Crack Chicken and Rice Casserole Recipe

Dinner doesn't get much better than this delicious comfort food casserole! It's packed with carrots, green pepper and onion and uses easy ingredients like leftover rotisserie chicken, rice a roni and cream of chicken soup!

This post contains affiliate links. Hot Eats and Cool Reads may receive a small commission for purchases made through these links at no cost to you! Thanks for the support!

Looking for more recipes, books, food and travel fun? Follow me!

Instagram, Facebook, Facebook Recipe Group, Twitter and Pinterest

Check out my kids recipes, crafts and activities at my other website, Sweet Hazel Honey!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Scroll down to the printable recipe card for measurements and instructions!

PIN THIS RECIPE

Casseroles are the ultimate comfort food. They remind me so much of my childhood.

Growing up in Minnesota, we often referred to them as hotdish. This term is still popular here in the midwest and means a dish baked in one pan, served hot.

Makes complete sense to me. Let's just keep it simple, right? I'll share some of my favorite hotdish and casserole recipes below, but for now, let's chat about today's recipe.

The name of this recipe is very fitting. Once you take a bite, you'll want more and more.

I invited a friend of mine over for dinner, she loved it and took leftovers home with her. I also brought leftovers to work, and my co-worker went crazy and wanted to go home and make it for her family right away.

I'm not usually a fan of using cream soups and boxed meals, but sometimes, for comfort foods sake, you just have to use them.

This recipe takes less than an hour from start to finish, making it totally doable for a weeknight dinner, especially if you use leftover rotisserie chicken.

The leftovers are just as good too making it great for lunch throughout the week!

It's so easy to make it different, but still the same simple recipe. We also love trying different flavors of rice a roni instead of chicken. Our current favorite is rice pilaf flavor and pepper jack cheese!

I love that this recipe is affordable too! We buy our rotisserie chicken at Sam's Club, and use it for different recipes all the time.

What readers are saying about this recipe:

• Stefani- Tasty! I added ranch seasoning and bacon

• Adriana- Second time making! Gets better every time!

• Jenni- Third time in two months I have made this heavenly meal! So easy and delicious!

• Heather- This is YUMMERS!!! We ate it with salad and a delicious glass of white wine!

Other casserole and hotdish recipes you may like:

• Pizza Tater Tot Hotdish
• Cheesy Mushroom Marsala Pasta Casserole
• Best Chicken Spaghetti Casserole
• Minnesota Wild Rice Hotdish
• Amish Country Casserole
• Grandma's Chicken Broccoli Casserole

You can add or substitute with the following ingredients:

• any flavor cream soup
• pepper jack cheese
• swiss cheese
• frozen or fresh broccoli
• cooked turkey
• peas
• minced garlic
• top with French's Onions
• any flavor rice a roni
• top with crushed garlic croutons
• celery
• corn
• fresh chopped parsley
• low sodium cream soup and/or rice a roni

Looking for more recipes using rotisserie chicken?

• Chicken Mushroom and Cabbage Soup
• Rotisserie Chicken Noodle Soup
• Creamy Dill Chicken Salad
• Grand Casino MN Chicken Wild Rice Soup
• Easy Chicken Burritos
• Baked Cheddar and BBQ Chicken Taquitos

Tips:

• If you prefer to skip the boxed rice mix, cook white rice in chicken broth to equal three cups cooked rice and use as directed

• This recipe can be prepped and frozen. Just remove from the freezer, then bake as directed adding additional cooking time,  about 20-30 minutes, or until heated through

• Leftovers can be stored in an airtight container in the fridge for up to 5 days

• My carrots were very thinly sliced and cooked properly with the times listed. Some recipe testers had issues with the carrots being cooked through, so they suggested adding them in the last 10 minutes of cooking instead of five

Sides to serve with this recipe:

• Cheesy Garlic Flatbread Breadsticks
• Buttery Garlic Bread

Desserts to serve with this recipe:

• Mini Chocolate Chip Madeleines
• Apple and Pear Crisp

I hope you enjoy this recipe as much as we did!


PIN THIS RECIPE

Crack Chicken and Rice Casserole

Yield: 6 servings

Author: Hot Eats and Cool Reads

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 1 - 6.9 ounce box chicken rice a roni or any boxed rice and pasta mix
• 1 cup carrots, thinly sliced
• 1/2 cup chopped green bell pepper
• 1/2 cup finely diced onion
• 1 - 10.5 ounce can cream of chicken soup
• 1 cup sour cream
• 2 cups chopped, cooked chicken breast
• 1/2 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
2. Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking.
3. Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat.
4. Spread the rice mixture evenly in the baking dish. Cover with cheese.
5. Bake uncovered for 30 minutes then serve!

Notes:

My carrots were very thinly sliced and cooked properly with the times listed. Some recipe testers had issues with the carrots being cooked, so they suggested adding them in the last 10 minutes of cooking instead of five.

Nutrition Facts

Calories

450.32

Fat (grams)

23.42

Sat. Fat (grams)

11.20

Carbs (grams)

36.33

Fiber (grams)

2.22

Net carbs

29.53

Sugar (grams)

4.50

Protein (grams)

24.90

Sodium (milligrams)

1027.20

Cholesterol (grams)

95.50

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!