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Chicken and Rice Casserole

4.98 from 35 votes
overhead view of black serving spoon in white casserole dish
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. 
Prep Time: 15 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour
Servings:6 servings

Ingredients

  • 1 7-ounce box long grain and wild rice, see note
  • 4 tablespoons butter, divided
  • 1 ¼ cup water
  • 1 cup chicken broth
  • 4 stalks celery, chopped
  • 2 whole carrots, chopped
  • ½ 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
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cracked black pepper, or to taste
  • ½ 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: 287 kcal, Carbohydrates: 21 g, Protein: 19 g, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 63 mg, Sodium: 665 mg, Potassium: 453 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 3973 IU, Vitamin C: 20 mg, Calcium: 103 mg, Iron: 4 mg
Course: Main Course
Cuisine: American
Author: Tiffany