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–+ servings

Classic Creamy Chicken and Rice Casserole

A creamy, cozy chicken and rice casserole made with pantry staples and a buttery golden top. The ultimate crowd-pleasing weeknight dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 whole boneless skinless chicken breasts, cut into 1-inch cubes about 1 1/2 pounds
  • 2 cups water
  • 2 cups instant white rice uncooked
  • 1 can (10.75 ounces) condensed cream of chicken soup undiluted
  • 1 can (10.75 ounces) condensed cream of celery soup undiluted
  • 1 can (10.75 ounces) condensed cream of mushroom soup undiluted
  • to taste salt and freshly ground black pepper
  • 1/2 cup butter cut into pats (1 stick)

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter.
  2. In the prepared baking dish, stir together the cubed chicken, water, instant rice, and all three cans of condensed soup. Season with salt and pepper to taste and mix until thoroughly combined.
  3. Arrange the butter pats evenly over the top of the chicken and rice mixture.
  4. Bake uncovered in the preheated oven for 60 to 75 minutes, or until the rice is tender and the chicken is cooked through.
  5. Let the casserole rest for 10 to 15 minutes before serving to allow the liquid to settle. Serve warm.

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 23gFat: 25gSaturated Fat: 11gCholesterol: 107mgSodium: 1130mgSugar: 1g

Notes

For a lighter version, use low-sodium condensed soups and reduce the butter to 3 tablespoons.
If you like a crunchy top, sprinkle buttered breadcrumbs or crushed crackers over the casserole before baking.
To make ahead, assemble the casserole without baking, cover, and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the cooking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven with a splash of chicken broth to restore creaminess.
Swap the cream of celery soup for an extra can of cream of chicken if you prefer.
Serve with a crisp green salad, roasted broccoli, or a side of crusty bread for a complete meal.
Be careful not to overbake; the rice can become mushy if left in the oven too long.

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