Chicken and Rice Casserole

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The ultimate comfort dish, this chicken and rice casserole is just like your mom used to make: Tender pieces of chicken mingle with veggies and rice, all tied together with homemade cream of chicken soup and topped with crunchy, crispy cornflakes. 

For more comforting casseroles, check out my popular posts for Cheesy Mashed Potatoes Casserole, Poppy Seed Chicken Casserole, and Baked Chicken Broccoli Alfredo

overhead view of black serving spoon in white casserole dish

I am going to start a campaign to bring back the casserole. I just don’t see them (or make them) enough! But growing up, I swear we practically lived on casseroles. And, while I might not have appreciated them then, I sure do now! Easy to put together (made even easier if you use pre-cooked and frozen ingredients), quick to cook, and delicious to eat, I am going to be raving all about the casserole this fall.

Especially this one, the OG of casseroles, chicken and rice with veggies, broth, butter, and an easy, homemade cream of chicken soup to tie it all together and of course you can’t skip the corn flakes topping — the best! 

overhead view of chicken and rice casserole with peas in a bowl with a fork

Why this Recipe Works

There are so many reasons why this recipe is perfect, here are just a few! 

Corn flakes — Yeah, I put that first! It might sound “corny” but this casserole just wouldn’t be the same without some crunchy corn flakes on top. Take my word for it, you won’t want to skip this step. 

Cream of chicken soup — Use a can if you must, but making your own really will make all the difference. If you’ve ever made a roux before, you can make this soup! 

Veggies — Chop up some carrots, celery, onions, and toss in a bag of frozen peas, easy, peasy (ha ha see what I did there?) Or use all frozen veggies if you like to save even more time. 

Leftovers — Play your cards right and you could have some amazing leftovers for tomorrow’s lunch or dinner. Simply reheat in the microwave, and add a few more cornflakes if they’ve lost their crunch in the fridge. Perfecto! 

up close fork in bowl with chicken, rice, corn flakes, and peas

Here’s How you Make it

First steps

  1. Turn on your oven and preheat it to 375 and then lightly grease a 9×13 inch baking dish. 
  2. Take out a large skillet and melt 1 tablespoon of the butter over medium-high heat. Stir in the rice, then add 1 cup of chicken broth and the water and bring to a boil. 
  3. Once boiling, turn the burner down to a simmer, cover, and cook the rice for 25 minutes, or until it’s fully cooked. 

cooked celery and onions in a skillet

Prepare the veggies

  1. Melt 2 tablespoons of butter in a medium saucepan. 
  2. Add the celery, carrots, and onions and saute them for about 3-4 minutes or until the onions are translucent and the celery is fork-tender. Take them off the heat. 

casserole preparation showing chicken, celery, and rice in a skillet

Make the cream of chicken soup

  1. In a medium saucepan, melt the butter over medium-high heat. 
  2. Stir in the flour, then whisk in the chicken broth and milk
  3. Stir in the salt, pepper, and garlic powder, and bring the soup to a boil, stirring till thickened
  4. Take off the heat. 

overhead view of skillet filled with chicken, rice, and celery with blue rubber spatula

Prepare the corn flake topping

  1. In another medium-size skillet, melt 1 tablespoon of butter and toss the corn flakes into the melted butter till they’re all coated. 

browned corn flakes in a skillet with a blue rubber spatula

Putting it all together

  1. Combine the rice, veggies, chicken, peas, and cream of chicken soup and stir it all together till combined. Add it to the prepared baking dish, making sure it’s evenly spread out. 
  2. Sprinkle the buttered corn flakes over the top in an even layer
  3. Bake uncovered for 35 minutes or till the corn flakes begin to brown. 
  4. Garnish with chopped parsley and cracked black pepper if you like and serve.  

side by side overhead images of casserole preparation before baking

Expert Tips

  • Since I know you’ll ask, my favorite long grain and wild rice boxed mix is from Zatarain’s, but you can use whatever brand you prefer. 
  • For the chicken, you can use a shredded rotisserie chicken, or make your own in the slow cooker or Instant Pot. Or, you can purchase already cooked, sliced chicken pieces from Tyson or another brand. 
  • In a super hurry? Use all frozen veggies (yep, you can find frozen, diced onions too) in this dish. Just cook them in the butter until they are just thawed. Be careful not to over cook, frozen veggies can go from frozen to mush quickly if you’re not careful. 
  • Want to make this dish ahead of time? Prepare the dish all the way through “putting it together” except hold off on buttering the corn flakes until right before you’re ready to bake the dish, then add the buttered corn flakes right before baking for best results.   
  • For more ooey, gooey, creamy sauciness in this casserole, add cheese! Stir in 1 cup of shredded cheese like cheddar or Monterey jack to make this a cheesy chicken and rice casserole. 

overhead view of hands holding bowl of chicken casserole above another bowl and baking dish

More Recipes You’ll Love

Did you make this dish? Please rate the recipe below!

overhead view of black serving spoon in white casserole dish

Chicken and Rice Casserole

The ultimate comfort dish, this chicken and rice casserole is just like your mom used to make: Tender pieces of chicken mingle with veggies and rice, all tied together with homemade cream of chicken soup and topped with crunchy, crispy cornflakes. 
4.8 from 5 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 servings

Ingredients

  • 1 7-ounce box long grain and wild rice see note
  • 4 tablespoons butter divided
  • 1 1/4 cup water
  • 1 cup chicken broth
  • 4 stalks celery chopped
  • 2 whole carrots chopped
  • 1/2 yellow onion diced
  • 4 cups cooked diced chicken see note
  • 1 cup frozen peas
  • 2 cups corn flakes

homemade cream of chicken soup

  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon cracked black pepper or to taste
  • 1/2 teaspoon garlic powder
  • 1 cup chicken broth
  • 1 cup milk

Instructions

  • Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium-high heat, melt 1 tablespoon butter. Stir in rice, then add 1 cup chicken broth and water and bring to a boil.
  • Reduce to simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup, veggies, and corn flake topping.

Prepare the veggies

  • In a medium sauce pan melt 2 tablespoons butter.
  • Add celery, carrots, and onions and saute 3-4 minutes til onions are translucent and celery becomes fork-tender. Remove from heat.

Prepare the cream of chicken soup

  • In a medium sauce pan over medium-high heat, melt the butter.
  • Stir in flour, then whisk in chicken broth and milk.
  • Stir in salt, pepper, and garlic powder and bring sauce to a boil, stirring til thickened. Remover from heat.

Prepare the corn flake topping

  • In a medium-size skillet melt 1 tablespoon butter and toss corn flakes in the melted butter to coat.

Bake the casserole

  • Combine rice, veggies, chicken, peas, and cream of chicken soup and stir well. Spread evenly in prepared dish.
  • Sprinkle buttered corn flakes evenly over the top.
  • Bake, uncovered, for 35 minutes until corn flakes begin to brown. Garnish with chopped parsley and cracked black pepper if desired and serve.

Notes

The rice: I use Zatarain's Long Grain and Wild Rice. 
The chicken: you can use rotisserie chicken, or slow cooker or Instant Pot shredded chicken, or diced chicken. I love using Tyson grilled and chopped chicken pieces for soups like this to reduce prep time.
Make it cheesy: Stir in 1 cup shredded cheese (such as cheddar or Monterey jack) for a deliciously cheesy dish. 

Nutrition

Calories: 287kcal | Carbohydrates: 21g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 665mg | Potassium: 453mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3973IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 4mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

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Comments

How much chicken broth goes into the homemade chicken soup? i think it is missing from the ingredient list.

    Indeed it was missing- sorry about that! The recipe is updated to include 1 cup of chicken broth.

      Thank you so much! Made this last night and it was delicious!

ANY CHANCE PANKO BREADCRUMBS WOULD DO THE TRICK IN LIEU OF CORN FLAKES? THE CORN FLAKES HAVE SO MUCH SUGAR IN THEM.

    Yes! Panko works great!

Would it be horrible to use canned cream of chicken?

    not horrible 😉

Would the amount of liquid change if you used CAULIFLOWER RICE INSTEAD of regular? I would also leave off the cornflakes to help lower the carbs even more.

    I don’t have very much experience using cauli rice, sorry. I wish I had input for you on that!

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