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Rice and Chicken Casserole

Rice and Chicken Casserole


Easy chicken casserole to make ahead of time and cook slowly while you are busy in the afternoon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
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This is a favourite comfort food for my family, but differs from the above recipe. Milk burns easily, so I suggest using a can of water instead & adding another can of cr of mushroom (or other cream soup). Also, place the ingredients in a casserole dish and bake at 350 for 1 hr with the lid on, and 1/2 hr with the lid off. Make other variations to suit your tastes. Adding fresh dill, garlic, fresh mushrooms and/or cheese can make all the difference in the world.


My mom has made this for years and it is one of my favorite dishes. One thing to remember though, rice does absorb liquid so you may want to add milk if you notice it drying out. Since I have been making it, I pre-cook my rice then add all the other ingredients and bake it for 25 to 30 minutes just to heat everything up.


I followed this recipe step by step and it definetly does not take 3 hrs. I re did it and in less than 1 hr. the rice was burnt.