Chicken and Rice Casserole
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Rice Casserole
Report
The ultimate comfort dish, this chicken and rice casserole is just like your mom used to make: Tender pieces of chicken mingle with veggies and rice, all tied together with homemade cream of chicken soup and topped with crunchy, crispy cornflakes.
Share:
Ingredients
- 1 7-ounce box long grain and wild rice see note
- 4 tablespoons butter divided
- 1 ¼ cup water
- 1 cup chicken broth
- 4 stalks celery chopped
- 2 whole carrots chopped
- ½ yellow onion diced
- 4 cups cooked diced chicken see note
- 1 cup frozen peas
- 2 cups corn flakes
homemade cream of chicken soup
- 6 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper or to taste
- ½ teaspoon garlic powder
- 1 cup chicken broth
- 1 cup milk
Instructions
- Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Stir in rice, then add 1 cup chicken broth and water and bring to a boil.
- Reduce to simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup, veggies, and corn flake topping.
Prepare the veggies
- In a medium sauce pan melt 2 tablespoons butter.
- Add celery, carrots, and onions and saute 3-4 minutes til onions are translucent and celery becomes fork-tender. Remove from heat.
Prepare the cream of chicken soup
- In a medium sauce pan over medium-high heat, melt the butter.
- Stir in flour, then whisk in chicken broth and milk.
- Stir in salt, pepper, and garlic powder and bring sauce to a boil, stirring til thickened. Remover from heat.
Prepare the corn flake topping
- In a medium-size skillet melt 1 tablespoon butter and toss corn flakes in the melted butter to coat.
Bake the casserole
- Combine rice, veggies, chicken, peas, and cream of chicken soup and stir well. Spread evenly in prepared dish.
- Sprinkle buttered corn flakes evenly over the top.
- Bake, uncovered, for 35 minutes until corn flakes begin to brown. Garnish with chopped parsley and cracked black pepper if desired and serve.
Notes
- The rice: I use Zatarain's Long Grain and Wild Rice.
- The chicken: you can use rotisserie chicken, or slow cooker or Instant Pot shredded chicken, or diced chicken. I love using Tyson grilled and chopped chicken pieces for soups like this to reduce prep time.
- Make it cheesy: Stir in 1 cup shredded cheese (such as cheddar or Monterey jack) for a deliciously cheesy dish.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
21g
(7%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
63mg
(21%)
Sodium
665mg
(28%)
Potassium
453mg
(13%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
3973IU
(79%)
Vitamin C
20mg
(22%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 665mg | 28% |
| Potassium | 453mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3973IU | 79% |
| Vitamin C | 20mg | 22% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
Other Recipes
You'll Also Love
