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Chicken and Rice Casserole
This traditional chicken and rice casserole is great for weeknight dinners. Tender chicken is combined with cream soup, rice, and seasonings to make a delicious casserole.
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Chicken and rice casserole is great for weeknight dinners! Tender chicken is combined with cream soup, rice, and seasonings to make a delicious casserole!
This casserole is made from staple pantry ingredients and is quick to assemble, yet possesses boundless possibilities for additions and substitutions, making it perfect for every family. It’s a great recipe for a weeknight dinner, a delivery to a friend, a potluck, or a large family gathering.
Casseroles are certainly known for being hearty, transportable, and appear in the hands of well-meaning neighbors so often it’s a trope. They are a famously one-dish meal: freeze-able, stackable, reheatable, and easy to make for a crowd.
Chicken and Rice Casserole absolutely needs to be one of your go-to recipes. Mix all the ingredients in minutes in one dish and bake! It’s delicious, filling, and best of all, does not require the cook to stand over a stove!
Chicken and Rice Casserole Ingredients
- Chicken
- Dry onion soup mix
- Cream of mushroom soup
- Cream of chicken soup
- Milk
- Sour cream
- Water
- Minute rice
- Salt
- Pepper
- Parsley and cracked black pepper
What makes Chicken and Rice Casserole so appealing is its widely unobjectionable ingredients. In most cases, even the pickiest eaters like rice and chicken. Even so, it’s flavorful and creamy, as a casserole should be.
Tweak this recipe in a variety of ways to tailor it to your family! Maybe try a can of cream of celery instead of sour cream or add broccoli or mixed vegetables. Garnish with chives instead of parsley and maybe add in some cheese to make it cheesy.
How to Make Chicken and Rice Casserole
FIRST STEP: In a large bowl, mix all ingredients together except the parsley, which is optional for garnish.
SECOND STEP: Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
THIRD STEP: Cover with foil and bake for 45 minutes at 350 degrees.
FOURTH STEP: Remove the foil, cover, and bake for 10 minutes or until golden brown.
Cooking Tips
Adding ½ cup cheddar cheese or ¼ cup parmesan would be delicious. Sprinkle some cheese on for the final 10 minutes to get a bubbly, browned cheesy top.
Take your rice to the next level by adding a chicken bouillon cube to the water!
This is a fantastic base recipe – definitely try adding your favorite spices to create your own version. Consider Cajun seasoning or curry powder!
Storing this Recipe
Cover and store in the fridge for 3-4 days.
You can make this recipe ahead of time and freeze it for later. Thaw the night before and reheat for 25-30 minutes before serving.
Chicken and Rice Casserole
This traditional chicken and rice casserole is great for weeknight dinners. Tender chicken is combined with cream soup, rice, and seasonings to make a delicious casserole.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
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 uncooked
- 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.
Video
Nutrition
Calories: 327kcal | Carbohydrates: 56g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 165mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 4mg
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Comments
Jan Sherrill says
Can you substitute the onion soup mix for another soup mix?
Shauna says
Yeah you definitely should be able to do that!
Jody says
Can I mix this altogether the night before and bake it the next day or will that ruin the rice?
Shauna says
I would definitely be careful about that and probably opt against it because the rice will soak up some of the moisture of the other ingredients as it sits and it could cause the dish to come out soggy and mushy. If you want to make it ahead of time, I would suggest mixing together all ingredients except for the rice and storing in the fridge. Right before you’re ready to cook it, mix the rice in and put it in the casserole dish to cook. Should save a little bit of time and your rice won’t be mushy as well.
theresa says
I would love to make this dish ! Could i just use mushroom soup instead of using two differnt soups ?
Shauna says
You can totally do that! It might change the flavor just a little, but it should still turn out the same!
Mary says
Can I add cooked broccoli?
Yessi Santana says
Yes, you can add broccoli. If frozen you don’t need to cook it prior to mixing the casserole together, unless you prefer extra soft broccoli.
Mary D says
Put fried onion strings on top for last 10 minutes of baking. Loved it.
Ka says
Can I use cheese tortellini in place of rice?
Yessi Santana says
Yes, you can use cooked tortellini instead of the cooked rice.
Corean Gower says
Great idea,ty
Sheri says
Superb recipe looking forward to making !
Tina says
What size for the soups?
Yessi says
For the canned Cream of mushroom soup and Cream of chicken soup, regular size which is 10.5oz. For the dry onion soup, 1 package which is 2 oz.
Janet sherman says
How can I make this low carb?
Shauna says
You could swap out cauliflower rice for regular rice. If you do try it let me know how it turns out.
Debbie says
Do you think you could substitute cauliflower rice to lower the carbs?
Yessi says
Yes, you can substitute
Jessica says
Would it still cook correct without foil?
Yessi says
Yes, let us know how it turns out.
Becky says
I dont like minute rice. I use riceland rice. Would I need to cook that rice first and then adjust the cook time? Or can I put it in uncooked and cook the whole dish longer?
Yessi says
You would have to cook the rice first.
Leslie Rene Kelley says
I added some sauted onion, garlic and broccoli (plus some curry powder) for a little more texture and it was so good! Thank you for the recipe!
Lisa says
Quick, easy, and delicious!
Michelle says
This dish is very easy to make. I had all the ingredients already & didn’t have to go to the store. I added more mushrooms & cooked the chicken in olive oil with Old Bay to taste. Also took advantage of adding cheese on top (Mozzarella, Mexican, & Romano). I did uncover after 45 min for the last 10 min but didn’t look crispy & browned so I baked it for 5 min longer. I didn’t measure how much cheese I layered on top, more than what they suggested to put on. We love cheese! I’m thinking next time I make it I will leave it in longer to get the crispy brown top by adding 5 min each time as needed. Thanks for sharing a delicious recipe!
Natalie says
Do you cook the chicken first before putting the casserole in the oven? Thank you
Layne Henderson says
Yes, the chicken needs to be cooked first. Enjoy!
Judy says
Can you halve this recipe? Too much for one person. Can’t wait to try it!
Amberlee says
Just made it…LOVE IT! I held off on the parsley flakes my kids would have had a cow. Also we put Sharp Cheddar Cheese on the top for that last ten minutes. FYI dont do this unless you really like Sharp Cheddar Cheese…my 4 year old said it was sour. It did change the flavor a bit. But we still love it.