Easy and Comforting Chicken Rice Casserole

Easy and Comforting Chicken Rice Casserole

Jennifer Jonas 0

"A mild dish of rice with chicken and cream of chicken soup. Simple, comforting food."


1 h 45 m servings 502 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Whisk cream of chicken soup, milk, rice, and seasoned salt together in a bowl. Pour into prepared baking dish; add chicken pieces. Cover dish tightly with aluminum foil.
  3. Bake in the preheated oven for 30 minutes, stir, and continue baking until rice is nearly tender, about 60 minutes. Mix peas and carrots into dish and continue baking until rice begins to brown and chicken is cooked through, 15 to 30 minutes more.
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  1. 9 Ratings


Good but I added some corn, sal, pepper onion powder, garlic powder and in the last 30 minutes, I added sheddred cheese on top.

This was okay, but little bland. It needed a bit more seasoning so I added some black pepper, onion and garlic powders. I will try this again, but might tweak it more to kick it up a bit.

Good and easy to make. I live at 7500 feet so cooked the rice on the stovetop first.

I chalked this one up as a learning experience, IDK if i overcooked it, but the rice and vegtables were crunchy. I don't think cooking the chicken and rice at the same time is a good way to coo...

I liked the simplicity of this recipe, but I substituted the soup. I used cream of mushroom. Yummy

nearly flavorless

Turned out dry and bland.