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Creamy Chicken and Rice Casserole Recipe

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4.3 from 11 reviews

This Creamy Chicken and Rice Casserole is a comforting, easy-to-make dish combining tender cooked chicken, flavorful onion soup mix, creamy mushroom and chicken soups, and quick-cooking rice. Baked to perfection in a 9×13 pan, it’s a perfect family dinner that’s both hearty and satisfying.

Ingredients

Chicken Mixture

  • 2–3 cups cooked/shredded chicken (or diced cooked chicken)
  • 1 package Lipton Onion soup mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups milk
  • 3/4 cup sour cream
  • 1/2 cup water
  • 2 cups minute rice (uncooked)
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the casserole evenly.
  2. Combine Ingredients: In a medium bowl, mix together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, and salt and pepper until well combined.
  3. Prepare Baking Dish: Spray a 9×13 inch baking pan with cooking spray to prevent sticking and make cleanup easier.
  4. Transfer Mixture: Pour the combined chicken and rice mixture evenly into the prepared baking pan.
  5. Cover Casserole: Cover the pan tightly with aluminum foil to help the rice cook properly and keep moisture inside.
  6. Bake Covered: Place the covered pan in the preheated oven and bake for 45 minutes to allow the rice to absorb liquid and the flavors to meld.
  7. Bake Uncovered: Remove the foil cover carefully, then return the casserole to the oven and bake for an additional 15 minutes to develop a slight crust and thicken the dish.
  8. Serve: Remove from the oven and let it rest briefly before serving. Enjoy your creamy, comforting chicken and rice casserole!

Notes

  • You can use shredded or diced cooked chicken based on preference or what you have available.
  • If you prefer, substitute cream of mushroom or chicken soup with homemade versions for a fresher taste.
  • Minute rice cooks quickly within the casserole due to the covered baking method.
  • Adjust salt and pepper to taste depending on the saltiness of the soup mixes used.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely.

Find it online: https://lauracooks.com/creamy-chicken-and-rice-casserole-recipe/