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Easy Chicken and Rice Casserole

This Easy Chicken and Rice Casserole features plenty of pepper jack cheese and green chiles to bring the heat and add a pop of flavor. Serve it with a salad and warm rolls and it’s a filling and delicious meal.


Easy Chicken and Rice Casserole Recipe

How do you make Chicken and Rice Casserole? For this recipe, begin with cooking the rice. Then place the milk, sour cream, cream cheese and seasonings in a blender and process until smooth to make the sauce. Mix the cooked rice, chicken, green chiles, green onions and cheese with the sauce then pour into the baking dish. Top it with more cheese and french fried onions and bake until bubbly. How to make Chicken and Rice Casserole:

  • Rice – Long grain white rice i.e. Ben’s Original or similar plus water, butter and chicken bouillon cubes for cooking.
  • Chicken – Cooked chicken. This can be rotisserie chicken or roasted chicken.
  • Sauce – Whole milk, chive and onion cream cheese and sour cream.
  • Seasonings – Granulated garlic, salt, lemon pepper, black pepper and onion powder.
  • Cheese – Shredded pepper jack cheese or cheddar cheese.
  • Mix-ins – Green onions and diced green chiles.
  • Topping – French fried onions and parsley or cilantro.

How to Make the Best Easy Chicken and Rice Casserole

  • Ingredients you’ll need to make homemade Chicken and Rice Casserole Recipe: Uncooked long white long grain rice, water, butter, chicken bouillon, 3 cups roughly chopped rotisserie chicken, canned green chiles, green onions, shredded pepper jack cheese, milk, sour cream, granulated garlic, salt, onion powder, lemon pepper, french fried onions.
  • Kitchen tools you’ll need: A large bowl, saucepan or rice cooker to make the rice, measuring cups and spoons, sharp knife and cutting board, stand blender or immersion blender, 13 x 9 inch baking dish and cheese grater.
  • You can used rotisserie chicken, poached chicken, grilled or baked chicken for this casserole.
  • If you already have cooked rice you’ll need around 4 1/2 cups of cooked rice for this recipe.
  • When choosing canned green chiles, you can use fire roasted, mild or hot depending on your personal preference.
  • Alternate toppings you could use would be panko or seasoned breadcrumbs or crushed crackers. Toss with a couple of Tablespoons of melted butter before sprinkling on top.
  • This recipe works great with low fat cream cheese, too.
  • Store Easy Chicken and Rice Casserole chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

What Rice is Best for Making Easy Chicken Rice Casserole

Can you use brown rice for Chicken and Rice Casserole? For this recipe long grain rice works best. It seems to hold up to the baking process and soaks in the flavor of the sauce. Brown rice could work in this recipe, but it would take longer to cook initially on the stovetop and you may need to adapt and increase the amount of liquid for the sauce.


More Easy Casserole Recipes to Make



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Easy Chicken and Rice Casserole

Prep Time15 minutes
Cook Time45 minutes
Stand time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: easy-chicken-and-rice-casserole, easy-chicken-and-rice-recipe
Servings: 8 servings
Calories: 495kcal


  • 1 1/2 cups long grain white rice (i.e. Ben's Original)
  • 3 cups water
  • 2 Tbsp butter
  • 2 chicken bouillon cubes
  • 3 cups roughly chopped cooked chicken
  • 2 cups whole milk
  • 1 8 oz chive and onion cream cheese (reduced fat)
  • 1/2 cup sour cream
  • 1 1/2 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp lemon pepper or black pepper
  • 1/2 tsp onion powder
  • 2 cups shredded pepper jack cheese
  • 1/2 cup sliced green onions
  • 1 4 oz can diced green chiles (mild or hot) well drained
  • 1 cup french fried onions
  • chopped cilantro for garnishing


  • Preheat oven to 350°F. Spray a deep 13 x 9 inch casserole dish with cooking spray. Set aside.
  • In a 3 quart saucepan, bring water to a boil. Add rice, butter and chicken bouillon cubes. Mix well. Lower heat to medium low and simmer covered for 15 minutes or just until liquid is absorbed. Uncover, fluff with fork and set aside.
  • In a blender or using an immersion blender, blend together milk, cream cheese, sour cream, granulated garlic, salt, lemon pepper and onion powder until fully blended.
  • Place cooked rice, chicken, green onions, green chiles, 1 cup shredded cheese in a large mixing bowl. Add sauce, mix well. Pour into baking dish.
  • Sprinkle the top with reserved pepper jack cheese and french fried onions.
  • Bake for 35-45 minutes until golden, bubbly around the edge and the center is set when the dish is gently shaken. (Check halfway through and lay foil on top to prevent over browning the onions, if needed)
  • Let stand for 5 minutes then serve garnished with cilantro, if desired.


If you begin this recipe with cooked rice you’ll need around 4.5 cups of cooked long grain rice.


Serving: 1serving | Calories: 495kcal | Carbohydrates: 38g | Protein: 30g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1134mg | Potassium: 373mg | Fiber: 1g | Sugar: 5g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. That’s difficult for me to say as chickens come in many sizes. You can use rotisserie chicken (already cooked) or roast your own split chicken breasts, or leftover baked chicken.

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