Chicken and Rice Casserole
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Chicken and Rice Casserole is an easy comfort food recipe everyone loves, including picky eaters! Made with rice, chicken, cream of chicken, vegetables and topped with cheese and bread crumbs!
A classic recipe that is always a hit. It freezes well and can be doubled for a larger crowd. My husband doesn’t eat rice, weird I know. So I make this when he isn’t home or when I know we have leftovers that he likes. This recipe doubled will fit in a 9 x 13 inch pan.
Chicken and Rice Casserole
This recipe uses a box of Uncle Ben’s Lone Grain and Wild Rice, Original Recipe with 23 herbs and seasonings. One of my favorite parts of this casserole is that you use the seasoning packet that comes with the rice, reducing the number of ingredients needed. I prefer to only use half of the packet because I think the whole packet gets a little salty but use as much as you would like.
This recipe would make a great freezer meal! Double the recipe and have one for dinner and one for the freezer.
The next time I make this the boys have requested that I mix the cheese into the casserole instead of putting on top. They don’t like the cheesy layer it creates so do whatever your family will prefer.
I love rotisserie chicken and always pick one up when at Sam’s. This recipe would great to use the rotisserie chicken or leftover chicken in.
Other Chicken and Rice Recipes to Try
Cheesy Chicken Broccoli Rice Casserole
One Skillet Chicken Rotel and Rice
Crock Pot Creamy Chicken and Wild Rice Soup
Chicken and Rice Casserole
Ingredients
- 1 6 oz. box Uncle Ben"s Long Grain & Wild Rice Original Recipe
- 1 Cup Cooked chicken Cubed
- 1/2 Cup Carrots Shredded
- 1/2 Cup Celery Chopped
- 1 10.5 oz Can Cream of Chicken Soup
- 1/2 Cup Milk
- 1 Cup Mild Cheddar Cheese Shredded
- 2 Cups Bread Crumbs
- 2 Tbls Butter Divided
Instructions
- Combine rice, half the contents of the seasoning packet, carrots, celery, 2 1/4 cups of water and 1 Tbls. of butter into a medium size saucepan. Stir well.
- Bring rice mixture to a boil and then reduce heat and simmer covered for 20 minutes.
- Add the chicken and Cream of Chicken Soup.
- Pour into an 8 inch by 8 inch square casserole dish.
- In a small bowl melt the remaining 1 Tbls of butter. Add the bread crumbs and mix together.
- Sprinkle cheese over casserole dish and top with bread crumbs.
- Bake at 350 degrees for 25-30 mins or until lightly brown.
Notes
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