Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole combines long grain white rice, diced chicken breast, cream of chicken soup in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Long grain white rice — 1 cup dry, cooked separately according to package directions (about 3 cups cooked)
- Diced chicken breast — 1 1/2 lb, boneless and skinless
- Cream of chicken soup — 1 can (10.5 oz), condensed
- Chicken broth — 3/4 cup
- Butter — 3 tablespoons
- Celery — 2 stalks, finely chopped
- Onions — 1 medium, diced
- Salt, to taste after adding sauces and cheese
- 1 tablespoon neutral cooking oil, as needed
Preparation notes
Cook the rice separately according to its package directions before assembly. This version uses about 3 cups cooked rice, not uncooked rice; the sauce is intended to coat the grains rather than cook them from dry.
Cut the chicken into even bite-size pieces and cook it thoroughly before assembly, using a little neutral oil for the skillet if needed. Bone-in chicken is not a direct substitute for the boneless pieces in this version.
Directions
Use fully cooked rice in the mixing and baking steps below.
- Preheat the oven to 375°F and grease the baking dish. Cook the rice separately according to its package.
- Dice the chicken and cook it thoroughly in a skillet with the butter. Add the finely chopped onion and celery and cook until softened.
- Stir together the cooked rice, cooked chicken and vegetables, condensed soup and broth. Spread in the baking dish.
- Cover and bake for 20–25 minutes, then uncover for 5–10 minutes if needed. The center should be hot and bubbling; let it rest for 5 minutes before serving.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Keep the balance of filling and topping similar if making a variation, and check the center for doneness rather than relying only on surface color.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Chicken and Rice Casserole
Ingredients
Main ingredients
- 1 cup Long grain white rice, dry Cooked according to package directions (about 3 cups cooked)
- 1.5 lb Diced chicken breast, boneless and skinless Cut into even bite-size pieces
- 1 can Cream of chicken soup 10.5 oz, condensed
- 3/4 cup Chicken broth
- 3 tablespoons Butter
- 2 stalks Celery, finely chopped
- 1 medium Onion, diced
- Salt To taste after adding sauces and cheese
- 1 tablespoon Neutral cooking oil As needed for cooking chicken
Instructions
Preparation
- Cook the rice separately according to its package directions before assembly.
- Preheat the oven to 375°F and grease the baking dish.
- Dice the chicken and cook it thoroughly in a skillet with the butter.
- Add the finely chopped onion and celery to the skillet and cook until softened.
Baking
- Stir together the cooked rice, cooked chicken and vegetables, condensed soup and broth.
- Spread the mixture in the baking dish.
- Cover and bake for 20–25 minutes, then uncover for an additional 5–10 minutes if needed.
- Let the casserole rest for 5 minutes before serving.
