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Chicken and Rice Casserole

Chicken and Rice Casserole

All you need to do with this Chicken and Rice Casserole is mix, pour, and bake!
5 from 1 vote
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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

  1. Remember to use condensed soups not regular soups.
  2. 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