Grandmas Chicken And Rice Casserole Recipes

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GRANDMA'S CHICKEN & RICE CASSEROLE



Grandma's Chicken & Rice Casserole image

Grandma's Chicken and Rice Casserole is a classic family favorite. This casserole is a great way to use a rotisserie or leftover chicken. A creamy sauce with peas and carrots tie this together for a complete meal. Oven, Slow Cooker & Instant Pot Directions!

Provided by Joanna

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 7

4 boneless skinless chicken breasts, cooked and shredded (about 2 cups)
1 box chicken flavor Rice A Roni, cooked according to the directions
1 cream of chicken soup
1 cup sour cream
1 cup frozen peas and carrots, thawed
salt and pepper to taste
16 ounces fried onions

Steps:

  • Cook and shred chicken (about 2 cups). Set aside. This is an excellent way to use a rotisserie or leftover chicken.
  • Prepare the rice, according to the directions on the box.
  • While the rice is cooking, preheat the oven to 350 degrees, and grease a 9X13 inch baking dish.
  • When the rice is cooked, stir in the cream of chicken soup, sour cream, and peas and carrots.
  • Pour into the prepared pan, and season the top with salt and pepper.
  • Sprinkle with the fried onions, and bake for 20 to 30 minutes, or until the top is golden brown and the casserole is heated through.

Nutrition Facts : Calories 581 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1103 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Provided by Barbara

Categories     Casserole     Entree

Time 50m

Number Of Ingredients 10

1 teaspoon butter
1 medium onion (diced)
1 cup celery (diced)
1 cup cooked chicken (diced)
1 10.5 oz. can cream of mushroom soup
1 cup rice (cooked)
3/4 cup mayonnaise
1 teaspoon lemon juice
3 hard-boiled eggs (diced)
3/4 cup cornflakes (crushed)

Steps:

  • In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
  • Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
  • Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
  • Sprinkle crushed cornflakes over top.
  • Bake at 375 degrees F for 30 minutes.

Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Provided by By Jessica Walker

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 5

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Steps:

  • Heat oven to 350°F.
  • Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
  • In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g

GRANDMA'S CHICKEN RICE CASSEROLE



Grandma's Chicken Rice Casserole image

I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.

Provided by iewe7726

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup rice (cooked in 2 cups salted water, according to directions)
1/4 cup dried chopped onion
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) jar Cheez Whiz
1 (12 ounce) package frozen broccoli, cooked
2 cups canned chicken

Steps:

  • Mix all ingredients and place in 9 x 13 pan.
  • Cook at 350 degrees for 30 minutes.
  • This is a great use for leftover rice.
  • Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
  • Try different veggies, or add things like mushrooms, etc. for a different twist.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE



Grandma's Kitchen Chicken and Rice Casserole image

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

Provided by Baking Bunny

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
1 cup long grain rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3 lb) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain cracker
1 teaspoon paprika

Steps:

  • Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
  • Remove skin from chicken pieces, discard skin.
  • Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
  • Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
  • Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

Provided by Josh Butler

Categories     Chicken and Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter
2 cups diced cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup cooked rice
1 cup diced celery
¾ cup creamy salad dressing (such as Miracle Whip®)
4 large hard-cooked eggs, chopped
1 tablespoon lemon juice
1 teaspoon minced onion
½ cup cornflake crumbs
½ cup slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
  • Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
  • Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g

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