I am sure you are going to love this one-pot meal! When I first tried it, it immediately reminded me of one of those yummy dishes that my grandma used to prepare for us, when visiting without warning.

The celery, chicken, mushroom, and creaminess are all there, perfectly blending with the rice to make this dish one of our favorites.

HOW DO YOU MAKE CHICKEN AND RICE CASSEROLE?

To make oven baked chicken and rice casserole just follow these easy steps, all you need is:

1. First, preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Then, in a large bowl, stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together, once all the ingredients are well combined, transfer them to the prepared casserole dish; season with salt and pepper.
2. Try to arrange the butter as evenly as possible over the top of the chicken mixture. Bake in a preheated oven until the rice is tender and the chicken is cooked through, it takes around 1 hour to 1 hr and 15 minutes to get ready. Let it rest for 15 minutes before serving.

TIPS
1. If you want to add some extra flavour to your oven-baked chicken and rice casserole, use some herbs, for example: chopped, fresh parsley into the mixture. Perhaps some finely chopped onions can also make a little difference and add variation to the dish.
2. Have an extra can of the chicken cream warmed up and when serving, pour it over top with some grated cheese, it will definitely take your oven-baked chicken and rice to another level!
3. Use the same herbs to garnish and you will have a gorgeous dish to impress everyone without spending too long in the kitchen,

CAN I MAKE THIS CASSEROLE AHEAD OF TIME?

This is exactly what I liked about this oven-baked chicken and rice casserole; you can make it ahead and heat it up before serving.

Simply prepare the casserole as per instructions, let it cool completely if you are going to refrigerate it. To heat it up again, cover with foil and place it in the oven for at least 15 minutes at 400 F (200 degrees C). If using the microwave to heat up, use Saran wrap (cling film), heat for approximately 5 minutes in high.

Creamy Chicken and Rice Casserole

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

It so easy to make and everyone in our house loves it; it has become one of those safe foods to cook because it pleases the young and the oldest. And it doesn’t take long so you can enjoy the company of your loved ones too.

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Ingredients

• 3 breast half, bone and skin removed chicken breasts, cut into cubes
• ½ cup butter
• 2 cups water
• 2 cups instant white rice
• 1 can (10.74 ounce) can cream of chicken
• 1 can (10.74 ounce) can cream of mushroom
• 1 can (10.74 ounce) can cream of celery
• Salt and ground black pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
2. In a large bowl, stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together, once all the ingredients are well combined, transfer them to the prepared casserole dish; season with salt and pepper.
3. Try to arrange the butter as evenly as possible over the top of the chicken mixture.
4. Bake in a preheated oven until the rice is tender and the chicken is cooked through, it takes around 1 hour to 1 hr and 15 minutes to get ready.
5. Let it rest for 15 minutes before serving.

Did you make this recipe?

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