Chicken n Rice Casserole - Dee Dee's

Diane Atherton


Casseroles can be a cooks best friend at times! They are quick, easy and full of flavor.

Most casseroles are loaded with heavy sauces and cheese, which is what makes them so tasty and inviting. Even though this recipe is on the lighter side, it's not lacking in flavor.

Adapted from my 1999 Southern Living Cookbook.

Hope you enjoy!

Photo's are mine.


★★★★★ 2 votes

15 Min
1 Hr


  • 1/2 c
    celery, chopped
  • 1/4 c
    onion, chopped
  • 2 clove
    garlic, minced
  • ·
    light olive oil
  • 8 oz
    pkg fresh sliced mushrooms
  • 1 c
    long grain rice, uncooked
  • 1 can(s)
    (10 3/4 oz) reduced fat cream of chicken soup, undiluted (or cream of mushroom)
  • 1 can(s)
    (8 oz) sliced water chestnuts, optional
  • 3 Tbsp
    fresh parsley, chopped, optional
  • 1/4 c
    dry sherry
  • 6
    chicken breast halves, skinned
  • ·
    salt and pepper to taste

How to Make Chicken n Rice Casserole - Dee Dee's


  1. Preheat oven to 350 degrees.
  2. In a large skillet, saute' the celery, onion, and garlic in a small amount of olive oil for about 5 minutes or until vegetables are tender; add mushrooms and cook for 2 more minutes.
  3. Stir in remaining ingredients (except the chicken); cook just until it starts to simmer.
  4. Spoon into a lightly greased 13 x 9-inch baking dish; top with chicken breast. Sprinkle with additional salt and pepper. Bake for 1 hour to 1 hour and 15 minutes. Check after 1 hour to see if rice is done. Bake longer if necessary to ensure rice is cooked.

Printable Recipe Card

About Chicken n Rice Casserole - Dee Dee's

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtag: #Casserole

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