Cracked Out Chicken and Rice Bake

Cracked Out Chicken and Rice Bake – chicken, cheddar, bacon, Ranch and rice – quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!

"Cracked Out" Chicken and Rice Bake - chicken, cheddar, bacon, Ranch and rice - quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!

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I’ve been on a rice casserole kick lately. We’ve made several versions of it and loved them all. I was looking through my recipes and realized that I didn’t have a “Cracked Out” Chicken and Rice Bake version. OMG! I had to remedy that situation ASAP!

This was SO good. I mean, seriously delicious! It might be my favorite Chicken and Rice Bake on the blog. We ate this for dinner and had leftovers for the next day for lunch. It was great both times. Use some rotisserie chicken (my weeknight secret weapon), and this casserole is ready for the oven in 5 minutes. Serve this with some quick green beans and you have an easy weeknight meal in under 30 minutes!

*I used instant white rice in this dish. You can certainly use brown rice. Make sure to follow the preparation directions on the package of brown rice. Brown rice takes longer to cook than white rice.*

"Cracked Out" Chicken and Rice Bake - chicken, cheddar, bacon, Ranch and rice - quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!

Cracked Out Chicken and Rice Bake

Yield: 6 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cracked Out Chicken and Rice Bake – chicken, cheddar, bacon, Ranch and rice – quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!

Ingredients:

  • 2 cups water
  • 2 cups instant white rice
  • 2 cups cooked chopped chicken (about 12-oz)
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 1 (8-oz) container sour cream
  • 1/2 (1-oz) package dry Ranch Dressing Mix, 1½ Tbsp
  • 1 cup shredded cheddar cheese
  • ¼ cup cooked chopped bacon
  • ½ cup chicken broth or water

Instructions:

  • Preheat oven to 350ºF. Spray a 9×13-inch pan with cooking spray. Set aside.
  • In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
  • In a large bowl, combine chicken, chicken soup, sour cream, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.
  • Bake for 20-25 minutes, until cheese is melted and bubbly.

Notes:

Can 4 cups of any type of cooked rice in place of the minute rice and water.
Can make casserole in advance and refrigerate or freeze for later.
To bake after freezing, thaw completely and bake as directed above.

Steph

Remember this recipe

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Pin This Recipe
"Cracked Out" Chicken and Rice Bake - chicken, cheddar, bacon, Ranch and rice - quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!
"Cracked Out" Chicken and Rice Bake - chicken, cheddar, bacon, Ranch and rice - quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! We make this at least once a week!!

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Comments

  1. This looks great! Can you sub out the uncooked instant rice for uncooked regular rice? Is there a reason you prefer instant rice over regular rice? Would it be the same amount of instant rice v. regular rice? Thanks!

    1. I prefer instant rice because it only takes 5 minutes to make. I don't want to spend a lot of time making the casserole. 2 cups of instant rice = 4 cups cooked rice.

  2. Is there a reason to use instant rice over regular uncooked rice? If I were to do regular uncooked rice what would the measurements be?

    1. I prefer instant rice because it only takes 5 minutes to make. I don't want to spend a lot of time making the casserole. 2 cups of instant rice = 4 cups cooked rice.

  3. Does the rice measurement refer to cooked or uncooked? For example, should I put 2 full cups of uncooked instant rice into the boiling water, or should I put enough uncooked instant rice into the boiling water so that when it is fully cooked, it will result in 2 cups of cooked rice?

  4. Oh no! I completely overlooked where it says to add "cooked" chicken and I added raw chicken! Will this affect it at all?? Just threw it in the oven and got to looming at the recipie and noticed it 🙁

  5. I made this last night. It was super easy and delicious. I had purchased a rotisserie chicken and shredded it over the weekend. Which made this really easy to throw together. Will definitely add this to my rotation!

  6. I used canned chunk chicken and real bacon bits. Since I am not crazy about instant rice I used two rice pilaf mixes and baked for an hour. It was so easy to pull together and the taste was AHHHHMAZING!!! The whole family loved it. Thanks for sharing this–it's a keeper for sure!!! 🙂

    1. I'd also like to know. Have a pantry full of various rices, but no instant. Approximately how much cooked rice do you need?

    1. I "think" it's because of the ranch dressing mix, cheddar cheese, and bacon – she has a "crack" dip with those ingredients too 🙂

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