Chicken and Rice Casserole is one of those comfort dishes that feels like a warm hug after a long day. With tender chicken and creamy rice, it brings together simple ingredients in a way that’s both satisfying and soul-soothing. It’s a dish that’s as versatile as it is delicious, easily adapting to whatever flavors or ingredients you’re feeling at the moment.
This casserole pairs wonderfully with a Vodka Margarita and a fresh Keto Broccoli Salad, creating the perfect balance of rich and refreshing. The tangy, citrusy margarita cuts through the creamy texture of the casserole, while the crisp, crunch of the broccoli salad adds the ideal contrast. Think of it as the ultimate duo a comfort dish meets a lively drink and vibrant salad, all in one meal.
Whether you’re prepping for a casual family dinner or impressing friends at your next gathering, Chicken and Rice Casserole effortlessly fits the bill. This dish is an invitation to experiment and explore, from different herbs to cheeses, all while embracing the simplicity and satisfaction of home-cooked food.
So, grab a plate, dig in, and discover how comforting yet adventurous this recipe can truly be.
Flavor Bomb Alert!
- I first discovered this casserole while traveling through the southern U.S., where the warmth of its flavor mirrored the region’s hospitality. Now, it’s a go-to dish in my kitchen.
- It fits perfectly into my busy lifestyle easy to prep and even better as leftovers. I’ve been known to add a bit of hot sauce for a fun twist.
- Over time, I’ve swapped in various veggies mushrooms, bell peppers depending on what’s in season. The casserole never disappoints.
- An unexpected benefit? It’s surprisingly filling without being too heavy. Great for weight loss when balanced with lighter sides!
- It tastes good, no matter how you tweak it always comforting and hearty.
Made this chicken and rice casserole last night and it was a total hit! The chicken was super tender and the rice soaked up all that creamy, comforting flavor. It felt like the kind of meal you’d get at mom’s house. So easy to throw together too—this will definitely be a weeknight regular for us.
— Brian Cooper, Texas
Chicken And Rice Casserole Recipe
Chicken and Rice Casserole is a comforting and hearty dish featuring tender chicken, creamy soups, and rice baked to perfection. The combination of chicken, rice, and a blend of soups makes for a flavorful, satisfying meal, perfect for cozy dinners or gatherings.
Equipment
- Casserole dish
- Oven
- Measuring spoons
- Knife (for cutting butter)
- Cutting board
- Mixing spoon
Equipment
- salt and ground black pepper to taste
- ½ cup butter, sliced into pats
- 1 can of cream of chicken soup
- 3 chicken breasts, cut into cubes
- 1 can of cream of mushroom soup
- 2 cups water
- 1 can of cream of celery soup
- 2 cups instant white rice
Ingredients
- salt and ground black pepper to taste
- ½ cup butter, sliced into pats
- 1 can of cream of chicken soup
- 3 chicken breasts, cut into cubes
- 1 can of cream of mushroom soup
- 2 cups water
- 1 can of cream of celery soup
- 2 cups instant white rice
Instructions
Step 1: Preheat the oven to 400°F (200°C) and grease a casserole dish.
Step 2: In the prepared dish, stir together the chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup.
Step 3: Season with salt and pepper.
Step 4: Dot the top of the mixture with butter.
Step 5: Bake in the preheated oven for 1 to 1.5 hours, until the rice is tender and the chicken is fully cooked.
Step 6: Let the casserole cool for 10–15 minutes before serving.
Step 7: Enjoy!
Chicken And Rice Casserole Recipe
Equipment
- Casserole dish
- Oven
- Measuring spoons
- Knife (for cutting butter)
- Cutting board
- Mixing spoon
Ingredients
- salt and ground black pepper to taste
- ½ cup butter, sliced into pats
- 1 can of cream of chicken soup
- 3 chicken breasts, cut into cubes
- 1 can cream of mushroom soup
- 2 cups water
- 1 can cream of celery soup
- 2 cups instant white rice
Instructions
- Preheat the oven to 400°F (200°C) and grease a casserole dish.
- In the prepared dish, stir together the chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup.
- Season with salt and pepper.
- Dot the top of the mixture with butter.
- Bake in the preheated oven for 1 to 1.5 hours, until the rice is tender and the chicken is fully cooked.
- Let the casserole cool for 10-15 minutes before serving.
- Enjoy!
Notes
- For a creamy texture, use full-fat cream soups.
- You can substitute chicken breasts with thighs for more flavor.
| Nutrition | Value |
| Calories | 411kcal |
| Carbohydrates | 24g |
| Fibre | 1g |
| Fat | 24g |
| Protein | 24g |
| Cholesterol | 100g |
AVOID MY DISASTER (You’re Welcome)
FORGOT to grease the dish? That golden crust sticks like glue hello, overnight soaking session.
DUMPED the rice straight from the bag measured with my heart, ended up mushy. Use exactly 2 cups.
OVER-TORCHED the top by broiling too long smelled like burnt popcorn. Just let the oven do its slow magic.
SKIPPED seasoning in a rush tasted like bland beige. A dash more pepper or garlic powder saves it.
