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This creamy chicken and rice casserole satisfies the need for comfort food. Basically, it’s warm, tasty, and tamps down the hunger without making you feel stuffed.
And if you use chicken thighs or drumsticks, you can have a family dinner under $10, even with a vegetable on the side.
Anyone who lives in the South has probably had this delicious southern food. To my surprise, I’ve learned that my non-southern friends want to claim it as theirs.
And that’s okay. After all, with food this tasty, it’s nice to share.
It doesn’t matter where this dish comes from since it is so good. It has found its way on our dinner rotation because it is quick, easy, and delicious.
If you like casseroles, you’ll also enjoy the cheesy zucchini ham bake. Both of these dishes are perfect for serving at a buffet table or bringing to potlucks.
Another delicious one-pot meal is this Crock Pot ranch chicken dinner. It’s easy to make and warms you from the inside out.
Weeknight Chicken and Rice Casserole
One of the things I love about this dish is that it can be assembled ahead of time. You can either put everything in the casserole dish the night before or the next morning.
I’ve even cooked it in the slow cooker. But I have to admit that it comes out a little mushy when it’s cooked all day.
However, when your family is starving after a long day at work and school, that doesn’t matter. Other easy weeknight dinners we enjoy are this delicious chicken pot pie and this yummy ground beef stroganoff.
Easy Weekend Dinner
Sometimes I enjoy taking the weekend off from cooking. However I don’t always want to go out because I don’t feel like getting dressed up.
After all, when I’ve been lounging around in yoga pants and a sweatshirt all day (don’t judge), the thought of having to deal with a button and zipper is unappealing. And dress shoes? No thanks!
This is a dinner I can put together whenever I feel like it without feeling pressure. In spite of how quick and easy it is to assemble, it always comes out great. It is unquestionably a meal anyone can make.
Leftover Chicken and Rice Casserole
The first thing to consider when you’re putting together the ingredients is to make sure you have enough for leftovers. Otherwise, you’ll be left drooling and dreaming of this delicious creamy casserole that you can’t get enough of.
I love having some leftover chicken and rice casserole the next day for lunch. Coupled with a side salad, you have a nutritious meal without much effort.
Assembling the Chicken and Rice Casserole
You’ll need a casserole dish to put everything into as well as some cooking spray to make cleanup easy. If you don’t have a casserole dish, you may also use a deep metal pan.
Pour the rice into the bottom of the sprayed pan.
Next, pour the chicken broth into it.
Place the chicken on top of the rice.
Pepper the chicken. Since the chicken broth and soup have sodium, I don’t add salt.
Mix your favorite cream soup (I like cream of mushroom) with the water and pour over the chicken.
Then you add the mushrooms. I generally use canned mushrooms, but you can use fresh ones that you’ve sliced.
Or if your family doesn’t care for mushrooms, you can leave them off and use cream of chicken or cream of celery soup.
Sprinkle the breadcrumbs over the chicken, soup, and mushrooms. I use a gluten-free variety.
Cover the pan with foil and bake.
Finally, remove the foil and put it back in the oven to brown the breadcrumbs.
Sides for Chicken and Rice Casserole
You can serve any vegetable or salad with this casserole. One of my favorites is steamed broccoli.
Not only is broccoli packed with nutrients but also provides color to create an appetizing looking plate. You can also add bread or rolls.
Most regular cream soups have traces of wheat, and I have a gluten intolerance.
However, you can find wheat-free soups in many grocery stores. Walmart’s Great Value brand of gluten-free cream of mushroom soup is very good.
- 4 large chicken thighs
- 1 can cream of celery or cream of mushroom soup
- 3/4 cup of uncooked rice
- 3/4 cup of chicken bone broth
- 1/2 cup water
- 1 small can of sliced mushrooms or 3/4 cup of fresh sliced mushrooms (optional)
- 1/2 cup breadcrumbs (regular or gluten-free)
- Pepper to taste
- Preheat oven to 375 degrees.
- Spray a medium size casserole dish with nonstick cooking spray.
- Pour rice into the casserole dish and spread evenly over the bottom.
- Pour the chicken broth over the rice.
- Place the chicken thighs on the rice. Sprinkle as much pepper as you like over the chicken.
- Mix the water with the soup and pour over the chicken.
- Add the mushrooms evenly over the chicken.
- Sprinkle the breadcrumbs over the top.
- Cover with foil and bake for approximately 30 minutes.
- Uncover and place the casserole back in the oven and bake for another 10 minutes, or until the breadcrumbs turn golden brown.
- Remove from the oven and serve with your favorite side.
My oven cooks hot. If your breadcrumbs aren't golden brown, you may use your broiler for a couple of minutes. Make sure you keep a close eye on it so the top of your casserole doesn't burn.
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Serving Size1/4 of the casserole
Amount Per Serving Calories 594 Total Fat 26g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 17g Cholesterol 173mg Sodium 926mg Carbohydrates 51g Fiber 3g Sugar 4g Protein 42g