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Chicken Pot Pie Rice Bake

This Chicken Pot Pie Rice Bake is the ultimate comfort food — creamy, cheesy, and loaded with tender chicken, vegetables, and fluffy rice baked to perfection. It’s everything you love about a classic chicken pot pie, but easier, faster, and topped with melty cheddar instead of pastry. A cozy, family-friendly dinner that’s ready in under an hour.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 2 cups instant white rice
  • 2 cups water
  • 2 cups cooked chopped chicken (rotisserie or leftover works great)
  • 1 can 10.75 oz cream of chicken soup
  • 1 cup sour cream
  • ¼ cup milk
  • 1½ cups frozen mixed vegetables peas, carrots, corn, and green beans
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions
 

Preheat the oven:

  • Preheat to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook the rice:

  • In a medium saucepan, bring 2 cups of water to a boil. Add instant rice, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.

Mix the filling:

  • In a large bowl, combine cream of chicken soup, sour cream, and milk. Stir until smooth and creamy.

Add the main ingredients:

  • Add cooked chicken, frozen mixed vegetables, and cooked rice to the mixture. Stir until evenly combined. Season lightly with salt and pepper.

Assemble the bake:

  • Spread the mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top.

Bake:

  • Bake uncovered for 25–30 minutes, or until hot and bubbly with golden melted cheese on top.

Serve:

  • Let cool for a few minutes before serving. Serve warm with a sprinkle of chopped parsley or green onion if desired.

Notes

  • Make ahead:
    Assemble the bake up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.
  • Add extra veggies:
    Stir in cooked broccoli, mushrooms, or spinach for extra nutrients and flavor.
  • Lighter version:
    Substitute sour cream with Greek yogurt for a tangy, lighter alternative.
  • Cheese options:
    Try Monterey Jack, Colby, or a cheddar-mozzarella mix for a different flavor twist.
  • Storage:
    Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.