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This fabulous Chicken and Rice Casserole has been living and breathing on my site since 2009. It was one of the first recipes I posted as a newbie food blogger and has been made in my kitchen more times than I can count. I’ve been dusting some of these older recipes off a bit, hitting them up with new pictures and improved ingredients. I hope some of you get a chance to try this one. It’s a keeper.

It’s creamy, cheesy and full of tender chunks of chicken.

You can assemble it all in the pan you cook it in, which is an added bonus! Super easy prep on this one.

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Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )

Ingredients

  • 2 C long grain rice
  • 2 C milk
  • 2 C water
  • 2 cans cream of chicken soup
  • 1 1/2 C grated parmesan cheese (not powdered)
  • 8 Tb butter, melted
  • 1 pouch Lipton Chicken Noodle Soup Mix (or 4 tsp chicken bullion granules)
  • salt and pepper
  • 2 chicken breasts, cut into 1 inch pieces

Instructions

  1. Preheat your oven to 350 degrees.
  2. Spray a 9x13 baking pan with cooking spray.
  3. Add all the ingredients, but the chicken into the pan and stir them nicely together with a fork.
  4. Take some sharp kitchen scissors and cut the chicken into chunks. Add it to the pan and stir.
  5. Cover tightly with foil and bake for 2 hours.
  6. Take the foil off the pan and bake for an additional 30 minutes.
  7. Allow it to sit for a few minutes, then serve and enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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4 Comments

  1. I’d love to give this recipe a try, but as a working mom that 2.5 hours bake time is a big hurdle! Do you think that I could use some shredded rotisserie chicken, and lessen the bake time since the chicken is already cooked? Or does the rice need that long to cook in the oven?

  2. I have made this twice and love the taste, but it gets quite done I like the dry crispy edges, but all through out the bottom , any suggestions?