October 8, 2018

Chicken & Rice Casserole

An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!


If you’ve been with me very long you know how much I love rice. It is my verrrrrry favorite food of all time! Not plain rice, mind you (though I like it too), I mean savory dishes made with rice.

My baby boy – well, he’s 12 now so I guess he’s not a baby anymore except he is because he’ll always be my baby – asked me the other day what one food I would pick if I could only have one thing for the rest of my life.

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

I quickly answered that I would choose rice! He opened his mouth to tell me his answer (which was probably something like Milk Duds) then stopped and just looked at me for a minute…
Then he asked if he chose rice too would that include fried rice, the rice at our favorite Mexican restaurant and chicken bog (like, who am I? the hypothetical game rule maker??). I said sure, why not?! then he told me he wanted to change his answer to rice too.

That apple didn’t fall far from the tree, eh?

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

I have a few rice casserole dishes I make all the time (I’ll list them below) that include ground beef, pork chops or sausage but none that are made with chicken so this weekend I decided to make a new casserole recipe using chicken and rice!

I used chicken broth and cream of celery because I think chicken and celery just go together but also because – and this is weird – I really love cream of celery soup for cooking! They’ve come a looooooong way with canned creamed soups so I use them more than I once did but I especially like cooking with cream of celery. If it’s not your thing, feel free to use whichever variety you like best!

My fear about using cream of chicken in this was that I didn’t want the dish to be too “chickeny”… I wanted there to be some other flavor kicking around in the dish. And since Husband haaaaaates mushrooms, I didn’t use cream of mushroom. But again, use whichever you like best!

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

I’m sitting here typing this up, about to start with the actual recipe, and I got to thinking about something. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on.

So, I started wondering why?

What’s wrong with me that I hate instant rice so much? So, I googled it and learned a little about what the difference is. It’s not that I’m a rice snob (well, I kinda am because my part of the South is BIG on rice and we pride ourselves on our rice-making ability), it’s because it’s a stripped-down, processed version of regular rice!

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

Check out this article from The Watering Mouth that explains more about the process of how instant rice is produced. In summary, the writer, Cheri, says:
“This process removes virtually all nutrition that the rice could have contained along with most of the flavor and almost all of the texture. What you’re left with is a mushy, shell of a rice grain that has practically no redeeming qualities.”

Preach it, sister!!

PREACH IT!!

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

If you love main dish casseroles made with rice, check out a few of these recipes too!

  • Sausage & Rice Casserole - a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing).
  • Pork Chop & Rice Casserole - An easy pork chop bake made with rice and French onion soup.
  • Jailhouse Rice - A delicious casserole recipe with rice, ground beef and sausage perfect for feeding a crowd.
  • Hamburger & Rice Casserole - Ground beef and rice baked together in a classic casserole recipe that's easy to make your own.


Chicken & Rice Casserole


Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
prep time: 10 Mcook time: 1 H & 25 Mtotal time: 1 H & 35 M
An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

ingredients:

  • 3 large boneless, skinless chicken breasts
  • 2 14.5-oz cans chicken broth
  • 2 10.5-oz cans cream of celery soup
  • 1/4 cup butter, melted
  • 2 cups uncooked white rice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Additional salt & pepper

instructions:

How to cook Chicken & Rice Casserole

  1. Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine.
  2. Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well.
  3. Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish.
  4. Cut each chicken breast in half. Season the chicken with additional salt and pepper. Arrange chicken on top of rice mixture then sprinkle the remaining seasoning combination over the dish.
  5. Cover tightly with aluminum foil then bake at 375 degrees for 1 hour and 15 minutes. Remove aluminum foil then continue baking for 10 additional minutes. Remove from oven then allow dish to rest 10-15 minutes before serving.

NOTES:

It is imperative that the dish be covered tightly with aluminum foil – consider covering with two layers.
If rice is not tender, return foil to dish then continue baking for 5-10 minutes (my rice was perfectly tender but all ovens do not cook the same).
You must use a 3-qt or larger baking dish for this recipe to prevent the dish from cooking over. Mine was pretty darn close to the brim while it was cooking. Consider placing a cookie sheet under your dish to prevent any messes. Better to have it and not need it than need it and not have sometimes, ya know?
Feel free to use cream of chicken or mushroom soup instead of cream of celery.
Cutting the chicken into two pieces is totally optional. Feel free to leave the chicken breasts whole.
This recipe could easily be cut in half. If using a 13x9 dish, reduce the cooking time to 1 hour with additional 5 minutes uncovered. If using something smaller, cook per the instructions above.
best, recipe, easy, casserole, chicken, rice, breasts, bake, creamy
Created using The Recipes Generator


If you love casserole recipes made with rice, you might want to check out this recipe for Teriyaki Beef Casserole!

Keep up with my latest shenanigans by following South Your Mouth!

This recipe was shared at the Weekend Potluck and Meal Plan Monday!

Chicken & Rice Casserole! An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!


44 comments:

  1. Thanks for the recipe! It looks like when you added the "if you half the recipe" part at the end that the size of the pan is the same as at the top of it for the full recipe. So, is half the recipe like an 8x8?

    ReplyDelete
    Replies
    1. Hi Annette! When you half the recipe you could still cook it in a 13x9 pan (but it would be shallower so it would cook quicker - hence the adjusted cook times). If you want to use a smaller pan, I'd use an 2-qt dish! I hope you enjoy! And that that makes sense!

      Delete
  2. Oh, my gosh! I totally could have written the same blog you did about this! I didn't think that anyone could love their rice more than me!! Lol!! I also have a 12 year old "baby" and like yours, he'll always be my baby! And he loves rice dishes as much as yours does!! I got such a kick out of your blog today! I also HATE instant rice with a passion! We're a rice family....not potatoes....rice. Jasmine. The huge bags from Costco kind! We go through a few of those a year because it's everyone's favorite side dish here. and I also prepare lots of rice based main dishes. I needed some dinner inspiration for tonight, and took a look at your post! Thank you! Now I know what I'm making for dinner! I've done 2 other versions of this dish, as well, One has some Ranch seasoning (from the packet) sprinkled in for seasoning....the other uses a package of Lipton's Onion Soup mix. Tonight, I'll make yours! Thanks for all of the great recipes you share! :-)

    ReplyDelete
    Replies
    1. Thank you!! It sounds like we were separated at birth!! LOL! I like the idea of using ranch seasoning - I think I'll try that!!

      Delete
  3. This looks so good! May I ask what type of rice did you use?

    ReplyDelete
    Replies
    1. Thank you!! I always use long-grain or extra long-grain rice (such as Mahatma's).

      Delete
  4. Just a question. What's your favorite way to cook plain rice? Do you use a rice cooker or just a pan with lid? Chicken broth or just water and butter?
    Maybe you have posted this before, so bear with me.
    Thanks for your reply.

    ReplyDelete
    Replies
    1. I cook it in a pan on the stove. I use a liquid measure for the water and a dry measure for the rice then cook at a 2:1 ratio. I salt the water then bring to a boil (with a lid) then add the rice, reduce heat to low then stir with a fork until simmering. Cover then cook for 20 minutes, only stirring once or twice the first 10 minutes. I think leaving it alone and keeping it covered as much as possible is key!

      Delete
    2. I've cooked any type of rice in chicken broth and to me it gives it a better flavor if I'm serving with with chicken. My husband loves it this way.

      Delete
    3. Try adding a cup of Mexican salsa to your water when cooking a side dish for a Spanish
      rice treat.

      Delete
  5. Learned this recipe from an ex wife. We call it no peak chicken and rice. Most excellent dish.

    ReplyDelete
  6. I made this for dinner yesterday and it was delicious. I made as written but added Parmesan cheese on top at the last few minutes. I think when I make it again I will do the same but cook my rice on stove and add the last 30 minutes. I had some rice that was still hard and some very soft. The flavors were great and the chicken very moist.

    ReplyDelete
    Replies
    1. I use parboiled rice and that takes care of hard and soft rice. I have been making this recipe for around 15 years and this seems to work well.

      Delete
  7. Just got this out of the oven and of course had to have a taste. So glad I tried this. So, so good. I think I'll put this on top of some biscuits and just sit back and enjoy...… I'll be coming back to this site again!

    ReplyDelete
  8. This is one of my go to recipes except I use skin on chicken pieces usually chicken thighs so I don't need any added butter. The rice is flavored from the chicken and it's so good.

    ReplyDelete
    Replies
    1. I was looking for a comment like this! I will make this tonight!

      Delete
  9. We love this recipe and had plenty for lunch the next day.

    ReplyDelete
  10. I have to say that chicken rice casserole is one of the dishes that I can make it delicious without any effort! Happy eating~ :)
    - Natalie

    ReplyDelete
  11. I made using boneless thighs and tasted great!

    ReplyDelete
  12. I did halve the recipe and it was wonderful! Great flavor!

    ReplyDelete
  13. Made this tonight, was a huge hit! Thank you!

    ReplyDelete
  14. Instant rice I also pass on a dish that uses instant rice.Which is sad because some look so good until I get to the rice. LOL Putting this dish in my dinner rotation.

    ReplyDelete
  15. Hi, can I make this dish a head of time and store it in the fridge until I'm ready to cook it?

    ReplyDelete
    Replies
    1. I've never tried it so I can't say for sure but I think it would work just fine! Maybe cook it 5 minutes longer since it will be starting from a very cold temperature.

      Delete
  16. Like to add frozen broccoli and cauliflower.
    That would work?

    ReplyDelete
  17. I tried this recipe, followed to a T on the measurements, but mine is soupy on top... any suggestions?

    ReplyDelete
    Replies
    1. If you leave it to rest, the rice should absorb any excess liquid.

      Delete
  18. its really looking soft and delicious chicken with rice.can i ask what kind of rice you used?thanks for recipe i must try it.

    ReplyDelete
  19. Could chicken tenderloins be used instead of the whole breasts? And if yes, would the time be the same?

    ReplyDelete
  20. Can you use brown rice instead and I have a family of 7 so can I double it and what time would need to be adjusted?

    ReplyDelete
  21. Do you cut the breasts lengthwise so they're not as thick? Or just in half to make smaller pieces?

    ReplyDelete
  22. I followed the recipe to a t, and u fortunately it turned out like soup, and the rice was completely uncooked (used a good quality long grain rice). So crazy, I cooked it another half an hour and added a cup of cooked instant rice to soak up all the soup. Flavor was wonderful though and I will definitely make it again. But I wonder what happened? I live in Houston, Texas and currently it's 100° days and incredibly high humidity. I've had my baking recipes and fudge fail due to the humidity, but never a casserole. Who knows, I failed this time, lol

    ReplyDelete
  23. Made this for dinner tonight and it turned out perfect. I live in a small town with only one grocery store. I used generic long grain rice, soup and broth...still delicious. I did double the foil. Rice was perfectly cooked. = ) Thank you!!

    ReplyDelete
  24. Can frozen peas and carrots be added? If so when would I add them?

    ReplyDelete
  25. Made this with my own flair, added sauteed mushrooms, onion and celery along with a handful of dried cranberries, yummmmm

    ReplyDelete
  26. I love it when I first saw the picture, so beautiful and it looks so delicious

    ReplyDelete
  27. I know the things you create will always be delicious, but chicken and rice? I was desperate for an easy dish and thought, why not. Wow!! This is amazing! Thank you for adding a delicious recipe to my meal plan.

    ReplyDelete
  28. If I use a heavy glass casserole dish with a heavy glass lid, should I still need the foil? Since I’m making this tonight, and likely won’t get an answer in time, I’ll do both, though it’s Probably kind of like wearing a belt AND suspenders! I’ll update.

    ReplyDelete
    Replies
    1. I would use both to trap the steam. Hope you enjoyed it :o)

      Delete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy