This creamy chicken and rice casserole combines shredded rotisserie chicken, cooked rice, and a rich cream cheese sauce with melted Colby Jack cheese, finished with a buttery cracker crust for satisfying texture contrast.
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Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.
In a large bowl, combine the shredded chicken, cooked rice, zesty Italian seasoning mix, minced garlic, cream of chicken soup, half of the shredded Colby Jack cheese, and chopped green onions. Mix to combine.
In a separate microwavable bowl, combine the cream cheese and 1/4 cup of cubed butter. Microwave for 30-60 seconds, or until softened.
Whisk the softened cream cheese and butter mixture until it is smooth and creamy.
Pour the cream cheese mixture over the chicken and rice mixture. Stir until everything is thoroughly combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Top with the remaining half of the shredded Colby Jack cheese.
For the optional topping, place the crushed crackers in a small bowl. Pour the 1/4 cup of melted butter over them and toss to combine.
Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the topping is golden brown and the casserole is hot and bubbly.
Let the casserole cool for a few minutes. Garnish with more chopped green onions before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions 1–2 minutes.
No. Uncooked rice requires additional liquid and longer baking time, which will make the casserole watery. Cooked rice works best for this recipe's texture and baking time.
Bake until the cheese is melted and bubbly around the edges, and the cracker topping is golden brown, typically 35–40 minutes at 350°F. The casserole should be heated through with no cold spots.
Yes. Assemble the casserole in the baking dish, cover with foil, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.
Use sharp cheddar, Monterey Jack, or a Mexican blend cheese. Avoid soft cheeses. Mild cheeses will require more seasoning to maintain flavor.
Yes. Freeze unbaked in an airtight container up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10–15 minutes to baking time.
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