Creamy Chicken Rice Casserole Recipes

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CREAMY CHICKEN AND RICE CASSEROLE



Creamy Chicken and Rice Casserole image

This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

Steps:

  • Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
  • Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
  • Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g

EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
  • Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
  • Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
  • Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE



Easy Creamy Curry Chicken and Rice Casserole image

If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 -4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 -4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

Steps:

  • Set oven to 375 degrees.
  • Grease an 8 x 8-inch baking dish.
  • In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
  • Whisk in flour.
  • Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
  • In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
  • Season with black pepper to taste.
  • Transfer the mixture to prepared baking dish.
  • Cover with foil and bake for about 20 minutes.
  • Remove foil and bake for another 10 minutes longer.

Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN RICE CASSEROLE



Creamy Chicken Rice Casserole image

We love rice, so I serve it at almost every meal. This is a stand-by in our home.-Donna Tyler, Riverdale, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Steps:

  • Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours. , Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.

Nutrition Facts :

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE



Creamy Chicken and Rice Casserole Skillet Recipe image

With this creamy chicken and rice casserole skillet recipe, you can get all you need in one dish. It has deliciously tender chicken, tons of veggies and of course you cannot forget the rice and cheese!

Provided by Camille Beckstrand

Categories     Main Course

Time 38m

Number Of Ingredients 12

2 Tablespoons unsalted butter
1 onion (diced)
½ teaspoon dried thyme
2 teaspoons salt (divided)
1½ cups long grain white rice (uncooked)
1 garlic clove (minced)
2 cups chicken broth
1¾ cup milk
ground pepper to taste
3 cups cooked and shredded chicken ((about 1 pound before cooked))
2 cups frozen mixed vegetables
1½ cups shredded sharp cheddar cheese

Steps:

  • In the bottom of a large skillet pan, melt the butter over medium heat.
  • Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
  • Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
  • Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
  • Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
  • Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
  • Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
  • Season with more salt and pepper if needed.
  • Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
  • Serve and enjoy!

Nutrition Facts : Calories 631 kcal, Carbohydrate 61 g, Protein 44 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 128 mg, Sodium 1622 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

EASY CHICKEN RICE CASSEROLE



Easy Chicken Rice Casserole image

Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!

Provided by VET2B01

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans condensed cream of chicken soup
1 teaspoon seasoned salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
  • Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 67 g, Cholesterol 81.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 34.3 g, SaturatedFat 3.6 g, Sodium 910.7 mg, Sugar 5.3 g

SKILLET CREAMY CHICKEN AND RICE CASSEROLE



Skillet Creamy Chicken and Rice Casserole image

Make and share this Skillet Creamy Chicken and Rice Casserole recipe from Food.com.

Provided by AZRT8871

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
4 boneless skinless chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 1/2 cups water
1 (6 ounce) package chicken-flavor long grain wild rice mix
1 (10 ounce) package frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated parmesan cheese

Steps:

  • In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent.
  • Add chicken and cook over medium heat until browned on one side, about 4 minutes.
  • Turn chicken and add mushrooms, and cook until chicken is browned on second side.
  • Remove chicken from pan.
  • Add water, rice, and seasoning packet to skillet with mushrooms.
  • Place chicken around edge of skillet.
  • Add broccoli to center.
  • Cook over medium heat until mixture boils.
  • Then reduce heat to low, cover, and cook 10 minutes.
  • Stir to mix broccoli with rice mixture.
  • Add sour cream and heat another 1-2 minutes.
  • Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve.

Nutrition Facts : Calories 249.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 66.5, Sodium 217.5, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 24.7

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CREAMY CHICKEN & RICE CASSEROLE - CATHERINE'S PLATES
2021-08-05 Preheat oven to 375 degrees. Pour both packets of rice & pasta blend in bottom of 9 x 13 baking dish. Add cream of soup and chicken broth. Whisk together to combine. Place chicken tenders on top of mixture in a single layer. Sprinkle desired seasonings onto chicken tenders. (I used all from my seasoning list above.) Top with cheddar cheese shreds.
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Top Asked Questions

How to cook chicken casserole with rice and cheese?
5 Ingredient Delicious Creamy Casserole with Chicken, Seasoned Rice/Pasta, & Cheese. Preheat oven to 375 degrees. Pour both packets of rice & pasta blend in bottom of 9 x 13 baking dish. Add cream of soup and chicken broth. Whisk together to combine. Place chicken tenders on top of mixture in a single layer.
How do you make instant rice with cream of chicken soup?
COMBINE INGREDIENTS In a large bowl, combine the instant rice, cream of chicken soup, half of the cheese, and mixed vegetables. Gently mix together. Add in all spices and milk. PREP FOR BAKING After mixing, transfer to the 9×13 in. casserole dish. Sprinkle remaining cheese on top and bake for about 40 minutes until bubbling and rice is tender.
How do you cook chicken and rice in a baking dish?
Spray a deep 9x13-inch (or larger) baking dish with cooking spray. Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl. Spread rice on the bottom of the prepared baking dish. Top with cubed chicken.
How do you cook chicken and rice for stir fry?
In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes.

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