Creamy Chicken and Rice Casserole
This creamy chicken and rice casserole is a comforting family favorite, packed with tender chicken, rich soups, and perfectly cooked rice. With minimal prep, it’s the ultimate busy-night dinner option.
Servings: 8
Calories: 391kcal
Ingredients
- 2 –3 cups cooked shredded or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cups minute rice uncooked
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F.
- Combine ingredients: In a medium-sized bowl, mix together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, minute rice, and salt and pepper. Stir until well combined.
- Prepare the pan: Spray a 9x13-inch baking pan with cooking spray.
- Assemble the casserole: Pour the chicken and rice mixture into the prepared pan, spreading it out evenly.
- Bake covered: Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes to allow the casserole to brown slightly on top.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
Convenience Tip: Use rotisserie or leftover chicken to save time.
Extra Add-Ins: Mix in frozen veggies like peas or broccoli for added nutrition.
Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.
Extra Add-Ins: Mix in frozen veggies like peas or broccoli for added nutrition.
Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.