Creamy Chicken and Rice Casserole

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights!  If you have leftovers they heat up well.

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

Chicken and Rice Casserole is a classic that most people love but there are a lot of BAD recipes out there.  Often they are boring, bland or even dry!  It is a simple dinner, sure, but there is no reason it can’t have amazing flavor!

This easy recipe is my answer to America’s favorite casserole.  Lots of bold flavor but still a simple dinner that you can tweak any way you like for your family.  Love cheese?  By all means add some!  Kids won’t eat mushrooms?  Leave them out.  Want more veggies?  Add broccoli or carrots?  Make it the way you love it!

Drop me a line in the comments and let me know how your family likes to eat it!

Tools In This Post:  A digital thermometer is one of my most important kitchen tools.  It is handy to make sure my chicken is fully cooked but not overdone.  My favorite brand is ThermoPro.  This one is on sale right now for about 1/3 or regular price!

Link to Another Post

Creamy Chicken and Rice Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Tbsp. butter
  • ⅓ cup water
  • 2 cups celery, diced
  • 8 cremini mushrooms, sliced
  • ⅛ tsp. salt
  • 1 cup uncooked rice (short grain white)
  • 2 Tbsp. dehydrated onion
  • 6 boneless skinless chicken thighs
  • ½ tsp. celery salt
  • ½ tsp. course ground black pepper
  • 1 package dry onion soup mix
  • 2 cans condensed cream soup (celery, mushroom or chicken - my favorite is one can celery, one can mushroom)
  • 32oz chicken stock (1 box)
Instructions
  1. Preheat oven to 325 F.
  2. Add butter, water, celery, mushrooms and salt to a large frying pan and cook over medium high 3 minutes until starting to soften. If excess liquid remains, discard it.
  3. Spread the rice in the bottom of a rectangular 9”x13” casserole dish. Scatter the cooked veggies and the dehydrated onion over this.
  4. Place the chicken on the rice and veggies, evenly spaced.
  5. Sprinkle celery salt, pepper and onion soup mix over that.
  6. Open cans of cream soup and scoop dollops of if unto and around the chicken until it is pretty much evenly spread out in lumps. No need to smooth out.
  7. Pour the stock over the top.
  8. Bake in preheated oven for about an hour until rice is tender and chicken has reached 160 F with an internal thermometer. I check the dish after 45 minutes and then at an hour.
Notes
If you prefer fresh onion over dehydrated you can use half a cup to a cup of diced fresh onion. Cook it with the celery and mushrooms before adding to the casserole.

This recipe is participating in Weekend Potluck!

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

If you enjoy this please share it!Pin on PinterestShare on FacebookShare on StumbleUponTweet about this on TwitterShare on TumblrShare on Google+
Want more great recipes? Sign up below for a free recipe e-book.
* = required field

3 thoughts on “Creamy Chicken and Rice Casserole

  1. This sounds incredibly delicious, but what’s the sodium content per serving? The dry onion soup mix, 2 canned soups, and 32 oz. of chicken stock make for a dish which is very high in sodium. When I make this, I’ll use the ‘Heart Healthy’ (Campbell’s) canned soup, and low sodium chicken stock. Obviously, I can’t do anything about the sodium in the packaged onion soup, but perhaps I’ll use a little less of it. We usually try to eat (fairly) healthy, but we now have my dad (who has heart issues) living with us, so I’m now much more vigilant. Please don’t get me wrong, as I’m not criticizing your lovely recipe….I just want to make others aware that we can decrease the sodium in most recipes, just by choosing a ‘healthier’ alternative.

    • If you put it through any online nutrition calculator you should be able to get that information. I certainly understand where you are coming from. We have several extended family members who need to have a low sodium diet and I’m very careful with what I prepare for them. Honestly when it comes to prepared food the sodium adds up fast (as you know). This recipe has a lot of prepared stuff in it to be a easy week night meal for busy families who do not have diet restrictions. You certainly can use lower sodium versions and you can also substitute homemade versions to help control the sodium. Using less of the onion soup could work well or even using a no-salt type seasoning mix. Costco has a great one and most stores seem to have some options in the spice section. I imagine you already have one you like. Another thing we have done for my mother is to use “Nu-salt” to get a bit of salt type flavor in food without using salt. It is made of potassium. You can find that in the salt section in a blue bottle.

      Thanks for starting such a good conversation on recipe adaptation! It is so important for people to be able to cook the way their family needs to eat. Let me know what changes work well for you!

      Thanks for your thoughtful comment! I

Leave a Reply

Your email address will not be published. Required fields are marked *