Table of Contents
Introduction
There’s something deeply comforting about a warm, home-cooked casserole. This Classic Chicken and Rice Casserole brings together tender chicken breasts, creamy soups, and light fluffy rice into a dish that feels like a hug on a plate. Whether you’re whipping up a quick weeknight meal or preparing a dish to impress family and friends, this casserole recipe is your reliable go-to for delicious, satisfying eating. The blend of three creamy soups gives it a luscious texture, while butter on top adds a rich finish that will have everyone asking for seconds.
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Easy Chicken and Rice Casserole Recipe Everyone Loves
- Total Time: PT1H25M
- Yield: 6 servings
Description
A comforting Classic Chicken and Rice Casserole with tender chicken, creamy soups, and fluffy rice baked to perfection.
Ingredients
3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
1 (10.5 ounce) can cream of mushroom soup
Salt and ground black pepper to taste
½ cup butter, sliced into pats
Instructions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
2. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.
3. Arrange butter evenly over the top of the chicken mixture.
4. Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
5. Cool 10 to 15 minutes before serving. Enjoy!
Notes
Use fresh or thawed chicken breasts for even cooking.
Add vegetables like peas or carrots if desired.
Season to taste and enjoy a golden butter crust.
- Prep Time: PT10M
- Cook Time: PT1H15M
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts, cubed | 3 |
| Water | 2 cups |
| Instant white rice | 2 cups |
| Cream of chicken soup | 1 can (10.5 ounces) |
| Cream of celery soup | 1 can (10.5 ounces) |
| Cream of mushroom soup | 1 can (10.5 ounces) |
| Salt and ground black pepper | To taste |
| Butter, sliced into pats | ½ cup |
Step-by-Step Cooking Instructions
- Preheat your oven to 400°F (200°C). Grease the sides and bottom of a casserole dish to prevent sticking.
- In the prepared casserole dish, stir together the cubed chicken, water, instant rice, and all three soups cream of chicken, celery, and mushroom. Season the mixture generously with salt and ground black pepper to suit your taste.
- Evenly arrange the butter pats on top of this creamy chicken mixture. The butter will melt and create a golden, flavorful crust as it bakes.
- Bake uncovered in your preheated oven for about 1 hour to 1 hour and 15 minutes. The casserole is done when the rice is tender and the chicken is fully cooked through.
- Let the casserole cool for 10 to 15 minutes before serving to allow the flavors to settle and it to set slightly for easier serving. Enjoy!
Helpful Tips for Your Classic Chicken and Rice Casserole
- Use fresh or thawed chicken breasts to ensure even cooking. Cubing the chicken helps it cook faster and distribute more evenly in the casserole.
- Instant rice is ideal for quick preparation. If you prefer regular rice, increase the cooking time and adjust the liquid accordingly.
- Feel free to add vegetables like peas, carrots, or broccoli to boost nutrition and flavor. Incorporate them before baking.
- Season well because the soups add richness but not much seasoning add extra salt, pepper, or herbs like thyme or parsley to personalize your dish.
- Butter on top creates a golden crust don’t skip this step! For a cheesy twist, sprinkle shredded cheddar over the top before baking or during the last 10 minutes.
conclusion
This Classic Chicken and Rice Casserole recipe is guaranteed to become a family favorite due to its creamy texture, comforting flavors, and simplicity. It’s an easy yet elegant solution for busy days and a warm reminder of home-cooked goodness.