Chicken and Rice Casserole
Chicken and Rice Casserole is one of the easiest casseroles that you can make as it combines uncooked rice, cream of chicken soup, chicken breasts, and chicken noodle soup mix to create a hearty meal that is ready to bake in minutes.
Chicken and Rice Casserole
I am always looking for easy recipes that are full of flavor and hearty, especially during the winter months. This chicken and rice casserole exceeds all expectations! It is the perfect dish to make any day of the week! There are so many reasons why you will love this dish!
You will love it because:
- It is a dump-and-go recipe! This recipe is so easy to prepare! Add the soup ingredients to your 13×9 pan, mix and then add your chicken! Prep is done in less than 5 minutes.
- Kid friendly! I haven’t met any kids that don’t love this dish! You can easily add cheese to the top to make it even more appealing to them!
- Make ahead. This is the perfect dish that you can make ahead and heat up on a busy night!
For more easy chicken dishes try our favorite Crockpot chicken and dumplings and our Honey Butter Chicken and Biscuits.
How to Make Chicken and Rice Casserole
- Preheat the oven to 350° F.
- In a 9×13, glass pyrex dish, mix the uncooked rice, onion, water, cream of chicken soup, and noodle soup. Set chopped chicken on top of the mixture. Dot the tops of the chicken with slices of butter.
- Sprinkle tops of chicken and butter generously with garlic salt.
- Bake for 2 hours. Once cooked, sprinkle with additional parsley, if desired.
- Serve while hot.
Tips Tricks and FAQS
- While this recipe does not call for cheese you can add it to the top.
- Mix in some vegetables if you prefer. Chopped broccoli is the perfect addition. Add 2 cups prior to baking.
Storage
You will want to store your leftovers in the fridge in an airtight container for up to 3 days.
Can I freeze this dish?
Yes, this dish freezes great. Assemble the dish together, but do not bake it. Cover it with foil and place it in the freezer for up to a month.
When you are ready to enjoy it, thaw it in the fridge overnight.
Can I make Chicken and rice ahead of time?
Yes, you can make this dish ahead of time. Assemble and cover and place it in the fridge for up to 2 days in advance. When you are ready to enjoy it, let it sit on the counter while the oven preheats and then bake.
Can I use Minute Rice in chicken and rice casserole?
No, you cannot use minute rice in this recipe.
Can I use brown rice in chicken and rice casserole?
You can use brown rice, but you will need to add more liquid. Be sure to add at least ½ cup more water to the recipe. You will also need to cook the recipe longer, which might overcook the chicken. To prevent this from happening, use chicken thighs because they are naturally juicier.
What can I serve with the chicken and rice casserole?
You can serve a variety of different things with chicken and rice casserole. Try serving Homemade rolls, salad, or a side of vegetables.
Chicken and Rice Casserole
Chicken and Rice Casserole is one of the easiest casseroles that you can make as it combines uncooked rice, cream of chicken soup, chicken breasts, and chicken noodle soup mix to create a hearty meal that is ready to bake in minutes.
Ingredients
- 1 cup uncooked converted rice (not minute rice)
- ½ onion, finely chopped
- 5 cups water
- 2 (10.5-ounce) cans cream of chicken soup
- 1 package dry Lipton chicken noodle soup mix
- 2 boneless, skinless chicken breasts, cubed
- ½ cup butter (1 stick)
- 2 tablespoons garlic salt with parsley flakes
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350° F.
- In a 9x13, glass pyrex dish, mix the uncooked rice, onion, water, cream of chicken soup, and noodle soup. Set chopped chicken on top of the mixture. Dot the tops of the chicken with slices of butter.
- Sprinkle tops of chicken and butter generously with garlic salt.
- Bake for 2 hours. Once cooked, sprinkle with additional parsley, if desired.
- Serve while hot.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 80mgSodium: 2170mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 15g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
