Ultimate Chicken and Rice Casserole

This cherished recipe for chicken and rice casserole has been a staple in my family for generations. My Grandmother originally got it from a church potluck, and it was passed down to my mom. It’s always been a go-to dish for busy school nights, and the leftovers are just as delightful! While you can use less butter if you prefer, my Momma always topped it with a full stick (gotta love those Southern traditions)!

Chicken and Rice Casserole Ingredients

This comforting recipe combines rich flavors with affordable ingredients. Here’s what you’ll need:

• Chicken Breasts: Cut three boneless, skinless chicken breasts into 1-inch cubes.
• Water: Essential for cooking the rice.
• White Rice: Instant white rice works best for this easy recipe.
• Cream of Chicken Soup, Cream of Celery Soup, and Cream of Mushroom Soup: These canned soups provide the casserole’s creamy texture and rich flavor.
• Salt and Pepper: Season to taste.
• Butter: A full stick of butter makes the casserole rich and flavorful, though you can use less if desired.

Variations and Substitutions

While this chicken rice casserole is perfect as is, you might enjoy these variations:

• Rotisserie Chicken: For convenience, use shredded rotisserie chicken instead of cooking fresh breasts.
• Broccoli: Add fresh or frozen broccoli florets for extra color and flavor.
• Cheese: Mix in shredded Cheddar or Pepper Jack cheese for added creaminess and a bit of heat.

How to Store Chicken and Rice Casserole

Store leftovers in an airtight container in the fridge for up to four days. To reheat, add a few drops of water to keep the rice moist and heat in the oven or microwave until hot (at least 165°F).

How to Freeze Chicken and Rice Casserole

To freeze, cook the casserole in an aluminum pan. Once cooled, cover it with storage wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Ingredients

• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10.75-ounce) can cream of celery soup
• 1 (10.75-ounce) can cream of mushroom soup
• Salt and ground black pepper to taste
• ½ cup butter, sliced into pats

Directions

1. Preheat oven to 400°F (200°C). Grease the sides and bottom of a casserole dish.
2. In the prepared dish, combine chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.
3. Dot butter evenly over the top of the mixture.
4. Bake in the preheated oven until the rice is tender and the chicken is cooked through, about 1 hour to 75 minutes.
5. Cool for 10 to 15 minutes before serving. Enjoy!

Nutrition Facts (per serving):

• Calories: 441
• Fat: 25g
• Carbs: 37g
• Protein: 17g

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Prep Time: 10 mins | Cook Time: 1 hr | Additional Time: 10 mins | Total Time: 1 hr 20 mins
Servings: 6 | Yield: 6 servings

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This ultimate Chicken and Rice Casserole is a timeless recipe that embodies the warmth and comfort of family traditions. Its rich, creamy texture and simple ingredients make it a perfect choice for busy weeknights or cozy gatherings. Whether you’re making it just as it is or experimenting with variations like adding cheese or vegetables, this dish is sure to be a hit at your table. Enjoy the heartiness of this classic casserole and savor the flavors that have been passed down through generations.