Easy Chicken Rice Casserole Recipe

This was great! Since it is just my husband, myself, and my two year old, a recipe this size would have leftovers. Not this time. My husband went back for seconds and thirds! Having said that, I should let you know I made some changes to the recipe. I switched one of the cans of cream of chicken soup for Campbell's creamy chicken verde soup. I added 1/2 cup frozen chopped onion, and instead of the chicken breasts, I used boneless skinless chicken thighs which I laid on top of the rice mixture. I then sprinkled the entire dish with season all. I also sprinkled about a cup of shredded monterey jack cheese and some finely crushed tortilla chips on top for the last 15 minutes without the aluminum foil. I know that is a lot of changes, but it was yummy! I will definitely make this again.

I have enjoyed this recipe for years only I add a package of dry onion soup mix sprinkled over the top. It gives the dish the extra seasoning that really brings the whole thing together for a great taste. It is an easy one dish meal. I have added brocoli and/or mushrooms in the past as well.

I've made this dish twice. The first time, I followed the recipe, and found that as written, it was much too bland for my taste. I made it again tonight, with the following modifications: Instead of 1 tsp season salt, I used 2 teaspoons of McCormick roast chicken seasoning, plus about 1/2 teaspoon each of dill and thyme. I also added a good dose of fresh ground pepper, and used 1 can each of cream of chicken and cream of mushroom soup. Much more flavorful the second time around - my family loved it. Great basic recipe!

I read all of the reviews and decided to use Parboiled Yellow Rice ( Daisy Brand) I used 3 large chicken breast which I sliced up into "tenders", I marinated the chicken breast overnight . I removed the Marinated Chicken " tenders " and cooked them on the stove in my Dutch oven pot each side 2-3 then flip , once golden brown on each side, I removed them and put them to the side . Next I caramelized a large sweet yellow onion and added 1 bell pepper , celery and fresh garlic in bacon grease and 1 stick unsalted butter. Then put them to the side , added 1 tbl sp sherry and scraped up all the yummy brown bits that had stuck to the bottom of my pot , added 2.5 cups homemade chicken stock, 1 tbl sp liquid smoke and generous amount of low salt Cajun seasoning and 1 can cream of chicken, 1 can golden mushroom soup , 4 generous tbl sp of Mayo ( i know it sounds odd but trust me its a game changer ) stir very well . Add lg parboiled yellow rice ( Daisy Brand is my go to ) stir again then add all the chicken tenders . Put on lid of Dutch oven and place in oven for 35-40 minutes then top with shredded cheese of choice. Place back in oven 10-15 minutes. It comes out perfectly cooked . The rice is creamy not mushy or gummy thanks to the parboiled yellow rice instead of white rice. It has an absolutely amazing flavor that taste even better if that's possible the next day ! I've made my chicken and rice this way for years and the 1 drawback is I'm constantly getting requested to make it for every get together or holiday or if someone is feeling poorly . 😋

I used the above ingredients but added one can of vegetable broth, onion, garlic,celery,grilled fresh mushrooms,salt,pepper,cumin a little shredded cheese then chips on top. I baked it 45 minutes and it was perfect. The chicken I used was shreaded chicken cooked in the slow cooker. Great recipe use one 24oz jar of salsa (I use Walmart salsa with corn and black beans) add one envelope of low sodium taco seasoning. Put 6 frozen or thawed chicken breast in a slow cooker cover with the salsa mix making sure all chicken is covered with salsa then cook on low for 4 to 5hrs (for frozen) I take the chicken out and shred it ,then save the salsa mix and use it for enchillidas. great too!

As most have indicated this is a great base, and I used all the variations to make our dinner tonight. First, I seasoned our boneless, skinless chicken thighs in Garlic Lovers (flavor God) and poultry seasoning and did a quick browning in olive oil. After that I took the recommended celery, onion, green pepper and garlic and sauted' that in the same pan as the chicken, I did not cook but rather started the fragrant process. I layered the bottom of the 9x13 backing dish with the veggies then topped with the cubed chicken. After that I combined the 2 cans of cream of chicken combined with fire roasted tomatoes and 1/2 C of chicken stock and mixed that into the chicken and veggie mixture. I then placed in a bowl 1 1/2 c long grain white rice with 1 1/2 C Chicken stock and 1/2 C milk added salt and fresh ground black pepper and incorporated that into the mixture. Covered with aluminum foil and placed on a backing sheet in the oven at 350 for 30 minutes, removed, tossed and covered and time for an additional 30 minutes and returned for an additional 30 minutes for a total of 90. Removed from the oven and topped with 8oz of sharp cheddar cheese and placed back in the oven to melt the cheese. Served with hot biscuits at the request of my granddaughter. It was very flavorful.

This was so so as is. I only had 1 can of soup. So, I halved the recipe. To add volume, I added 1 cup of frozen spinach to the soup rice mixture. I also only had chicken quarters. I browned them with a good dose of lemon pepper seasoning quickly in a skillet before I topped the rice. I baked it covered for 45 mins. and that was plenty of time for the chicken and the rice. I would submit this as an entirely separate recipe. But I cannot find the link to share since AR updated this site.

I'm rating this based on my first run, AS-IS. Good but a bit plain. That's good for when you want something plain. 2nd time, I did the following: Rinsed the rice to clean off the starch, added 1/2 cup of finely diced celery, used cream of chicken and cream of celery soup, 1.5 cups of milk in addition to the two cans of soup. Frankly, I think ANY cream of - soup will be good. Remember, this is halved. This cooked at 350 for the first 45 mins. in my oven, and 325 for the 2nd 45 minutes and it came out less gummy. Thanks for a tasty and easy recipe. So nice when all you feel like "cooking" is opening and mixing.

I changed this one a lot based on other reviews. First, I added vegetables! Yummy! I added; one leek, sliced thinly, one stock celery, sliced, one green chili pepper, finely diced, one bunch green chard, shredded, stems chopped, five mushrooms, sliced, one small handful arugula, shredded. I cooked all the veggies in a pan starting with the leeks and pepper until carmelized, remove, then the celery and chard stems, remove, then the mushrooms until just brown, add greens and deglaze pan with white wine. Mix veggies with rice and sprinkle with garlic powder, onion powder, chipotle chili powder, black pepper. Also added fresh oregano and thyme. I reduced the liquid milk to 1 and 1/2 cups because of how much water vegetables give off when cooked. I used regular short grain white rice and measured with an American standard measuring cup, you know, the metal ones? Not the one that comes with your rice cooker, this is important, also wash the rice. I only used one chicken breast, which I cut into strips and inserted into the rice. I greased my glass baking dish with olive oil. And added cheese with the foil off for the last 15 minutes. This dish was tasty, and I will make again probably with a wild rice blend for greater flavor!

I read the reviews before making this. I used one can of cream of chicken and one cream of mushroom. I added garlic powder, onion powder salt and pepper. I also used parsley flakes and paprika. when it was almost done topped with shredded cheddar cheese. I let it melt in the oven for 10 minutes. It turned out delicious. But you differently have to add flavors or it will be bland.

This recipe really needs improvement. It will not be good as it is. This also needs uncooked (raw) white rice. If you use leftover rice from your takeouts then it will be creamy like rice pudding, so reduce or add the liquid according to your preferences. It seems that 350F takes too long to bake raw rice, 375F should be faster. I omitted salt and added 2 tsp chicken bouillon powder, 2 tsp garlic powder, 1 tsp black pepper powder, 1 TBS dried onion flakes. It tasted so much better. This recipe needs about 2 lbs raw chicken breast. You can add about 1 lb of vegetables like mushroom, bell pepper, sweet peas. Adjust liquid accordingly if you use frozen vegetables.

This turned out great for me! I used chicken thighs, one percent milk, and mushrooms. Soup wise I did one can of cream of chicken and one can of cream of mushroom. I used a lot of additional seasoning-- smoked paprika, garlic powder, and some salt-- and it was still a little under seasoned for my taste. But I just added more seasoning at the end until it was how I liked it. I mixed in mozzarella and parm cheese after it was baked and let it "set". A really good basic recipe; I will enjoy trying it with different seasonings and vegetables. looking forward to making this for the seniors in my life. Rice was perfectly cooked for me after 1.5 hours. Seemed a little wet coming out of the oven but after stirring in the cheese and letting it sit, the texture was perfect.

I used rotisserie chicken, so didn't bake it quite as long. Topped with shredded cheese after 60 min. And baked for 15 more minutes. Delicious and filling!

Even though the reviews said this recipe was mostly a starting point, I decided to make it as written at first to give it a proper review. I thought it was great! Very easy, and the ratio of ingredients made for perfectly cooked and flavored rice. That said, I do agree that this would be a good one to add your favorite seasonings (to taste), some veggies, and some cheese. I found that it was done and brown enough after the 90 minutes covered that I pulled it to take my photo. Then after taking my photo, I added some shredded cheddar on top and baked (uncovered) for 10 more minutes to melt the cheese. This worked nicely! I think some broccoli would have been a good addition too.

This recipe is not only quick but easy to make. It wasn't dry instead it was creamy and delicious.

This is what I call an "open" recipe, you can add almost anything you like and it still works perfectly. I make it different every time changing up the soups(any "cream of __" soup will work), spices, adding cheese or butter, making a bread crumble crust on top...

So good and so easy to clean up after.

It tastes delicious

I used 1 cup rice, leftover rotisserie chicken, celery, cream of mushroom soup, 2 cups milk, garlic, peas, cheddar cheese. I found the rice sucked up all the liquid, so a bit dry.

This basic chicken and rice recipe is excellent for keeping your measurements on point. Virtually a blank canvas, it can give your favorite flavors the chance to shine.