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This chicken and rice casserole is the ultimate in comfort food. I love how fast it comes together and the creamy, hearty flavor is the best!
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Chicken and Rice Casserole
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INGREDIENTS FOR Chicken and Rice Casserole
You will need:
- 3 cups cooked and diced chicken
- One package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 1/4 cups milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cups minute rice
- Salt and pepper to taste
- Parsley for garnish
SUBSTITUTIONS AND ADDITIONS
CHICKEN BREAST: I make this with a rotisserie chicken, but you could also use homemade chicken breasts, chopped or shredded.
CREAM SOUP: If you don’t like cream of mushroom, you can substitute for any other cream soup 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!
TOPPING: You could always add a little breadcrumbs on top.
How to Make this Chicken and Rice Casserole recipe
STEP ONE: In a large bowl mix all ingredients together except the parsley which is optional for garnish.
STEP TWO: Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
STEP THREE: Cover with foil and bake for 45 minutes at 350 degrees.
STEP FOUR: Remove the foil cover and bake for 10 minutes or until golden brown.
storage
IN THE FRIDGE: Store in the fridge for up to 3 days.
IN THE FREEZER: If you’re doing this recipe as a freezer meal, you’ll put it together and then cover tightly to freeze. When it’s time to bake, just thaw in the fridge and then pop in the oven, covered with foil, and follow the baking instructions above.
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Chicken and Rice Casserole
Ingredients
- 3 cup chicken cooked and diced
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 1/4 cup milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cup minute rice
- 1/4 tsp salt
- 1/2 tsp pepper
- Parsley and 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 degrees.
- Remove the foil cover and bake for 10 minutes or until golden brown.
If I need to double or triple the recipe how long should I cook it for
Ohhh, that I am not sure on as I haven’t tried doubling in one pan. I normally double the recipe and then bake two pans side by side.
Could I freeze this or should I cook it first then freeze it ?
If you’re doing this recipe as a freezer meal, you’ll put it together and then cover tightly to freeze. When it’s time to bake, just thaw in the fridge and then pop in the oven, covered with foil, and follow the baking instructions in the recipe to finish. Enjoy!
I’m allergic to mushrooms, what could I substitute the cream of mushroom with?
I would use cream of chicken or another favorite cream soup! Enjoy 🙂
Cream of asparagus goes well with chicken.
Do you cook the rice before adding it to the ingredients ????
No! Enjoy 🙂
My 17 yr old son loves this so much he asked me to make it for his birthday. My entire family loves this including my extended family.
Can I make this with pre-cooked rice?
Yes, you’ll probably want to cook less time or the rice would turn crunchy.
If I use chicken breast, do I need to cook them before putting in with the rice?
Yes, you’d need to have it cooked first. Enjoy!
Is it ok to use regular white rice if I don’t have minute rice?
It might effect cooking time!