Chicken and Rice Bake

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Exclusively using shelf-stable ingredients, this easy chicken and rice bake is bursting with flavor, with creamy chicken, saffron rice, vegetables, and that ooey-gooey cheesy soup goodness.

Ma's Chicken and Rice Bake

The overwhelming response to my Bags To Dishes series continues, so I’m bringing you more recipes like Ma’s chicken and rice bake! These shelf-stable recipes can ensure you never have to wonder what’s for supper again and will help prevent huge bills at fast food drive-throughs, too.

So what does Bags to Dishes mean? It means we use only shelf-stable ingredients and you can pop all of the canned and packaged goods in one bag to use when needed. What I like to do is when I go to buy the ingredients, I make sure to buy enough to make several bag meals at once. When combined with the other bag meal recipes I’ve brought you so far, we are getting close to a whole month’s worth of backup meals already!

So, what shelf-stable ingredients are in this chicken and rice recipe? We’ve got canned chicken, evaporated milk, cheese soup, mixed vegetables, and saffron rice. This recipe is as simple as mixing the ingredients together, placing them in a casserole dish, and baking in the oven. It doesn’t get quicker or easier than that. This is a great weeknight supper to have on standby when you’re in a pinch.

Ma’s chicken and rice bake is so easy to throw together and a meal in one. You can also easily customize it. For example, if you have leftover baked chicken or fresh vegetables you want to use up instead, go ahead. If you want to leave out the chicken altogether, go for it. If you want to make homemade cheese sauce instead, here’s a recipe. Let this main dish work for you and your family, not the other way around!

Are y’all hungry? I sure am. Let’s get cooking!

Ingredients for Chicken and Rice Bake

Recipe Ingredients

In your bag, along with a copy of this recipe, you’ll place:

How to Make Chicken and Rice Bake

Mix together all ingredients in a mixing bowl.

Cook rice according to package directions.

Once the rice is cooked, drain veggies and chicken and toss those into the same mixing bowl along with evaporated milk, cheese soup, and seasonings.

Stir that up really well.

Baked casserole.

Place the rice mixture in an 8×8 casserole dish or whatever you grab first that is oven-proof.

Bake at 350 for 20 minutes or until bubbly.

Just before removing the chicken casserole from the oven, top it with about a cup of shredded cheddar cheese if desired and return it to the oven for 5 minutes.

Spoonful of chicken and rice bake.


Be sure you check out my original Bags to Dishes post to learn more about these meals and how you can adapt your family’s favorite recipes to be shelf stable. Also, take a gander at the other Bags to Dishes recipes I’ve shared!


  • Store leftover casserole in an airtight container in the fridge for up to 4 days and reheat in the microwave.
  • You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating in the microwave.

Recipe Notes

  • Personally, I prefer dehydrated veggies because I like their flavor better than canned ones. But I wanted to show at least a recipe or two with canned since I know a lot of y’all may not have a dehydrator. Another idea is using mixed frozen vegetables, but this takes this from a completely shelf-stable meal to a partially shelf-stable meal, which is fine. If you decide to use frozen get a 10-ounce bag or so and cook them in a bit of boiling water until heated through, then drain and proceed with the recipe as written.
  • Now, sometimes I add seasoning like salt, black pepper, and garlic powder, while other times I don’t. It depends on my mood! Keep in mind that the saffron rice is pretty well seasoned as is. If you decide to go rogue and use white rice or brown rice, you’ll want to amp up the seasonings a good bit according to your taste.
  • Other seasonings you might like to add according to taste include onion powder, paprika, dried thyme, and some chopped fresh parsley as a garnish.
  • Many old-fashioned chicken rice casserole recipes use cream of chicken soup, cream of celery soup, or cream of mushroom soup instead, but today we’re using cheddar soup for extra flavor. Trust me, you’re gonna want to give it a go. But if you only have one of these soups available, they’ll also work in this recipe.
  • As mentioned, if you’re not concerned with this being a shelf-stable meal, go ahead and use any leftover cooked chicken you have on hand, including rotisserie chicken, chicken breast, or even chicken thighs.

Recipe FAQs

Can I make my chicken and rice bake ahead of time?

Yes, prepare the casserole and place the ingredients in the baking dish as instructed. Cover with plastic wrap and store in the fridge for up to 2 days before baking. For best results, let it sit at room temperature for a few minutes before baking in the oven.

Check out these other easy chicken casseroles:

Tex Mex Chicken Casserole

Chicken Noodle Casserole

Chicken Divan Casserole

Cheesy Chicken and Broccoli Rice Casserole

Chicken Tortilla Casserole (Cooked in the Microwave)

Chicken and Wild Rice Casserole

Meal Plan Monday featured recipe

Chicken and Rice Bake

Using shelf-stable ingredients, this easy chicken and rice bake recipe includes chicken, saffron rice, vegetables, and cheesy soup goodness.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: casserole, chicken, rice, vegetables
Servings: 4
Calories: 316kcal


  • 1 10-ounce package yellow saffron rice
  • 1 10 or 12-ounce can chicken
  • 1 10-ounce can cheddar soup
  • 1 4-ounce can evaporated milk
  • 1 14-ounce can mixed veggies
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese for topping, optional


To assemble the bag meal: place the rice package along with the cans of chicken, milk, soup, and veggies in a large 2-gallon zipper seal bag with a copy of this recipe.

  • Cook rice according to package directions. Drain chicken and veggies.
    1 10-ounce package yellow saffron rice, 1 10 or 12-ounce can chicken, 1 14-ounce can mixed veggies
  • Stir all ingredients into the warm cooked rice in a mixing bowl, then spoon it into a greased 8x8 casserole dish.
    1 10-ounce can cheddar soup, 1 4-ounce can evaporated milk, 1/2 teaspoon garlic powder, salt and pepper to taste
  • Bake at 350 for 20 minutes. Top with cheese, if desired, and bake another 5 minutes more. Serve warm.
    1 cup shredded cheddar cheese for topping, optional


Calories: 316kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

This post was originally posted in 2014 but I updated the photos and post in 2020.

This post was featured in Meal Plan Monday and Weekend Potluck!

“Pray the hardest when it is hardest to pray.”


Submitted by Martha G. Click here to read more and submit your own.

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  1. Your bags to dishes series is a fabulous idea. And your rice and veggie bake is amazing. I could go for a serving or three of that dish.

  2. Hi Christy,

    Today I added a Bags to Dishes-Southern Plate Board on my Pinterest Boards. This way I can go to the board, make my shopping list and have all of the recipes. These are wonderful. Thank you. I have been so discouraged lately with getting so much take out. These will be so great to have on hand. I know that my family will enjoy these!

    You are always encouraging me, in so many ways.

    God bless you and your family!

    Love, Pam

  3. Christy – you are the BEST!!! I thoroughly enjoy your posts and cookbooks, but this Bags to Dishes series is AWESOME or as my 16-year old daughter (who loves your recipes for Sweet ‘n Sassy Pickles and Pickled Onions) would say “awesome possum sauce!” 🙂

    Living in a rural area and working in the “big city” means that going to the grocery store or for fast food (both are 18 miles away from our acreage) is no easy task. Among the many things I love about these Bags to Dishes recipes is that I don’t worry about having to use them up for fear of spoiling in a few days.

    Keep these Bags to Dishes recipes coming!

  4. Please tell us that you will be at Becoming next year – My daughter Holly and I were 1st timers there this year and she and I got the most out of your sessions. We enjoyed the rest but yours just fit us more so. Thanks for all you do and words of encouragement and perkiness it is contagious sometimes I can be down and read your post and it lifts my spirits.

  5. I LOVE this series you’re doing on Bags to Dishes!!! I’m printing the recipes off and my daughter and I will be filling a crate as a wedding shower gift for my daughter’s best friend. Rachel’s getting married in November. She just finished her Master’s Degree and started her first math teaching job this month. These will really help her get started in this new and exciting phase of life. And of course we’re doing these for us as well! yum!!! Keep em’ coming!

  6. These are wonderful. This is to be my life saver this Winter when the weather gets bad and I won’t drive in snow or ice. Of course some of them will be tried before then.

      1. I made this chicken and rice tonight for my son and his daughters. I also roasted potatoes and onions in the oven and then served a pear salad with dinner. They LOVED it and said to put it on the list to make again. I asked for a rating on a scale from 1-10. All agreed it was an 11! I have never used yellow rice before but you can bet I will from now on. It has 10x’s the flavor than white. Thank you for offering this tasty meal! How simple yet wonderful.

    1. I made this last week. It was great. I will be honest I was skeptical. I didn’t think my hubby would like it. Well, I was wrong. We have had it for leftovers twice now and it’s still good. I did double the recipe and put more veggies and 2 cans of chicken. I also added a can of cream of chicken.
      Thanks Christy

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