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Chicken and Rice Casserole

An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

Chicken and Rice Casserole
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  • Yield: 6 Servings
  • Author: Mandy Rivers
  • prep time: 10 M
  • cook time: 1 H & 25 M
  • total time: 1 H & 35 M

  • 3 large boneless skinless chicken breasts
  • 2 14.5- oz cans chicken broth
  • 2 10.5- oz cans cream of celery soup
  • 1/4 cup butter melted
  • 2 cups uncooked white rice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Additional salt & pepper

  1. Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine.
  2. Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well.
  3. Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish.
  4. Cut each chicken breast in half. Season the chicken with additional salt and pepper. Arrange chicken on top of rice mixture then sprinkle the remaining seasoning combination over the dish.
  5. Cover tightly with aluminum foil then bake at 375 degrees for 1 hour and 15 minutes. Remove aluminum foil then continue baking for 10 additional minutes. Remove from oven then allow dish to rest 10-15 minutes before serving.
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