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.
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.
Video
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
