Chicken and Rice Casserole Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
183 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Rice Casserole Recipe
Description
The casserole uses cooked shredded chicken breast and either white or brown cooked rice blended with cream of chicken soup or a mix of cream of chicken and celery soups. Optional diced onions and celery add mild aroma and texture, while mayonnaise contributes to the creamy consistency. Seasoning with kosher salt and black pepper rounds out the flavor.
The ingredients are combined thoroughly and baked in a greased 9x13-inch dish at a high temperature until lightly browned on top, providing a mild crust and ensuring warmth throughout. The baking process melds flavors and softens vegetables.
This casserole can be served as a simple main course or side dish, adaptable to family meals. It can be prepared in advance, stored in the refrigerator for up to three days, or frozen for longer storage. Baking frozen casserole requires thawing overnight and extending baking time as needed to heat thoroughly.
Use of optional vegetables or substitution of Greek yogurt for mayonnaise allows minor adaptation. Leftovers should be kept in airtight containers and eaten within a few days for best quality.
Ingredients
- 2 cups chicken breast about 2 breasts) cooked and shredded
- 2 cups white rice or cooked brown rice, cooked
- 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 onion optional, diced
- 1/2 /2 cup celery optional, diced
- 1 cup mayonnaise or Greek yogurt
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
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.
Notes
- Prepare the casserole ahead of time without baking and refrigerate up to 3 days.
- To serve after refrigeration, allow the casserole to reach room temperature as the oven preheats and bake accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, assemble without baking, cover tightly with plastic wrap and foil, and freeze for up to 3 months.
- Thaw frozen casserole overnight in the refrigerator before baking; baking time may need extension by up to 10 minutes to heat through completely.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
