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.


★★★★★ 1 vote

30 Min
30 Min


  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
  • 2
    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)
  • 2
    boneless, skinless chicken breasts
  • 6
    dried sage leaves, crumbled or 1/2 tsp bottled sage

How to Make Chicken Rice Casserole


  1. you can either grill or bake your chicken, seasoned to taste, and then cut it into chunks.
  2. While 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.
  3. Add nature's seasons (or salt and pepper), hot sauce (if desired) and minced garlic, and then stir in uncooked minute rice.
  4. Once chicken is cooked, cut into chunks and mix into casserole.
  5. Bake in a 350 degree oven for 30-35 minutes, or until rice is tender. Serves 6.

Printable Recipe Card

About Chicken Rice Casserole

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

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