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Chicken Rice Casserole is a family favorite meal. Made of chicken and rice and cooked in a tender, comforting casserole. A favorite one dish dinner recipe!

Looking for more cozy dinner ideas? I think you’ll love my Chicken Noodle Soup, Pot Roast Recipe, and Easy Lasagna.

Photo of chicken rice casserole in a baking dish with a spoon ready for serving.
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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.

There are so many variations of this casserole dish, probably every family has their version, and then changes within the family as well. For my family, this flavorful version always hit the spot! 

Why I Love This Recipe

  • Cozy, comforting meal. This is a wonderful one dish recipe when you need a cozy, comforting dinner idea.
  • Easy recipe. It uses simple ingredients that are easily combined and baked in a baking dish for a one dish meal.
  • Versatile. You can easily substitute or omit ingredients you don’t care for and include those that you do! I provide plenty of options!

Chicken and Rice Casserole Recipe

White bowl filled with serving of chicken and rice casserole with a silver fork.

How to Make Chicken Rice Casserole Recipe

Photo of ingredients used to make chicken and rice casserole.


You will need a few simple ingredients to make this chicken rice casserole. I’ve included substitutions and variations as well.

  • chicken – you will need 2 cups of shredded chicken for this recipe. I like to use the shredded chicken recipe I’ve shared previously. You can also use my Instant Pot Rotisserie Chicken recipe or pick up a rotisserie chicken in the grocery store.
  • rice – you’ll need 2 cups of cooked rice. You can use cooked white rice or brown rice.
  • cream of chicken soup – you will need 2 cups of cream of chicken soup. You can also use canned soup if you prefer. You can use all cream of chicken or a combination of cream of chicken and cream of celery.
  • onion – (optional) if used, you’ll use ½ cup diced onion.
  • celery – (optional) if used, you’ll use ½ cup diced celery.
  • mayonnaise – you can also use Greek yogurt.
  • seasoning – you’ll need ½ teaspoon each of salt and black pepper. If you enjoy the added flavor of garlic, you can substitute the salt and pepper called for in the recipe with 1 teaspoon of Stone House Seasoning.

Step-by-Step Instructions

Prep. Preheat the oven to 425º F and spray a 9×13 baking dish with nonstick cooking spray or lightly coat it with butter or olive oil. Set aside.

Chicken and rice casserole mixture in a glass bowl.

Combine chicken rice casserole ingredients. Add all of the ingredients to a large mixing bowl and stir until combined.

Chicken and rice casserole mixture in a white baking dish ready to be baked.

Pour into baking dish. Spread the chicken rice casserole mixture into a prepared baking dish.

Baked chicken casserole in a white baking dish.

Bake. Bake for 30 minutes or until the casserole is heated throughout and lightly browned.

Closeup photograph of spoon filled with chicken and rice casserole with celery and onions.

Serve. Serve and enjoy!

Recipe Variations

  • Cheesy Chicken Rice Casserole – Add 1 cup shredded cheddar cheese to the casserole mixture before baking.
  • Mushroom Chicken Rice Casserole – Add ½ cup chopped mushrooms to the casserole mixture before baking.
  • Original Chicken Rice Casserole – see the recipe notes for the original casserole recipe using uncooked rice and sauteed celery and onion.

Make Ahead and Freezing Instructions

To make ahead. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. To serve, allow the casserole to sit out on the counter as the oven preheats. Adjust the baking time to make sure that the casserole has heated throughout.

To store leftovers. Store in an airtight container in the refrigerator for up to 3 days.

To freeze. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then follow the baking instructions in the recipe. The baking time may need to be extended by up to 10 minutes to heat the casserole throughout.

Chicken and Rice Casserole Recipe - Chicken and Rice Casserole makes a classic comforting dish. Made of chicken and rice cooked in a creamy, flavorful casserole, this is a family favorite! //

Here’s my Chicken and Rice Casserole Recipe. I hope you enjoy it as much as my family always does!

4.92 from 34 votes

Chicken and Rice Casserole Recipe

Casseroles 40 mins

Photo of chicken and rice casserole in a baking dish with a spoon.
Prep Time 10 mins
Cook Time 30 mins
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Chicken Rice Casserole is a family favorite meal. Made of chicken and rice and cooked in a tender, comforting casserole. A favorite one dish dinner recipe!


  • 2 cups cooked and shredded chicken about 2 cooked chicken breasts
  • 2 cups cooked white rice or cooked brown 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 (optional)
  • 1/2 cup diced celery (optional)
  • 1 cup mayonnaise or Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • 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.


To make ahead. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. To serve, allow the casserole to sit out on the counter as the oven preheats. Adjust the baking time to make sure that the casserole has heated throughout.
To store leftovers. Store in an airtight container in the refrigerator for up to 3 days.
To freeze. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then follow the baking instructions in the recipe. The baking time may need to be extended by up to 10 minutes to heat the casserole throughout.
Original Chicken Rice Casserole Recipe:
(Due to requests for the original recipe shared in 2010)
1 tablespoon butter
½ medium onion, diced
4 stalks of 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
½ teaspoon salt
½ teaspoon ground white or black pepper
– 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.

Nutritional Information

Calories: 183kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 616mg | Potassium: 133mg | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 1mg

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Robyn xo

Dinner Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Yum! I love chicken and rice casserole. My mom used to make this all the time when I was growing up 🙂

  2. Looks good – question: how would you do the chicken in a slow cooker if that was the method I chose? Would I slow cook it in chicken broth and for how long?

  3. 5 stars
    How many cans of Cream Of Chicken Soup would you use in place of the homemade cream of chicken soup?
    I don’t have all the ingredients for the homemade Cream Of Chicken Soup Recipe..

    1. Hi Cindy,
      My homemade cream of chicken soup makes 4 cups or about 32 ounces. You can substitute with 2 cans, if you like.

  4. Tasty recipe, made last nite. However, i think next time would either partially cook rice first, or use half the amount of your homemade cream of chicken and more chicken stock. Took a lot longer to cook this casserole than 30 minutes in order to ensure rice is totally cooked.

    1. 5 stars
      I cooked the rice first and it took the correct time to cook the casserole. actually you could cook for 20 min covered and 5-10 uncovered to brown. Next time I will add broccoli at the end and maybe shredded cheese.

      This is a GREAT recipe!!

  5. This looks like something I’ve been looking for. Could canned chicken broth be a substitute for the chicken stock? Thanks!

    1. Hi TJ,
      Absolutely! It actually even makes a great freezer meal, too. I like to go ahead and cook it and then store it in the refrigerator or freezer for reheating later, but you can also just prep it and store in the refrigerator up to a few days and then bake. Just add a little bit of time to your baking time if going straight from the refrigerator to the oven.

  6. Wondering if you think I could use brown rice in this recipe instead? Would I need to make adjustments to the amount of stock used to get the brown rice completely cooked?

  7. 5 stars
    You can use brown rice, but double or tripple the cooking time. It was yummy! Since I had a 7 and 10 year old eating with us that night, we had “toppings”- toasted almonds, cheese, and alfredo sauce. It was a hit! Thanks!

  8. In your homemade cream of chicken soup recipe, it says one recipe makes 2 2-cup servings. Should i use a full batch of the soup or just two cups?

    1. Hi Phyllis,
      You use the entire recipe of homemade cream of chicken soup, which 2 cups. I hope you enjoy it! xo

  9. I’ve never used uncooked raw rice in a casserole before because I thought it wouldn’t cook properly. I’ve always used Minute Rice. I am going to try the raw rice as you said to do. I’m nervous of course. I’ve made this casserole since the 1960’s but not just the way you do, which sounds and looks delicious. Thanks.

    1. 5 stars
      This was a great recipe. I did not try the homemade cream of chicken recipe due to time, and I used rotisserie chicken instead but it was great. I had a problem with salt because i used knorr chicken granules to make the broth. It came out too salty, but the liquid worked great for the canned soup… just add less salt next time. My son ate the whole thing almost by himself even though it was salty. Sometimes good recipes just need a little change and come out perfect the next time.

  10. I agree the entire chicken soup addition was confusing. Also in the sauce recipe you say 1/4 cup of flour divided. But you never say what to divide. Also 4 tablespoons is a 1/4 cup so ????? I was feeling ill and wanted a quick casserole and didn’t have the time for a sloppily written recipe. In the oven now and just hope it’s not a total waste of time, ingredients and much needed couch time.

    1. Iris, if you were that ill and cranky, maybe you should have gotten takeout or made a tried and true recipe, instead of being an utter b***h to the blogger who so generously shared her recipe with you. There are literally millions of recipes on the internet. You didn’t have to choose this one, you know.

      Robyn, thanks for the recipe. I’ve got only about a cup of soup (canned…I know, I know! but I’ll be pinning your homemade version!) so I’ll have to tinker with the liquids amount anyway, but this kind of recipe (as opposed to the raw chicken breasts on top of rice kind) is just what I was looking for. It’ll make a good guideline. Best wishes.

    2. 4 stars
      Wow – I read with no problem. It tells you what to do with the flour. Read ahead 🙂 that’s what you should always do before you begin any recipe

    3. 5 stars
      Right! That’s what I did. Thanks to the author of the recipe, it smalls great cooking. I used rotisserie chicken for the old recipe, by the way, totally my choice and I think (hope)it will still turn out anyway.

    1. It says use cooked long grain rice, not uncooked.And Iris dear, you need not make any more comments. I can’t see where anything you said was nice or helpful. Try learning how to read a recipe.

    2. This recipe has been changed. I make it often but always have to come back for recipe because mom brain here. Anyway, it used to have u cooked rice and chicken broth. Didn’t have mayo.

    1. Hi Iris,
      I apologize that the recipe was confusing. I hope that it turned out well for you.

      Robyn xo

  11. 4 stars
    I also found the soup and stock amounts are too much; I reduced both to two cups each. That cream of chicken recipe is a GAME CHANGER, though. I’ll never use Campbell’s again!

  12. 5 stars
    I stumbled upon this recipe while looking for a chicken breast pressure cooker recipe. I followed Robyn’s Pressure Cooker Chicken Recipe and cooked and shredded four chicken breasts, which I then used in making her Chicken and Rice Casserole. I did not have all ingredients on hand so I did have to make a few adjustments. Based on Lori’s review, I cooked brown rice in advance using two cups of Chicken Broth. (I did not have Chicken Stock). When mixing the ingredients together, I used my only can of Cream of Chicken Soup in place of Robyn’s homemade Cream of Chicken Soup Recipe, one can Cream of Celery Soup, and one cup of Chicken Broth. I heated the casserole for 30 minutes at 350 degrees.. I also added a little shredded cheese to the top of the casserole during the last 10 minutes of heating. All in all, the casserole was good, but I am looking forward to improving my version by trying Robyn’s homemade Cream of Chicken Soup and Chicken Stock the next time I make the casserole.

  13. This was very good! I didn’t have time to make the homemade chicken soup so I used 2 cans of Campbell’s cream of chicken soup. I also added a small can of mushrooms and 2 tablespoons of flour to thicken. I cooked it for 50 minutes and then 10 min with foil off. It would also be good with almonds and crumbled sausage in it.
    Thanks Robyn for the quick chicken tip since I am new to using the pressure cooker, it worked great! I did salt and pepper the chicken even though it was frozen.

    1. Hi Jeff – I’m sorry your rice didn’t cook. I am sure that was frustrating! I’ve not had that problem so I’m not sure what went wrong. Thanks!

  14. 5 stars
    Reminds me of a recipe Mama used to make. Can’t wait to try it. Using canned cream soups is a perfectly acceptable alternative to the homemade variety. Just adjust salt where it may be called for elsewhere in the recipe. Robyn, thanks so much for finding all these basic, wonderful recipes for us. I look forward everyday to seeing what is new. I am a fan of your sight.

  15. my husband will not eat anything with mayo in it. could I use another can of chicken soup in place of the mayo? Thanks in advance

    1. Hi Carolyn,
      You could use greek yogurt or sour cream in place of the mayo if you wish. I’ve never added additional soup in place of the mayo, so I can’t say how that will turn out. Hope you enjoy it! Thanks!

    2. Can’t tell there is mayo in it, but this recipe tastes wonderful! Only change I made was sautéing the diced onions and celery in 1 T of butter.

  16. 5 stars
    I had roasted a chicken the day before and we had eaten only half. I was trying to think of something to make when I read my e-mails and your recipe was there. I had most of the the ingrediants on hand, so I made this. It was delicious and very easy to make. I had no onions,but I did have a can of French’s Onions. I added these and it was a good addition. Thanks for the recipes, you have some very good ones.

  17. 5 stars
    I just cooked this tonight and thought it was great, so did my husband. But next time I’ll use less mayo, maybe 1/4 of a cup. My husband isn’t a mayo fan but I am, so I’ll compromise with him on the mayo. I did add an extra cup of cooked rice because we had so much cooked rice in the fridge and that worked out great for us. Thank YOU!

    1. Hi Tracy,
      I’m so glad you both enjoyed it! Funny about the mayo compromise with you and your husband! 😉 Thanks so much for letting me know how much you liked it! xo

  18. I notice the recipe has changed, but we really like the original which has chicken stock and no mayo in it. Do you by any chance still have that recipe that you could send to me? I’ve lost my hard copy…thanks!

    1. Hi Tammy –
      I’ve added the original recipe some have requested under “Notes” at the bottom of the recipe. I hope you enjoy it! Thanks!

    2. Hi Holly –
      I’ve added the original recipe and cooking instructions you are speaking of in the “Notes” section at the bottom of the recipe.
      Thanks so much!!! xo

  19. 5 stars
    I made this casserole today for my family and for the family of a dear friend battling cancer. It was a HIT! I subbed gluten-free Cream of Chicken and Mushroom, as well as added some butter drizzled over the top. SO DELICIOUS! I have printed this recipe for my collection and will make it again. Thanks!

    1. Hi Mary Beth,
      This is a very comforting dish to make for someone who is not feeling well. I hope your friend is much better and cancer-free soon! I’m glad you and your friend’s family enjoyed this dish.
      Thank you so much!

  20. 4 stars
    I tried the original recipe using the homemade cream of chicken soup. The problem is the instruction “1 homemade recipe cream of chicken soup” implied to me to use all 4 cups of the soup. I should have know better as 1 cup of long grain rice (I used basmati) and 7-cups of liquid is going to be very liquidy.

    The answer is to use only half of the cream of chicken soup recipe which will result in a much firmer casserole.

    As for the taste, it was still delicious.I substituted 2 cups of boneless, skinless chicken thighs as I think dark meat has more flavor.

  21. 5 stars
    Thank you so much for this! I am having to eat a rather bland diet because of medications I am on and wanted something a little different than my go to chicken and rice dish. I used two store bought cans of cream of chicken and the 3 cups of chicken broth and had no problem at all with it being too soupy. Should make for great leftovers too!

  22. I’ve got this in the oven and it smells wonderful! I used the old recipe and added Ortega chilies, then topped with shredded cheddar cheese. I know, I know…I changed it up. But, to me, recipes are like roadmaps. Sometimes I turn onto a secondary road . Looking forward to the great taste! Thanks so much for this recipe!

  23. I could taste the mayo ,,, not liking that , next time I’ll add some milk and omit the mayo ,, also added mixed veggies . Makes a lot 

  24. Robyn, I would like to have your recipe for homemade cream of chicken soup. I want to make this casserole & I think the homemade soup sounds better than the can cream of chicken. Hope you can help me with this. Love your recipes. Thanks for all the great tips.????

  25. 5 stars
    Robyn, I loved this. I made the homemade chicken stock which I think makes it over the top delicious. I also added chopped up cauliflower with the celery and onions. I pan roasted my chicken before hand and made the rice in my instant pot. My Great Aunt use to make this same dish with Campbell’s soup for me when I went to spend many a Fri night with her when I was growing up. This dish brought back a flood of memories and reminded me of my sweet Auntie who passed long ago. My children 12 and 13 and myself  ate over half the large pan. Thankfully (my husband is on travel so more for us) and we have left overs for this week. It was delicious. I think my aunt use to top it with crushed up potato chips I know that sounds crazy but I might do that when I reheat it? Thanks so much! 

    1. Aww! I love that making this brought back such special memories with your great aunt! What a special thing to be able to share with your own children. xo

  26. 5 stars
    I grew up in a home where we had Chicken and Rice at least every other week. To this day I enjoy it so much that I continue to make it for my family too. Your recipe looks very simple and one that I shall be making this week. Thanks for posting this!

  27. 5 stars
    I just made this tonight! (The old recipe)
    I added carrots to the onion/celery mix. I used one can of cream of mushroom and one can of cream of chicken. And only two cups of chicken broth. It had to be in the oven for a little over an hour. We loved it! So easy! I served it with toast. It reminds me of chicken ala King! 
    When I make again I might add mushrooms and peas! 

  28. 5 stars
    I’m from England and they don’t make casseroles like this,but I gave yours a go (omitting the mayo and using cooked basmati rice and a pinch of cayenne), it was a huge hit, especially after I added mozzarella on top to compensate for no mayo. will definitely be making this again????

  29. I’m sorry you didn’t enjoy it, Ann. I’ve not had an issue with the onions being too overpowering, but some onions are stronger than others. You can use less onions to suit your taste too.

    1. Hi Janet,
      The recipe posted now is an updated recipe that does not use broth. Both the original recipe and the updated recipe are given. Enjoy! Thanks!

  30. 5 stars
    My family loved this recipe!  We will definitely be making it again!  Thank you Add-a-Pinch for sharing it with me!

  31. 5 stars
    Tasty casserole, easy to put together ahead of time. I sautéed the celery and onion before mixing in with other ingredients and also used a bit of sour cream and added some milk. Also mixed in some frozen peas for color. 

  32. If using the condensed cream of chicken and celery soup, do you use it straight out of can or make the soup first and then how much? This is for the new recipe where you cook rice ahead of time. Thanks

    1. This is a great question and wish there was an answer! I will try straight from the can. What did you do?

  33. 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

    1. Hi Donna,
      You will mix it in with the other ingredients as noted in #2 of the recipe instructions. Hope you enjoy it! xo

    1. 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!

  34. This looks delicious! I’m going to make for an ill neighbor. Do you not saute onions and celery?

  35. 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!!

    1. 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!

    1. 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.

    2. 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!

  36. 5 stars
    Loved this recipe! Made it last night. Delicious! Was cold out and was a great comfort meal. Very easy to. Used a lemon pepper rotisserie chicken from Publix. I will definitely be making this one again. A keeper! Thanks!

    1. Thanks, Cathy. It has been one of my family’s favorites for years. I’m so glad you loved it.

    2. I have never tried it with dry noodles, Elisha, but if you do, let me know how it turns out.

  37. 5 stars
    I made this tonight for dinner (The original recipe) and it was SO GOOD! My 8 year old loved it so much that she asked to take it to school for lunch tomorrow and said she would eat it cold!! My boyfriend, who does not care for onions one bit ate it and enjoyed it also. Thank you so much for sharing this one!

    1. That is a compliment if your 8 year old would eat it cold! I’m so happy everyone loved this casserole. It has been a favorite in my family for years. Thanks so much, Tina!

  38. 5 stars
    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.

    1. 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.

  39. 5 stars
    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.

    1. 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

  40. 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.

    1. 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.

  41. 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

    1. I hope you enjoy the casserole, Anita, and hope it brings back warm memories of your dad.

  42. 5 stars
    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!

    1. 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.

  43. 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?

    1. Chad, my homemade cream of chicken soup makes 4 cups or about 32 ounces. You can substitute with 2 cans, if you like.

    1. You would use the entire recipe (4 cups) of homemade cream of chicken soup in this casserole, Connie. Hope you enjoy.

    1. Cynthia, you can substitute the long grain white rice with brown rice but it will take much longer to bake and the rice be tender. I have not made this with brown rice so I cannot tell you how long the cooking time should be.

  44. This dish is delicious! My husband says I can make it every day, LOL. I used 2 cans of chunk chicken instead of fresh chicken, made it so easy but still wonderful. Thanks for a great recipe!

  45. Hi, referencing your answer to the person who asked if you could sub brown rice for white, you said it would need to bake a lot longer; but since the recipe starts off with cooked rice, why would the casserole need to bake longer? Wondering what I am missing? Thanks!

    1. Connie, the original recipe used uncooked rice which is also included in this recipe Notes. There should be no difference in the baking time if using cooked brown rice or cooked white rice. However, there would definitely be a time difference if using uncooked rice.

  46. I am a novice cook. I am making the main recipe using cooked rice. Do I prepare the canned condensed soup with water before adding? Or do I just use the 10.5 oz condensed soup right out of the cans?

    “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. Jay, you have the option of using my recipe for Homemade Cream of Chicken Soup or you can use one can of condensed cream of chicken soup AND one can of condensed cream of celery soup right out of the can. Hope you enjoy the casserole.

  47. I want to make this ahead of time and freeze. Would I need to cook the rice in this instance? Would I pre cook before I freeze?

    1. Tina, I would make mix this recipe according to the one using cooked rice and not the original recipe in the Notes section. 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 cover tightly in freezer-safe paper for longer storage in the freezer. I recommend allowing it to come to room temperature before baking or adjusting the length of baking time. Hope this helps.

  48. 5 stars
    This recipe was just what I was looking for, to use leftover roasted chicken and leftover white rice. I made your homemade cream of chicken soup for the recipe and my husband and I loved it. Only thing I did was add some cheddar cheese, delicious. Thank you for a wonderful recipe, I look forward to seeing more of your recipes.

  49. I made this recipe & found it delicious. I used the abbreviated/newer recipe, not the original one. I did find it confusing having the two recipes together. Perhaps you could add the original recipe ingredients & instructions as a link if anyone chooses to make that instead. This ‘new’ version is fairly simple & was easy to follow. I used cooked rice (brown) & followed the instructions provided for the rice. It was very delicious.

    1. I’m glad you liked the chicken and rice casserole recipe, Janice. Many people still like the original recipe and wanted it available. Since the original recipe with ingredients and instructions are all written in the Notes section separate from the newer version, I wouldn’t think that should cause confusion.