Chicken & Rice Casserole

Prep Time
Cook Time
Ready In

"Okay so your saying not another boring chicken & rice casserole, NO WAIT COME BACK!! this was really good, NO seriously good! I made a double recipe for dinner and had leftovers for the next day for lunch. It was great both times. I used a rotisserie deli chicken"

Original recipe yields 7 servings


  • Serving Size: 1 (362.9 g)
  • Calories 453
  • Total Fat - 25 g
  • Saturated Fat - 10 g
  • Cholesterol - 185.2 mg
  • Sodium - 1321.9 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.8 g
  • Protein - 28.5 g
  • Calcium - 266.2 mg
  • Iron - 3 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

Step 2

In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

Step 3

In a large bowl, combine really well the chicken soup, garlic powder, sour cream, ranch dressing mix. Mix in cooked chicken, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.

Step 4

Bake for 25 minutes, until cheese is melted and bubbly.

Tips & Variations

No special items needed.



Great way to use leftover chicken. Very tasty casserole. I made a couple of changes. I cut recipe in half and I don't like the texture of Minute rice, so just cooked some regular rice,

review by:
(20 Aug 2021)