Published on
Chicken and Rice Casserole
This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, it is filled with creamy tender chicken, rice, and seasonings.
Jump to Recipe
Table of Contents
This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, tender chicken is mixed with cream soup, rice, and seasonings for a meal that we guarantee will get rave reviews.
For more easy recipes, try our cowboy casserole and hamburger casserole.
CHICKEN AND RICE CASSEROLE INGREDIENTS
You’ll need:
- 3 cups cooked chicken, diced into small pieces
- One package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice, uncooked
- Salt and pepper to taste
- Parsley for garnish
PRO TIP:
You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
SUBSTITUTIONS AND ADDITIONS
CHICKEN BREAST: I make this great recipe with a rotisserie chicken or other leftover chicken, but you could also use homemade chicken breasts, chopped or shredded.
CREAM SOUP: If you don’t like cream of mushroom soup, you can substitute for any other cream soup such as cream of celery soup or another one that you do like.
SEASONING: You could add a dash of paprika for more flavor if you’d like.
VEGGIES: You could add your favorite veggies like carrots, broccoli, peas, green beans, or mushrooms to this dish.
CHEESE: Add your favorite cheese! Cheddar cheese and parmesan cheese are two great options.
TOPPING: You could always add a few breadcrumbs on top for some extra crunch.
HOW TO MAKE THIS CHICKEN AND RICE CASSEROLE RECIPE
STEP ONE: Preheat oven to 350°F.
STEP TWO: In a large bowl mix all ingredients together except the parsley which is optional for garnish.
PRO TIP:
You don’t need to cook the rice before adding it to this dish.
STEP THREE: Pour chicken and rice mixture into a 9×13 casserole dish that has been sprayed with nonstick spray.
STEP FOUR: Cover with aluminum foil and bake for 45 minutes.
STEP FIVE: Remove the foil cover and bake for 10 minutes or until golden brown.
HOW TO SERVE
Add a tasty side dish and you’ll have a delicious meal for a weeknight dinner. Since you’ve got your meat and grains covered, a vegetable-based dish would be a great choice. Try our green bean casserole or a Caesar salad.
MORE CASSEROLE RECIPES
STORAGE
IN THE FRIDGE: Store leftovers from this chicken casserole in the fridge for up to 3 days.
IN THE FREEZER: If you’re doing this creamy chicken and rice dish as a freezer meal, you’ll put it together and then cover it tightly to freeze. When it’s time to bake, just thaw in the fridge and then pop the baking dish in the oven, covered with foil, and follow the baking instructions above.
Our easy chicken and rice casserole is full of creamy sauce and delicious ingredients. This one-pan meal is perfect for easy dinners that the whole family will love.
FREQUENTLY ASKED QUESTIONS
Can I make this casserole ahead of time?
This easy casserole recipe is a fantastic make-ahead meal. You can prepare the dish and then freeze it. Thaw it in the fridge overnight and then bake it according to the recipe instructions.
Do I have to use minute rice?
In this creamy rice bake, it is best to use minute rice as it cooks faster and we can’t guarantee that any other type of rice will come out cooked and tender.
Can I add vegetables to this dish?
If you’d like to add either fresh or frozen veggies to this casserole, you certainly can!
MORE RECIPES YOU’LL LOVE
- Cornbread Chili Casserole
- Mexican Casserole
- Hasselback Potato Casserole
- Chicken Casserole
- Chicken Parmesan
Chicken and Rice Casserole
This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, it is filled with creamy tender chicken, rice, and seasonings.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Ingredients
- 3 cups chicken cooked and diced
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice uncooked
- ¼ teaspoon salt
- ½ teaspoon pepper
- parsley for garnish (optional)
- cracked black pepper for garnish (optional)
Instructions
- In a large bowl mix all ingredients together except the parsley which is optional for garnish.
- Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
- Cover with foil and bake for 45 minutes at 350°F.
- Remove the foil cover and bake for 10 minutes or until golden brown.
Video
Notes
TIP: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
TIP: You don’t need to cook the rice before adding it to this dish.
Nutrition
Calories: 288kcal | Carbohydrates: 31g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1247mg | Potassium: 285mg | Fiber: 1g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
katie says
Absolutely Delicious!! Halved the recipe as we are 2, using cream of chicken soup and adding cooked long grain rice. Thank you
CarlaF says
This was so delicious. My husband and I both had two helpings. I’ve had a recipe for chicken and rice that I’ve used for years, but this one is goi g to replace it. I have passed it on to my daughter and daughter in law. Thanks for sharing.
Amanda says
I added frozen broccoli to this and added a few seasonings to the chicken, but it turned out so good! Definitely will be making this again!
Cathy H. Greenlaw says
I substituted chicken broth for the liquid and used greek yogurt in place of the sour cream and uses basmati rice and it turned out delicious! Thank you!
Caleb says
Do you have a time adjustment for using brown rice?
Layne Kangas says
If the brown rice box indicates it takes longer to prepare than white minute rice, you might need to. I haven’t made it with brown rice so I can’t tell you specifically how to make any adjustments. Enjoy!
Gloria says
Easy and delicious!!!!!
Ann says
Very good chicken & rice casserole and it makes a BIG batch! For those wondering about being able to not cook the chicken before hand, you absolutely can cut up the chicken breasts & put them in raw with the casserole. You will need to cook it for a bit longer. I baked it covered for 50 minutes, then uncovered it & cooked it for an additional 10 minutes with the last few minutes using the broiling function.