Chicken and Yellow Rice Casserole
If you’re looking for an easy weeknight meal that’s bursting with flavor and perfect for the whole family, this Chicken and Yellow Rice Casserole is a go-to recipe! This dish combines simple ingredients like shredded chicken, yellow rice, and creamy soups, making it a delicious dinner idea that comes together in no time. Plus, it’s an easy one-pot meal that leaves minimal cleanup—a total win for hectic days!
- Substitutions: If you prefer brown rice or have some on hand, feel free to swap it for the yellow rice. Just adjust the cooking time and use enough liquid to ensure the rice is tender.
- Chicken options: This recipe is great for using leftover rotisserie chicken or even tender chicken thighs. If you’re short on time, canned chicken breast works too!
- Add veggies: Feel free to toss in some green peas, green beans, or bell peppers for extra color and nutrients.
- Cheese variations: Swap cheddar for Monterey Jack or a Mexican cheese blend for a different flavor profile.
Absolutely! Assemble the casserole and refrigerate for up to 24 hours before baking.
To store any leftovers, place the casserole in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the casserole in a freezer-safe dish for up to 3 months.
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Ingredients Need:
- Cooked shredded chicken: Perfect for using up leftover chicken or rotisserie chicken, this adds tender, flavorful protein to the dish.
- Yellow rice mix: A vibrant, flavorful base that brings color and a hint of saffron or turmeric to the casserole.
- Cream of chicken soup: Adds creaminess and enhances the chicken flavor in the dish.
- Cream of mushroom soup: Provides extra depth and creaminess for that signature comfort food feel.
- Chicken broth: Keeps the casserole moist and enhances the chicken’s flavor.
- Shredded cheddar cheese: The perfect cheesy topping that melts into a golden brown layer.
- Sour cream: Adds tang and extra creaminess to the casserole.
- Garlic powder and onion powder: Simple seasonings that boost the overall flavor.
- Salt and pepper: Balances the seasoning and brings out the best in every bite.
Chicken and Yellow Rice Casserole
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the yellow rice according to the package instructions. Set aside.
- In a large bowl, combine the shredded chicken, soups, chicken broth, sour cream, and seasonings.
- Mix well.Stir in the cooked yellow rice until fully combined.
- Pour the mixture into the prepared baking dish and top with shredded cheddar cheese.
- Bake for 30-35 minutes until bubbly and golden brown on top. Rest for 5 minutes before serving.
Chicken and Yellow Rice Casserole
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Ingredients
- 2 cups cooked shredded chicken
- 10 oz yellow rice mix
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- Cook the yellow rice according to the package instructions. Set aside.
- In a large bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Add the cooked yellow rice to the chicken mixture and stir until fully combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This looks so good. Can we swap sour cream for cream cheese? Sour cream doesn’t always agree with me.
Thanks
I haven’t tried sour cream as a substitute yet, but if you do please let us know how it turns out