Easy Chicken Rice Casserole
This one-dish chicken and rice casserole requires few ingredients, is packed full of flavor, and is the perfect dish whether you need an easy weeknight meal or a dish to pass at the next potluck.
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Ingredients
- 1.25 to 1.5 lbs chicken
- 6 Tbsp salted butter
- 1 cup white rice (not instant)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
Instructions
- Preheat your oven to 300º Fahrenheit.
- If you are using raw chicken, cook that now. Season the chicken with a little bit of pepper and salt. Cook in a skillet until the internal temperature reads at least 165º Fahrenheit. You can also use leftover chicken for this recipe if you prefer to make the meal prep even faster. Whatever you use, shred it and set aside for now.
- Melt the butter in a small dish. Place it in the bottom of a 9x13 or 2.5-quart baking dish that has an oven-safe lid or in a large bowl. (You can also use foil to cover the dish.)
- Add the rice and stir until the rice is coated in the butter. (See Note below on butter quantity.)
- Add the three soups to the casserole dish or bowl and mix them and the rice together.
- Add your shredded cooked chicken to the mixture, combining it with the other ingredients. Place the combined ingredients in a baking dish if you used a bowl for mixing.
- Add the lid or cover tightly with foil and bake in a preheated oven for 2.5 to 3 hours or until the rice on the sides of the baking dish is slightly browned. Store any leftovers in an airtight container in the refrigerator.
Notes
*The original recipe calls for an entire stick of butter (8 Tbsp). To make it a bit healthier, I cut this back to 6 Tbsp. If you feel like your rice is too dry after baking, increase the butter to 8 Tbsp.
