I made a quick and easy chicken and rice casserole with melty cheese, frozen vegetables, and rotisserie or canned chicken. A simple, savory gravy-style sauce ties it together so you can have dinner on the table in under an hour.
This recipe uses convenient ingredients—canned or rotisserie chicken and frozen mixed vegetables—so it’s fast and family-friendly. It’s freezer-friendly and especially handy to double and freeze for quick meals later. I cook the rice before baking to avoid undercooked or overly soupy results, which is a common issue with recipes that bake raw rice.
⭐️ What To Expect
- Taste: A creamy, cheesy chicken-and-rice casserole flavored by condensed chicken soup and a chicken gravy mix.
- Ease: Beginner-friendly—cook the rice, mix the cooked chicken and frozen veggies with the sauce, then bake.
- Time: About 20 minutes prep (mostly for rice) and 20–30 minutes baking until hot and bubbly.
🛒 Key Ingredients
- Chicken: Rotisserie or canned chicken works best for convenience; any cooked, chopped or shredded chicken is fine.
- Vegetables: Frozen mixed veggies (peas, carrots, corn, green beans) are quick and ready to use.
- Rice: White rice for faster cooking; long or short grain is fine—cook according to package directions.
- Cheese: Colby Jack or cheddar, stirred in and sprinkled on top for gooey, golden results.
- Chicken gravy mix: From the gravy aisle; turkey gravy can be substituted.
- Condensed cream of chicken soup: Adds creaminess; low-fat versions are okay.
- Milk: Whole milk gives the richest texture, but any milk or unsweetened plant milk will work.
✏️ Substitutions & Variations
- Rice: Use brown, jasmine, or yellow rice—follow package cooking times since water needs vary.
- Milk: Can be swapped for water or unsweetened plant milk.
- Vegetables: Swap in broccoli or cauliflower for a different texture and flavor.
- Cheese: Try mild or sharp cheddar, mozzarella, or Monterey Jack.
- Leftover turkey: Use turkey and turkey gravy if you prefer.
🧑🍳 Instructions
- Step 1. In a pot combine 1 cup uncooked white rice, 2 cups water, and 1 teaspoon chicken bouillon. Simmer covered and cook according to package directions (about 20 minutes).
- Step 2. In a mixing bowl combine about 3 cups frozen mixed veggies, 2 cups chopped cooked chicken, and 2 cups shredded cheese. Set aside.
- Step 3. In a measuring cup combine 1 cup milk, 1 (10.5 oz) can condensed cream of chicken soup, 1 package (0.87 oz) chicken gravy mix, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, and 1 teaspoon onion powder.
- Step 4. Pour the milk-and-gravy mixture into the bowl with chicken, veggies, and cheese and stir to combine.
- Step 5. When the rice is done, pour it hot into the bowl with the chicken and vegetables and mix thoroughly.
- Step 6. Preheat the oven to 350°F (175°C). Spread the mixture into a 9×13-inch baking dish prepared with cooking spray.
- Step 7. Sprinkle 1 to 1.5 cups additional shredded cheese over the top.
- Step 8. Bake for about 30 minutes until bubbly and heated through. Serve hot.
📌 Top Tips & Hacks
- You can make the rice up to 3 days ahead and refrigerate to speed prep time.
- Double the recipe and freeze one portion in foil pans for an easy future meal (freeze up to 3 months).
- If you prefer no canned soup, substitute 1 cup sour cream plus 1/2 teaspoon chicken bouillon for a similar creaminess.
- For extra flavor add 1/2 teaspoon garlic powder and taste for more salt before baking.
❓ Frequently Asked Questions
Start with salt, then add garlic powder and onion powder to taste. Because the chicken is already cooked, adjust seasonings before baking.
Fresh sides like sliced cucumbers, carrot sticks, or a green salad work well; bread is another good option.
Refrigerate for up to 3 days. Freeze for up to 3 months.
Yes. Assemble as directed, transfer to a slow cooker, and cook on low for about 2 hours until heated through.
🍗 More Easy Chicken Recipes
Healthy Chicken Gnocchi Soup-
Creamy Lemon Chicken Orzo
-
Chicken Pot Pie with Frozen Veggies
-
White Chicken Chili with Corn
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📝 Printable Recipe
Chicken Rice and Veggies Casserole
Ingredients
- 1 cup white rice, uncooked (long or short grain)
- 2 cups water
- 1 teaspoon chicken bouillon
- 3 cups frozen mixed veggies
- 2 cups chopped cooked chicken (canned or rotisserie)
- 2 cups shredded cheese (plus 1 cup optional for topping)
- 1 cup milk
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 package (0.87 oz) chicken gravy mix
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon onion powder
Instructions
- Combine rice, water, and chicken bouillon in a pot. Simmer covered and cook according to package directions (about 20 minutes).
- In a mixing bowl combine frozen veggies, cooked chicken, and 2 cups shredded cheese.
- Whisk together milk, condensed cream of chicken soup, chicken gravy mix, salt, pepper, and onion powder.
- Pour the sauce into the bowl with the chicken and veggies and stir to combine.
- When rice is done, add it hot to the bowl and mix everything together.
- Preheat oven to 350°F and prepare a 9×13-inch baking dish with cooking spray.
- Spread the mixture into the dish and top with 1–1.5 cups shredded cheese.
- Bake about 30 minutes until bubbly and heated through. Serve hot.
Notes
Refrigerate leftovers up to 3 days; freeze up to 3 months.
The casserole is intentionally mild—add more salt or a pinch of garlic powder if you prefer stronger flavor.
Slow Cooker: Assemble and transfer to a slow cooker, then cook on low for about 2 hours.