This Cajun Chicken and Rice Casserole is the perfect delicious dinner! With my Cajun seasoning it has the absolute perfect flavor.
Chicken and Rice Casseroles are such an easy dinner. Even better, you can make so many delicious spins on this casserole. I particularly love this Cajun spin. The sausage adds a great texture, and the spices are perfection.
Love this but want another spin on it? Make my Southwestern Cheesy Chicken and Rice Casserole!
How to Make Chicken and Rice Casserole
Here is a brief overview of how this chicken and rice casserole recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Cook the sausage and vegetables. Sauté the andouille sausage and then the vegetables until tender.
- Combine all ingredients. Mix the Cajun Seasoning, rice, chicken, tomatoes, and cream of chicken soup right in the casserole dish. Then add in the sausage and vegetables.
- Bake the casserole. Bake it all up and enjoy.
The Best Cajun Seasoning
The key to this recipe is my Cajun Seasoning. It is a delicious blend of paprika, salt, onion powder, garlic powder, black pepper, thyme, oregano, cayenne pepper, and red pepper flakes.
I love making my own seasoning mixes because you can control things like salt and heat. If your family doesn’t like spice, cut down on the cayenne pepper and leave out the red pepper flakes.
This recipe calls for 3 tablespoons of my Cajun Seasoning. That is the same amount as my small batch recipe in the homemade Cajun Seasoning post.
Cajun Seasoning Recipe
Homemade Condensed Cream of Chicken Soup
I have a great recipe for homemade condensed cream of chicken soup that works perfectly in this recipe. It tastes better than what you can buy from the grocery store and is done in about 25 minutes.
All that being said, if you are in a pinch, grab the can. Family dinner together is more important than everything being from scratch.
Homemade Cream of Chicken Soup
Storing and Reheating Leftovers
Store any leftovers of this casserole in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or in a small skillet over low heat until heated through.
Other Great Cajun Recipes
Because I can’t get enough of those Cajun flavors, I have other great recipes you can make after this one. They are all listed in my Cajun seasoning post, but I would personally start with my:
If you make this amazing casserole or any of my other great cajun recipes, please leave me a comment and let me know what you think!
Cajun Chicken and Rice Casserole
Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage sliced
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 pound chicken breasts raw and diced
- 3 tablespoons Cajun seasoning
- 15 ounces diced tomatoes undrained
- 1 cup instant white rice
- 21 ounces condensed cream of chicken soup (or make a double batch of my homemade condensed cream of chicken soup)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch pan with cooking spray and set aside.
- In a large skillet over medium heat, add the olive oil. Add the sliced andouille sausage and cook for about three minutes, stirring to allow both sides of the sausage to brown.
- Add in the garlic, onions, and bell peppers, and stir cooking for 5 to 7 minutes until the vegetables are tender.
- While the veggies are cooking, combine the chicken soup, tomatoes, cajun seasoning, and rice in the casserole dish.
- Add in the chicken, cooked veggies, and sausages and stir to combine.
- Cover the dish and bake for 55 minutes. Remove the foil and bake for 5 more minutes. Let stand for 10 minutes, serve and enjoy!
Ramsha says
I am a big big fan of cajun. As normal, I sprinkled it on every my favorite food. Thanks to you, I was sunk in cajun in another version. hihi
Valerie says
Delicious! Thank you for this awesome recipe. It’s a keeper
So happy to hear that you liked it, Valerie!
Ed says
Did you use canned or fresh tomatoes?
Canned
Deborah Collins says
I don’t like instant rice, so I just parboiled regular rice and it turned out great!
I’m glad you were able to make it work!
Ryan says
Do you include the tomato sauce in the can, from the diced tomato? Or will that make it too wet?
The tomatoes should go in undrained. Thank you for bringing this to my attention, I will update the recipe!
Meagan Van Buskirk says
Hi! What a great recipe!
How would you recommend adapting this process to brown or wild rice?
Thanks!
I would fully cook the brown or wild rice, and then proceed with the recipe as written, but drain the tomatoes. To be clear, I haven’t tested this, this is just what I would do on my first attempt at this substitution. I hope it works out for you!