Robyn StoneChicken and Rice Casserole makes a classic comforting dish. Made of chicken and rice cooked in a creamy, flavorful casserole, this is a family favorite!
Growing up, there were certain dishes that we could depend on having in the way of comfort food: chicken and dumplings when it was cold or rainy, chicken soup when we didn’t feel well, and chicken and rice casserole to carry to friends and neighbors when they needed a meal to celebrate the birth of a child or mourn the loss of a loved one and everything in between, it seems.
It is a comfort food classic in my family, and most likely in many others as well.
There are so many variations of this casserole dish, probably every family has their own version and then changes within the family as well. For my family, this flavorful version always hit the spot!
Chicken and Rice Casserole Recipe
For my chicken and rice casserole, I like to use tender chicken that I’ve cooked low and slow either in the slow cooker or on the stove. You could easily use a rotisserie chicken from the grocery store or a roasted chicken that you’ve made yourself. Either would work just fine. I also use my homemade cream of chicken soup, but again, for convenience, you could certainly use canned soup, if you like.
Make-Ahead Instructions
This recipe makes a wonderful freezer or make-ahead meal.
You can simply combine everything, cover it tightly, and store it in the refrigerator for up to 2-3 days in advance of baking or for longer in the freezer. I recommend allowing it to come to room temperature before baking or adjusting the length of baking time.
Here’s my Chicken and Rice Casserole Recipe. I hope you enjoy it as much as my family always does!
Chicken and Rice Casserole Recipe
Ingredients
- 2 cups cooked and shredded chicken
- 2 cups cooked long-grain white rice
- 2 cups homemade cream of chicken soup optional or 1 can condensed cream of chicken soup and 1 can condensed cream of celery soup
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 cup mayonnaise or 1 cup greek yogurt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425º F. Spray 9×13 baking dish with nonstick cooking spray. Set aside.
- Mix all ingredients in a large mixing bowl. Pour into the prepared pan.
- Bake for 30 minutes or until casserole is lightly browned.
Notes
Ingredients:
1 tablespoon butter
1/2 medium onion, diced
4 stalks celery, sliced
1 clove garlic, minced
3-4 chicken breasts, cooked and shredded
1 recipe homemade cream of chicken soup
3 cups chicken stock
1 cup uncooked long grain white rice
1/2 teaspoon salt
1/2 teaspoon ground white or black pepper Instructions:
Preheat oven to 425º F. Spray 9×13 baking dish with nonstick cooking spray. Set aside.
Melt butter in a medium skillet. Add onion, celery, and garlic and saute until onion is tender, about 3-5 minutes. Remove from heat and add to chicken, cream of chicken soup, chicken stock, rice, salt and pepper in a large bowl. Pour mixture into prepared baking dish and over with foil.
Bake covered for 30-35 minutes or until the rice is tender. Remove foil and bake an additional 10 minutes until lightly browned.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally posted 2011.
This recipe was super easy and yummy. I did use cooked brown rice and sautéed the onion and celery.
Thanks Pauline! xo
I have to say this is one of the easiest chicken recipes ever, like just after some glances, we’re done and wait for a tasty creamy chicken rice casserole! I often cook this whenever I’m busy with my working. – Natalie
This recipe is delicious!
The ingredients call for mayonnaise, but I don’t see it in the recipe?
Hi Donna,
You will mix it in with the other ingredients as noted in #2 of the recipe instructions. Hope you enjoy it! xo
Can you use minute rice. Not sure the long grain will cook in that time
Mary,
I would not use Minute Rice to make this. As instructed in the recipe, just bake 30 to 35 minutes or til the long grain rice is tender. I have always found that the rice is perfectly tender when baked 30 to 35 minutes. Hope this helps!
This looks delicious! I’m going to make for an ill neighbor. Do you not saute onions and celery?
Betsy,
I don’t sauté mine but you can if you prefer. Thanks!
Question, is the rice to be cooked in advance?
In the recipe is says cooked, but then in the comments someone says can they use instant bc they don’t think the rice will cook… The response is to cook til tender.
I have never made a chicken and rice with already cooked rice…. So now I’m wondering if I need to add more baking time for mine as I didn’t add cooked rice?? Oye!!
Hi Abbi,
The rice is cooked in the current recipe but was uncooked in the original recipe that is included in the Notes section. I have never had a problem with the uncooked rice being thoroughly cooked in the casserole but some people were. I don’t recommend using instant rice in this recipe. Hope you enjoyed the casserole. Thanks!
Hi, is there anygood substitute for mayo please?
You can use Greek yogurt in place of mayonnaise, if you prefer.
I used minute rice already cooked. Took out the celery items added a dash of garlic power. It’s a bit mushy but my 7 year old loved it so much he said he wants to have it every night.
The reason I didn’t recommend making this with instant rice was can be sometimes a little mushy. But, it looks like your 7 year old knows better than me what is good! Ha! Thanks, Audria!