Chicken Rice Casserole Recipe

This Chicken Rice Casserole is a creamy and savory recipe, which includes tender chicken breasts and fluffy instant rice. It’s the ultimate comfort food, ready in about 1 hour and 30 minutes.

Chicken Rice Casserole Ingredients

• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 1 (10.5 oz) can cream of mushroom soup
• Salt and ground black pepper, to taste
• ½ cup (1 stick) butter, sliced into pats

How To Make Chicken Rice Casserole

1. Prep the oven: Preheat the oven to 400°F (200°C). Grease the sides and bottom of a 9×13 inch casserole dish generously with butter or cooking spray.
2. Combine the base: In the prepared casserole dish, combine the cubed chicken, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup.
3. Season and mix: Season the mixture with salt and black pepper. Stir everything together thoroughly until the soups are dissolved into the water and the rice and chicken are evenly distributed.
4. Add the butter: Slice the butter into thin pats. Arrange the butter pats evenly over the top of the chicken and rice mixture. This creates a rich, golden crust as it bakes.
5. Bake: Bake in the preheated oven for 60 to 75 minutes. The casserole is done when the rice is tender, the mixture is bubbly, and the chicken is cooked through.
6. Cool and serve: Remove from the oven. Let the casserole cool for 10 to 15 minutes before serving. This resting time allows the liquid to absorb fully and the sauce to thicken.

Recipe Tips

• Rice selection: This recipe specifically calls for instant white rice (like Minute Rice). Do not use regular raw rice or brown rice, as the liquid ratios and cooking times are calculated for pre-cooked/instant grains.
• The “Trio” of Soups: Using three different soups (chicken, celery, mushroom) creates a complex flavor profile. If you dislike one, you can substitute it (e.g., use 2 mushroom and 1 chicken), but the blend is traditional.
• Butter topping: The pats of butter on top are essential. As they melt, they baste the top layer of rice, preventing it from drying out in the high heat of the oven, and add a rich golden color.
• Don’t peek: Try to avoid opening the oven door too often. The steam building up inside the dish is helping to cook the rice.

What To Serve With Chicken Rice Casserole

This rich, creamy dish needs simple, crisp sides.

• Steamed Green Beans: A classic pairing that cuts the richness.
• Dinner Rolls: To soak up the creamy sauce.
• Garden Salad: A fresh salad with vinaigrette balances the heavy cream soups.
• Roasted Broccoli: Adds texture and nutrition.

How To Store Chicken Rice Casserole

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: This casserole freezes well. Cool completely, then wrap tightly in foil. Freeze for up to 3 months. Thaw in the fridge overnight.
• Reheat: Reheat individual portions in the microwave, or the whole dish in the oven at 350°F until hot. You may need to add a splash of water if the rice has absorbed all the liquid.

Chicken Rice Casserole Nutrition Facts

• Calories: 411kcal
• Protein: 24g
• Carbohydrates: 24g
• Fat: 24g
• Saturates: 12g
• Sugar: 2g
• Salt: 1.8g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Chicken Rice Casserole Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

411

kcal

A classic dump-and-bake casserole using a trio of cream soups, instant rice, and butter pats to create a rich, savory chicken dinner.

Ingredients

• 3 chicken breasts, cubed

• 2 cups water

• 2 cups instant rice

• 1 can cream of chicken soup

• 1 can cream of celery soup

• 1 can cream of mushroom soup

• ½ cup butter, sliced

• Salt and pepper

Directions

• Preheat oven to 400°F and grease a casserole dish.
• Stir chicken, water, rice, and all 3 soups in the dish.
• Season with salt and pepper.
• Arrange butter pats evenly over the top.
• Bake for 60–75 minutes until bubbly and rice is tender.
• Cool for 15 minutes before serving.

Notes

• Using instant rice ensures the starch gelatinizes quickly, thickening the watery soup mixture into a creamy sauce without the need for a flour roux.
• The butter pats on top are not just for flavor; they create a fat barrier that fries the top layer of rice slightly, giving it a delicious chewy texture compared to the soft interior.
• Allowing the casserole to cool for a full 15 minutes is critical; right out of the oven it will be very liquid, but as it cools, the rice absorbs the remaining moisture to create a spoonable consistency.