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Blue plate full of rice and chicken casserole

Rice And Chicken Casserole Recipe

This rice and chicken casserole recipe with cream of mushroom soup is super easy to make. Such a great weeknight dinner.

Course Dinner
Cuisine American
Keyword chicken casserole, dinner casserole, chicken and rice casserole
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 Tbsp Dry Parsley
  • 2 Celery Stalks chopped
  • 1 Medium Onion chopped
  • 2 Tbsp Butter
  • Salt to taste
  • Black Pepper to taste
  • 1 Can Of Cream of Mushroom Soup or cream of chicken
  • 1/2 Cup Sour Cream
  • 8 oz Long Grain Wild Uncooked Rice pre-cook
  • 1/3 Cup Chicken Broth
  • 1 Tsp Dry Basil
  • 2 Cups Boneless Chicken Breast cooked & shredded or cubed
  • 1/3 Cup Parmesan Cheese

Instructions

  1. Preheat oven to 350 degrees

  2. In a large skillet or pan cook onions and celery in butter over medium heat until they are slightly soft.

  3. Now mix in cream of mushroom soup, broth, sour cream, dry basil, pepper, and salt. Mix well.

  4. Mix in the pre-cooked chicken and pre-cooked rice. Stir until fully mixed.

  5. Lightly spray 8×8 baking dish or casserole dish with nonstick spray. Then dump the mixture into the dish.

  6. Sprinkle the parsley and parmesan cheese over the mixture.

  7. Place in the middle of the oven and bake for 30-35 minutes uncovered. It should be golden brown and bubbly when done.

  8. Remove from oven and allow to sit for 5 minutes before serving.