Chicken and Rice Casserole

This easy Chicken and Rice Casserole recipe is one of those vintage casseroles that combines simple pantry ingredients into a meal the whole family will love.

 

Easy Chicken and Rice Casserole Recipe

What makes the best chicken and rice casserole? That's a loaded question, it comes down to personal taste most often. There are many variables and most recipes can be adapted with the ingredients you have on hand. This recipe uses uncooked rice long grain rice like Uncle Ben's brand, and cooks with the remaining ingredients in the oven. You can also make chicken and rice casserole using cooked rice whether it's brown rice or wild rice and replace raw chicken with leftover poached, baked or rotisserie chicken. It comes down to the time you have to prep the ingredients. It's a kid-friendly family friendly casserole meal.

 

 

How to Make Easy Chicken and Rice Casserole

Checkout the following helpful tips for additional seasoning ideas, mix-ins and substitutions.

• Ingredients you'll need to chicken and rice casserole: For this recipe you'll need uncooked long grain rice, boneless skinless chicken breasts, cream of chicken soup, cream of celery soup, butter, mayonnaise, one package Lipton chicken noodle soup mix, garlic salt, lemon pepper, Parmesan cheese or shredded cheddar cheese and parsley for garnishing.
• What is an alternate flavor of  soup that I can use for chicken casserole? You can use cream of mushroom, cream of onion, or even cheddar cheese soup in place of cream of celery soup. You could also use 2 cans of cream of chicken soup.
• If you'd like to add cheese to the casserole filling you can. 1 cup of shredded cheddar cheese, colby jack, mozzarella, Monterey jack or Swiss cheese would work.
• Other herbs you may like to add is dried or fresh thyme or tarragon.
• You could add 2 cups of chopped steamed broccoli florets or frozen petite peas to this chicken and rice casserole. The broccoli should be lightly steamed and the peas can be added frozen.
• This recipe uses uncooked long grain rice not minute or instant rice. Should you want to use brown rice or wild rice, both would cook differently and may require using chicken thighs in place of breasts so the chicken doesn't dry out.
• This casserole can be kept in the refrigerator for up to 3 days and reheated in the microwave.

 

Other Easy Chicken Recipes to Add to the Menu

I have many chicken recipes in the recipe index that you may like to try at home. More casserole recipes to add to the dinner menu:

• Chicken Cordon Bleu Noodle Casserole is a riff on the French classic made in a family friendly casserole.
• Crockpot Chicken and Dressing Casserole is comfort food you can serve straight from your slow cooker.
• French Onion Chicken Noodle Casserole is packed with flavor and a surprise ingredient to make the sauce.
• Chicken Bacon Ranch Potato Casserole is a hearty casserole featuring a triple threat combination of flavors.
• Chicken Parmesan Spaghetti Squash is for those watching their carbs without sacrificing flavor.
• Baked Chicken Roulade from Southern Living

Southern Side Dishes to Serve with Chicken and Rice Casserole

What do you serve with chicken and rice casserole? This casserole is delightful with most any side dish such as simple steamed or roasted vegetables and salads. You can pair it with a side salad of choice whether you like a Caesar salad, a spinach salad or a seven layer salad. A side of homemade honey yeast rolls or cheesy garlic herb bread would round out the meal.

 

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Helpful Kitchen Items:

• 13 x 9 inch Baking Dish
• Chopping Board
• Large Whisk
• Knives

Print

Chicken and Rice Casserole

Course Main Course

Cuisine American

Keyword chicken-rice-casserole-recipe, easy-chicken-and-rice-casserole

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 6 servings

Calories 460kcal

Ingredients

• 1 ½ lb boneless skinless chicken breasts 1 inch size cubes
• 5 cups chicken stock
• 1 10 oz can cream of chicken soup
• 1 10 oz can cream of celery soup
• ¼ cup unsalted butter melted
• ¼ cup mayonnaise
• 1 ½ cup converted long grain rice (uncooked)
• 1 small onion finely diced
• 1 2.25 oz package Lipton chicken noodle soup mix
• 11/2-2 teaspoon garlic salt
• ½ teaspoon lemon pepper or black pepper
• 2 tablespoon butter cubed or slied for the top
• 2 tablespoon grated Parmesan cheese
• finely chopped parsley for garnishing

Instructions

• Preheat oven to 350°F. Spray a 13 x 9 inch deep baking dish with cooking spray.
• To the baking dish add uncooked rice, chicken stock, soups, melted butter, mayonnaise, rice, chicken noodle soup mix, garlic salt, lemon pepper and onion. Whisk together until fully combined. (Alternately you may do this in a mixing bowl and pour the mixture into the baking dish.)
• Arrange cubed chicken breasts on top gently pressing into the mixture. Dot the top with 2 tablespoons butter.
• Cover with foil and bake for 1 ½ hours. Uncover and sprinkle with grated Parmesan cheese. Continue to cook for 30 mintues or just until rice is tender and liquid absorbed. (You can also top it with 1 cup shredded cheddar cheese at this point)
• Garnish top with parsley and serve.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 16g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1932mg | Potassium: 732mg | Fiber: 1g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

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