Let’s face it. Sometimes we have very little time to cook. As moms, we want to serve our family a delicious and nutritious meal, but we want to make it quickly and easily. Well, nothing says quick, easy, delicious, and healthy as much as a casserole does!
We also don’t want to wash a ton of dishes, and they are one-pan meals. I, for one, am always on the lookout for chicken and rice recipes since they are favorites in my family, so chicken rice casseroles recipes are winners in my book. I grew up on them.
My mom was an old-school chicken and rice casserole queen, and now I know why. Just mix everything, dump it in a casserole dish, bake, and voila! Dinner is served.
Follow this easy chicken and rice casserole recipe to unlock the secret of effortless cooking. If you fall in love, I recommend looking for our Stovetop Stuffing Chicken Casserole, Paula Deen Broccoli Casserole, Mexican Casserole, and Easy Baked Chicken Rice Casserole. We have tons of casserole recipes!
Chicken and Rice Casserole Ingredients
- Chicken breast cubes are my meat of choice. If you prefer dark meat, you can use cubed boneless chicken thighs.
- Rice. I use regular white rice, but you can use minute rice. It cooks faster.
- Vermicelli noodles. You can make your casserole with all rice and no noodles, but I think they make it more fun and a little different.
- Cream of chicken and mushrooms and cream of celery soup. I like mushrooms and celery, but honestly, any cream soup will do. Use your favorite. You can use cream of asparagus, cream of chicken and herbs, etc. Just make sure not to use the condensed one.
- Onion gives all meals a great taste. Make sure to chop it finely, though. It’s not good to bite into a big chunk of onion.
- Red bell pepper. Remember, all food comes through the eyes first, and red bell peppers give the casserole a great sprinkling of color and flavor.
- Parsley is a universal herb that makes food taste so much better. A little goes a long way, so use it sparingly. It can be overwhelming sometimes.
How To Make Chicken and Rice Casserole?
- Preheat the oven to 400F. To a large bowl, add the chicken cubes, chopped onion, chopped bell pepper, and chopped parsley.
- Mix in the water, cream of chicken and mushroom soup, cream of celery soup, rice, and vermicelli. Season with salt and pepper.
- Pour mixture into a 9×13 inch casserole dish and bake for one hour.
What To Serve with Chicken Rice Casserole?
This is a full meal in itself, but if you want to add a little extra, how about a delicious salad?
That’s what I like to serve with any casserole, and my favorite is Cucumber Tomato Onion Salad. My husband loves The Best Tossed Salad better, so I serve it with that one also.
My kids, on the other hand, are only interested in dessert, so for them, I love making No Bake Banana Pudding Cheesecake or when I am in the mood for something chocolatey, No Bake Chocolate Eclair Cake.
These are two delicious no-bake desserts that you can make in no time at all.
- The veggies must be finely chopped so that they can cook in the oven. Big chunks of onion or bell pepper may not cook completely.
- Make sure to buy regular cream of chicken and celery soups and not the condensed type. These would need more water to dilute.
- Check on the casserole starting from the 50-minute mark. Some rice brands cook faster than others, and you don’t want a dry casserole.
Old School Chicken and Rice Casserole
- 3 chicken breasts, cubed
- 2 cups water
- 1 cup rice
- 1 cup vermicelli noodles
- 2 - 10.75oz cans cream of chicken and mushroom soup
- ½ cup onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 - 10.750z can cream of celery soup
- ½ cup red bell pepper, finely chopped
- Salt and freshly ground pepper to taste
- Always preheat the oven first when making a casserole. You want the oven to be ready. Preheat it to 400F.
- Using a big bowl and a rubber spatula, mix together the chicken cubes, chopped onion, and bell pepper, and parsley. I find that when I have to mix multiple ingredients, everything gets mixed better when I do it in parts.
- Now you can mix in the cream of chicken and mushroom soups, the cream of celery soup, two cups of water, one cup of rice, and one cup of vermicelli noodles. Make sure everything is well combined. add salt and pepper to taste.
- Pour the mixture into a 9x13 inch casserole dish. There’s no need to grease the dish before adding the chicken and rice mixture.
- Bake for about an hour or until the rice and noodles are completely cooked through.
Frequently Asked Questions
- Can you freeze leftover Chicken Rice Casserole?
Yes, you can. Just place the leftovers in an airtight container, label them, and freeze them for up to 4 months.
- Do I cook the rice before adding it to the casserole?
You don’t have to precook the rice. That is why we added the 2 cups of water. If you are nervous about the rice not cooking properly, use minute rice, it cooks faster.
If I dont use noodles, do i use another cup of rice ? Also. Cook chicken first or place in raw ?
Chicken is used raw. If you don’t want to use the noodles, try adding 1/2 cup more of rice. Noodles don’t absorb as much liquid as rice does!