Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

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This Easy Chicken and Rice Casserole is a simple recipe to make for your family when you’re craving some comfort food. Our youngest grandson really likes this dish, as I’m sure our other grandchildren would, too. 

Serving Chicken and Rice with Tangy Sourdough Bread

It’s very kid-friendly to make as well. Allow children to help with the measurements of the chicken broth and melted butter, and combining the ingredients. 

Because it serves 8, it makes a great dish to take to a potluck dinner. Or halve the recipe for a more intimate dinner.

 

Ingredients for Easy Chicken and Rice Casserole

  • carrots
  • celery
  • sweet onion
  • skinless, boneless chicken breasts
  • butter (melted)
  • chicken bouillon cubes + water (or chicken broth)
  • cream of mushroom soup
  • creamy celery soup
  • cream of chicken soup
  • sour cream
  • dried parsley
  • Jasmine rice (or long-grain white rice)

 

A Note About Ingredients

This recipe is very adaptable to your kitchen pantry. I prefer using skinless, boneless chicken breasts, but you could also use chicken tenders, chicken thighs, or bone-in chicken pieces.

This Recipe using Frozen Mixed Vegetables

Instead of slicing and dicing the carrots, celery, and onion, feel free to use 2 cups of frozen mixed vegetables. I have done this before, and it makes the recipe even more simple.

Rather than use the chicken bouillon cubes with water, you may use chicken broth.

I think the bouillon cubes gives the dish an extra bit of flavor, but use what you have in your pantry. 

If you don’t have the three types of creamed soups, feel free to substitute with those you do have. The three types packs a lot of flavor, but I have been known to use 2 cans of cream of chicken soup with the mushroom, or whatever creamed soup I happen to have. This recipe is so good, however, that I try to have all three types in my pantry at all times, especially in the winter months. 

Regarding rice, the original recipe calls for long-grain white rice, but I have been using Jasmine rice for a lot of my dishes lately (because it comes in a really large package, and we really like it). I think the Jasmine rice offers a nice texture to the dish. One that is extra comforting.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 325 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Spray an oblong glass baking dish with baking spray.

I find that a glass baking dish is easier to clean up versus an aluminum or stainless dish. Your choice, though.

 

Prepare the Ingredients

Using a vegetable peeler and knife with a cutting board, peel and slice the carrots. Slice the celery. Dice the sweet onion.

As mentioned above, you may easily substitute 2 cups of frozen mixed vegetables for the fresh carrots, celery, and onion. It will not change the recipe by much at all and it will add to its simplicity.

Place butter in a microwave-safe bowl or glass measuring cup and heat in microwave for 20-30 seconds until melted.

 

Assemble the Casserole

Rice Mixture with Frozen Mixed Vegetables

In a large bowl, mix together the melted butter, chicken broth, creamed soups, sour cream, prepared carrots, celery, and onion, dried parsley, and the Jasmine rice.

Unbaked Casserole with Recipe Halved

Pour half of the rice mixture into the prepared baking dish. Place the boneless, skinless chicken breasts on top of the rice. Cover with the remaining rice mixture. Sprinkle with kosher salt and freshly ground black pepper. (Note that the photo above is for a halved recipe.)

Baked Casserole - Recipe Halved

Bake in preheated oven for 2 hours or until golden brown, when the chicken is cooked through and the rice is tender. Allow to cool for 10 minutes before serving.

Serving Chicken and Rice with Fresh Salad and Tangy Sourdough Bread

Serve this casserole with a fresh tossed salad and slice of bread, if desired. This recipe will serve up to 8 people, which makes it perfect for a potluck dinner. You may alternately halve the recipe to serve 4.

Since my husband and I are now empty-nesters, I will often halve this recipe for the two of us. When I do this, I will use 1 1/2 cans of soup (my choice of chicken, celery, or mushroom).

See more Main Dishes Here. Browse Chicken Recipes Here. View more Comfort Foods Here.

 

Recipe for Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

Here's a simple recipe to make for your family when you're craving some comfort food.
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Course: Main Course
Cuisine: American
Keyword: Chicken Breast, Cream of Chicken Soup, Jasmine Rice
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8

Equipment

Knife Set
Cutting Board
Glass Measuring Cups
Oblong Cake Pan

Ingredients

  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 cup sweet onion diced
  • 8 whole chicken breasts boneless skinless
  • 1/2 cup butter melted
  • 2 cups chicken broth 2 cups water + 2 cubes chicken bouillon
  • 10.5 oz cream of mushroom soup
  • 10.5 oz creamy celery soup
  • 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoons dried parsley
  • 1 1/2 cups jasmine rice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 325 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
  • Spray an oblong glass baking dish with baking spray.

Prepare the Ingredients

  • Using a vegetable peeler and knife with a cutting board, peel and slice the carrots. Slice the celery. Dice the sweet onion.
  • Place butter in a microwave-safe bowl or glass measuring cup and heat in microwave for 20-30 seconds until melted.

Assemble the Casserole

  • In a large bowl, mix together the melted butter, chicken broth, creamed soups, sour cream, prepared carrots, celery, and onion, dried parsley, and the Jasmine rice.
  • Pour half of the rice mixture into the prepared baking dish.
  • Place the boneless, skinless chicken breasts on top of the rice.
  • Cover with the remaining rice mixture. Sprinkle with kosher salt and freshly ground black pepper.
  • Bake in preheated oven for 2 hours or until the chicken is cooked through and the rice is tender. Allow to cool for 10 minutes before serving. Serves 8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 386kcal | Carbohydrates: 40g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1082mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3439IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg
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