This post is sponsored by my friends at Tony Chachere’s, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family. 
Finding certain ingredients in the grocery store can be a challenge these days so having recipes that call for everyday ingredients is super important. It’s even better if those recipes call for stuff that you already have on hand.
So my friends at Tony Chachere’s asked me to take a box of their Creole Roasted Chicken Dinner Mix and whatever else I already had in the kitchen and make supper with it. Jack was in the kitchen with me this particular day so he and I put our heads together and created this Cheesy Chicken and Rice Bake. 
We took the dinner mix, added some leftover shredded rotisserie chicken, a can of Mexican flavored corn – you know the kind with the peppers, and a can of cream of chicken soup. Can a casserole be called a casserole without a “cream of” soup? I’m just not sure it can! Ha! We added in some Tony Chachere’s Creole Seasoning to add even more flavor.
Once it was done, we added some shredded Colby Jack cheese to the top. I just LOVE how that stuff melts!
I love that this all cooks in one dish – including the rice! There’s no need to cook the rice before hand. It’s quick to put together and crazy delicious! The entire recipes only calls for 8 ingredients and one of those is water!
And depending on what you have on hand, you could swap the chicken for some sliced sausage. The corn could be swapped for another type of corn, green beans, or peas. You could even use frozen veggies if that’s what you have. Don’t have Colby Jack cheese? Cheddar would work perfectly! Heck, any cheese would work, really.The idea is that once you have a great base with the rice mix, water, and cream of chicken, you can really make it your own. What kind of ideas do you have? Be sure to share them in the comments below.
Recipe Card
Cheesy Chicken and Rice Bake
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 1/2 cups hot water
- 1 (7-ounce) box Tony Chachere's Creole Roasted Chicken Dinner Rice Mix
- 1 (15.25-ounce) can corn with peppers, drained
- 2 cups shredded chicken (rotisserie chicken works great!)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 1 1/2 cups shredded Colby Jack Cheese
Instructions
- Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, whisk the cream of chicken soup and the hot water together until combined. Add the uncooked Tony Chachere's Creole Roasted Chicken Dinner Rice Mix and mix well. Add the corn, chicken, butter, and Tony Chachere's Creole Seasoning and mix to combine.
- Pour the mixture into the prepared baking dish and wrap tightly with aluminum foil. Bake for 45 to 55 minute or until the rice is tender. Fluff the rice with a fork and sprinkle the cheese over the top. Wrap again with the foil and allow to rest for 5 to 10 minutes or until the cheese has melted; then serve.
Good recipe. I needed something to use up the last two cups of shredded turkey from Thanksgiving, and this fit the bill. Used a 15 oz can of corn and a 4 oz can of chopped green chiles instead of the corn with peppers. Also used regular (salted) butter; it was not too salty. Good recipe for leftovers. Will double the next time with 4 cups shredded chicken. Thank you!
PS – I also could not find the 7 oz Tony’s Roasted Chicken, but I found a 5 oz Tony’s Chicken rice mix and reduce the water to 1 1/4 cup – that worked great.
Awesome! Thanks for letting me know!
Thanks, Val! Glad you enjoyed it!
Hey Stacey,
When a recipe calls for no salt butter is this just because the other ingredients have enough salt or is there a specific reason?
Thank you!
Debbie Love
It is typically the case that there is already enough salt for the recipe with the other ingredients. But, it does depend on the recipe.
If I double this recipe, will it fit in a 9×13 dish? How will I need to adjust cooking times?
I can’t say for sure, as I’ve not tried it, but I think an additional 10 minutes should be about right.
What alternative rice would you suggest using. I can’t the Tony’s rice at any of my local stores. Thanks
Unfortunately, I’ve not found anything that replaces the Tony’s in this recipe.
Hello Joanna,
I read your comment about your search for Tony Cachere’s boxed Chicken and Rice for the Southern Cheese and Chicken casserole. If you Google it, Google will give you or take you to the store connected with this site we are on right now. There are choices as to how many you want to order, starting with one box at $2.25. It lists numerous flavors and types of Tony Cachere’s boxed meals. You order online as you would anything online. If you have a dollar store near you such as Dollar Tree, I have picked up a couple of different choices of Tony Cachere’s boxed dinners, but not this one. Might get lucky though! I’m going to order as it’s very reasonable. Good luck to you!
I can’t have anything spicy but really want to try this. I would just like to use rice by itself. How much should I use?
Oh my GOODNESS this is amazing!!! And so, so easy! I am currently making it for the second time. I did have to substitute a few things just because the area I live in doesn’t have some of the items. I had to use Ol Elpaso cheesy mexican rice box mix, a can or corn, and a can of rotel, I also added black beans. I made my chicken in the crockpot with some Tony’s seasoning and the cream of chicken and water mixture. I shredded my chicken and then mixed it all together ❤ ! I add butter to the top, a little more Tony’s, cook as directed and finish with the cheese…put into a tortilla and wow, so amazing and easy! My family absolutely loves it! Thank you for the recipe, I’ll be checking out your other recipes soon!
Sweet! I’m so, so glad to hear you’ve enjoyed this recipe!!
I made this last night. It was a hit!
I purchased the mix from the Tony Chachere website (link in the instructions above).
I did make a few modifications, based on what I had in the house. I didn’t have cream of Chicken, so I used Cream of Mushroom soup instead. Instead of corn with peppers, I used about a cup of frozen corn, and it added a nice sweetness to the spicy flavor of the dish. The dish was a bit on the salty side, so I’d make changes next time. I didn’t have unsalted butter, but I will definitely use that next time, and go for the low-sodium soup option. Look forward to making this again soon!
So glad you enjoyed it! You can certainly reduce the sodium by using the Tony Chachere’s No Salt Creole Seasoning, unsalted butter, and the low sodium cream of chicken soup.
Absolutely delicious! Unlike any other chicken and rice. Rich flavor. So, so good. Easy too! Made exactly as recipe stated. Next time will try adding broccoli or peas. Yummy.
Broccoli is a great idea! Glad to hear you enjoyed it!
Have looked an cannot find the mix anywhere except Amazon. Do not feel comfortable ordering 8-12 boxes. Any suggestions for a substitution
Have you looked at your local grocery store?
Where can one purchase the prepared rice mix component? I don’t think I will need a box with multiple individual packets.
Do you have to cook the rice first right
No, it goes in raw and cooks in the oven. Isn’t that great!?!?