Rotisserie Chicken and Rice Casserole is an incredibly easy and delicious dinner that is perfect for busy weeknights! Comfort food FAST! This easy casserole is made with rotisserie chicken, rice, almonds, celery and more! A family favorite that I’ve been making for decades! Love casseroles? Makes sure to try my Tater Tot Casserole and Tuna Casserole with Noodles!
Chicken and Rice Casserole
One of my all-time favorite comfort meals is Chicken and Rice Casserole. I have been making this easy dinner since I was about 10 years old. My husband thought he didn’t like casseroles… BUT he eats this one up and LOVES it. He always wants the leftovers for lunch the next day 🙂
The boys clean their plates every single time and the great thing is – it’s SOO easy! I have modified this recipe over the years cutting down on the mayo and using a rotisserie chicken to save time. (I also have a chicken broccoli casserole recipe on my site that is based off of this recipe.)
We usually use corn flakes for the topping but seasoned bread crumbs, Ritz crackers, French Fried Onions, potato chips and panko can also be used. See below for lots of options. There are tons of comments on this post with great suggestions for customizing this easy chicken rice casserole.
This recipe is also great for using up leftover rice and chicken and can be assembled ahead of time. Pop it in the oven when you get home!
This delicious and easy chicken casserole recipe is one of several that inspired my new book 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals.
Easy Chicken Casserole Recipes
We love cooking with rotisserie chicken and particularly love it for chicken casseroles. Make sure to try these favorites:
- Hawaiian Chicken and Rice Casserole
- Cheesy Chicken Broccoli and Rice Casserole
- Easy Mexican Chicken and Rice Casserole
What Ingredients Are In Chicken and Rice Casserole?
Every chicken and rice casserole recipe is going to be a little different and that’s what makes casseroles so fun – they are so easy to customize!
This version has the following ingredients:
- rotisserie chicken – you can use any cooked chicken
- rice – brown or white rice works, just make sure you cook it beforehand. I’ve also had readers that substituted in cooked noodles for the rice and it turned out great.
- sliced almonds – some people like to use slivered almonds or a different nut altogether. You can also omit entirely if you prefer.
- celery – I love the crunch that celery adds but any veggie will work here.
- cream of chicken soup – any cream soup will work: mushroom, celery, etc. I use the “healthy” version and/or low sodium if I can find it.
- mayonnaise – lots of readers sub in greek yogurt or sour cream or a combination. Just make sure you have a total of half a cup. The greek yogurt is a great way to make this a healthy chicken casserole.
- seasoning – salt and pepper to taste and any other seasoning you like. Garlic powder and onion powder are reader favorites.
Casserole Variations
You can see from the ingredients list above how many different ways there are to customize this casserole. You could make it a different way every week for the entire year and never have the same casserole twice lol!
One of the most delicious ways to customize this casserole is with the topping. Here are some toppings to consider:
- Ritz Crackers – treat this ingredient the same way you would the cornflakes (other crackers works as well). Chicken casserole with ritz crackers is a favorite around here!
- Breadcrumbs – you could use plain or flavored bread crumbs. Mix with 3 tablespoons of butter before sprinkling over the top.
- Cornflakes + Shredded Cheese – use any kind of cheese you like.
- Potato Chips – use your favorite to add flavor and crunch
- French Fried Onions – a reader favorite, this adds both crunch and flavor to the casserole – so good!
- Panko – just make to toss this with plenty of butter and seasoning. Paprika and garlic powder and delicious!
Chicken Casserole Tips
- Mix up the ingredients right in the baking dish. When I’m trying to save time, I don’t mess around 🙂
- Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
- Sprinkle the cornflakes over the top of the casserole. Drizzle melted butter over the top. Mo’ cornflakes, mo’ bettah. My boys love the crunch!
- The recipe can be doubled – make sure to use a 9×13 baking dish.
- This casserole can be frozen. Add the topping just before baking.
My family asks for this casserole at least once a week. I’m not even exaggerating here. It’s just so easy and leftovers are amazing the next day! Do give it a try!
More Easy Casseroles To Try
- The BEST Tater Tot Casserole
- The Best Tuna Casserole with Noodles
- Twice Baked Potato Casserole
- Loaded BBQ Pork Potato Casserole
- Easy Hashbrown Breakfast Casserole
How To Make Chicken and Rice Casserole
Rotisserie Chicken and Rice Casserole
Ingredients
- 3 cups diced rotisserie chicken or any other cooked chicken
- 10.5 oz cream of chicken soup can use low-sodium or Healthy Request; other cream soups can be used
- 3 cups cooked rice
- 1/2 cup sliced almonds or slivered almonds
- 1/2 cup mayonnaise or Greek yogurt
- 3/4 cup diced celery
- 1/2 cup crushed corn flakes see post for more topping ideas
- 2 tbsp butter melted
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
- Mix up the ingredients right in the baking dish.
- Pour cornflakes into a bag and crush away. They don't have to be crushed to dust or anything - just break them down into smaller pieces.
- Sprinkle the cornflakes over the top of the casserole.
- Drizzle melted butter over the top.
- Bake for 30 to 40 minutes or until casserole is heated through.
Video
Nutrition
Originally published September 20, 2012.
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Jane says
Made this last night sticking to the recipe it was love by us all. 2 adults and 2 teens. Next time I might experiment a little but wanted to stick to the recipe for the first try. Thanks so much as we eat chicken dishes a lot another one to add to the book.
Joan Strayer says
Made it the first time exactly as written and it was really good. Have made several times since and but started adding 1 more can of cream of chicken soup which made it great. Since I am cooking for 2 these days I always freeze half for another meal later.
MaryAnn says
This casserole is the best. I don’t as a rule like rice in a casserole so I almost bypassed this recipe. But honestly thus was so good. This is now my go to for company quick dishes.
Thank you
Judy says
Comfort food at its best! I followed the recipe except didn’t have almonds, but added a can of sweet green peas as a vegetable and more color. This will be added to “my favorite casseroles” recipes for sure.
Emma says
Made this didn’t want to go to store so used cream of asparagus instead of cream of chicken that’s what I had and used vegetable ritz crackers on top more veggies lol Delish! Easy way to make a quick dinner. Double the receipe if you want it for four or more and a tossed salad. Thank you will be a keeper!
Dede says
Made this tonight with cream of potato instead of cream of chicken, corn instead of celery. Sprinkled in just a bit of shredded cheese and salt and pepper. Delicious!! And so quick to prepare. My husband and I, as well as our one-year-old, gobbled it up. Will definitely make again. Thanks!
Mhairi says
I made this today with onions and mushrooms .it was awesome
Kristine Tesar says
This is delicious and very easy to make!
I had all ingredients on hand except for a cream soup of any kind. I used a can of tomato bisque instead, “rinsing” the can with half and half equivalent to about half can.
Karina says
This was a great dish using my leftover chicken and rice! Great Taste & Super easy. I will definitely do this again!
Lezlie says
Hello! Have you ever made this with spaghetti squash to reduce the carbs?
Trish - Mom On Timeout says
I have not but I love this idea! I also have been wanting to try it with cauliflower rice – so maybe try that one too?
Carol says
This is in currently the oven…cannot wait! I sautéed shiitake mushrooms, two shallots, and 1 cup of broccoli rice in lite olive oil with a dash of Saxon seasoning and added to the mix. I’m using Panko bread crumbs as the topping. Taste tests were amazing.
Trish - Mom On Timeout says
Yassssssss! Sounds SOOO good!
Yolanda Alicea Batista says
I made it, and loved it! My husband loved it too, had seconds….thanks for the recipe!
Nhu says
Can you make and freeze ahead of time for future use? Or does it turn out soggy then?
Trish - Mom On Timeout says
You absolutely can but I would wait to add the topping until you are ready to bake.
Rox says
I tried this today and we loved it! Simple flavors are the best sometimes. I just added salt, pepper and garlic powder. Perfect! This will definitely be a staple from here on out.
Trish - Mom On Timeout says
Thanks so much Rox!