Chicken And Rice Casserole Recipe

There are some dinners that feel almost effortless, the kind you can put together on a quiet evening without thinking too hard. A chicken and rice casserole is one of those dishes.

You gather a few pantry staples, stir everything into one big dish, and let the oven do the rest.

The soups melt into the rice, the butter softens into the edges, and the chicken cooks gently until everything becomes warm and creamy.

It’s the same kind of easy comfort you get when making Festive Roasted Root Vegetables, where everything roasts slowly and naturally turns sweeter and cozier without much work.

And sometimes I like serving the casserole with something lighter on the side, kind of like the balance you get from simple Cucumber Dill Tea Sandwiches, cool and refreshing next to all that warm, creamy richness.

It’s the kind of meal that doesn’t need a long story, just the simple comfort of ingredients coming together in a way that always feels right.

Behind the Recipe

This casserole comes from evenings when I want dinner to take care of itself. Once everything is mixed, it quietly bakes while the rest of the night unfolds.

Recipe Origin or Trivia

Chicken and rice casseroles have long been a staple in American home cooking. They became popular because they use pantry-friendly ingredients and cook well in one dish.

The use of canned soups is a classic shortcut that creates creaminess without extra steps. It’s comfort food built for convenience.

Why I Love This Recipe (And You Will Too)

• Soft, comforting texture from creamy soups and tender chicken
• No-stress assembly with simple mixing
• Filling and satisfying for family dinners
• Familiar flavors that feel instantly comforting
• Easy to make once and enjoy again later

Chef’s Pro Tips for Perfect Results

• Use instant white rice only for proper cooking
• Cut chicken into even pieces
• Stir the mixture well before baking
• Let the casserole rest before serving

Kitchen Tools You’ll Need

• Casserole dish
• Oven
• Measuring spoons
• Knife
• Cutting board
• Mixing spoon

Ingredients in This Recipe

• Butter (½ cup, sliced into pats): Adds richness and moisture
• Cream of chicken soup (1 can): Savory, creamy base
• Cream of mushroom soup (1 can): Adds depth and earthiness
• Cream of celery soup (1 can): Balances the richness
• Chicken breasts (3, cubed): Tender protein cooked in the casserole
• Instant white rice (2 cups): Absorbs liquid and cooks evenly
• Water (2 cups): Helps the rice soften and cook
• Salt and black pepper (to taste): Brings flavors together

Ingredient Substitutions

• Rotisserie chicken for quicker prep
• Chicken thighs instead of breasts for juiciness
• Cream of potato soup for thicker texture
• Instant brown rice for a heartier bite
• Broth instead of water for added flavor

Ingredient Spotlight

Instant White Rice
Instant rice is essential because it cooks fully in the oven without becoming hard or underdone.

Cream Soups
The combination of three soups creates creaminess and flavor with no extra effort.

Instructions for Making This Recipe

1. Preheat the oven to 400°F (200°C) and grease a casserole dish.
2. In the dish, combine chicken, water, instant rice, cream of chicken soup, cream of mushroom soup, and cream of celery soup.
3. Season with salt and black pepper.
4. Stir until everything is evenly mixed.
5. Dot the top with butter pats.
6. Bake uncovered for 1 to 1½ hours, until rice is tender and chicken is cooked through.
7. Let the casserole rest for 10–15 minutes before serving.

Texture & Flavor Secrets

The instant rice absorbs the soups and water as it bakes, creating a soft, creamy texture.
Butter on top helps prevent dry spots and adds richness.

What to Avoid

• Using regular uncooked rice
• Skipping seasoning
• Overbaking until dry
• Adding too much water
• Stirring excessively after baking

Nutrition Facts (Approximate, Per Serving)

• Calories: 400
• Protein: Moderate
• Carbohydrates: Moderate
• Fat: Moderate
• Fiber: Low
• Sodium: Moderate to high

Make-Ahead and Storage Tips

• Assemble ahead and bake when ready
• Store leftovers covered in the refrigerator
• Reheat gently in the oven or microwave

How to Serve This Dish

• With steamed broccoli
• Alongside garlic bread
• With a simple green salad
• With roasted carrots or peas
• Served on its own in a bowl

Creative Leftover Transformations

• Spoon into wraps for lunch
• Serve over toasted bread
• Add vegetables and reheat as a bowl meal

Variations to Try

• Add mixed vegetables for color
• Stir in shredded cheddar after baking
• Use chicken thighs for richer flavor
• Add herbs like thyme or parsley
• Swap water for broth

FAQ’s

1. Can I use regular rice? No, instant rice is required.
2. Can I prep this ahead? Yes, assemble and refrigerate.
3. Is it freezer friendly? Best enjoyed fresh or refrigerated.
4. Can I use thighs? Yes, they work well.
5. Do I need to cover it? Not required as written.
6. Can I halve the recipe? Yes, use a smaller dish.
7. Is it very salty? Season lightly since soups contain salt.
8. How do I know it’s done? Rice should be tender and chicken cooked.
9. Can I add vegetables? Yes, optional additions work well.
10. Is this kid-friendly? Yes, very mild and familiar flavors.

There’s something reassuring about a casserole like this, simple ingredients, one dish, and a warm, creamy meal that feels welcoming the moment it hits the table.

It’s the kind of recipe you make on slow evenings or when you want something comforting without spending too much time in the kitchen.

I hope it brings the same steady warmth to your home that it brings to mine, one spoonful at a time.