Chicken and Rice Casserole

A serving of casserole on a pile of white plates.

Chicken and Rice Casserole is an easy, dump & go casserole recipe, that only takes minutes to make and it's always a family favorite dinner. Chunks of chicken, instant rice, creamed soups, chicken stock, and onion seasoning mix is all you need to make this easy prep casserole.

Course Casserole, Dinner

Cuisine American

Keyword chicken and rice, chicken and rice casserole, chicken casserole with cream of chicken soup, creamy chicken and rice, easy chicken and rice casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 304kcal

Author Jessica - Together as Family

Equipment

Ingredients

3-4 boneless, skinless chicken breasts
2 cups instant white rice
2 cups chicken stock
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of celery soup
1 packet Lipton onion soup seasoning mix
1/2 cup shredded cheddar cheese

Instructions

Preheat the oven to 400° F. Spray a 9x13 casserole dish/baking pan with cooking spray.
Chop the chicken breast into small, bite-sized chunks. About 1-inch in size. Place the cubed chicken into the prepared casserole dish.
* You need about 3 cups of cubed chicken breast (raw) for the recipe.
Add the uncooked instant rice, chicken stock, cream of chicken soup, cream of celery soup, and onion soup seasoning mix into the casserole dish. Stir everything together until well combined.
Evenly sprinkle the cheddar cheese over top.
Bake for 60-70 minutes, uncovered, or until the chicken has reached an internal temperature of 165° F and all the liquid has been absorbed.

Notes

Rice : If using regular long-grain rice (in place of the instant rice) increase the chicken stock to 3 cups.

Creamed Soups : Use any variation or pairing of creamed soup that you want. Cream of onion is a good substitute, you can also use 2 cream of chicken soups, or try using a condensed cheddar cheese soup or cream of broccoli along with the cream of celery soup.

Chicken : I prefer using raw chicken in the recipe because of the longer cook time, but you can use already cooked chicken if wanted. Use 3 cups of cooked chicken.

Leftovers : These will keep well in the fridge, in an airtight container, for up to 4 days.

Nutrition