Name: Creamy Chicken and Vegetable Rice Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup long-grain white rice uncooked; 2 cans cream of chicken soup or 1 batch of homemade cream of chicken soup; 1 cup chicken broth or water; 1 pound boneless skinless chicken breasts chopped into bite-sized pieces; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried parsley; 1 cup frozen mixed vegetables (peas, carrots, corn, etc.); 1 big pinch salt and pepper to taste; 1 cup shredded cheese (optional)

Jump to Recipe· 4.5 from 42 reviews

If you’re on the hunt for a cozy, comforting dish that feels like a warm hug in a bowl, you’ve got to try this Creamy Chicken and Vegetable Rice Casserole Recipe. It combines tender pieces of chicken, fluffy rice, and a medley of veggies all baked in a creamy sauce that’s both satisfying and simple. Honestly, it’s one of those recipes I turn to when I want something homemade but without a ton of fuss.

What I love most about this Creamy Chicken and Vegetable Rice Casserole Recipe is how versatile it is—it works great as a last-minute dinner, a meal-prep option, or even for family gatherings. Plus, the creaminess paired with the savory chicken and colorful vegetables makes it feel a bit special without any heavy lifting in the kitchen. You’ll love how everything melds together into a dish that’s both hearty and wholesome.

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and frozen veggies for quick prep without sacrificing flavor.
One-Dish Wonder: Combines protein, carbs, and vegetables all in one dish for easy cleanup and balanced meals.
Comfort Factor: Cream of chicken soup gives it that rich, creamy texture that feels indulgent yet homey.
Customizable: Easily swap veggies or adjust seasonings to suit your family’s tastes or dietary needs.

A white rectangular baking dish holds a layered casserole. The top layer is golden brown melted cheese with small bits of green herbs scattered across. Below, there are chunks of cooked chicken mixed with white rice, along with small pieces of orange carrot and yellow corn. The rice looks soft and fluffy, mixing closely with the chicken pieces and vegetables. The edges of the dish show some browning from baking. The background is a white marbled surface with a small sprig of green herb placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken and Vegetable Rice Casserole Recipe plays a part to create that perfect balance of flavor and texture. From the long-grain white rice, which stays fluffy and doesn’t get mushy, to the cream of chicken soup providing that luscious creaminess, each component shines here.

Long-grain white rice: Ideal for baking because it absorbs liquid evenly and keeps its texture, ensuring your casserole isn’t soggy.
Cream of chicken soup: Acts as the creamy base, making the dish wonderfully rich and tying all flavors together with ease.
Chicken broth or water: Moistens the rice and adds a subtle depth of flavor that complements the other ingredients.
Boneless skinless chicken breasts: Tender protein bites that cook right in the casserole, soaking up the creamy sauce.
Garlic powder, paprika, and dried parsley: Basic seasonings pack in flavor without overpowering the dish, giving it a gentle savory kick.
Frozen mixed vegetables: Convenient and colorful, they add textures and nutrients without extra prep time.
Shredded cheese (optional): Melts on top for a golden, cheesy crust that adds extra indulgence and richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Creamy Chicken and Vegetable Rice Casserole Recipe depending on what’s in my fridge or what the season calls for. Feel free to get creative with the veggies or spices—you can make it as simple or as loaded as you want.

Veggie swap: Sometimes I switch out the frozen mix for fresh broccoli or zucchini, which adds a fresh crunch and vibrant color.
Spice it up: When I want a bit more heat, I add a pinch of cayenne or a sprinkle of chili powder—totally changes the vibe but seriously tasty.
Dairy-free version: I’ve made it without cheese before, using a bit of vegan butter on top instead, and it still came out creamy and delicious.
Rice alternatives: If you want to go hearty, using brown rice works great—I just add more broth and bake longer to get that perfect tenderness.

Step-by-Step: How I Make Creamy Chicken and Vegetable Rice Casserole Recipe

Step 1: Prepping the Base

First, I preheat my oven to 350°F (175°C)—you want it nice and ready. Then I mix the uncooked long-grain white rice, cream of chicken soup, frozen mixed vegetables, half the shredded cheese, and chicken broth together in a big baking dish. This mix is the heart of your casserole, so give it a good stir until everything is blended well.

Step 2: Season and Add Chicken

I chop the chicken breasts into bite-sized pieces, then season them with garlic powder, paprika, salt, and pepper. This little seasoning combo adds flavor right inside, so every bite tastes just right. Toss the chicken into the rice and veggie mixture and stir again to distribute the pieces evenly.

Step 3: Baking to Perfection

Cover the dish tightly with foil—this traps the steam to cook the rice and chicken gently. Bake for 35 minutes, which usually gives the rice time to become tender and the chicken to cook through. Then, take off the foil, sprinkle the remaining shredded cheese on top, and bake uncovered for another 10 minutes to melt and lightly brown the cheese. Let the casserole rest for 5-10 minutes before serving—that pause helps everything set perfectly.

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Tips from My Kitchen

Use Fresh Seasonings: I always make sure spices like paprika and garlic powder are fresh for the best flavor punch.
Don’t Skip Resting Time: Letting the casserole sit before serving helps the rice soak up extra sauce, making each bite creamy and perfect.
Adjust Liquid if Needed: If your rice feels firm after baking, add a bit more broth, cover, and bake longer to avoid dryness.
Foil Cover Matters: Covering tightly keeps moisture in so the rice cooks through without drying out the chicken.

How to Serve Creamy Chicken and Vegetable Rice Casserole Recipe

A white plate holds a layered dish featuring cooked white rice mixed with small green peas and diced orange carrots, topped with golden melted cheese that covers chunks of light golden-brown cooked chicken pieces. Fresh green herb pieces are scattered on top, adding contrast to the creamy cheese layer. The plate rests on a white marbled surface with a golden fork placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a little extra shredded cheese right after baking, but fresh chopped parsley or a sprinkle of green onions can brighten up the dish with a pop of color and fresh flavor. Sometimes a dollop of sour cream or a squeeze of lemon can add a nice tang that cuts through the creaminess.

Side Dishes

Since the casserole is a complete meal on its own, I usually keep sides light. A crisp green salad with a tangy vinaigrette or some roasted asparagus works beautifully. If you want something heartier, garlic bread or warm dinner rolls are a great match for soaking up any leftover sauce.

Creative Ways to Present

For special family dinners or potlucks, I like serving this casserole in individual ramekins sprinkled with colorful herbs and cheese on top—makes it feel a little fancy and extra thoughtful. Another fun idea is to layer it with thin slices of cooked potatoes or sweet potatoes for a more textured, pretty presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftover creamy chicken and vegetable rice casserole in airtight containers in the fridge, and it keeps well for about 3-4 days. Just make sure to cool it to room temperature before sealing to avoid condensation that can make the dish watery.

Freezing

Freezing is a lifesaver for me! Once the casserole cools completely, I portion it into freezer-safe containers or wrap the whole dish tightly with foil and plastic wrap. It freezes beautifully for up to 3 months without losing its creamy texture.

Reheating

When it’s time to enjoy leftovers, I thaw it overnight in the fridge, then bake at 350°F (175°C) until heated through—usually about 20-30 minutes. Reheating with a bit of extra cheese on top helps freshen it up and keep that melty goodness you love.

FAQs

Can I use brown rice instead of white rice in this casserole?

Absolutely! Brown rice works well but requires more liquid and a longer baking time—about 15 to 20 minutes extra. Keep an eye on the moisture level and add a little more broth if needed to make sure the rice cooks fully and stays tender.
Do I have to use cream of chicken soup, or is there a healthier alternative?

You don’t have to use canned cream of chicken soup. Homemade versions made from scratch or lighter cream-based sauces work well too, giving you control over ingredients and sodium content while keeping that creamy texture.
Can I make this casserole ahead of time?

Yes! You can assemble the casserole a day before, keep it covered in the fridge, and bake it fresh when you’re ready. This makes dinner prep super easy, especially on busy nights.

Final Thoughts

This Creamy Chicken and Vegetable Rice Casserole Recipe holds a special place in my heart for its simplicity, flavor, and comforting vibes. It’s one of those dishes that feels both homemade and hearty enough for company, yet easy enough for a weekday meal. I genuinely hope you give it a try and find it as gratifying and versatile as I do—it might just become a weekly go-to in your kitchen like it is in mine.

Creamy Chicken and Vegetable Rice Casserole Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way