Extraordinary Chicken & Rice Casserole Recipe

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Extraordinary Chicken & Rice Casserole

Kerry Stites


Chicken & rice casserole was one of the first things I learned to make, but this recipe has a more adult flair to it. This will comfort any cravings you may have, plus it's even better the next day! I've also used different soups like cheese, cream of chicken and cream of celery...and asparagus, broccoli, red peppers, or carrots instead of artichokes.

★★★★★ 1 vote
20 Min
1 Hr 15 Min


2 c
long grain rice, uncooked
1 can(s)
condensed cream of mushroom soup (family size)
1/2 can(s)
water (use the empty soup can)
1/2 can(s)
white wine (use the empty soup can)
1 Tbsp
worcestershire sauce
1 clove
crushed garlic
1 jar(s)
artichoke hearts, quartered & marinated (cut into smaller pieces, do not drain)
2 can(s)
sliced mushrooms
chicken breasts, boneless and skinless (cut into bite-size pieces)


1Preheat oven to 350 degrees and spray 11x13 baking dish with non-stick spray.
2Mix all ingredients (except chicken) in a large bowl and then pour into prepared baking dish.
3Push chicken pieces into sauce, sprinkle with paparika, and cover tightly with foil.
4Bake 1hr 15min and don't open the oven or foil while it's baking (which is hard because it smells divine!)
5Finally, take out of the oven and let rest for 10min (with foil still intact) so rice absorbs sauce...and DEVOUR!!! I rarely add salt/pepper until I've tasted my creations, but for me, this dish doesn't really need any extras.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy
Hashtags: #comfort, #casseroles