Easy Chicken Rice Casserole

I added cream of mushroom soup along with the cream of chicken to mine and freshly shredded cheese during the last 15 minutes. This was a huge hit at our house!! I’m also thinking of adding some fresh peas! Truly appreciate the quick and easy recipe!

I wish I could give 4 and a half stars because this is a really good base recipe. I did add some broccoli, half a minced onion and a seasoning packet I had left over from a rice mix I didn’t need. My sister actually used 2 flavor packs from ramen noodles and her family loved it. I really think it just needs some source of seasoning to get the flavor up to keep it from being bland, as some have noted .Finally, I topped it with cheddar cheese at the very end (I don’t think you can go wrong adding cheese to most dishes). It did take the full 90 minutes for me, don’t why some reviewers it took less but I did use Jasmine rice so maybe that was it.

Made it ate it making it again just adding cheese

Making it now as we speak. I added a can of mushroom soup and two cans of rice chicken soup. It isn’t even cooked and it looks good.

This recipe really needs improvement. It will not be good as it is. This also needs uncooked (raw) white rice. If you use leftover rice from your takeouts then it will be creamy like rice pudding, so reduce or add the liquid according to your preferences. It seems that 350F takes too long to bake raw rice, 375F should be faster. I omitted salt and added 2 tsp chicken bouillon powder, 2 tsp garlic powder, 1 tsp black pepper powder, 1 TBS dried onion flakes. It tasted so much better. This recipe needs about 2 lbs raw chicken breast. You can add about 1 lb of vegetables like mushroom, bell pepper, sweet peas. Adjust liquid accordingly if you use frozen vegetables.

As most have indicated this is a great base, and I used all the variations to make our dinner tonight. First, I seasoned our boneless, skinless chicken thighs in Garlic Lovers (flavor God) and poultry seasoning and did a quick browning in olive oil. After that I took the recommended celery, onion, green pepper and garlic and sauted’ that in the same pan as the chicken, I did not cook but rather started the fragrant process. I layered the bottom of the 9×13 backing dish with the veggies then topped with the cubed chicken. After that I combined the 2 cans of cream of chicken combined with fire roasted tomatoes and 1/2 C of chicken stock and mixed that into the chicken and veggie mixture. I then placed in a bowl 1 1/2 c long grain white rice with 1 1/2 C Chicken stock and 1/2 C milk added salt and fresh ground black pepper and incorporated that into the mixture. Covered with aluminum foil and placed on a backing sheet in the oven at 350 for 30 minutes, removed, tossed and covered and time for an additional 30 minutes and returned for an additional 30 minutes for a total of 90. Removed from the oven and topped with 8oz of sharp cheddar cheese and placed back in the oven to melt the cheese. Served with hot biscuits at the request of my granddaughter. It was very flavorful.

I add cheddar cheese on top the last 15 minutes!

Not tons of flavor, but it’s chicken and rice, so what does one expect. I used mostly chicken and a little pork for the meat. One can cream of chicken and one cream of mushroom. I did a DIY of the seasoned salt: salt, pepper, onion powder, garlic powder, paprika, Chipotle powder, and dried parsley. Wish I’d upped the spices and that may have added more dimension. But overall, I will give a 5/5 stars for ease of assembly, and 4/5 for flexibility in ingredient substitutions. Probably lots of casseroles are like that, that’s why they’re popular!

Have made it over a dozen times and there are never leftovers. All my kids and grandkids love and always request when we use chicken for dinner. The only adjustment I make to recipe is and a stick of butter placed over top during the last 30 min of bake time

Tried it…used one can of c of mushroom and one can of c of chicken…and broccoli as the veggie.. Was enjoyed by all

Made this a couple of times. I use chicken gravy or turkey gravy instead of the cream of mushroom sometimes. I have also made it with turkey and added some additional vegetables sometimes. Depends on what I had on hand or was in the mood for.

I read the reviews before making this. I used one can of cream of chicken and one cream of mushroom. I added garlic powder, onion powder salt and pepper. I also used parsley flakes and paprika. when it was almost done topped with shredded cheddar cheese. I let it melt in the oven for 10 minutes. It turned out delicious. But you differently have to add flavors or it will be bland.

I created my version in the crockpot. I browned and seasoned the chicken first with season all. I used 1 & 1/4 cup of milk & 1/2 cup of chicken broth. In addition I tossed in some frozen broccoli. This is a great base recipe but a little bland. I topped it with French’s Fried Onions after it was done.

It was so easy to make especially for a week night. I added mushrooms and the family really liked it. Will make again.

I mixed up the chicken and soup mix together it turned out excellent.

It turned out really well. It was just a little dryer than it should of been. The recipe can be tweaked a little and be really great.

This recipe was so simple to make. The family loved it. The only thing I recommend is not take the foil off to let it brown as it dried it out.

Very easy to make and tastes amazing!

This was a tasty dish! But – I improvised a little with what I had on hand and added a few spices for personal taste preferences. I used 1 can cream or chicken and one can of cream of mushroom. Added some garlic powder, onion powder and a little thyme. I was worried about putting raw chicken in this but it cooked perfectly. Ultimately, this dish came out a little dry for my liking at only 60 minutes, but I think my oven runs hotter than what it’s set for. Added a little more milk and mixed it in and let it cook for a few minutes more. Will make again but use more liquid in the beginning. Thanks for sharing!

This was a good base. (It was bland for my taste.) Next time I will add onion, garlic, more salt, pepper, corn, carrots, and broccoli, and grated cheese sprinkled on top toward the end of cooking time.

The driest casserole I ever made will never make again. No one liked it, don’t know how you make 2 cups of rice with only 2 cups of liquid.