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Chicken and Rice Casserole
Our perfectly seasoned chicken and rice casserole is hearty and wholesome and sure to be one your family will request time and time again.
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This popular, hearty chicken and rice casserole will be one of your family’s most requested meals. In less than an hour, using basic, everyday ingredients, your house will be filled with the heavenly aroma of creamy cooked chicken. And since all you need is a mixing bowl and a casserole dish, clean-up will be a breeze!
Chicken and Rice Casserole Ingredients
You’ll need:
- 3 cups cooked chicken, cut up into small pieces
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 ¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice, uncooked
- Salt and pepper to taste
- Parsley for garnish
Substitutions and Additions
Cream of Mushroom Soup – Substitute cream of chicken soup if you’re not a fan of mushrooms.
Sour Cream – Leave out the sour cream altogether if you prefer, but you’ll need to add a 3rd can of soup or substitute with plain Greek yogurt.
Toppings – Coat the top of your casserole with bread crumbs or your favorite shredded cheese before popping it in the oven.
How to Make This Chicken and Rice Casserole Recipe
STEP ONE: Preheat the oven to 350 degrees.
STEP TWO: In a large bowl, mix all ingredients together except for the parsley, which is optional for garnish.
PRO TIP: To make this recipe even quicker, shred or dice precooked rotisserie chicken.
STEP THREE: Pour chicken and rice mixture into a 9×13 casserole that has been sprayed with nonstick spray.
STEP FOUR: Cover with aluminum foil and bake for 45 minutes.
PRO TIP: Use a casserole dish with a lid instead of using aluminum foil.
STEP FIVE: Remove the foil cover and bake for 10 minutes until golden brown.
How To Serve
Pair this hearty Chicken and Rice Casserole made with Cream of Chicken Soup with your favorite vegetable side dish or a fresh salad.
Storage
IN THE FRIDGE: If by chance you have any leftovers, store them for up to 3 days in a covered container.
IN THE FREEZER: Chicken and rice casserole freezes well. Be sure to let it fully cool before storing it in an airtight container.
REHEATING INSTRUCTIONS: Thaw in the fridge overnight or cook from frozen in a 350-degree oven until heated through.
FAQ:
Q: Do I need to use minute rice?
A: We use minute rice because it cooks faster and will guarantee that your rice turns out tender and fully cooked.
Q: Can I make chicken and rice casserole ahead of time?
A: All of the ingredients can be assembled and frozen in a casserole dish before baking. Thaw in the fridge overnight and cook according to the recipe directions.
Q: Can I add vegetables to the casserole?
A: Ramp up the flavor by adding fresh or frozen vegetables like mushrooms, broccoli, peas and carrots. Be creative with any of your family favorites.
Chicken Rice Casserole
Our perfectly seasoned chicken and rice casserole is hearty and wholesome and sure to be one your family will request time and time again.
Ingredients
- 3 cups chicken cooked and diced
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice uncooked
- salt and pepper to taste
- parsley for garnish (optional)
Instructions
- 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°F.
- Remove the foil cover and bake for 10 minutes or until golden brown.
Notes
You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
You don’t need to cook the rice before adding it to this dish.
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