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 recipes, chicken casserole recipes, chicken rice casserole recipes

Prep Time 13

Cook Time 1 10

Total Time 1 23

Servings servings

Calories 481kcal

Author Kathleen

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.

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.