Cream of Chicken Soup with Rice and Vegetables Casserole

Cozy blankets, a record of soft rain, and the smell of bubbling dinner — that’s what this casserole brings me back to. My grandma used to slide a steaming pan of this simple comfort into the oven while we traded stories at the kitchen table; the house would fill with creamy, savory aroma and the rice would puff up, catching browned edges. I kept her spirit but made it easier for messy weeknights: you’ll find rotisserie chicken and frozen veggies make this just-as-comforting shortcut. It feels like a warm hug in a bowl — creamy, slightly crunchy on top, and full of familiar flavors that taste like Sunday even on a Tuesday.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This casserole doubles as weeknight magic and potluck superstar. It’s creamy from the cream of chicken soup, hearty from the rice, and bright from the vegetables — plus a golden, crunchy topping for texture contrast. It smells like home, tastes familiar and comforting, and stays great for lunches the next day. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 3 cups cooked, shredded chicken (rotisserie chicken works great)
• 2 cups cooked long-grain white rice (about 1 cup uncooked)
• 2 (10.5 oz) cans cream of chicken soup
• 1 cup milk (whole or 2% for creamier texture)
• 1/2 cup chicken broth
• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tbsp unsalted butter, divided
• 1 cup plain breadcrumbs (panko gives extra crunch)
• 1 tsp dried thyme or Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

For the Sauce / Garnish (if applicable):

• Optional: 1 tbsp melted butter mixed with 2 tbsp breadcrumbs for extra golden topping

How I Make It

Step 1:

First, preheat your oven to 375°F and hear that little click? That means dinner’s almost on the way. Melt 1 tablespoon of butter in a medium skillet over medium heat and sauté the chopped onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook another 30 seconds until fragrant — you’ll smell the sweetness pop.

Step 2:

In a large bowl, combine the 3 cups cooked shredded chicken, 2 cups cooked rice, 2 (10.5 oz) cans cream of chicken soup, 1 cup milk, 1/2 cup chicken broth, sautéed onion and garlic, 1 1/2 cups frozen mixed vegetables, 1 cup of the shredded cheddar, and the dried thyme. Season with salt and black pepper — taste a little; the soup carries salt, so add cautiously. Stir until everything looks evenly saucy and cozy.

Step 3:

Spread the mixture into a greased 9×13-inch baking dish. In a small bowl, toss the breadcrumbs with the remaining 1 tablespoon melted butter and the last 1/2 cup cheddar, then sprinkle evenly over the casserole. You’re going for an even blanket of golden promise — those crumbs crisp and shine in the oven.

Step 4:

Bake at 375°F for 25–30 minutes, until the casserole bubbles at the edges and the top turns golden brown. If you like extra crisp, broil for 1–2 minutes while watching closely — that last minute makes all the crunchy difference. Check that the center registers hot and steamy; since the chicken already cooked, heat through until everything hits a safe, cozy temperature.

Step 5:

Let the casserole rest for 10 minutes so the filling firms a touch and slices hold together. Sprinkle fresh parsley on top for color and serve warm. Listen for that satisfying fork scrape and enjoy the creamy, crunchy combo.

Pro Tips

• Use a rotisserie chicken to save time and add extra flavor — shred it while your onions sweep the pan with their aroma.
• If your rice feels dry, stir in an extra 1/4 cup chicken broth before baking to keep the casserole silky.
• Swap panko breadcrumbs for plain breadcrumbs when you want crunch; pulse a few Ritz crackers for buttery topping if you’re feeling indulgent.
• To make ahead: assemble in the dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if cold from the fridge.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use 14 oz firm tofu, pressed and cubed, for a vegetarian option. Expect a milder flavor and slightly different texture.
• Heavy cream ↔ Greek yogurt: Stir 1/2 cup plain Greek yogurt into the soup for tang and creaminess (add it off-heat to avoid curdling).
• Dairy-free: Use dairy-free milk and shredded dairy-free cheese; swap butter for olive oil or vegan butter.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers; ensure canned soup is GF or use a homemade roux with gluten-free flour.

Variations & Tips

• Spicy twist: add 1/2 teaspoon cayenne and swap mixed vegetables for corn and diced jalapeño.
• Kid-friendly: keep veggies to peas and carrots, and use mild cheddar; add a tiny sprinkle of paprika for color.
• Vegetarian: replace chicken with roasted cauliflower and chickpeas for bite and heartiness.
• Healthy swap: use brown rice (cooked) and low-sodium soup; add extra frozen spinach for green goodness.
• Creative twist: stir in 1/2 cup sun-dried tomatoes and 1/4 cup chopped basil for an Italian-ish vibe.
• Crispy topping idea: mix crushed fried onions into the breadcrumb topping for onion-y crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate up to 24 hours. Add about 5–10 minutes to the bake time if it goes straight from fridge to oven, and bake until bubbling and golden.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large roasting pan. Stagger the pans on different racks and rotate halfway through baking to ensure even browning; you may need an extra 10 minutes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1 1/2 tbsp oil for every 2 tbsp butter) and toss with breadcrumbs for the topping.

How do I know it’s done?

Look for bubbling edges, a golden top, and hot steam from the center. The filling should sit slightly firm when you jiggle the dish; if you use a thermometer, aim for around 165°F internal temperature for safety.

What if I don’t have ingredient X?

Substitute frozen mixed vegetables with fresh chopped carrots and peas, or use cream of mushroom soup instead of cream of chicken for a different flavor. For rice, quinoa or cauliflower rice both work — adjust liquid slightly.

How I Like to Serve It

I serve this casserole with a crisp green salad and a bright vinaigrette to cut through the creaminess, and a chilled glass of white wine or iced tea. It also works perfectly for potlucks — people love that crunchy top — and makes cozy leftovers for rainy-day lunches. In summer, I add a squeeze of lemon to brighten the flavors; in winter, it feels like pure comfort food.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered at 350°F for 15–20 minutes, or microwave individual portions until hot.
• Safe cooking temp for chicken: 165°F. If your chicken started raw, ensure the casserole reaches that temp in the center.

Final Thoughts

Closing: Go ahead — make this casserole on a busy night or for a crowd. It comforts, it travels well, and it tastes even better the next day. Now go impress someone — or just yourself — with your homemade masterpiece!