Chicken and Rice Casserole

This chicken and rice casserole is a great make ahead meal and freezes well too.

Chicken and Rice Casserole


  • 2 skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 cups skim milk
  • 2 cups uncooked brown rice
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup shredded zuccinni
  • 1 cup chopped carrots
  • 1 cup chopped broccoli
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/2 cup shredded cheese


  1. In a bowl, combine everything except the cheese and mix well.
  2. Pour into a 9 x 13 inch baking dish.
  3. Bake covered at 350 degrees for about 2 hours, stirring every 20 minutes. Uncover the last five minutes and top with cheese.



  1. Uniqueka says:

    Do you use cooked or uncooked meat?

  2. I have some chicken already cooked. How would I modify this recipe to use them (less milk, less time)??

    • TheHappyHousewife says:

      Yes, I just made it yesterday and used less milk. If your chicken is precooked I usually precook the rice too.

  3. I just want to say how much I enjoy your blog. The Christmas ideas are great and I love the recipes. Thank you for the time you give to writing the blog.

  4. How many people does your recipe chicken & rice casserole serve?

  5. Do you freeze before or after cooking?

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