This Chicken and Rice Casserole was one of the first blog posts I put up back in the days where I was essentially trying to create an online cookbook for myself and my family of favorite recipes. I didn’t even have a photo for it back then!
This recipe is an old family favorite. My mom used to make Chicken and Rice Casserole all the time when I was growing up. In fact, often times if I were sick, it’s one of the recipes I’d ask for. It was kind of like chicken soup in casserole form. Now it’s one that my daughter and I like a lot too. It’s quick and easy to prepare, making it ideal for a busy weeknight dinner.
I remember it being one of the first meals I learned to cook as well. The simplicity of it made it perfect for a young child to learn to make. Once you’ve prepared it a few times, you won’t even need the recipe anymore. It only has a few ingredients and it’s so easy to vary it according to your preferences. Or just to switch things up a bit now and then.
This Chicken and Rice Casserole was even a regular part of our meal rotation for our many family camping trips each summer. It’s perfect for a foil packet dinner! Prepare as instructed but instead of putting in a casserole dish, simply make a packet out of doubled thick aluminum foil. Cook it over your campfire or even on the BBQ. I usually add extra liquid to it when cooking it this way as it tends to dry out a little faster.
Easy Chicken and Rice Casserole Recipe
Easy Chicken and Rice Casserole
This Chicken and Rice Casserole is an old family favourite. My mom used to make this all the time when I was growing up and now it’s one that my daughter and I like a lot too. It’s quick and easy to make.
- 4 chicken breasts We prefer boneless, skinless breasts with this but my mom used assorted chicken pieces.
- 1 can cream of chicken soup You can use cream of celery or cream of mushroom if you prefer.
- 10 oz water A soup can's worth works fine. You can substitute milk for all or part of the water if you want.
- 2 cups instant rice uncooked
- 1 tsp poultry seasoning
- 1 tsp rosemary
- 1 tsp basil
- 1 tsp black pepper
Stir rice and soup together.
Place rice mixture in casserole dish. I like to spray it with cooking spray to make it easier to dish up.
Place chicken pieces on top of rice mixture.
Mix seasonings together and sprinkle evenly over top of the chicken and rice.
Bake at 325 degrees F for 40-45 minutes until chicken and rice are cooked through. Timing may vary a bit according to thickness of chicken pieces.
Variations on the basic recipe:
You can make the casserole as directed but add some vegetables to the dish – for example, a 10 oz. pkg. of frozen spinach, green beans, or peas, or 2 cups broccoli (fresh or frozen). If using green beans, you might want to top with 1/2 cup of those canned French fried onions just before serving.
If using broccoli, you might want to add some cheese to the recipe – the variation I saw on the Kraft site called for 1/4 lb. of cut up Velveeta but I would stir in some grated cheese instead.
Mom’s Chicken and Rice Casserole is such a classic dish – and for good reason! It’s a simple inexpensive way to put together a complete meal for your family. Best of all, it’s delicious.