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Chicken and Rice 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
- Dry onion soup mix
- Cream of mushroom soup
- Cream of chicken soup
- Sour cream
- Minute rice
- 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.
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
- 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 ¼ cup milk
- ¾ cup sour cream
- ½ cup water
- 2 cup minute rice uncooked
- ¼ tsp salt
- ½ tsp pepper
- Parsley and cracked black pepper for garnish optional
- 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.
Lynn Davidson says
I followed the recipe but added chopped broccoli with it.
I'm wondering if I were to double the recipe..what gets doubled and what doesn't?
Layne Henderson says
Hi, Denise - if you're doubling it, I would double the entire recipe and make it in a second pan to make it easier to bake then pop it in the oven, side by side. Enjoy!
Sharon Rose says
Thank you so much
For sharing this recipe ! My mom used to make this when I was a little
Girl ! It is so good !
Zakiyah Buchanan says
Where can I find cooked diced chicken and if my supermarket doesn't have it could I use a Rotisserie chicken in it's place
Layne Henderson says
That would be fine! Enjoy!
Kathy Fowler says
buy boneless chicken breast. cut them and cook them ahead
I have made this many times for hunting camp. It’s a huge hit! I have made the exact recipe and I have added stuff as well. I do add shredded cheese always and this last time I put French fried onions on top for some crunch. I also add an extra cup of rice and one extra can of soup. Either soup works great! I have to feed about 16 men and just double it, with my extra stuff. They love it! Thanks for the great Recipe!!
Kate Copp says
We loved this. I used 2 cans of Chicken drained (I buy a 6 pack at Sam's Club) and instead of cream of mushroom I used cream of celery. I also took foil off at 45 minutes... Kept it in the oven 15 more minutes and then sprinkled shredded cheddar cheese on top and let it melt about 3 more minutes. My spouse loved it as did I.. next time I am going to add a package of frozen broccoli that I will thaw and drain before adding. Great recipe!!
Great dish! I made a topping of 2 sleeves crushed Ritz crackers, 1 stick of melted butter and 1 1/2 cups grated pepper jack cheese. I also mixed another cup and 1/2 of grated pepper jack into the casserole itself. Thanks for sharing!
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.
Can you halve this recipe? Too much for one person. Can’t wait to try it!
You can half any Recipe!! It will still be great!
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