Chicken and Rice Casserole

My chicken and rice casserole recipe is the ultimate in quick, hearty chicken recipes! There always seems to be a night when the whole family wants comfort food and I’m short on time and energy. This is my go-to recipe. It literally takes 10 minutes to put together before you pop it in the oven.

Enter: chicken casserole recipes! I can’t tell you how many times one-dish meals like my chicken and rice casserole recipe have saved me. I’m able to bring a full meal to my family in one easy go!

If you love the flavor of chicken broccoli rice casserole, chicken and rice soup, and instant pot chicken and rice, you’ll adore this meal. Try Campbells Chicken and Rice, with tender rice, creamy sauce, and moist chicken next!

Let’s make this chicken and rice!

What I Love About This Chicken and Rice Casserole Recipe

• 10-minute prep.
• One dish + Easy cleanup!
• Perfectly cooked chicken in a creamy sauce.
• Crowd-pleasing comfort food!

Chicken and Rice Casserole Ingredients:

• Cream of Chicken, Celery, and Mushroom Soup: This recipe uses one can of each. I love the flavor of the 3 soups combined. You can switch it up and use any combo of “cream of” soups you’d like.
• Water: I use plain ol’ tap.
• Milk: I use whole milk.
• Poultry Seasoning: This is a dried seasoning mix that generally contains a combo of sage, thyme, rosemary, marjoram, onion powder, and nutmeg. I think it’s the perfect blend to complement and enhance the flavors of the casserole.
• Thyme: Although the poultry season also contains thyme, I like to add a little extra.
• Garlic Powder: To round out the herb flavor profile.
• Pepper: Black pepper, preferably freshly ground.
• Butter: I use unsalted but you can switch it for salt.
• Instant Rice: This recipe is written using Instant rice. If you switch it, the results will not be the same.
• Chicken: I use boneless chicken breasts, but boneless chicken thighs will also work. You will need to adjust the cooking time.
• Cheese: I like sharp cheddar but any type you like can be used.

Chicken and Rice Casserole Recipe Notes

• Instant Rice: What exactly is instant rice and why is it so great in a meal like this? Instant rice is actually rice that has been fully cooked and then dehydrated. So instead of having to cook your rice, what you’re really doing is rehydrating it. That’s why it finishes much quicker than normal rice and is great for fast dishes like this one!
  • This is the only rice I use in this recipe. Don’t switch it for long-grain, or the like, because the ratios and cooking times won’t work properly.

Storing + Freezing + Reheating

• How Long Can You Keep This In The Fridge? Once cooked and cooled, your cheesy chicken rice casserole will last up to four days in the fridge. But be sure you store your leftovers in airtight containers!
• Can You Freeze This? Yes! The best way to freeze this chicken and rice casserole with cream of mushroom soup is to fully cook it first. You can freeze it raw, but you risk some yucky things happening with the raw chicken during prep/thawing. It’s always better to be safe than sorry!
  • Once cooked, thoroughly cool your casserole and attach your baking dish’s lid. If you don’t have a lid, you can use plastic wrap. Here’s the right way to wrap in a plastic…and YES, it really matters! Then pop it in your freezer, where it’ll be just fine for four to six months!
• Make-Ahead: My chicken and rice casserole recipe is the epitome of no-time-gotta-get-it-in-the-oven-NOW. You whip together all the ingredients right in the pan! Easy, right?
  • If you want to speed the process up you can always mix together your creamy sauce ingredients. When you’re ready, pour it and the chicken + rice into your pan.

Serving Recommendations

This creamy and cheesy dish with tender chicken is delicious with my crunchy, sweet, and slightly tangy KFC coleslaw. My Bisquick biscuits, crescent rolls, or Lion House rolls are the perfect accompaniment! If you’re looking for more delicious veggies to serve, try my sticky-sweet brown sugar carrots, roasted broccoli, or my bright tangy broccoli salad with amazing homemade orange dressing!

How To Make Chicken And Rice Casserole

1. In a 9X13 inch baking dish stir together all the ingredients until smooth.
2. Stir in rice and chicken until well mixed. Sprinkle cheese evenly over top.
3. Bake, uncovered, in the preheated oven until the rice is tender and the chicken is cooked for about 70 minutes.
4. Let cool for 10 minutes then sprinkle top with parsley or green onions to garnish.

***See Full Instructions On The Recipe Below

More Delicious Chicken Casseroles

• No Peek Chicken
• Mexican Chicken Casserole
• Chicken Cordon Bleu Casserole
• Chicken Noodle Casserole
• Chicken Tortilla Casserole
• Chicken Spaghetti Casserole
• Green Chicken Enchilada Casserole
• Chicken Stuffing Casserole
• Chicken Fajita Casserole
• Chicken and Potato Casserole

Save Recipe!

Print Recipe Pin Recipe

Chicken and Rice Casserole

Chicken and rice casserole bakes is the superhero for your mad-dash nights with creamy sauce, juicy chicken, and fluffy rice!

Prep Time13 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 23 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 1 (10.75-ounce) can cream of chicken soup
• ▢ 1 (10.75-ounce) can cream of celery soup
• ▢ 1 (10.75-ounce) can cream of mushroom soup
• ▢ 1 cup water
• ▢ 1 cup milk
• ▢ 1/4 teaspoon poultry seasoning
• ▢ 1/4 teaspoon dried thyme
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 cup unsalted butter, melted and cooled
• ▢ 2 cups Instant Rice
• ▢ 3 boneless skinless chicken breast, cut into cubes
• ▢ 1 cup cheddar cheese, shredded

US Customary - Metric

Instructions

• Preheat oven to 400°F (204°C).
• In a 9x13-inch baking dish stir together the cream of chicken soup (1 can), cream of celery soup (1 can), cream of mushroom soup (1 can), water (1 cup), milk (1 cup), poultry seasoning (1/4 teaspoon), dried thyme (1/4 teaspoon), garlic powder (1/4 teaspoon), black pepper (1/2 teaspoon), and cooled melted butter (1/2 cup) until smooth. Stir in rice (2 cups) and chicken (3) until well mixed. Sprinkle cheese (1 cup) evenly over top.
  
• Bake, uncovered, in the preheated oven until the rice is tender and the chicken is cooked about 70 minutes. Let cool 10 minutes then sprinkle top with parsley or green onions to garnish. Serve.

Fans Also Made:

• 
  Cheesy Chicken Enchiladas
• 
  Chicken Enchilada Stuffed Zucchini Boats
• 
  Honey Lime Chicken Enchiladas
• 
  White Chicken Enchiladas

RATE THIS RECIPE

Save Recipe!

Notes

1. Instant Rice: What exactly is instant rice and why is it so great in a meal like this? Instant rice is actually rice that has been fully cooked and then dehydrated. So instead of having to cook your rice, what you’re really doing is rehydrating it. That’s why it finishes much quicker than normal rice and is great for fast dishes like this one!
   • This is the only rice I use in this recipe. Don’t switch it for long-grain, or the like, because the ratios and cooking times won’t work properly.

Nutrition

Serving: 1/6 of the recipe | Calories: 481kcal | Carbohydrates: 33g | Protein: 23g | Fat: 28g | Saturated Fat: 16g | Monounsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 924mg | Potassium: 310mg | Sugar: 3g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Pin

Share

Email