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Chicken and Rice Casserole
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Chicken and Rice Casserole

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 people

Ingredients

  • 3 chicken breasts, cut into bite-size chunks
  • 2 cups low sodium chicken broth
  • 2 cups instant white ricce
  • 1 10.75-oz can condensed cream of chicken soup (98% fat free version)
  • 1 10.75-oz can condensed cream of celery soup (98% fat free version)
  • 1 10.75-oz can condensed cream of mushroom soup (98% fat free version)
  • 1/2 tsp onion powder, plus more for sprinkling
  • 1 tsp poultry seasoning
  • 1/2 tsp ground black pepper
  • 1 stick unsalted butter, sliced
  • chopped fresh parsley, for garnish
  • paprika to taste, for sprinkling

Instructions

PREP INSTRUCTIONS

  • Preheat oven to 400F.
  • Cut chicken into bite-size chunks and set aside.
  • Chop parsley and set aside.
  • Slice butter into about 14 pats and set aside.
  • Spray a 9x12 casserole baking dish with cooking spray. Set aside.

COOKING INSTRUCTIONS

  • In a large bowl (preferrably one with a handle and spout), combine chicken, rice, creamed soups, black pepper, poultry seasoning, and 1/2 tsp onion powder.
  • Carefully stir in one cup of the chicken broth, then add the second cup of broth. Stir until all ingredients in the bowl are thoroughly combined.
  • Pour mixture into prepared casserole dish, using a spatula to spread it evenly and ensure that all chicken pieces are fully submberged.
  • Arrange the butter pats evenly over the top of the mixture, then generously sprinkle the casserole with paprika and onion powder.
  • Bake casserole in the preheated oven for 65-75 minutes, or until most of the liquid has been absorbed, rice is tender, and chicken is cooked through.
  • Remove casserole from oven and let cool 10-15 minutes before serving (casserole will firm up a bit during this time). Garnish individual servings with chopped fresh parsley.

Notes

This recipe is an adapted version of Mamaw's Chicken and Rice Casserole on Allrecipes.com.