This Old School Chicken and Rice Casserole is a classic for a reason. The rice and chicken are deliciously seasoned, and the rice cooks up perfectly. Dinner doesn’t get any easier than this Chicken Rice Bake!
For just $8.87, you can make this delicious casserole. The recipe makes four servings for a total of $2.22 per serving.
Chicken and Rice Casserole
I love a classic tried and true recipe that you know you can depend on. This Chicken and Rice Casserole is a vintage recipe that checks all the boxes!
It is pure comfort food in the form of a casserole, which means it is quick and straightforward to make. So you can feel good about getting a nutritious, filling meal on the table during a busy weeknight.
The rice and soup create a creamy coating for the chicken to become tender and juicy while baked to golden-brown perfection. This casserole is perfect for a weeknight meal, a potluck, or for delivering to a friend in need of a homecooked meal. A casserole seems to hit the spot for almost any occasion!
As you make this Old School Chicken and Rice Casserole, you will find that you keep coming back to it time and time again because it is a flavorful and tasty meal you can depend on to please everyone.
Ingredients and Estimated Cost
Per Serving Cost: $2.22
Recipe Cost: $8.87
- 3 Tablespoons unsalted butter – $0.27
- 1 medium onion – $0.70
- 2 large celery sticks – $0.36
- 1 cup long grain white rice – $0.39
- 10.5 oz can cream of chicken soup or 1 ¼ cup homemade cream of chicken soup – $0.50
- 2 cups chicken broth – $0.66
- 4 large boneless skinless chicken breasts – $5.99
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 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.
- Then pour the mixture into the baking dish.
- Add the chicken breasts on top.
- Finally, bake for 45-60 minutes and serve immediately.
***For complete recipe instructions, see the recipe card with a recipe video below.
You can swap out the canned soup for Homemade Cream of Chicken Soup.
SERVE: You can leave this casserole out for about two hours before it needs to be covered and refrigerated.
STORE: Place leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: First, make sure the casserole is cooled completely. Then, cover the casserole dish in 2 layers of plastic wrap and foil. Or place leftovers in a freezer safe container. Freeze for 2 months.
THAW: Thaw the chicken and rice casserole overnight in the refrigerator.
REHEAT: The casserole may have dried out a little in the freezer, so you may want to spritz it with some water or chicken broth. Reheat in the oven at 350 degrees F for 15-20 minutes or until heated through.
- 13×9-inch baking dish
- Cutting board
- Chef’s knife
- Wooden mixing spoon
- Mixing bowl
- Measuring cups
Yes, you can put raw chicken in a casserole. This is just one more reason why casseroles are so simple to make. Any bacteria in the raw chicken will be killed once the dish reaches 160 degrees F. You should always use a meat thermometer to check the chicken has been cooked all the way through before removing it from the oven.
You do not need to cook the rice before adding it to the casserole. As with the raw chicken, this is another reason why I love to make casseroles; they are so easy! The rice cooks in the soup mixture while in the oven.
I do not recommend covering this casserole with foil while cooking in the oven. Keeping the dish uncovered will allow the browning process to occur, resulting in that golden-brown perfection we all love to see and taste!
MORE CHICKEN RECIPES
- Instant Pot Honey Garlic Chicken
- Broiled Chicken Thighs
- Classic Chicken Parmesan
- New Mexico Style Green Chile Chicken Enchiladas
- Easy Oven Baked Chicken Thighs
- Chicken Divan Casserole
- Old Fashioned Chicken and Noodles
- Chicken Enchilada Casserole
- Lighter Skillet Chicken Vesuvio
- Lemon Chicken
Old School Chicken and Rice Casserole
- 3 Tablespoons unsalted butter
- 1 medium onion diced finely
- 2 large stalks celery sliced thinly
- 1 cup long grain white rice
- 10.5 oz can cream of chicken soup or 1 ¼ cup homemade
- 2 cups chicken broth
- 4 large boneless skinless chicken breasts
PREP OVEN AND PAN:
- Move oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 13×9 baking dish with nonstick cooking spray.
- In a medium pan over medium heat, melt butter.
- Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
- 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.
- Serve immediately