Description
Creamy, nostalgic, and comforting, this Southern chicken and rice casserole is a family favorite made with pantry staples.
Ingredients
Scale
Main Casserole:
- 2 cups cooked white rice (long-grain or instant)
- 3 cups cooked chicken, shredded or chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of mushroom soup
- ¾ cup water
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
Topping:
- 3 tbsp unsalted butter, sliced into thin pats
- Optional: 1 cup shredded cheddar cheese
- Optional: ½ cup frozen peas or diced carrots
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the soups, water, and seasonings until smooth.
- Stir in the cooked chicken, rice, and any optional add-ins until well combined.
- Transfer the mixture to the baking dish, smoothing the top.
- Dot with butter pats and sprinkle with cheese, if using.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10–15 minutes, until bubbly and golden. Let rest 5–10 minutes before serving.
Notes
- Make ahead and refrigerate overnight; bake as directed.
- Use rotisserie chicken or leftover turkey for convenience.
- Store in fridge for 3–4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 850 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 70 mg