I made a quick and easy chicken and rice casserole with lots of melty cheese, frozen vegetables, and rotisserie or canned chicken, finished with a very simple chicken-gravy-style sauce — ready for dinner in under an hour.
Because this recipe uses rotisserie or canned chicken and frozen vegetables, it’s one of those easy, almost “cheater” homemade meals that still tastes comforting and satisfying. It reheats and freezes well, so it’s perfect for doubling and saving one pan for later. I prebake the rice in this version to avoid undercooked or overly soupy results that can happen when raw rice is baked in the casserole.
⭐️ What To Expect
- Taste: A creamy, cheesy chicken-and-rice casserole with a savory sauce made from condensed chicken soup and gravy mix.
- Ease: Beginner friendly — cook the rice, mix with cooked chicken, frozen veggies, cheese and the gravy mixture, then bake.
- Time: About 20 minutes prep (mostly cooking rice) and 20–30 minutes baking to heat through.
🛒 Key Ingredients
- Chicken — rotisserie or canned chicken works great; leftover cooked chicken also works.
- Vegetables — frozen mixed vegetables (peas, carrots, corn, green beans) for convenience; broccoli or cauliflower are easy swaps.
- Rice — white rice for quick cooking (long or short grain); cook before combining with other ingredients.
- Cheese — Colby Jack or cheddar, mixed into the casserole and sprinkled on top.
- Chicken gravy mix — powdered gravy mix adds savory depth (turkey gravy is fine as a substitute).
- Condensed chicken soup — makes the casserole creamy; low-fat varieties can be used.
- Milk — whole milk gives the creamiest results; water or unsweetened plant milk also work.
✏️ Substitutions & Variations
- Rice — brown, jasmine, or yellow rice can be used; cook according to package directions since water needs vary.
- Milk — swap with water or unsweetened plant milk if preferred.
- Vegetables — use any frozen vegetable mix or swap in broccoli or cauliflower.
- Cheese — try mild or sharp cheddar, mozzarella, or Monterey Jack.
- Leftover turkey — use turkey and turkey gravy if that’s what you have on hand.
🧑🍳 Instructions
- Step 1. In a pot combine 1 cup uncooked white rice, 2 cups water, and 1 teaspoon chicken bouillon (or follow your rice package). Cover and simmer about 20 minutes until tender.
- Step 2. In a large mixing bowl combine 3 cups frozen mixed vegetables, about 2 cups chopped cooked chicken, and 2 cups shredded cheese. Set aside.
- Step 3. In a small bowl or measuring cup whisk together 1 cup milk, 1 (10.5 oz) can condensed cream of chicken soup, 1 package (about 0.87 oz) chicken gravy mix, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, and 1 teaspoon onion powder.
- Step 4. Pour the milk-and-gravy mixture into the bowl with the chicken, frozen vegetables, and shredded cheese.
- Step 5. When the rice is done, add it hot to the bowl and stir everything together to combine evenly.
- Step 6. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and spread the mixture evenly into the dish.
- Step 7. Sprinkle an additional 1 to 1½ cups shredded cheese over the top, if desired.
- Step 8. Bake at 350°F for about 30 minutes, until bubbly and heated through. Serve hot and enjoy.
📌 Top Tips & Hacks
- You can make the rice up to 3 days ahead and refrigerate to speed up assembly.
- Double the recipe and freeze one pan in foil pans for an easy future meal (freeze up to 3 months).
- If you prefer no condensed soup, substitute 1 cup sour cream plus 1/2 teaspoon chicken bouillon for a similar creamy texture.
- For more flavor, add 1/2 teaspoon garlic powder and adjust salt to taste.
❓Frequently Asked Questions
Start with a little more salt, then garlic powder, then onion powder. Because the chicken is already cooked you can taste and adjust before baking.
Fresh vegetables like sliced cucumbers, carrots, or a green salad are great. Bread such as soft French bread is also a nice complement.
It provides protein from chicken and cheese and nutrients from the vegetables. Sodium can be higher due to soup and gravy mix, so choose lower-sodium options if desired.
Refrigerate up to 3 days. Freeze up to 3 months.
Yes. Assemble the casserole as directed, then transfer to a slow cooker and cook on low for about 2 hours until heated through.
🍗 More Easy Chicken Recipes
Healthy Chicken Gnocchi Soup-
Creamy Lemon Chicken Orzo
-
Chicken Pot Pie with Frozen Veggies
-
White Chicken Chili with Corn
Did You Try This Recipe? Please leave a star rating and a comment if you made it — feedback helps other readers and I appreciate hearing how it turned out for you.
📝 Printable Recipe
Chicken Rice and Veggies Casserole
Ingredients
- 1 cup white rice, uncooked (long or short grain)
- 2 cups water
- 1 teaspoon chicken bouillon
- 3 cups frozen mixed vegetables
- 2 cups chopped cooked chicken (canned or rotisserie)
- 2 cups shredded cheese (plus 1 cup for top, optional)
- 1 cup milk
- 1 (10.5 oz) can condensed chicken soup
- 1 package (0.87 oz) chicken gravy mix
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon onion powder
Instructions
- Combine rice, water, and chicken bouillon in a pot and cook covered according to package directions until rice is tender (about 20 minutes).
- In a large bowl, combine frozen vegetables, chopped chicken, and 2 cups shredded cheese.
- Whisk together milk, condensed chicken soup, gravy mix, salt, pepper, and onion powder.
- Pour the milk-and-gravy mixture into the bowl with the chicken and vegetables and stir to combine.
- Add the hot cooked rice to the bowl and mix everything together.
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Spread the mixture into the dish.
- Top with 1 to 1½ cups shredded cheese, if desired.
- Bake for 30 minutes until bubbly and heated through. Serve hot.
Notes
- Refrigerate leftovers up to 3 days; freeze up to 3 months.
- The casserole is mildly seasoned by design. Add extra salt or garlic powder to boost flavor if desired.
- Slow cooker: assemble ingredients and transfer to a slow cooker; cook on low about 2 hours until heated through.
Nutrition (per serving)
- Calories: 472 kcal
- Carbohydrates: 37 g
- Protein: 35 g
- Fat: 20 g
- Sodium: 929 mg
- Fiber: 3 g