Easy and Delicious Chicken and Rice Casserole: The Ultimate Comfort Food

Chicken and rice casserole is a classic comfort food dish that’s easy to make, satisfying, and perfect for a weeknight dinner. This recipe takes the traditional casserole to the next level with simple ingredients and foolproof instructions, ensuring a delicious meal every time.

## Why You’ll Love This Chicken and Rice Casserole

* **Easy to make:** This recipe requires minimal prep time and uses simple ingredients you probably already have in your pantry.
* **Comforting and satisfying:** The combination of tender chicken, fluffy rice, and creamy sauce creates a hearty and satisfying meal.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables, cheeses, or spices.
* **Budget-friendly:** Chicken and rice are both affordable ingredients, making this casserole a great option for feeding a family on a budget.
* **Great for leftovers:** This casserole tastes even better the next day, making it perfect for meal prepping or lunch leftovers.

## Ingredients You’ll Need

* **Chicken:** 2 cups cooked chicken, shredded or cubed (rotisserie chicken is a great shortcut!)
* **Rice:** 1 cup long-grain rice, uncooked
* **Cream of mushroom soup:** 1 (10.75 ounce) can
* **Cream of chicken soup:** 1 (10.75 ounce) can
* **Chicken broth:** 1 cup
* **Onion:** 1/2 cup, chopped
* **Celery:** 1/2 cup, chopped
* **Butter:** 2 tablespoons, melted
* **Salt and pepper:** To taste
* **Optional Add-ins:**
* Mixed vegetables (peas, carrots, corn)
* Shredded cheddar cheese
* Garlic powder
* Onion powder
* Paprika

## Equipment You’ll Need

* 9×13 inch baking dish
* Large bowl
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions

This detailed guide will walk you through each step of making this delicious chicken and rice casserole.

**1. Preheat the Oven and Prepare the Baking Dish**

* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking dish with cooking spray or butter. This will prevent the casserole from sticking to the dish and make it easier to clean up later.

**2. Prepare the Rice**

*While some recipes call for pre-cooked rice, this recipe uses uncooked rice, which cooks in the casserole, absorbing all the delicious flavors.*

* Rinse 1 cup of long-grain rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
* Spread the rinsed rice evenly in the prepared baking dish.

**3. Sauté the Vegetables (Optional)**

*Sautéing the onion and celery before adding them to the casserole enhances their flavor and texture. This step is optional but highly recommended.*

* In a skillet, melt 2 tablespoons of butter over medium heat.
* Add the chopped onion and celery to the skillet and sauté for 5-7 minutes, or until they are softened and slightly translucent. Stir occasionally to prevent burning.
* Remove the skillet from the heat and set aside.

**4. Combine the Ingredients**

* In a large bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, chicken broth, sautéed onion and celery (if using), salt, and pepper.
* Mix well until all ingredients are evenly distributed.

**5. Assemble the Casserole**

* Pour the chicken and soup mixture over the rice in the baking dish.
* Spread the mixture evenly over the rice, ensuring the rice is covered by the liquid. This will help the rice cook properly.

**6. Bake the Casserole**

* Cover the baking dish tightly with aluminum foil. This will trap the steam and help the rice cook evenly.
* Bake in the preheated oven for 1 hour.

**7. Check the Rice and Add Cheese (Optional)**

* After 1 hour, carefully remove the aluminum foil from the baking dish.
* Check the rice to see if it is cooked through. It should be tender and have absorbed most of the liquid. If the rice is still crunchy or there is too much liquid, cover the dish again with foil and bake for another 15-20 minutes.
* If you’re adding cheese, sprinkle shredded cheddar cheese evenly over the top of the casserole.

**8. Bake Until Cheese is Melted (Optional)**

* If you added cheese, return the baking dish to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

**9. Let Rest and Serve**

* Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set and the flavors to meld together.
* Serve hot and enjoy!

## Tips for the Perfect Chicken and Rice Casserole

* **Use good quality ingredients:** The better the ingredients, the better the flavor of the casserole.
* **Don’t skip the sautéing step:** Sautéing the onion and celery adds depth of flavor to the casserole.
* **Make sure the rice is covered by liquid:** This is essential for the rice to cook properly.
* **Don’t overbake:** Overbaking can dry out the chicken and make the rice tough.
* **Let the casserole rest before serving:** This allows the casserole to set and the flavors to meld together.

## Variations and Add-ins

This chicken and rice casserole recipe is incredibly versatile. Here are a few ideas for variations and add-ins:

* **Vegetables:** Add mixed vegetables (peas, carrots, corn), broccoli florets, sliced mushrooms, or diced bell peppers to the casserole for added nutrition and flavor.
* **Cheese:** Use different types of cheese, such as Monterey Jack, mozzarella, or Swiss, for a different flavor profile.
* **Spices:** Add garlic powder, onion powder, paprika, or dried herbs like thyme or rosemary to enhance the flavor of the casserole.
* **Creamy Texture:** Use sour cream or cream cheese to make the casserole extra creamy. Mix in about 1/2 cup of sour cream or cream cheese with the soup mixture before adding it to the baking dish.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to give the casserole a spicy kick.
* **Different Protein:** Substitute the chicken with cooked turkey, ham, or even ground beef for a different twist.
* **Rice Variety:** Use brown rice instead of white rice for a nuttier flavor and added fiber. Note that brown rice may require a longer cooking time.
* **Homemade Cream Soups:** For a healthier and fresher option, make your own cream of mushroom or cream of chicken soup using milk, flour, butter, and mushrooms or chicken broth.

## Serving Suggestions

This chicken and rice casserole is a complete meal on its own, but here are a few serving suggestions to make it even more special:

* **Side Salad:** Serve with a fresh green salad with a light vinaigrette dressing.
* **Steamed Vegetables:** Pair with steamed broccoli, green beans, or asparagus.
* **Garlic Bread:** Serve with warm garlic bread for dipping into the creamy sauce.
* **Cranberry Sauce:** A dollop of cranberry sauce adds a touch of sweetness and acidity that complements the richness of the casserole.

## Make-Ahead Instructions

This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. When ready to bake, simply add 15-20 minutes to the baking time.

## Storage Instructions

* **Refrigerate:** Store leftover chicken and rice casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave in short intervals, stirring occasionally.
* **Freeze:** To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

*Note: Nutritional information may vary based on specific ingredients and portion sizes.*

* Calories: 350-450 per serving
* Protein: 25-35 grams
* Carbohydrates: 30-40 grams
* Fat: 15-25 grams

## Chicken and Rice Casserole Recipe

Here’s the recipe in a concise format for easy reference.

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 1 hour 15 minutes

**Ingredients:**

* 2 cups cooked chicken, shredded or cubed
* 1 cup long-grain rice, uncooked
* 1 (10.75 ounce) can cream of mushroom soup
* 1 (10.75 ounce) can cream of chicken soup
* 1 cup chicken broth
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons butter, melted
* Salt and pepper to taste
* Optional: Mixed vegetables, shredded cheddar cheese, garlic powder, onion powder, paprika

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Rinse rice and spread in the baking dish.
3. Sauté onion and celery in butter until softened. (Optional)
4. In a bowl, combine chicken, soups, broth, vegetables, sautéed onion/celery, salt, and pepper.
5. Pour the mixture over rice in the baking dish.
6. Cover with aluminum foil and bake for 1 hour.
7. Remove foil, check rice. If needed, bake uncovered for 15-20 minutes more. Add cheese if desired, and melt.
8. Let rest for 10-15 minutes before serving.

## Conclusion

This easy and delicious chicken and rice casserole is a guaranteed crowd-pleaser. It’s simple to make, customizable, and perfect for a comforting weeknight meal. Give it a try and let us know what you think in the comments below! Don’t forget to share this recipe with your friends and family. Enjoy your home-cooked goodness!

## Frequently Asked Questions (FAQ)

**Q: Can I use pre-cooked rice?**
A: While this recipe is designed for uncooked rice to absorb the flavors during baking, you can use pre-cooked rice. If using pre-cooked rice, reduce the amount of chicken broth to 1/2 cup and shorten the baking time to about 30 minutes, or until the casserole is heated through.

**Q: Can I make this casserole vegetarian?**
A: Yes! You can easily make this casserole vegetarian by substituting the chicken with sautéed mushrooms or tofu. Also, use vegetable broth instead of chicken broth and cream of mushroom soup.

**Q: Can I freeze this casserole?**
A: Yes, you can freeze this casserole. Let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

**Q: How do I prevent the rice from being too dry?**
A: Make sure the rice is fully submerged in the liquid mixture before baking. If you notice the rice is becoming dry during baking, add a little more chicken broth.

**Q: Can I add other vegetables to this casserole?**
A: Absolutely! Feel free to add your favorite vegetables, such as broccoli, carrots, peas, or corn. Just make sure to chop them into small pieces so they cook evenly.

**Q: Can I use different types of soup?**
A: Yes, you can experiment with different types of cream soups, such as cream of celery or cream of broccoli. Just be sure to choose soups that complement the other ingredients.

**Q: Is this casserole gluten-free?**
A: To make this casserole gluten-free, use gluten-free cream of mushroom and cream of chicken soup. Also, ensure that the chicken broth and any other ingredients you use are gluten-free.

**Q: How do I prevent the casserole from sticking to the baking dish?**
A: Grease the baking dish thoroughly with cooking spray or butter before adding the ingredients. You can also line the dish with parchment paper for easy cleanup.

**Q: Can I use rotisserie chicken for this recipe?**
A: Yes, rotisserie chicken is a great shortcut for this recipe. Simply shred or cube the chicken and add it to the casserole.

**Q: How long does it take to reheat the casserole?**
A: Reheating time will vary depending on whether you are using the oven or the microwave. In the oven, it will take about 20-30 minutes at 350°F (175°C). In the microwave, it will take about 2-3 minutes on high, stirring occasionally.