Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.
Chicken and Rice Casserole is a great weeknight dinner because it is easy to make and everyone absolutely loves it. This recipe starts with fresh chicken breasts, which makes it easy because you just add them to the dish before baking.
Eliminating the cutting and cooking ahead of time makes this super fast to throw together and toss in the oven.
We love this recipe because it comes together so quickly. I can get it baking and then tend to all the other things that need attention for the evening.
Before I know it- dinner is ready and we are enjoying a nice meal together as a family. Super simple and delicious too.
Chicken and Rice Casserole is definitely a dish the whole family will enjoy!
chicken and rice bake
Here are some commonly asked questions
How to store leftovers
This casserole is great for leftovers. I usually just cover the casserole dish with foil or press and seal and keep it refrigerated until we are ready to serve again. This will keep for up to 3 days.
You can also transfer any leftovers into an airtight container and refrigerate that way if you are short on space in the fridge.
Can I dice the chicken before baking it?
You bet – dicing the chicken will also make the whole dish bake a bit faster since the pieces are so much smaller than having to bake through a big, thick chicken breast.
Can I add other veggies in there?
Oh yes – of course, you can. We often add in chopped carrots, corn, peas, or even green beans or broccoli. You can use frozen veggies if you rinse, thaw, and drain them first. You don’t want to add too much additional moisture to the mixture.
How to reheat chicken and rice casserole
To reheat the dish: If you’re reheating a whole casserole, cover it lightly with foil and bake at 350 degrees F for 20-30 minutes. Individual portions may be warmed in the microwave for 1-2 minutes.
Can this be made with leftover chicken?
Yes, you can use leftover chicken – you won’t need to bake for as long since you will only need to cook it until the rice is done. Bake in preheated oven until the liquid is absorbed and the rice tender, 20 to 25 minutes.
Can this be made with a different flavor of soup?
Yes – you can make it with other cream soup flavors if you have something different on hand. We have made it with cream of mushroom, cream of celery, and cream of potato.
Do you cover chicken and rice casserole?
This recipe doesn’t call for covering while baking. If it starts to brown too much on top you can always tent it with foil towards the end of the baking time to keep it from burning.
Can chicken and rice casserole be frozen?
Yes, chicken and rice casserole may be frozen. It’s a wonderful option for freezing since the ingredients will retain their flavor. Thaw in the refrigerator the night before you plan to serve it again.
Ingredients for Chicken and Rice Casserole
- unsalted butter
- onion – diced finely
- celery – sliced thinly
- long-grain white rice
- cream of chicken soup
- chicken broth
- boneless skinless chicken breasts
Can this be made with brown rice?
This casserole can be made with brown rice instead of white rice. You might need to bake it a bit longer to get the rice to soften – so take care to not dry out the chicken in the process.
What to serve with Chicken and Rice Casserole?
We pair this casserole recipe with just about anything. Here are some of our favorites to make along with this dinner.
How to Make Chicken and Rice Casserole
- Preheat the oven to 350 degrees F.
- Lightly spray a 13×9 baking dish with cooking spray or cooking oil – set aside.
- In a medium pan over medium heat, melt the butter.
- Add the diced onions and celery and cook until soft, about 4-5 minutes.
- Remove from the heat.
- In a large bowl combine the rice, broth, and soup.
- Add the cooked onions and celery.
- Pour into the prepared baking dish.
- Lay the chicken on top of the rice mixture.
- Bake for 45-60 minutes or until the rice is tender and the chicken is cooked through.
- Serve immediately.
- Store any leftovers in the refrigerator.
What if I don’t have canned soup?
No worries – you can make the condensed cream of chicken soup from scratch. See the recipe below.
Making Homemade Condensed Cream of Chicken Soup
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 1/2 cup chicken stock or broth
- 1/2 cup milk of any type
- 1 tsp granulated garlic
- 1/3 tsp table salt
- 1/4 teaspoon black pepper
In a small saucepan, combine the butter and flour over medium-low heat. Whisk until smooth to form a roux (about 1 to 1.5 minutes). Add the chicken broth and milk, then whisk to smooth out the lumps. Stir in the garlic, salt, and pepper. Bring to a gentle simmer for 2 to 3 minutes more before serving
Products I love when making chicken and rice casserole…
This casserole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a casserole before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken casserole recipe, you’re going to love these other casseroles too. Please click each link below to find the easy, printable recipe!
Other Easy Casseroles
Ritz Cracker Chicken Casserole
Instant Pot Tuna Noodle Casserole
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Chicken and Rice Casserole
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion diced finely
- 2 stalks celery sliced thinly
- 1 cup long grain white rice
- 10.5 ounces cream of chicken soup
- 2 cups chicken broth
- 3-4 large boneless skinless chicken breasts
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 13×9 baking dish with cooking spray or cooking oil – set aside.
- In a medium pan over medium heat, melt the butter.
- Add the diced onions and celery and cook until soft, about 4-5 minutes.
- Remove from the heat.
- In a large bowl combine the rice, broth and soup.
- Add the cooked onions and celery.
- Pour into the prepared baking dish.
- Lay the chicken on top of the rice mixture.
- Bake for 45-60 minutes or until the rice is tender and the chicken is cooked through.
- Serve immediately.
- Store any leftovers in the refrigerator.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Sherri Johnson says
I added frozen mixed vegetables. Recipe was fast, easy and delicious. Next time, I’m adding mushrooms.
Thomas E. Brown says
You don’t show any nutritional information that you say is a courtesy. I don’t make without it.
Gina Kleinworth says
The info has to be calculated manually for each recipe. This recipe (as well as thousands of others) was created prior to the recipe card having the ability to provide that info. I have not had time to manually update all of the recipes here yet. I recommend using any of the online calculators – those seem to be far more accurate in my experience.
Laura K Adams says
I have just made this recipe. It is fit for a king. You feast with your eyes first and I am already full. Thank you.