Grandma'S Chicken And Rice Casserole
A comforting chicken and rice casserole with creamy soups and seasoned chicken breasts, perfect for busy weeknights and family dinners with rich, savory flavors.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- Blend the cream of chicken, cream of celery, and cream of mushroom soups with the uncooked rice and milk until well combined.
- Pour the soup mixture into a buttered 9 x 13-inch casserole dish.
- Lay the split chicken breasts over the casserole mixture.
- Brush the chicken with melted butter.
- Season the chicken with salt, pepper, and paprika.
- Bake in the preheated oven for 2 hours until the chicken is cooked through and the rice is tender.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute the chicken breasts with thighs for a richer flavor. If you want to reduce prep time, use pre-cooked rotisserie chicken instead of raw. Additionally, adding some sautéed vegetables like bell peppers or onions can enhance the dish's flavor and nutrition.
Serving Suggestions
This casserole pairs beautifully with a fresh garden salad or steamed green beans for a complete meal. For a heartier side, consider serving it alongside Cracker Barrel Potato Casserole. A light drizzle of hot sauce can also add a nice kick to the dish, making it even more enjoyable.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 25-30 minutes. Alternatively, you can microwave individual portions, ensuring they are heated evenly to maintain the dish's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Chicken And Rice Casserole contains roughly 597 calories, with 17g protein, 95g carbohydrates, and 25g fat. It is an excellent source of vitamin A (201% of the Daily Value), iron (107% of the Daily Value), and dietary fiber (86% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1362mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of Minute rice?
While you can use brown rice, it requires a longer cooking time and more liquid. If using brown rice, you'll need to adjust the baking time and add additional liquid to ensure the rice cooks through properly.
Can I make this dish ahead of time?
Yes, you can assemble the casserole a day in advance. Cover it tightly and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use if I don't have cream soups?
If you don't have cream soups on hand, you can create a homemade version by blending equal parts of sour cream and chicken broth with some seasonings. This will give a similar creamy consistency and flavor profile to the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).