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.
So glad I found this recipe. This is the very recipe my mom use to make when I was younger & she gave the recipe to me.
I myself have made this casserole many times thru the years but haven’t made it in quite some time. I lost the recipe & tho I mostly remembered what went into making this dish, I wanted to make sure I wasn’t leaving anything out.
Then I found your recipe thankfully!!!
This is one of my favorite chicken casserole dishes to make & it tastes so good …especially on a cold, rainy winter day.
I’m so glad you found this recipe, Delilah. I love how recipes our moms made when we were young bring back such memories when we make them now. This was one of my favorite recipes my mom made when I was growing up.
What do you think about adding mushrooms? Would that work ?
You can add mushrooms, if you like, Natalie. Hope you enjoy!
I lost my Mom’s recipe and yours looked similar. I did add broccoli, water chestnuts (for crunch), fresh parsley and a crushed corn flakes/butter topping. WOW!! Reminded me of Mom’s casserole. Thank you for your recipe.
I’m so glad this recipe reminded you or your Mom’s, CJ. I love the recipes I have of my mama’s and my grandmother’s. xo
My first attempt with already cooked chicken breast and cooked rice ( long grain white) didn’t have mayonnaise or Greek yogurt! So trying sour cream. Added chicken broth while mixing to keep it from being dry. Also added cup of cheese. Looks and smells amazing. Will see how it tastes. It is oven and in Gods hand. For a friend that lost her younger sister to an unexpected heart attack. Thank you for this recipe.
I’m so sorry about your friend’s sister, Lisa. It’s so sweet of you to make this for your friend. I’m sure it will be delicious with the sour cream.
I haven’t tried your recipe yet, but of all the ones I’ve seen so far this looks like the one I grew up eating. I remember my dad would put crushed corn flakes mixed with melted butter that added a nice crunch. I will make it when I go pick up my mom next week! Thanks for sharing
I hope you enjoy the casserole, Anita, and hope it brings back warm memories of your dad.
Robyn- I made this casserole (original recipe) the other night and all I can say is “Wow!” It was very tasty, easy to make and the results were amazing! Even better the next day! I followed your instructions to the letter!
The only comment I have is that the celery was a tad stiff. I did saute the celery, onions, and garlic together, even cooking them longer than 5 minutes (about 8 minutes). Next time I will perhaps cook the celery separately for a bit, then saute all three together, that should soften it up enough.
Otherwise, a keeper in our house! I used rotisserie chicken which made it even better! Thank you for an EXCELLENT recipe!
Thanks, Mike. One of the things I like about this recipe is you can saute the vegetables to the level of softness you wish or not saute at all. So glad you liked it.
Hey Robyn,
I plan to try this recipe tonight. Quick question: In the original recipe above, it says “1 recipe homemade cream of chicken soup”. Does that indicate 4 cups of the homemade soup? And, if I wanted to substitute canned soup, what quantity would you recommend in the original recipe?
Thanks,
Chad
Chad, my homemade cream of chicken soup makes 4 cups or about 32 ounces. You can substitute with 2 cans, if you like.
So do you use all four cups in your original recipe?
You would use the entire recipe (4 cups) of homemade cream of chicken soup in this casserole, Connie. Hope you enjoy.