This Southern Chicken Casserole is comfort food at its best! Creamy, cheesy and baked until bubbly, it delivers the warm, homey flavor of a dish that feels like it has been passed down for generations. It is the kind of meal that makes you feel at home and is perfect for busy weeknights, thoughtful meal trains, or crowd-pleasing potlucks.
You will love this Southern Chicken Casserole because it is the kind of weeknight dinner that just works. It uses simple ingredients you probably already have on hand, it comes together quickly with little prep, and bakes into a creamy, comforting meal the whole family will enjoy. It is easy to customize with your favorite add-ins, kid-friendly, and tastes even better the next day!
Sounds pretty perfect for a family dinner, right?
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Ingredients
Here are the simple ingredients you'll need for the casserole
- Cream of Chicken Soup: You can also use cream of mushroom, cream of broccoli, cream of celery...whatever soup you know your family already loves!
- Cheddar Cheese: A reminder that freshly grated cheese tastes best.
- Heavy Cream: To make the Chicken Casserole rich and delicious.
- Rice: We often stick to white rice, but brown rice works great. Jasmine rice is our favorite to use!
- Chicken Breasts: Best to cut thinly for quicker cooking
- Seasonings: Using seasonings you always have on hand is helpful for this recipe. You can customize and add to your liking, but we stick to salt, pepper, garlic powder, onion powder, and paprika.
- Hot Sauce: This one is optional, folks!
Additions and Substitutions
Variations
- Add Veggies - Stir in peas, carrots, broccoli, or green beans for extra color and nutrition
- Make it Spicy - Add hot sauce, cayenne pepper, or diced jalapeños for a little southern heat.
- Swap the Cheese - Try Colby Jack, Monterey Jack, or a Sharp Cheddar blend
- Crunchy Topping - Finish with crushed Ritz crackers, panko bread crumbs or extra cheese on top.
- Use Rotisserie Chicken - Save time by using shredded rotisserie chicken instead of cooking your own.
- Rice or Noodles - swap the rice for cooked egg noodles for a casserole twist.
Step-by-step instructions
How to make southern Chicken Cassrole
Everything you need to know is found in these easy-to-follow steps. There are just a few easy steps to make a comforting, family-friendly dinner everyone will love.
Prep Chicken and Rice
- Combine Seasonings - In a small bowl, combine salt, pepper, garlic powder, onion powder and paprika.
- Cook the Chicken - Preheat oven to 375° F. Season the chicken with half the seasoning blend and bake for 12-14 minutes, or until internal temperature reaches 160°F. Let the chicken rest briefly, then shred or chop into ½ - 1 inch cubes.
- Cook the rice - Prepare the rice according to package directions or using a rice cooker. Set aside.
Prep and Cook Casserole
- Lower the oven temperature to 350°F.
- In a large mixing bowl, add the cooked rice, chicken, 1 ½ cups of the cheese, 3 cans of chicken soup, heavy cream, and the remainder of the seasonings. Stir until everything is well combined.
- Lightly spray 9 x 13 baking dish with a nonstick spray. Pour the mixture into the dish, spread evenly, and top with the remaining cheese.
- Bake for 30-35 minutes, or until the cheese is fully melted and the casserole is hot and bubbly.
How to store and REheat
Refrigerator - store leftovers in an airtight container for up to 4 days.
Freezer - This casserole freezes well. Let it cool completely, then wrap tightly or store in a freezer-safte container for up to 3 months.
Reheating Chicken Casserole
- Oven - Reheat covered at 350°F until warmed through.
- Microwave - Heat individual portions in 30-60 second intervals, stirring if needed.
ProTip: If the casserole looks dry when reheating, add a splash of milk or cream to bring back the creamy texture
Equipment and Supplies
- 9 x 13 Baking Dish - the perfect size for feeding a crowd
- Mixing Bowls - makes combining the ingredients a breeze
- Spatula - to mix and get every last drop
- Rice Cooker - to ensure perfectly cooked rice everytime.
- Cheese Grater - Freshly grated cheese melts better and taste so good!
SErving Ideas
Classic Pairing
- Country Style Green Beans - A simple, fresh side that balances the creamy casserole
- Jalapeno Corn Bread - Perfect for soaking up every bite.
- Simple Side Salad - Using our homemade Buttermilk Ranch would make it perfect.
- Sheet Pan Roasted Vegetables - a fuss free to get colorful, tasty vegetabes!
Creative & Fun Ideas
- Hot Sauce Bar - Let everyone add their own heat with different hot sauces on the table.
- Wrap it Up - Roll leftovers in flour torillas for easy chicken casserole wraps or burritos
- Casserole Bowls - serve over extra rice for an ultra-comforting bowl meal. Top with sourcream.
- Stuffed Bell Peppers - Use the casserole as a filling and bake until peppers are tender.
Make-Ahead Tips
- Assemble Ahead - You can fully assemble the casserole up to 24 hours in advance. Cover tightly and stor in the refigerater until ready to bake.
- Bake When Ready - When baking from the fridge, let the dish come to room temperature for 15-20 minutes, then bake as directed.
- Freezer Option - Assemble the casserole but do not bake. Wrap tightly in plastic wrap and foil, then freee up to 3 months. Thaw overnight in the refigerator before baking.
- Label it - If you are gifting or meal prepping, label with the baking temperature, time and date for easy instuctions later.
Recipe
Southern Chicken Casserole
Equipment
- Rice Cooker
- Oven
Ingredients
- 2 ½ lbs Chicken Breast
- 30 oz Cream of Chicken or Cream of Mushroom
- ¾ Cup Heavy Whipping Cream or Milk
- 3 Cups Rice Uncooked
- 4 Cups Shredded Cheddar Cheese
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tsp Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ¼ Cup Hot Sauce Optional
Instructions
Prep Chicken and Rice
- Combine Seasonings - In a small bowl, combine salt, pepper, garlic powder, onion powder and paprika.
- Cook the Chicken - Preheat oven to 375° F. Season the chicken with half the seasoning blend and bake for 12-14 minutes, or until internal temperature reaches 160°F. Let the chicken rest briefly, then shred or chop into ½ - 1 inch cubes.
- Cook the rice - Prepare the rice according to package directions or using a rice cooker. Set aside.
Prep and Bake Casserole
- Lower the oven temperature to 350°F.
- In a large mixing bowl, add the cooked rice, chicken, 1 ½ cups of the cheese, 3 cans of chicken soup, heavy cream, and the remainder of the seasonings. Stir until everything is well combined. (add hot sauce if wanted)
- Lightly spray 9 x 13 baking dish with a nonstick spray. Pour the mixture into the dish, spread evenly, and top with the remaining cheese.
- Bake for 30-35 minutes, or until the cheese is fully melted and the casserole is hot and bubbly.
Nutrition
Other casserole ideas
Frequently Asked Questions:
Cream of ___ will work. I made this with chicken, but just about any cream of soup will work!
5-Ingredient Chicken Casserole calls for regular rice. You can use instant rice, but for a casserole like this, it is easy for it to overcook and get mushy. You may have to give it a few tries. I always prefer "regular" rice...plus, it's cheaper!
Yes, you can add any of the following: Carrots, Peas, Mushrooms, Broccoli, Green Beans, Potatoes, Spinach, Bell Peppers, or Onion
Video of Recipe
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Racheal says
What temperature do you cook it at?
CookitwithTim says
325°F. Let me know if you like the recipe! Enjoy!
Michele Davis says
6 oz Heavy Cream Bloc
I am sorry, but what is this
CookitwithTim says
Hey! It's just supposed to be Heavy Cream. Just 6 oz of heavy cream 🙂
Jill J says
This looks good and similar to one I make where I add either frozen green beans or broccoli to the mix so it’s an all in one! No need to HAVE to fix an extra side!
CookitwithTim says
They are crunchy verses traditional soft and a tad mushy but we served these to lots of people.
Kim Ramos says
The recipe says a 28 oz can of cream of chicken soup. I have never seen a 28 oz can of soup and your video shows you putting in 2 regular cans of soup.
CookitwithTim says
Hey Kim! Campbells sells a family size that's 22oz, I bought two of those and just added 6 oz of the second can. You could also buy 3 - 10oz cans and just don't use all of the third can. Hope this helps!