Chicken Rice Casserole Recipe
Chicken rice casserole is a popular comfort food that has been around for decades. It’s easy to make, inexpensive, and satisfying. There are many variations of chicken rice casserole, but most recipes call for chicken, rice, vegetables, and a creamy sauce. I love making it with a cream of chicken soup! Though this is a yummy recipe with cream of mushroom and cream of celery soup.
One of the great things about chicken rice casserole is that it’s a one-dish meal. You don’t have to worry about making a separate side dish because everything is cooked together in the casserole. This makes it a convenient option for busy weeknights when you don’t have a lot of time to spend in the kitchen.
Chicken rice casserole is also a great way to use up leftover chicken. If you have cooked chicken on hand, you can easily chop it up and add it to the casserole. This not only saves you time but also reduces food waste.
Another benefit of chicken rice casserole is that it’s a crowd-pleaser. It’s a dish that both kids and adults enjoy, which makes it a great option for family dinners or potlucks. You can easily double the recipe to feed a larger group, and it’s always a hit.
When it comes to making chicken rice casserole, there are endless possibilities for customization. You can use different types of rice, such as white, brown, or wild rice, and add a variety of vegetables, such as peas, carrots, broccoli, or mushrooms. You can also experiment with different sauces, spices, and seasonings to create a unique flavor profile.
I hope you enjoy this timeless classic! It’s a versatile and convenient dish that can be customized to suit your tastes and dietary needs. Whether you’re cooking for a family dinner or a potluck, chicken rice casserole is sure to be a crowd-pleaser.
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking!
How to Make Chicken Rice Casserole Recipe
Chicken Rice Casserole
- 1 frying chicken, cut (or 3 large boneless, skinless, chicken breasts - cut)
- 1 ½ Cup Minute rice
- 1 package dry onion soup
- 1 small can cream of mushroom soup
- 1 small can cream of celery soup
- 2 cans water (using empty cans from above cream soups)
- salt, to taste
- pepper, to taste
- 1 can carrots or 3 large carrots washed, peeled, cut and boiled until soft
- Preheat oven 350°F
- Prepare casserole dish with butter (or cooking spray)
- In large bowl, mix soups, water, rice, and carrots
- Bake for 1 ½ hours. Stirring occassionally
- Cover if it begins to burn on top
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