Leftover chicken rice casserole is a simple way to turn cooked chicken into a comforting dinner with one pan and about 15 minutes of hands on time. Diced vegetables soften in olive oil, then shredded chicken, rice, and broth go in, and cheese melts over the top as everything bakes together. It is a good weeknight meal that uses what you already have.
The recipe is flexible. You can use rotisserie chicken or chicken left from another meal, and the vegetables can be whatever is in the refrigerator, such as bell peppers, peas, or broccoli.
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Why This Leftover Chicken Rice Casserole Recipe Works
Starting the rice in boiling broth on the stovetop gives it a head start, so it finishes cooking in the oven while the pan stays covered. The broth to rice ratio is generous enough that the rice becomes tender without drying out.
Because the chicken is already cooked, it only needs to heat through. That keeps it moist instead of tough, and the cheese on top adds a rich, golden layer.
Ingredients for Leftover Chicken Rice Casserole
- 2 cups cooked chicken, shredded
- 1 cup long grain white rice
- 2 1/4 cups low sodium chicken broth
- 1 cup shredded cheese, such as cheddar
- 1 cup diced vegetables, such as bell peppers, peas, or broccoli
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper, to taste
How to Make Leftover Chicken Rice Casserole
1. Heat the oven
Preheat the oven to 375 degrees F.
2. Soften the vegetables
Heat the olive oil in a large oven safe skillet over medium heat. Add the diced vegetables and cook until tender, about 5 minutes.
3. Add the rice and broth
Stir in the chicken, rice, broth, garlic powder, onion powder, salt, and pepper. Bring to a boil, then remove from the heat.
4. Top and bake
Sprinkle the cheese over the top. Cover tightly with a lid or foil and bake for 25 to 30 minutes, until the rice is tender and the liquid is absorbed.
5. Rest
Let the casserole sit, covered, for 5 to 10 minutes, then fluff the rice with a fork and serve.
How to Serve Leftover Chicken Rice Casserole
Serve the casserole straight from the pan with a simple side salad or crusty bread. If you want to try other versions, our cheesy chicken rice casserole is richer, and the butter chicken rice casserole adds warm spices. For a different one pan dinner, see one pan chicken and rice bake, or try baked chicken thighs and rice when you have raw chicken instead of cooked.
How to Store and Reheat Leftover Chicken Rice Casserole
Cooked rice needs to be cooled and refrigerated promptly. Refrigerate leftovers within two hours of cooking, or within one hour if the room is hot, and eat them within 3 to 4 days. Reheat with a splash of broth or water until the casserole is hot all the way through (165 degrees F). The University of Maine Cooperative Extension also recommends reheating leftover rice to 165 degrees F.
Tips and Variations for Leftover Chicken Rice Casserole
Keep the lid or foil tight. Escaping steam is the main reason rice stays crunchy. Lightly grease the foil if you worry about the cheese sticking.
Leftover rice can carry bacteria if it sits out, so see the University of Maine Cooperative Extension rice guide for safe cooling and reheating.
For variations, use pepper jack for heat, stir in a spoonful of cream cheese for a creamier texture, or use frozen peas and carrots in place of fresh vegetables. Substitute turkey for the chicken if you have it.
Frequently Asked Questions About Leftover Chicken Rice Casserole
Can I use raw chicken in leftover chicken rice casserole?
This recipe is written for cooked chicken. For raw chicken, use a version that bakes longer, such as our baked chicken thighs and rice.
Can I use brown rice in leftover chicken rice casserole?
Brown rice needs more liquid and a longer baking time, so the recipe would need adjusting. Long grain white rice gives reliable results.
Can I make leftover chicken rice casserole ahead of time?
You can assemble the vegetables and chicken ahead, but cook the rice and broth the day you bake it. Baked leftovers keep in the refrigerator and reheat well.
Why is my rice still crunchy?
The pan was probably not covered tightly, or the broth was not hot enough when it went into the oven. Cover well and bake a few minutes longer if needed.
What vegetables work best?
Bell peppers, peas, broccoli, and diced carrots all work. Cut them small so they cook in the same time as the rice.
Leftover Chicken Rice Casserole
Equipment
- Skillet
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 1 cup long grain white rice
- 2 ¼ cup low sodium chicken broth
- 1 cup shredded cheese such as cheddar
- 1 cup diced vegetables bell peppers, peas, or broccoli
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large oven safe skillet over medium heat. Cook the vegetables until tender, about 5 minutes.
- Stir in the chicken, rice, broth, garlic powder, onion powder, salt, and pepper. Bring to a boil, then remove from the heat.
- Top with the cheese, cover tightly, and bake 25 to 30 minutes until the rice is tender and the liquid is absorbed.
- Rest 5 to 10 minutes, then fluff and serve.
