Chicken Pot Pie Rice Casserole

Why You’ll Love This Recipe

Chicken Pot Pie Rice Casserole combines everything you love about a classic chicken pot pie—creamy filling, tender chicken, and vegetables—while skipping the labor of making a pie crust. The rice adds an extra level of comfort and makes the casserole a filling, hearty dish. It’s a simple and satisfying dinner that’s easy to make, can be prepared in advance, and is sure to please even the pickiest eaters. Plus, it’s a great way to use up leftover chicken or rotisserie chicken for a quick, convenient meal.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)

• 1 cup long-grain white rice (uncooked)

• 1 can (10.5 oz) cream of chicken soup (or homemade)

• 1 can (10.5 oz) cream of mushroom soup (or homemade)

• 1 cup chicken broth

• 1/2 cup milk (or heavy cream for extra creaminess)

• 1 cup frozen peas and carrots (or mixed vegetables of your choice)

• 1/2 cup shredded cheddar cheese (optional, for topping)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried thyme (optional)

• Salt and pepper to taste

• 1 tablespoon olive oil (for greasing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.

2. Prepare the casserole mixture: In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, frozen peas and carrots, garlic powder, onion powder, and thyme. Stir until well combined. Season with salt and pepper to taste.

3. Assemble the casserole: Pour the casserole mixture into the prepared baking dish, spreading it out evenly.

4. Top with cheese (optional): If desired, sprinkle the shredded cheddar cheese over the top of the casserole for a cheesy, golden finish.

5. Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 10-15 minutes, or until the casserole is hot and bubbly, and the top is lightly golden.

6. Serve: Let the casserole cool for a few minutes before serving. Enjoy your creamy, comforting Chicken Pot Pie Rice Casserole!

Servings and Timing

• Servings: This recipe makes about 6 servings.

• Prep Time: 10 minutes

• Cook Time: 55-60 minutes

• Total Time: 1 hour 10 minutes

Variations

• Vegetarian Version: Omit the chicken and use extra vegetables like mushrooms, broccoli, and potatoes to make a hearty vegetarian version. You can replace the cream of chicken soup with cream of celery or mushroom soup for more veggie flavor.

• Use Brown Rice: You can substitute white rice with brown rice, but note that brown rice may need additional cooking time (around 1 hour, and possibly more broth to ensure it cooks properly).

• Add More Veggies: You can add extra vegetables such as corn, green beans, or bell peppers to customize the casserole to your liking.

• Spicy Version: Add diced jalapeños, chili powder, or a pinch of cayenne pepper for a little heat.

• Topping Variations: Instead of cheese, you can top the casserole with crushed crackers (like Ritz crackers) or breadcrumbs for a crunchy topping.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This casserole freezes well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 20-30 minutes until warmed through.

• Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for 15-20 minutes, or until the casserole is heated through.

FAQs

1. Can I use pre-cooked chicken?

Yes, using pre-cooked chicken, such as rotisserie chicken, is a great time-saver for this recipe. Simply shred or chop the chicken before adding it to the casserole.

2. Can I use a different kind of rice?

Yes! You can use brown rice for a healthier option, but be aware that it will require a longer cooking time. You could also use other types of rice like jasmine or basmati, but the cooking time may vary, so adjust accordingly.

3. Can I add a different type of cheese?

Absolutely! You can substitute cheddar cheese with other cheeses like mozzarella, Monterey Jack, or even a blend of your favorites for a different flavor profile.

4. Can I make this ahead of time?

Yes, you can prepare the casserole the day before. Simply assemble everything in the baking dish, cover it, and refrigerate overnight. When you’re ready to bake, pop it in the oven as directed. You may need to add an extra 5-10 minutes of baking time if the casserole is cold from the fridge.

5. Can I make this dairy-free?

Yes! To make it dairy-free, use dairy-free sour cream, plant-based cheese, and coconut or almond milk as substitutes for the dairy ingredients. Make sure to use a dairy-free cream of chicken soup alternative.

6. How do I prevent the rice from being undercooked?

Using uncooked rice in the casserole ensures that it absorbs the liquid as it cooks. Make sure to use enough liquid (broth and milk) and cover the dish with foil during baking to help steam the rice properly.

7. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables like peas, carrots, or corn. Just make sure to chop them into small pieces and slightly steam or sauté them before adding them to the casserole to ensure they cook properly.

8. Can I use quinoa instead of rice?

Yes! Quinoa is a great gluten-free alternative to rice. If you use quinoa, make sure to adjust the liquid ratio, as quinoa may require slightly less liquid to cook properly.

9. Can I top this with a crust?

For a more classic pot pie feel, you can top the casserole with a layer of puff pastry or pie crust. Bake it according to the instructions on the crust package for a golden, flaky topping.

10. Can I make this without the cheese?

Yes, you can omit the cheese for a lighter version of the casserole, or replace it with a dairy-free cheese alternative if needed.

Conclusion

This Chicken Pot Pie Rice Casserole is the ultimate comfort food—creamy, hearty, and packed with flavor. It combines all the best parts of a chicken pot pie, with tender chicken, vegetables, and a creamy sauce, all baked with fluffy rice and melty cheese. It’s easy to make, customizable, and perfect for feeding the family or meal prepping for the week. Whether you’re making it for a cozy dinner or a crowd-pleasing dish, this casserole is sure to be a favorite!