This butter chicken rice casserole turns leftover rice and chicken into a creamy, cheesy weeknight bake. Cooked rice and shredded chicken are folded into a savory butter chicken sauce with peas, then topped with butter and a blanket of melted cheese.
It takes about fifteen minutes to stir together, and the oven handles the rest. The foil keeps everything moist while it heats through, and the final uncovered minutes give the cheese its golden, bubbly top. It is a comforting, no fuss dinner that feeds the whole table.
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Why This Butter Chicken Rice Casserole Recipe Works
Starting with cooked rice and cooked chicken means the casserole only needs to heat through, so the bake is short and forgiving. The cream of chicken soup and butter chicken sauce combine into a creamy, mildly spiced binder that coats every grain of rice.
Covering the dish with foil traps steam so the rice stays tender instead of drying out. Removing it at the end lets the cheese melt and brown for a bubbling finish.
Ingredients for Butter Chicken Rice Casserole
- 1 stick butter (1/2 cup), cut into small pieces for dotting the top
- 2 cups cooked rice (leftover rice works well)
- 2 cups cooked chicken, shredded (leftover chicken works well)
- 1 cup cream of chicken soup
- 1 cup butter chicken sauce (a homemade sauce adds even more flavor)
- 1 cup frozen peas (or another vegetable)
- 1 cup shredded cheese
- Salt and pepper, to taste
The soup and sauce are both seasoned, so taste the mixture before adding any salt. Use any melting cheese you like, from cheddar to a blend.
How to Make Butter Chicken Rice Casserole
1. Heat the oven.
Preheat the oven to 350 degrees F and grease a baking dish.
2. Mix the filling.
In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, butter chicken sauce, and frozen peas until evenly coated.
3. Fill the dish.
Pour the mixture into the prepared baking dish and spread it into an even layer.
4. Dot with butter.
Scatter small pieces of butter over the top and season lightly with salt and pepper.
5. Bake covered.
Cover the dish with aluminum foil and bake for 25 to 30 minutes.
6. Add the cheese.
Remove the foil, sprinkle the shredded cheese over the top, and bake for 10 more minutes, until the cheese is bubbly and golden. The center should reach 165 degrees F.
7. Serve.
Let the casserole stand for a few minutes, then serve warm.
How to Serve Butter Chicken Rice Casserole
Serve the casserole warm with a side salad or crusty bread to balance the richness. A simple cucumber salad or steamed green beans also work well.
For more chicken and rice dinners, try our cheesy chicken rice casserole, the stovetop heavy cream chicken and rice, a veggie loaded one pot broccoli chicken and rice casserole, or the nostalgic easy old school chicken and rice casserole.
How to Store and Reheat Butter Chicken Rice Casserole
Refrigerate leftovers in a covered container within two hours of cooking. They keep for 3 to 4 days. You can also assemble the casserole ahead, cover it, and refrigerate it before baking.
Reheat individual portions in the microwave, or warm the whole dish covered in the oven, until it reaches 165 degrees F. Add a splash of water or broth if the rice looks dry.
Tips and Variations for Butter Chicken Rice Casserole
Cool leftover rice quickly before using it. The University of California Cooperative Extension food safety update on cooked rice explains why cooked rice should go into the refrigerator within an hour.
Swap the peas for broccoli, corn, or carrots, and use rotisserie chicken or leftover roasted chicken for the shredded meat. Pair the casserole with a salad or bread to round it out.
Frequently Asked Questions About Butter Chicken Rice Casserole
Can I make butter chicken rice casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate it, then bake when you are ready. It may need a few extra minutes if it goes in cold.
Can I use leftover rice and chicken in butter chicken rice casserole?
Absolutely. Leftover rice and chicken are ideal here, as long as both were cooled and stored safely after the first meal.
What should I serve with butter chicken rice casserole?
A side salad or crusty bread works well, since the casserole is rich and creamy.
Can I use other vegetables instead of peas?
Yes. Broccoli, corn, or carrots all work. Use frozen vegetables straight from the bag so they do not turn mushy.
How do I know the casserole is done?
The cheese should be bubbly and golden, and a thermometer in the center should read 165 degrees F, the FDA target for casseroles and leftovers.
Butter Chicken Rice Casserole
Ingredients
Main Ingredients
- 1 stick butter (1/2 cup) cut into small pieces for dotting the top
- 2 cup cooked rice leftover rice works well
- 2 cup cooked chicken, shredded leftover chicken works well
- 1 cup cream of chicken soup
- 1 cup butter chicken sauce a homemade sauce adds even more flavor
- 1 cup frozen peas or another vegetable
- 1 cup shredded cheese
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 350 degrees F and grease a baking dish.
- Combine the cooked rice, shredded chicken, cream of chicken soup, butter chicken sauce, and frozen peas in a large bowl.
- Pour the mixture into the prepared dish and spread it evenly.
- Dot the top with small pieces of butter and season lightly with salt and pepper.
- Cover with foil and bake for 25 to 30 minutes.
- Remove the foil, sprinkle on the cheese, and bake 10 more minutes, until bubbly and golden and 165 degrees F in the center.
- Let stand for a few minutes and serve warm.
