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Chicken and rice casserole topped with melted cheese, on a plate

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!
Course Chicken Dinner, Main Course
Cuisine American
Keyword Chicken and Rice Casserole, Chicken and Rice Casserole Recipe, How Do I Make Chicken and Rice Casserole, How To Make Chicken and Rice Casserole
Prep Time 13 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 23 minutes
Servings 6 servings
Calories 481kcal
Author Kathleen


  • 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 cups cheddar cheese, shredded


  • Preheat oven to 400 degrees
  • In a 9X13 inch baking dish stir together cream of chicken soup, cream of celery soup, cream of mushroom soup, water, milk, poultry seasoning, dried thyme, garlic powder, black pepper, and cooled melted butter until smooth. Stir in rice and chicken until well mixed. Sprinkle cheese evenly over top.
    How to make chicken and rice casserole, sprinkling cheese on top of the chicken mixture
  • 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.


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 | Fiber: 1g | Sugar: 3g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg