White Rice Chicken Casserole Recipes

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EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE



Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  • Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Quick 'n' easy chicken and rice casserole.

Provided by sharker

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4

1 cup white rice
4 skinless, boneless chicken breast halves
1 (1 ounce) package French onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  • Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 46.5 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 1 g, Protein 32.2 g, SaturatedFat 1.5 g, Sodium 1189.3 mg, Sugar 1.5 g

WHITE RICE & CHICKEN CASSEROLE



White Rice & Chicken Casserole image

This is a nice home cooked meal, on cold day. Wonderful that you can put everything together in on baking dish and you are done! In about 2 hours later it is done.

Provided by Starfire aka Wendy

Categories     Chicken

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

3/4-1 cup rice (Raw)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
12 ounces evaporated milk
1 cup water
1 (1 1/4 ounce) envelope onion soup mix
4 chicken breasts

Steps:

  • Combine the first 6 ingredients, spread in bottom of a casserole dish.
  • Place chicken on top. Cover with tin foil and bake @ 325 for 2 hours.
  • Take off the tin foil for hte last 40 minutes. If casserole gets dry, add water.

Nutrition Facts : Calories 641.5, Fat 27.7, SaturatedFat 9.9, Cholesterol 131.6, Sodium 1801.8, Carbohydrate 53.9, Fiber 1.5, Sugar 1.8, Protein 41.9

EASY CHICKEN WITH RICE CASSEROLE



Easy Chicken with Rice Casserole image

Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 5

Number Of Ingredients 7

1 cup uncooked regular long-grain white rice
1 can (10.5 oz) condensed cream of celery soup
1 can (10.5 oz) condensed cream of chicken with herbs soup
1 1/2 cups water
5 bone-in chicken breast halves with skin
2 tablespoons butter, melted
1 teaspoon paprika

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
  • Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
  • Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition Facts : Calories 460, Carbohydrate 41 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1/5 of Recipe, Sodium 910 mg, Sugar 1 g, TransFat 0 g

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE



Contest-Winning Chicken Wild Rice Casserole image

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories     Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
  • Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
  • Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
  • Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

CHICKEN-RICE CASSEROLE



Chicken-Rice Casserole image

Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

1/4 cup margarine or butter
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup chicken broth
2 cups cut-up cooked chicken
1 1/2 cups cooked white rice
3 ounces mushrooms, sliced (about 1 cup)
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimientos

Steps:

  • Heat oven to 350°.
  • Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
  • Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 45 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg

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.

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

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Top Asked Questions

How to cook chicken and rice casserole in the oven?
This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes! Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds.
How do you make chicken and rice soup?
Heat a large pot on medium high heat. Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well. Bring to a boil then turn off the heat. Add in the rice and chicken and stir well until coated. Pour mixture into baking dish and cover with foil.
How to cook chicken breaste in a rice cooker?
In a large bowl combine rice, broth, and soup. Add cooked onions and celery. Pour the mixture into the prepared baking dish. Lay the chicken breaste on top of rice mixture. Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
How do you cook rice in the oven with butter?
First, preheat the oven to 350 degrees F and spray a baking dish with nonstick cooking spray. Next, melt the butter in a medium saucepan. Add in the onions and celery and cook until soft before removing from the heat. Using a large bowl, stir together the rice, broth, soup, and vegetables.

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