This Chicken and Rice Casserole is a blast from the past. Rotisserie chicken in a creamy, rice filling topped with bread crumbs! A family favorite meal!
AN EASY, COMFORTING CASSEROLE
One of my favorite meals as a kid was a chicken casserole my Mom made. It was pretty basic: chicken, cream soup and bread crumbs. This recipe for Chicken and Rice Casserole that I am sharing today is a take on that recipe but I also added some cooked rice. I wanted to stay true to the original recipe by keeping it super simple. And I made it even easier by using store-bought rotisserie chicken. This is pure comfort food to me and one the whole family loves (and it’s so easy to throw together!)
FREQUENTLY ASKED QUESTIONS:
Of course – this is your casserole so you do what you want. I think some small chopped broccoli would be delicious. I think peas and carrots or even mushrooms would also work nicely as well.
This is a great recipe for leftover turkey or even some diced cooked ham!
Yes. You will however need to add on a few extra minutes of cooking time since it’s starting from cold.
We serve this casserole with some steamed vegetables or a side salad.
If you use anything smaller, it would be too full. You could break it up into two smaller pans or use a 9×13-inch pan (it will just be a thinner casserole). Keep an eye on the cooking time. For a larger pan it will take less time to cook.
Just leave it out. My Mom’s original recipe didn’t include the rice so it won’t hurt the recipe to not include the rice. There isn’t a ton of it in the recipe anyhow.
Leftovers can be covered and kept in the refrigerator for up to 3 days. This casserole can also be frozen for up to 3 months. Just be sure to cover it well to protect against freezer burn.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- rotisserie chicken – if you have leftover chicken, you can use that or you can air fry chicken bread or roast up some chicken as well.
- cooked long-grain white rice – you’ll need one cup of cooked rice for this recipe so that is 1/2 cup uncooked. This is a great recipe when you have that leftover rice from Chinese take out.
- cream of celery soup – use whatever flavor you enjoy here: cream of chicken or cream of mushroom also work.
- mayonnaise – this probably sounds weird to add to a casserole but it just works here and makes this so creamy.
- chicken stock (or broth) – if you are watching your sodium, be sure to use low or no sodium chicken stock.
- finely diced onion – if you don’t like onions just leave them out. Also, the onions don’t get super soft while baking so if you like really soft onion, just sauté them in some butter before adding. I think adding some sautéed diced celery would be delicious too.
- bread crumbs – panko bread crumbs or even crushed crackers would also work.
- salted butter – for those of you watching your sodium, you can use unsalted butter.
HOW TO MAKE CHICKEN AND RICE CASSEROLE:
Preheat oven to 350f degrees. Spray an 11×7-inch baking dish with nonstick cooking spray. In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion. Optional: season with salt, pepper and garlic powder to taste. Spread mixture into prepared baking dish. In a small bowl, combine bread crumbs with melted butter.
Sprinkle evenly over chicken mixture. Bake in preheated oven for about 35-40 minutes until golden brown and bubbly.
Then serve up and dig in!
CRAVING MORE RECIPES?
Originally posted: July 2017
Updated and republished: September 2023
Chicken and Rice Casserole (+Video)
- 2 cups (chopped) store-bought rotisserie chicken (purchase family-sized chicken)
- 1 cup (cooked) long-grain white rice
- 10.5 ounce can cream of celery soup
- ¾ cup mayonnaise
- ½ cup chicken stock (or broth)
- ½ cup finely diced onion (see notes below)
- salt, pepper, garlic powder, to taste
- 1 ½ cups bread crumbs
- 3 Tablespoons salted butter, melted
- Preheat oven to 350F degrees. Spray an 11×7-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion. Optional: season with salt, pepper and garlic powder to taste.
- Spread mixture into prepared baking dish.
- In a small bowl, combine bread crumbs with melted butter.
- Sprinkle evenly over chicken mixture.
- Bake in preheated oven for about 35-40 minutes until golden brown and bubbly. Sprinkle with parsley.
- Then serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you prefer your onions super soft, I would suggest sautéing them in a little butter first.
- If you don’t like cream of celery, you can substitute with cream of chicken or cream of mushroom.
- Be careful when adding additional salt. The cream of celery, chicken stock and butter all contain salt as well.
- Crushed crackers or panko bread crumbs can be substituted for the plain bread crumbs.
- I sprinkled the top with some freshly chopped parsley. That is completely optional. I just wanted to give it some color.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.