Make ahead Chicken Casserole

Make Ahead Chicken Casserole Recipe

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Bonnie Sproul


My family loves this and it's great for pot lucks. It freezes well and I frequently divide it into smaller casseroles for the 2 of us.


★★★★★ 1 vote

1 Hr 15 Min


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  • 1 pkg
    white and wild rice plus seasoning (or brown and wild rice)
  • 2-4 large
    chicken breasts
  • 1
    green pepper, diced
  • 2
    celery stalks, diced
  • 1 small
    can sliced water chestnuts
  • 1 medium
    onion, diced
  • 2 can(s)
    cream of chicken soup
  • 1 can(s)
    chicken broth (from water you cooked chicken in)
  • 3/4 c
  • 1 c
    slivered almonds

How to Make Make ahead Chicken Casserole


  1. Boil chicken breasts until done (I like to add some poultry seasoning to the water). Cool then cut into pieces.
  2. In a large bowl put rice, chicken, green peppers, celery, water chestnuts, and onions.
  3. In a small bowl wisk together soup, chicken broth, mayonnaise, and almonds. Add to rice and chicken mixture.
  4. Mix all together well. Cover and store in refrigerator overnight.
  5. When ready to bake pour into sprayed 9x12 casserole dish and bake at 350 degrees for 1 hour uncovered. Remove and put crushed potatoe chips on top and bake another 15 minutes.
  6. NOTE: This can be made early in the day, refrigerated, and baked at dinner time. I think the longer it sits the better it tastes.

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About Make ahead Chicken Casserole

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

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