chicken rice casserole

Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

4 Ingredient Chicken &amp; Rice Casserole

chicken breasts

long grain white rice (uncooked)

water

onion soup mix (or use homemade)

cream of mushroom soup (condensed)

Preheat oven to 325 degrees F.

Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt &amp; pepper.

Pour uncooked rice over chicken. Sprinkle with onion soup mix.

Combine mushrooms soup and 1 1/2 cups of water. Pour over chicken.

Cover and bake 1 hour 15 minutes or until rice is tender.

This Cheesy Chicken Broccoli Rice Casserole is made all in ONE POT and ready in only 30 minutes. It's cheesy, it's comforting, loaded with broccoli and super simple to make!

One Pot Cheesy Chicken Broccoli and Rice Casserole

olive oil

onion

salt

¼ tsp black pepper

garlic (minced)

rice (uncooked)

oz cream of chicken soup ((1 can))

chicken broth (low sodium)

broccoli florets

cheddar cheese

parsley (chopped)

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.

Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.

Garnish with fresh parsley and serve.

https://content.jwplatform.com/videos/BjgIOCjX.mp4

One Pot Cheesy Chicken Broccoli and Rice Casserole – it’s cheesy, it’s comforting and it’s made in one pot. It’s dinner!

A super easy, family friendly chicken rice casserole using pantry staples. A weeknight winner that is sure to make everyone want seconds!

Chicken Rice Casserole

Tbs butter

onion (diced)

celery (diced)

Tbs all purpose flour

chicken stock

milk

Salt and pepper

rice

chicken breast (cooked, shredded or diced)

cheddar cheese (grated, divided)

bacon (cooked, crumbled)

Tbs scallions (chopped, for garnish)

Preheat oven to 350F.

In a large saucepan, melt the butter over medium heat.

Saute the onion and celery until softened.

Add the garlic, and cook a further 30 seconds.

Sprinkle flour over the top and mix well.

Whisk in the stock and milk and cook until thickened.

Season to taste with salt/pepper.

Add the rice, chicken and 1/2 cup cheddar and bacon (keep some for sprinkling) and mix until well combined.

Top with remaining cheddar and bake until the cheese melts and browns (about 15 minutes)

Garnish with scallions and extra bacon.

Devour.

The crunchy topping is always a favorite in this house. This Chicken Broccoli Rice Casserole will be a great addition to your dinner rotation!

Chicken Broccoli Rice Casserole

rotisserie chicken (or cooked chicken breasts)

long grain white rice ((2 cups cooked))

broccoli broccoli

10.5 oz can cream of mushroom soup

sour cream

cheddar cheese (divided)

crushed Corn Flakes

butter

Preheat oven to 350°.

In a greased 13x9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.

Sprinkle with remaining 1/2 cup grated cheddar cheese.

Top with crushed Corn Flakes and drizzle with melted butter.

Bake until bubbly and the cheese is melted. 30-35 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620303835/yaecgcubscshwhqvasra.mp4

Lemon Chicken Rice Casserole makes the BEST weeknight dinner! It's easy to prep - with just 8 simple ingredients - and oven-ready in less than 10 minutes. This recipe takes classic chicken & rice casserole to the next level with the addition of fresh mushrooms and a burst of lemon. If your family loves chicken, you'll definitely want to add this casserole to your dinner rotation!

Lemon Chicken Rice Casserole

c. long grain white rice

Simple Truth cream of mushroom soup

onion soup mix

c. Simple Truth chicken broth

lemon juice

c. sliced mushrooms

Simple Truth boneless, skinless chicken breasts

lemon, sliced

Tbsp. fresh parsley, finely chopped

Looking for a hearty dinner recipe? Then check out this chicken and rice casserole  that's baked easily at home using veggies!

Chicken-Rice Casserole

margarine

all-purpose flour

pepper

chicken broth

chicken

white rice

mushrooms, sliced (about 1 cup)

green bell pepper

almonds

pimientos

Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

This Chicken Enchilada Rice Casserole can be on your dinner table in just 50 minutes. You&#039;ve got all the makings of a chicken enchilada but with rice. It’s simply delicious! The cheesy, hearty flavor is what makes this dish simply stand out instantly. Absolutely delicious!

Chicken Enchilada Rice Casserole

long grain rice (uncooked,

chicken breasts (cooked and shredded (about 1½ lbs))

red enchilada sauce

refried beans

white cheddar (shredded)

corn kernel (drained (1 can))

Monterey Jack cheese (shredded)

black pepper (freshly ground)

cilantro (or parsley

Cook the rice:

Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.

Prep the oven:

Combine everything together:

Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.

Bake:

Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Garnish and serve:

Garnish and serve: Garnish with chopped cilantro and serve warm.

A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!

Dump-and-Bake Chicken Rice Casserole

frozen thin-sliced boneless (skinless chicken breast (about 1.5 lbs.)*)

package frozen cut green beans (do NOT thaw first)

brown rice

can condensed cream of mushroom soup (undiluted)**

panko breadcrumbs***

Preheat oven to 400F (200C).

Spray a 13 x 9-inch baking dish with cooking spray and set aside.

Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.

Whisk together chicken stock and condensed soup until combined. Pour in the dish.

Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).

Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.

This is THE BEST Chicken Rice Casserole! Made the old school way, with Campbell&#039;s soup, and buttery Ritz crackers, it is comfort food at its finest.

Creamy Chicken Rice Casserole

Campbell's cream of chicken soup ((or 1 large can))

Minute (or quick cooking rice (Uncooked))

sleeves Ritz crackers (crushed)

salted butter

Preheat the oven to 350F.

In a large bowl, mix cream of chicken soup, cubed chicken breast, (uncooked) rice, chicken broth and sour cream together until everything is incorporated, then spread the mixture into a 9x13 baking dish.

Pour the Ritz crackers into a zip top bag and roll over them with a rolling pin. Open the bag and pour in butter and then reclose and shake it around until the cracker crumbs are evenly coated in the butter.

Spread the cracker mixture over the top of the casserole, then place in the middle rack of the oven and bake for 40 minutes, or until the crackers are golden and the rice is tender. Enjoy!

Made this tonight, substituted one can of the cream of chicken with cheddar soup. Otherwise followed exactly and it turned out so good! Family loved it

Needed something easy after my wife had our son. Easy meal with a great taste. I added a few spices and also used Everything seasoned Ritz. Perfect casserole.

My whole family loved this recipe.
I’ll definitely make it again.

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Top 9 chicken rice casserole recipes from across the web

The most viewed chicken rice casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4 Ingredient Chicken &amp; Rice Cas...

One Pot Cheesy Chicken Broccoli and...

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Chicken Broccoli Rice Casserole

Lemon Chicken Rice Casserole

Chicken-Rice Casserole

Chicken Enchilada Rice Casserole

Dump-and-Bake Chicken Rice Casserol...

Creamy Chicken Rice Casserole

The most viewed chicken rice casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

4 Ingredient Chicken & Rice Cas...