Chicken Rice Casserole

Tina Leffelman


I came up with this when looking through the cupboard to see what I had to make for dinner, and I made it up as I went along. Turned out really well, and my fiance loves it.

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30 Min
30 Min


1 can(s)
cream of chicken soup
1 can(s)
chicken with herbs bouillon cubes
2 c
hot water
1 Tbsp
minced garlic
1 tsp
nature's seasons (can also use 1/2 tsp salt and 1 tsp pepper instead)
5 dash(es)
hot sauce (optional)
4 c
minute rice (uncooked)
boneless, skinless chicken breasts
dried sage leaves, crumbled or 1/2 tsp bottled sage


1you can either grill or bake your chicken, seasoned to taste, and then cut it into chunks.

2While the chicken is cooking, combine soup and milk in a 9x13 pan or a 2-1/2 quart casserole dish. Put bouillon cubes into 2 cups of water and microwave until cubes are dissolved, then add this to the soup and milk in the dish.

3Add nature's seasons (or salt and pepper), hot sauce (if desired) and minced garlic, and then stir in uncooked minute rice.

Step 4 Direction Photo

4Once chicken is cooked, cut into chunks and mix into casserole.

Step 5 Direction Photo

5Bake in a 350 degree oven for 30-35 minutes, or until rice is tender. Serves 6.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy