Name: Chicken Pot Pie Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 chicken breasts, cooked and shredded; 2 cups cooked white rice; 15 oz can peas, drained; 15.25 oz can corn, drained; 14.5 oz can sliced carrots, drained; 10.5 oz can cream chicken soup; 10.5 oz can cream mushroom soup; 2 teaspoon garlic powder; 1 teaspoon onion powder; 1 sleeve butter crackers, crushed

Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Simple casserole recipes like this make it so easy to get dinner on the table in no time. This is absolutely a toss and bake kind of meal. If you love Chicken Pot Pies, you’ll love this Chicken Pot Pie Rice Casserole!

Quick glance at what you’ll need for Chicken Pot Pie Rice Casserole: (amounts in recipe card below)

chicken breasts, cooked and shredded
cooked white rice
peas
corn
sliced carrots
cream chicken soup
cream mushroom soup
garlic powder
onion powder
butter crackers

I use caned vegetables for this recipe since I normally have them in the pantry but you can also use frozen vegetables that have been thawed.

How to make Chicken Pot Pie Rice Casserole:

This casserole is what I’d call a mix and bake kind of dinner. It used canned or frozen vegetables, rice, soups, a few seasonings and chicken to create a super simple meal that is filling and tasty.

Chicken Shortcut – You can really use any chicken for this recipe as long as it is cooked before it goes into the casserole dish. I normally use about 2 chicken breasts worth of meat that’s been cooked and roughly shredded. I really love using store bought rotisserie chicken for meals like this. They cost about the same as a chicken that needs to be cooked but I don’t have to spend the time roasting it. Although I do love a good home roasted chicken, sometimes life happens and I don’t have time to cook one up.

On this blog and on BigBearsWife.com (my second blog) you’ll find a few recipes that use shredded chicken but perhaps don’t use an entire shredded chicken, like this Baked Feta Pasta. Two meals from one chicken is the way to go!

Rice Shortcut – Just like the chicken shortcut, I’ve got rice shortcuts for you too. I do like the texture of cooked long white rice. White rice on the stove top will take about 20 minutes to make, so if you’re running low on time here are some ideas:

Leftover homecooked rice
Leftover take out white rice
5 Minute Instant White Rice
90 second microwave bagged rice

Ready to make the casserole? It’s super easy.

Preheat oven to 350F. Mix everything together in a large bowl, EXCEPT for butter crackers.

CHICKEN POT PIE RICE CASSEROLE Before baking and after baking

Once mixed well, pour mixture into a 2 quart casserole dish or a 9×13 dish. Crush butter crackers and sprinkle over top of casserole. Bake for 30 minutes.

I like to let casseroles sit about about 5 minutes or so before serving because they tend of hold up better once they’ve cooled for a bit.

This Chicken Pot Pie Rice Casserole includes the meat, vegetables and grains for the meal, so there isn’t even a need to make side dishes unless you just want to.

SCOOP OF CHICKEN POT PIE RICE CASSEROLE ON WHITE PLATE

QUICK GLANCE Chicken Pot Pie Rice Casserole FAQ:

Does the chicken need to be cooked before adding it to the casserole dish? Yes! This casserole is only going into the oven to get hot and kind of marry the flavors together. Everything that goes into it needs to go in “ready to eat”. This meal is great for using up leftover chicken or store bought cooked chicken.
I’m not crazy about cream of chicken soup or cream of mushroom soup. What else can I use? I’ve only tested these recipes with those soups, but if its’ the flavors that you don’t like you can substitute those two cans for any condensed soup that you like. You could also try homemade cream soups but I haven’t tested this with those.
Can I use pasta in stead of rice in this casserole? I haven’t tried it but I don’t see why not. I’m not sure on the amount needed though as I haven’t tried it with pasta.