Cheesy Chicken & Rice Bake
A creamy, cheesy one-pan casserole that turns leftover rotisserie chicken and cooked rice into a crowd-pleasing dinner. Minimal effort, maximum comfort with a buttery cracker topping that disappears every single time.
Servings: 6
Calories: 513kcal
Cost: $10–$12
Equipment
- 9x13 baking dish
- Large mixing bowl
- Small skillet (if sautéing onion)
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups cooked rice
- 1 10.5 oz can condensed cream of chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 1 small onion diced
- 1 garlic clove minced
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup Ritz-style crackers crushed
- 2 tablespoons butter melted (for topping)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- In a small skillet, sauté diced onion and minced garlic in a little butter over medium heat until soft, about 3 minutes. (Optional, but recommended.)
- In a large bowl, combine chicken, rice, cream of chicken soup, sour cream, 1½ cups of the shredded cheddar, sautéed onion and garlic, garlic powder, paprika, and salt and pepper to taste. Stir until well combined. If the mixture seems very thick, stir in 1–3 tablespoons of milk.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar over the top.
- Toss the crushed crackers with the melted butter and scatter evenly over the cheese layer.
- Bake uncovered for 30 minutes, until the edges are bubbling and the topping is golden brown.
- Remove from oven and let rest 5 minutes before serving.
Notes
Chicken: A rotisserie chicken is the easiest option. You'll get roughly 2 cups from most birds. Leftover roasted, grilled, or poached chicken all work beautifully.
Rice: Use rice that's already cooked and slightly cooled. Fresh hot rice adds too much moisture and can make the bake wet. Brown rice, jasmine, or basmati all work in place of long-grain white.
Soup substitute: Skip the can if you prefer. Make a quick homemade version: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then gradually stir in 1 cup chicken broth and ½ cup milk. Cook until thickened.
Make-ahead: Assemble the bake (without the cracker topping), cover, and refrigerate up to 24 hours. Add topping right before baking and add 10 extra minutes to the bake time since it's going in cold.
Storage: Leftovers keep 3–4 days in the refrigerator. Reheat covered at 325°F for 15 minutes, or microwave individual portions.
Variations: Fold in 1 cup thawed, patted-dry frozen broccoli florets or a handful of peas for a built-in vegetable. A spoonful of Dijon mustard or a dash of hot sauce stirred into the filling adds a subtle kick. For an Italian twist, swap cheddar for mozzarella, add 1 teaspoon Italian seasoning, and use buttery breadcrumbs instead of crackers.
Nutrition
Calories: 513kcal | Carbohydrates: 30g | Protein: 25g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 761mg | Potassium: 278mg | Fiber: 1g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 2mg | Calcium: 345mg | Iron: 2mg
