Chicken and Rice Casserole
This Chicken and Rice Casserole is a comforting and hearty dish that combines tender chicken, creamy soups, and flavorful rice, all baked together to perfection. It’s an easy one-dish meal that is perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken breasts, cubed
- 1 (10 oz) can cream of chicken soup
- 1/4 cup unsalted butter, melted
- 1/4 cup mayonnaise
- 1 1/2 cups converted long grain rice (uncooked)
- 1/2 tsp lemon pepper or black pepper
- 2 tbsp butter, cubed or sliced (for topping)
- 5 cups chicken stock
- 1 (2.25 oz) package Lipton chicken noodle soup mix
- 1 small onion, finely diced
- 1 (10 oz) can cream of celery soup
- 1 1/2–2 tsp garlic salt
- 2 tbsp grated Parmesan cheese
- Finely chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 13 x 9 inch baking dish with cooking spray.
- In the baking dish, mix together chicken stock, cream of chicken soup, cream of celery soup, melted butter, mayonnaise, chicken noodle soup mix, garlic salt, lemon pepper, and finely diced onion. Stir until well combined.
- Stir in the uncooked rice until evenly distributed.
- Arrange the cubed chicken on top of the rice mixture, pressing down slightly. Dot the top with cubed or sliced butter.
- Cover the dish with foil and bake for 1 1/2 hours.
- Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 30 minutes, or until the rice is tender and the liquid is absorbed.
- Sprinkle with finely chopped parsley before serving.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 1050mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg