This old-fashioned chicken and rice casserole is a heartwarming classic fit for a crowd.
Simple, hearty, and affordable, it’s everything a casserole should be.
Tender chicken and creamy rice pack it with comforting flavors. It’s rich, savory, and tastes like grandma’s cooking.
Chicken and Rice Casserole
This filling chicken casserole calls for pantry staples and a casserole dish. That’s it.
No matter the occasion, it’s a big win.
This one-dish meal is made with simple ingredients. All you need is chicken and a handful of pantry staples.
Three types of canned soup make it delightfully creamy. Meanwhile, the instant white rice absorbs all that goodness, making it super comforting.
Whip it up for family dinners or serve it at a potluck. It’s a universal crowd-pleaser the whole family will love.
Ingredients
- Chicken. Boneless breasts are the easiest to work with. But you can also use drumsticks, thighs, shredded, or frozen chicken. For convenience, leftover chicken and rotisserie chicken work well, too.
- Instant white rice. It cooks faster than regular rice. Use brown rice if you prefer. Just be sure to add more water and increase the baking time.
- Water. Two cups are necessary for the rice to cook properly.
- Cream of chicken soup. It’s a quick fix for making it creamy and savory.
- Cream of celery soup. It adds a boost of creamy goodness and veggies.
- Cream of mushroom soup. Another shortcut for flavoring that adds an umami twist.
- Salt and pepper. These two are standard for proper seasoning.
- Butter. The key ingredient for making it oh-so-rich!
How to Make Chicken and Rice Casserole
What I love about this casserole is it’s so fuss-free. Just dump it, bake it, and enjoy!
Here are the steps:
1. Grease the casserole dish. Use butter or cooking spray to coat the bottom and sides.
2. Prep the rice. Add the rice, canned soups, water, salt, and pepper to the casserole dish. Give it a good stir to coat the rice and ensure everything is well combined.
3. Add the chicken. Mix the chicken in the rice mixture and top it with butter.
4. Bake the casserole. About 1 hour at 400 degrees Fahrenheit until golden brown. Adjust the time as needed to ensure the chicken is fully cooked.
Tips for the Best Chicken and Rice Casserole
- For juicy chicken, use bone-in chicken. Thighs or drumsticks won’t dry out like other cuts. Plus, they create a nice presentation.
- Mix the rice before adding the meat. It’s a simple step to en sure the rice gets coated evenly.
- Top it with fresh herbs or scallions. They both add a burst of freshness.
- Turn it into a make-ahead casserole. Do all the prep work a day in advance. Then, bake it when it’s time to eat.
- Make it in the Instant Pot. It speeds up the cooking time and it’s just as easy. Just reduce the amount of water and use only one soup.
Recipe Variations
Looking to mix things up a bit? Try different variations.
You can make all kinds of substitutions to tailor the casserole to your liking. Here are a handful of ideas:
- Use a different protein. Turkey is a great lean protein substitute. You can also use ham, sausage, or ground beef.
- Make it vegetarian-friendly. Skip the canned cream of chicken soup. Also, swap out the meat for a plant-based protein.
- Add frozen veggies for a nutrition boost. Broccoli, bell peppers, mushrooms, peas, any kind you like. Fresh veggies work, too.
- Make it cheesy. Sprinkle some grated cheddar cheese on top to make it extra yummy.
- Try different spices. Garlic powder, onion powder, paprika, or cayenne boosts flavor.
- Turn it into a low-sodium casserole. Use low-sodium soups and low-sodium chicken.
- Mix and match the soups. Use different combinations of canned cream soups. Just be sure to use three cans.
- Adjust the amount of butter. If you like your meals less rich, use less butter.
How to Store
Have leftovers? No problem!
To Store: Place cold leftovers in an air-tight container and refrigerate them for up to 3 days.
To Reheat: Add a splash of water or chicken broth and microwave individual portions in 30-second intervals until hot. Bake larger portions at 350°F for about 15-20 minutes.
Note: I don’t recommend freezing this casserole. The dairy won’t thaw well, and it will turn watery.
More Chicken Casseroles To Try
Poppy Seed Chicken Casserole
Dorito Chicken Casserole
Million Dollar Chicken Casserole
Crack Chicken Casserole
Chicken and Rice Casserole
6
servings10
minutes1
hour441
kcalThis recipe for chicken and rice casserole never goes out of style! Made with just 8 ingredients, it’s a hearty dinner you’ll love.
Ingredients
2 cups instant white rice
2 cups water
1 canned cream of chicken soup
1 canned cream of mushroom soup
1 canned cream of celery soup
Salt and pepper to taste
3 Boneless chicken breasts, cubed
1/2 cup butter, sliced
Cooking spray or butter for greasing
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13-inch casserole dish with cooking spray or butter.
- Add the rice, water, cream of chicken soup, cream of mushroom soup, celery soup, salt, and pepper to the casserole dish. Stir it until well combined.
- Mix the chicken with the rice mixture until well coated.
- Place the sliced butter on top of the casserole. Be sure to spread out the slices evenly.
- Bake it for about 1 hour or until golden brown and the chicken is fully cooked. Let it cool for 5 to 10 minutes. Serve it and enjoy!
Very great recipes, thanks.
I’m looking for a chicken and rice casserole dish made with regular rice, not instant rice. I do have a rice cooker to maybe precook the rice. Not a real fan of instant rice!
Hi Diana, just follow these steps to substitute regular rice in this recipe!
1. Pre-cook the rice partially: Before combining with the other ingredients, bring the water to a boil, add the rice, and let it simmer for about 10-15 minutes. This step ensures that the rice is partially cooked before going into the oven.
2. Combine with soups and seasoning: After partially pre-cooking the rice, mix it with the cream of chicken, mushroom, and celery soups, along with salt and pepper to taste.
3. Bake with chicken: Place the cubed chicken in a greased baking dish, top with the rice and soup mixture, and distribute the slices of butter over the top.
Check for doneness near the end of the baking time, as you might have to go a little longer. If the rice absorbs all the liquid but still isn’t tender, you can add a bit more water and continue baking, covered with foil to keep the moisture in.
Can you use regular uncooked rice for this recipe?
Hi Amber! If you want to use regular rice, you’ll need to make a couple of swaps. Instead of 2 cups of Instant rice, use 2 cups of long grain rice and add 3 cups of water, instead of 2. Also, I recommend covering the dish with foil and baking for about 1 hour and 15 minutes. Check the rice, then bake uncovered until it’s done. Hope this helps!
I’m not fond of can soups… I want to sub with a chicken broth gravy. Suggestions??
Hi Shailer!
If you don’t like soups, you’ll need to use a mix of milk and broth.
This recipe should help:
https://www.recipetineats.com/emergency-chicken-rice-casserole/
Could this be made in a crock pot?
I think so, Pam!
Here’s what I would do:
1. Grease the inside of the crockpot with cooking spray or butter.
2. Add the cubed chicken to the bottom of the crockpot.
3. In a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and cream of celery soup. Pour this mixture over the chicken. Add salt and pepper to taste.
4. Place the sliced butter on top of the soup mixture.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through.
6. About 30 minutes before serving, stir in the 2 cups of instant white rice and 2 cups of water. Cover and continue cooking for 30 minutes or until the rice is tender.
I’ve never made it in a Crockpot, mind you, so this is just a guestimate. But I think it would work. 🙂