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Nothing is more comforting than digging into this cheesy chicken and rice casserole in a cold, chilly weather.

Chicken and Rice Casserole

4.5 from 4 votes
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Nothing is more comforting than digging into this cheesy chicken and rice casserole in a cold, chilly weather.
Servings: 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 cups raw rice (washed and rinsed)
  • 1 can Chicken broth (14.5 oz )
  • ½ lb chicken Fillet (cut in cubes)
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 12 pieces dried Shiitake mushrooms (soaked in water to de-hydrate)
  • ½ cup soaked water (from Shiitake mushroom )
  • 1 cup mixed vegetables (frozen or fresh)
  • ½ cup bell pepper (sliced)
  • 1 tsp garlic powder
  • 1 tsp Adobo seasoning
  • 2 cans Cream of Mushroom
  • ½ cup Mexican Blend Cheese (shredded)
  • ½ cup Mozzarella Cheese (shredded)


  • Preheat the oven at 400° F.
  • Rinse and drained the uncooked rice. Set aside for later use.
  • In a saucepan, add the olive oil. Once the saucepan is heated, add garlic, then the mixed vegetables and bell pepper. If using the Instant Pot - set it to "sauté" setting and do the same process.
  • Followed by sliced re-dehydrated Shiitake mushroom then the chicken cubes. Stir-fry over medium-low heat until the chicken is semi-cooked with white surface.
  • Add the washed "uncooked" rice and continue frying and tossing. Season the mixture with garlic powder and adobo seasoning. Making sure the mixture is well-stirred.
  • "If cooking in the stovetop". Transfer the fried rice into a rice cooker and add the chicken broth and the soaked water (from Shiitake mushroom ) to cook the rice.
  • "If cooking in Instant Pot" - Turn the "sauté" setting off and press the "manual". Set it in 4 minutes time and let it steam release naturally over the course of minutes until the float valve pin drops to show that it's ready to open.
  • Once the rice is cooked, fluff the rice and portion the content into your casserole dishes or baking pan (I made this into 2 dish pans).
  • Pour 1 can Cream of Mushroom (or Cream of Chicken) over the top of the rice. Spread the sauce evenly across the surface. Use the other one can of cream of mushroom to the other dish pan.
  • Divide the cheese into half. Top the sauce with a layer of shredded Mexican Blend Cheese and Mozzarella Cheese. Add the leftover cheese into the other dish.
  • Bake in the oven for 10 -15 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve hot.

Watch the Video:


1.) I divided this recipe into 2 dish plates, that's why I used 2 cans of cream of mushrooms. 

Nutrition Information:

Calories: 214kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 804mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1562IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: entree
Cuisine: American, Asian, Italian
Keywords: asian chicken and rice casserole, cheesy chicken and rice, cheesy chicken over rice, chicken and rice bake, chicken and rice casserole, easy cheesy chicken and rice