Casseroles are the easiest and quickest way to put dinner on the table. They are comforting one-dish meals that taste slow-cooked and feel like a warm hug. This Chicken and Rice Casserole Recipe is no exception. It is quick to assemble and tastes like home. All you need to do is mix, pour, and bake!
What Do I Need To Make a Quick Chicken and Rice Casserole?
You will need the following ingredients:
- Chicken breasts
- Instant white rice
- Condensed cream of chicken soup
- Condensed cream of mushroom soup
- Condensed cream of celery soup
- Water
- Parsley
- Butter
- Grated cheddar cheese
How Do I Make Chicken and Rice Casserole?
This recipe is one of those mix-everything-and-bake recipes!
- Combine the cubed chicken, rice, soups, water, salt, pepper, and parsley in a large bowl, and mix well. Preheat the oven to 400 F.
- Pour into a 9×13-inch baking dish. Top with the pats of butter and bake, uncovered, for 50-60 mins.
- Remove from the oven 10 minutes before the baking time is over, and sprinkle the cheddar cheese on top. Bake for 10 mins or until the cheese is melted.
Do I Have to Cook The Chicken Before Baking The Casserole?
This is the beauty of this recipe. You can mix in the raw chicken cubes and they cook perfectly tender and moist in the oven. No need to cook the chicken prior to mixing all the ingredients,
Chicken and Rice Casserole Variations:
- Add chopped red bell pepper and broccoli florets for some color
- Frozen chopped veggies make a great addition
- Mix in sauteed sliced mushrooms if you have a bit more time
- Chopped cooked bacon gives it a smoky flavor
Other Casserole Recipes For You:
- Baked Potato Casserole Recipe
- Best Taco Casserole Recipe
- Best Tuna Casserole Recipe
- Million Dollar Spaghetti Casserole
- Easy Cabbage Roll Casserole Recipe
Chicken and Rice Casserole
All you need to do with this Chicken and Rice Casserole is mix, pour, and bake!
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Servings: 6
Calories: 487kcal
Ingredients
- 1 ½ lb boneless, skinless chicken breasts cut into ½- inch cubes
- 2 cups instant white rice
- 1- 10.75 oz can condensed cream of chicken soup
- 1- 10.75 oz can condensed cream of mushroom soup
- 1- 10.75 oz can condensed cream of celery soup
- 2 cups water
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 ½ tbsp butter, cut into 6 pats
- 1 cup shredded cheddar cheese
Instructions
- Combine the cubed chicken, rice, soups, water, salt, pepper, and parsley in a large bowl, and mix well. Preheat the oven to 400 F.
- Pour into a 9x13-inch baking dish. Top with the pats of butter and bake, uncovered, for 50-60 mins.
- Remove from the oven 10 minutes before the baking time is over, and sprinkle the cheddar cheese on top. Bake for 10 mins or until the cheese is melted.
Notes
- Remember to use condensed soups not regular soups.
- Do not cover the casserole. We want the rice to cook, but the excess moisture to evaporate
Nutrition
Calories: 487kcal | Carbohydrates: 40g | Protein: 34g | Fat: 19g
