Recipe for 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

This Chicken and Rice dish is a very kid-friendly to make as well. Allow children to help with the measurements of the chicken broth and melted butter, and then 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.

More Chicken Comfort Foods

Ingredients for Easy Chicken and Rice Casserole

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A Note About Ingredients

This Recipe using Frozen Mixed Vegetables

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.

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.

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. 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 325°F. 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 pan. 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 pictured 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).

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.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

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 (or long-grain white rice)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 325℉. 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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