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Chicken and Rice Casserole
Chicken and Rice Casserole is the perfect meal for any night of the week. It's stress-free, makes great leftovers, and is a family favorite.
Course dinner, Main Course
Cuisine American
Keyword casserole, chicken, rice
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 5 minutes minutes
Servings 6
- 3 tablespoons unsalted butter
- 1 medium onion diced finely
- 2 stalks celery sliced thinly
- 1 cup long grain white rice
- 10.5 ounces cream of chicken soup
- 2 cups chicken broth
- 3-4 large boneless skinless chicken breasts
Preheat the oven to 350 degrees F.
Lightly spray a 13x9 baking dish with cooking spray or cooking oil - set aside.
In a medium pan over medium heat, melt the butter.
Add the diced onions and celery and cook until soft, about 4-5 minutes.
Remove from the heat.
In a large bowl combine the rice, broth and soup.
Add the cooked onions and celery.
Pour into the prepared baking dish.
Lay the chicken on top of the rice mixture.
Bake for 45-60 minutes or until the rice is tender and the chicken is cooked through.
Serve immediately.
Store any leftovers in the refrigerator.