Chicken and Rice Casserole

Chicken And Rice Casserole Recipe

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Janet M


My mom used to bake this recipe almost weekly on Sunday nights for dinner. This is what makes it such a special recipe to me. I hope you enjoy it. It is my first recipe post.

★★★★★ 1 vote
6 - 8
15 Min
1 Hr 30 Min


3 lb
chicken breast halves, skinless and boneless or cut-up chicken with skin on
4 can(s)
cream soup, choose from celery, mushroom and chicken
1 1/3 c
chicken broth
1 1/3 c
white rice
1 Tbsp
butter or margarine if using skin-on chicken
pepper, garlic or preferred spices


1Preheat oven to 350-degrees. Spray a 9X13" pan.
2Empty cans of soup into a mixing bowl. Add rice, and broth that has been heated to boiling. Mix these ingredients together and empty into pan. Add chicken to top and dot with butter if preferred. Sprikle with pepper, garlic or whatever seasonings you prefer.
3Bake for 1 1/2 - 2 Hrs. Checking after 1 1/2 hrs. You want a nice crispy color on the top. Enjoy.

About Chicken and Rice Casserole

Course/Dish: Chicken, Casseroles