Chicken and Rice Casserole
This Chicken and Rice Casserole is a one pan dinner full of creamy rice and tender juicy chicken. A comfort food dinner that only requires chicken breasts, three cans of creamed soup, chicken stock, and diced celery.
Why You’ll Love This
This is an updated version of our popular Baked Chicken and Rice Recipe. Since publishing the first recipe (Sept. 2015) I am on my third new oven and this recipe needed testing. We have had complaints that the top rice is still crunchy or the chicken is dry.
I didn’t want to make this with Minute Rice or instant rice because I never purchase that type of rice. So I know some of you are like me and only have regular long-grain white rice in the pantry.
I tested this easy chicken and rice casserole numerous times until I had the perfect creamy cooked rice and tender juicy chicken.
Basically, I had to increase the oven temp for the initial baking, increase it again once the chicken was added, and stir the rice to make sure there was no crunchy rice remaining on top or bottom.
This classic, old-school chicken and rice dish is an easy casserole recipe to prepare with simple ingredients.
You can mix the rice mixture directly in the pan or a mixing bowl. I prefer to do it in the pan, but I mixed it in a bowl for this post.
Some of our other favorite casserole recipes are Frito Pie Casserole, Chile Relleno Casserole, Million Dollar Baked Spaghetti, Beefaroni Recipe with Cheese, and Chicken Spaghetti No Rotel.
See the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Chicken and Rice Casserole
You can serve a chicken breast on top of a bed of rice. Or remove the chicken, dice it into bite-size pieces, and mix the diced chicken into the rice mixture. Garnish with chopped parsley.
Tips
- Be sure to slice the chicken breast in half horizontally evenly. This will ensure even cooking.
- If using chicken tenders or boneless chicken thighs the cooking time after adding the chicken might be a little longer.
- Spray the pan with nonstick cooking spray. I usually bake this chicken dish in a ceramic coated casserole dish and never have trouble with it sticking.
- Since ovens can vary, cooking times are just a guideline. It’s unlikely, but if you find the rice or chicken isn’t fully cooked, simply pop it back in the oven for a little longer.
- This recipe has not been tested with instant rice or brown rice. If you choose to use brown rice you will need to increase the chicken stock and possibly the cooking time.
- You can use lower sodium soups and chicken stock. This will help you control the salt in the dish.
- Be sure to dice the celery small to make sure it softens while cooking.
Variation
- Use any combination of creamed soups you prefer.
- Add 1 cup of chopped frozen broccoli, peas, green beans, or mixed vegetables.
- Add diced onion if desired.
- Top the dish with shredded cheddar cheese in the last 10 minutes of baking.
- Replace the chicken stock with water to lower the sodium.
- You can add rotisserie chicken to the rice mixture before baking. It should only take an hour and a half to cook.
- I don’t like adding onion soup mix it adds a beefy flavor and that’s not what I’m looking for in this dish.
- Try adding some garlic powder, onion powder, or thyme.
FAQs
Since this dish only requires 10 minutes to prepare, we suggest cooking it when needed. But if you need to you can prepare the rice mixture, cover it tightly, and refrigerate up to a a couple of hours ahead. Keep the chicken in a separate container in the fridge. Be aware that the rice will soften and absorb liquid in the refrigerator.
Allow the chicken and rice casserole to cool completely. Place it in an airtight container and refrigerate for up to 4 days. The rice will soak up more moisture so when reheating you may need to add more chicken broth. Reheat covered in a 350º F oven until warmed through or in the microwave.
I am not a fan of freezing this dish, the rice changes texture and becomes mushy. But if you must, place it in a freezer safe container and freeze it for up to 1 month for the best quality.
More Delicious Rice Recipes
Chicken and Rice Casserole Recipe
Ingredients
- 1 can Cream of chicken soup 10.5 oz
- 1 can Cream of mushroom soup 10.5 oz
- 1 can Cream of celery soup 10.5 oz
- 1 1/3 cup Reduced sodium chicken stock (10.5 oz= 1 can or about 1 1/3 cup)
- 2 stalks Celery finely diced
- 1 cup Long grain white rice uncooked
- 2 large Boneless skinless chicken breast cut in half horizontally
- 1/2 tsp Kosher salt or more to taste
- 3/4 tsp Black pepper divided, or more to taste
- 1/4 cup Unsalted butter cut into 8 pieces (1/2 tablespoon each)
Instructions
- Preheat oven to 350º F. Spray a 9×13 baking dish with cooking spray.
- In a large bowl whisk together the the cream of mushroom soup, cream of chicken soup, cream of celery soup, diced celery, and one soup can of chicken broth. (Fill an empty can of soup with chicken broth to the rim.) Stir in the rice and 1/4 teaspoon black pepper.1 can Cream of chicken soup, 1 can Cream of mushroom soup, 1 can Cream of celery soup, 1 1/3 cup Reduced sodium chicken stock, 2 stalks Celery, 1 cup Long grain white rice
- Pour the rice mixture into the prepared pan, cover tightly with aluminum foil, and bake for 1 1/2 hours. Uncover and stir the rice mixture from bottom to top. Increase the oven temperature to 400º F.
- Season the chicken breast with kosher salt and pepper on both sides. Place the seasoned chicken on top of the rice mixture, and top each piece with two 1/2 tablespoons of unsalted butter. Cover and bake for another 20 minutes.2 large Boneless skinless chicken breast, 1/2 tsp Kosher salt, 3/4 tsp Black pepper, 1/4 cup Unsalted butter
- Uncover stir the rice again and bake for another 10 minutes or until the internal temperature of the chicken is at least 163º F.
- Remove from the oven and let it rest for at least 10 minutes. This allows the rice to absorb any remaining liquid and the chicken to increase in temp to 165º F. Season to taste with additional salt and pepper.