Easy Chicken Rice Casserole

Easy Chicken Rice Casserole

VET2B01 0

"Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!"


servings 517 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
  3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Your rating



  1. 383 Ratings


I've made this dish twice. The first time, I followed the recipe, and found that as written, it was much too bland for my taste. I made it again tonight, with the following modifications: Ins...

I have enjoyed this recipe for years only I add a package of dry onion soup mix sprinkled over the top. It gives the dish the extra seasoning that really brings the whole thing together for a g...

This was great! Since it is just my husband, myself, and my two year old, a recipe this size would have leftovers. Not this time. My husband went back for seconds and thirds! Having said tha...

This casserole is easy to make and uses inexpensive ingredients, but is bland as it is, so I made the following changes to mine. When cooking the chicken, I added minced garlic, coarse ground p...

Great basic recipe. In fact the only one I could find that used two cans of cream of chicken soup. (It was the only soup I had on hand and I didn't want to run to the store) Great comfort food...

Great base recipe, I took everyones advice and added a few things of my own. I only did a half version of the recipe, and I used cream of mushroom instead of cream of chicken. I added 1.5 cups m...

This recipe is quick and easy. Only I wouldn't cook it for 90 minutes. 1 hour seemed to be enough. The liquids really dried out after an hour. If the rice isn't cooked you could add another half...

Thanks for the original submission as well as the many detailed reviews! As said before, excellent base but imperative to add your own flair to make it really good. My family is big on flavor ...

Really good and basic; I also made some changes to the recipe. I only used 3 chicken breasts instead of 6, and instead of adding 2 cans of cream of chicken soup, I substituted one of the cans f...