Chicken Casserole with Rice

Some recipes simply exude warmth and comfort, and creamy chicken and rice casserole is a perfect example. It's a dish that evokes memories of family meals, potlucks, and cozy evenings when you crave something hearty yet uncomplicated. Featuring tender chicken, fluffy rice, and a creamy sauce all baked beneath a layer of melted cheese, this casserole is the epitome of comfort food magic.

It’s a one-pan wonder—easy to prep, easy to clean up. The flavors are familiar and crowd-pleasing, perfect for picky eaters.

It’s versatile: you can add veggies, swap proteins, or play with seasonings.

Ingredients

3 cups chicken, cooked and diced

1 package dry onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

2 1/4 cups milk

3/4 cup sour cream

1/2 cup water

2 cups minute rice, uncooked

salt and pepper, to taste

parsley, for garnish (optional)

Missing from the photo, milk, sour cream and water

Instructions

In a large bowl, mix all ingredients together except the parsley which is optional for garish.

Pour into a 9×13 casserole dish that has been sprayed with nonstick spray. (Not pictured)

Cover with foil and bake for 45 minutes at 350°F.

Remove the foil cover and bake for 10 minutes or until golden brown.

To reheat after freezing:

Preheat the oven to 350° F. Bake covered for 1 hour, remove the cover and bake for an additional 15 minutes, or until golden and bubbly.