Chicken Rice Casserole

Chicken Rice Casserole


Servings 6
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.5 based on 72 ratings.


  • 2 cups Chicken, Cooked chopped
  • 2 cups Chicken Stock
  • 1 cup Sour Cream
  • 3 cups Jasmine Rice cooked
  • 1 Cream Of Chicken Soup
  • 2 cups Fresh Broccoli Florets
  • 1/4 cup Butter melted
  • 2 cups Cornflakes crushed

Nutrition Information

Qty per
269g serve
Qty per
Energy 7316cal 2722cal
Protein 6.5g 2.4g
Fat (total) 157g 58g
 - saturated 31g 12g
Carbohydrate 31g 12g
 - sugars 1g 0.37g
Dietary Fibre 1.27g 0.47g
Sodium 194mg 72mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Want a one-dish meal that the whole family will love? Try our delicious and filling

Chicken Rice Casserole.

Layers of rice, chicken and vegetables in a soupy sauce with a crunchy topping – great for the whole family. This is a great way to use up any leftover chicken you might have from the roast (or takeaway) the night before.

If you want to make this recipe but you don’t have any leftover chicken, just bake some chicken breasts or chicken thights in the oven for 25 minutes on a sheet of baking paper. Alternatively you can be pre-cooked chicken from the deli at most supermarkets – it is delicious – I quite often buy it for school lunches.

Here is our delicious recipe for Chicken Rice Casserole!


  1. Preheat the oven to 180 degrees.

  2. Grease a large baking tray lightly with canola oil.

  3. Spread the cooked rice evenly on the bottom of baking tray.

  4. Carefully pour the two cups of chicken stock over the cooked rice.

  5. Spread the broccoli and chopped chicken evenly over the rice layer.

  6. Mix together the sour cream and can of cream of chicken soup and pour evenly over the top of the chicken mix.

  7. Mix the melted butter and the crushed cornflakes together and spread evenly on top.

  8. Bake for 30 - 40 minutes or until golden.

Recipe Hints and Tips:

  • Chicken Rice Casserole is suitable to freeze for up to two months.
  • This dish can be made with any sort of rice, just make sure the rice is well cooked before adding to the baking dish.
  • Good use of leftover rice or barbecue chicken. Any cooked chicken is fine, chicken breast or thigh fillets that are leftover.
  • If you're not a fan of rice, the rice can be substituted with thinly sliced potatoes or quinoa.

Chicken and Rice Casserole | Stay At Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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