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!"

Ingredients {{adjustedServings}} servings 517 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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.
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Reviews 317

  1. 382 Ratings

Marie Shute Iverson

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: Instead of 1 tsp season salt, I used 2 teaspoons of McCormick roast chicken seasoning, plus about 1/2 teaspoon each of dill and thyme. I also added a good dose of fresh ground pepper, and used 1 can each of cream of chicken and cream of mushroom soup. Much more flavorful the second time around - my family loved it. Great basic recipe!


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 great taste. It is an easy one dish meal. I have added brocoli and/or mushrooms in the past as well.


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 that, I should let you know I made some changes to the recipe. I switched one of the cans of cream of chicken soup for Campbell's creamy chicken verde soup. I added 1/2 cup frozen chopped onion, and instead of the chicken breasts, I used boneless skinless chicken thighs which I laid on top of the rice mixture. I then sprinkled the entire dish with season all. I also sprinkled about a cup of shredded monterey jack cheese and some finely crushed tortilla chips on top for the last 15 minutes without the aluminum foil. I know that is a lot of changes, but it was yummy! I will definitely make this again.