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5 from 1 vote

Quick Chicken Pot Pie Baked Rice

A quick and easy Chicken Pot Pie Baked Rice casserole made with pantry staples within about 30 minutes.  It has all the comforting flavors of the classic dish but without the pie crust.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2


  • 2 cups canned condensed chicken soup
  • 2 large egg yolks
  • 2 cups cooked long-grain rice
  • 1 1/2 cups shredded roasted chicken
  • 1 1/2 cups frozen mixed vegetables (corn, peas, carrots, and green beans)
  • A pinch salt
  • A pinch ground black pepper
  • 2 cups shredded cheddar cheese or mozzarella
  • 1/2 cup shredded or grated Parmesan cheese
  • 1-2 tablespoons chopped parsley


  • Preheat oven to 350 F. Butter and flour (it can be GF) in a medium baking dish; set aside.
  • In a large bowl, stir in well the condensed chicken soup with the egg yolks. Add the cooked rice, chicken, vegetables, seasonings, and cheddar cheese/mozzarella. Mix well until obtaining a homogeneous mixture. Place mixture into the prepared baking dish, sprinkle the Parmesan cheese on top, and bake uncovered for about 25-30 minutes. Serve warm with chopped parsley on top. Enjoy!
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