Chicken and Rice Casserole Recipe
User Reviews
4.9
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
183 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Rice Casserole Recipe
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Chicken Rice Casserole is a family favorite meal. Made of chicken and rice and cooked in a tender, comforting casserole. A favorite one dish dinner recipe!
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Ingredients
- 2 cups chicken breasts (about 2 breasts) cooked and shredded
- 2 cups cooked white rice or cooked brown rice
- 2 cups cream of chicken soup (optional) or 1 can condensed cream of chicken soup and 1 can condensed cream of celery soup
- 1/2 /2 cup diced onion (optional)
- 1/2 /2 cup diced celery (optional)
- 1 cup mayonnaise or Greek yogurt
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
Instructions
- Preheat oven to 425º F. Spray 9x13 baking dish with nonstick cooking spray. Set aside.
- Mix all ingredients in a large mixing bowl. Pour into the prepared pan.
- Bake for 30 minutes or until casserole is lightly browned.
Equipments used:
Notes
- To make ahead. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. To serve, allow the casserole to sit out on the counter as the oven preheats. Adjust the baking time to make sure that the casserole has heated throughout.
- To store leftovers. Store in an airtight container in the refrigerator for up to 3 days.
- To freeze. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then follow the baking instructions in the recipe. The baking time may need to be extended by up to 10 minutes to heat the casserole throughout.
- Original Chicken Rice Casserole Recipe:
- (Due to requests for the original recipe shared in 2010)Ingredients:1 tablespoon butter1/2 medium onion, diced4 stalks of celery, sliced1 clove garlic, minced3-4 chicken breasts, cooked and shredded1 recipe homemade cream of chicken soup3 cups chicken stock1 cup uncooked long-grain white rice1/2 teaspoon salt1/2 teaspoon ground white or black pepper
- Instructions:- Preheat oven to 425º F. Spray 9x13 baking dish with nonstick cooking spray. Set aside.- Melt butter in a medium skillet. Add onion, celery, and garlic and saute until onion is tender, about 3-5 minutes. Remove from heat and add to chicken, cream of chicken soup, chicken stock, rice, salt and pepper in a large bowl. Pour mixture into prepared baking dish and over with foil.- Bake covered for 30-35 minutes or until the rice is tender. Remove foil and bake an additional 10 minutes until lightly browned.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
616mg
(26%)
Potassium
133mg
(4%)
Sugar
1g
(2%)
Vitamin A
155IU
(3%)
Vitamin C
0.4mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 616mg | 26% |
| Potassium | 133mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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