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–+ servings

Chicken and Rice Casserole

A comforting and nostalgic dish featuring succulent chicken, creamy rice, and flavorful soups, perfect for weeknight dinners or special gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces chicken breasts, cut into cubes You can use shredded rotisserie chicken for quicker prep.
  • 2 cups water
  • 2 cups instant white rice
  • 1 can cream of chicken soup (10.75 ounce)
  • 1 can cream of celery soup (10.75 ounce)
  • 1 can cream of mushroom soup (10.75 ounce)
  • Salt and ground black pepper, to taste Generously season for best flavor.
  • 0.5 cup butter, sliced into pats This adds a rich, savory depth.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease the bottom and sides of your casserole dish.
  2. In the greased casserole dish, stir together the cubed chicken, water, instant rice, and all three cans of soup. Season generously with salt and pepper.
  3. Arrange the butter pats evenly over the top of the mixture.
Cooking
  1. Slide the casserole into the preheated oven and bake for 60 to 75 minutes until the rice is tender and the chicken is cooked through.
  2. Allow the casserole to cool for 10 to 15 minutes before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 11gSodium: 800mgFiber: 2gSugar: 1g

Notes

For a crispy top, uncover the casserole for the last 10 to 15 minutes of baking. You can also add diced vegetables like peas or carrots for nutrition and color.

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