: Use crumbled ritz crackers, potato chips or cheese instead of breadcrumbs!
Serving Suggestions
I really enjoy serving this casserole with a simple garden salad, crunchy garlic bread and air fryer sweet potato cubes!
Adding a little pat of butter to your casserole is also VERY delicious.
Storage And Prep
Storing leftovers: Place leftover chicken and rice in an airtight container and store in the refrigerator up to 3-4 days or freeze up to 4 months. Reheat in the microwave, on high, until warmed through.
Make ahead: For an extra easy weeknight dinner you can prep this recipe ahead of time. Mix casserole ingredients together in your baking dish and cover with plastic wrap or aluminum foil.
Refrigerate up to two days before baking in the oven. Note: bake time will likely need to be increased 5-10 minutes when using this make-ahead method.
Frequently Asked Questions
It's not necessary to boil your rice before adding it to this casserole. The rice will cook right in the oven!
Absolutely. I love using frozen peas in my casserole.
It is not. This casserole uses breadcrumbs which contain wheat. For a more gluten-free friendly version of this recipe, top with parmesan or cheddar cheese! You can also search for gluten-free breadcrumbs at the store. They're usually located in the same isle.
Yes! Simply substitute non-dairy milk of your choice. I prefer canned coconut milk.
Yes, I've made this casserole with canned chicken and it was perfect!
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Shredded Chicken And Rice Casserole
Equipment
- 1 9x9 inch casserole dish *A larger dish will work, but you may need to adjust bake time.
Ingredients
- 2 cups shredded chicken *see note below
- 1 cup chopped broccoli *see note below
- 1 cup white long grain rice *uncooked *see note below
- 2 teaspoons Italian seasonings
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 & ¾ cups whole milk *or milk of choice *see note below
- 1 14.5oz can (about 1 & ¾ cups) chicken broth *or veggie broth *see note below
- ¼ cup Italian panko breadcrumbs *see note below
Recipe notes:
Shredded chicken: You can buy shredded chicken at the store or shred a rotisserie chicken. I like to make crockpot shredded chicken in bulk and freeze for later use. Broccoli: Sub diced carrots, frozen peas, cauliflower, green beans or veggie of choice. Rice: Brown rice can be used but cook time may increase. Milk: For dairy free, I like to use canned (not boxed) coconut milk. It's usually located in the baking or Asian food isles of the grocery store. Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth. Breadcrumbs: You can also mix regular panko crumbs with Italian seasonings. Crumbled ritz crackers are a yummy substitute.Instructions
- Preheat oven to 375℉.
- Add shredded chicken, chopped broccoli, uncooked rice, seasonings, broth and milk to a 9x9" casserole dish. Mix well.2 cups shredded chicken, 1 cup chopped broccoli, 1 cup white long grain rice, 2 teaspoons Italian seasonings, ¾ teaspoon salt, ½ teaspoon ground black pepper, 1 & ¾ cups whole milk, 1 14.5oz can (about 1 & ¾ cups) chicken broth
- Bake casserole, uncovered, for 45 minutes. Remove from the oven, add breadcrumb topping and bake 15 minutes longer.¼ cup Italian panko breadcrumbs
- Serve and enjoy! I like adding a pat of butter to my casserole when serving but it's not necessary.
Storage instructions:
- Place leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze up to 4 months. Reheat by microwaving on high heat until warmed though!
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