This easy Chicken and Rice Casserole has “southern momma and southern grandma” written all over it. It’s quick to put together, feeds a crowd and it’s always a winner at the table!
You know I’ve been wanting to post this recipe and recipes like this for a while and I just haven’t. You know why? Because people go nuts when you used canned soups in recipes. Well, let me re-write that. People on the internet go insane when you use canned soup in a recipes. People around here that I know and love use it all the time and don’t want blink an eye at it.
So I finally just decided to give it and go and post this recipe for my Chicken and Rice Casserole on the blog.
I’m southern, we love southern food. We love comfort food so YES meals like this grace our table once in a while and I love them. Plus these are the types of recipes that I grew up on.
Super easy recipes that anyone can make and everyone loves. This Chicken and Rice Casserole comes together and is done in about an hour, it only takes 30 minutes in the oven too.
Oh and let me give you a little tip when it comes to the vegetables in this Chicken and Rice Casserole. Now I don’t mind crispy veggies in my dinner, my husband on the other hand wants them so soft that you can’t tell the different between the veggies and rice.
If you want a little bit of a crispy bite to your string beans and veggies, just toss the frozen vegetables into the mix before you bake this. If you want the vegetables to be a bit softer, cook the vegetables in a sauce pan until they’re hot and tender before you add them to the Chicken and Rice Casserole mixture, then bake as normal.
Chicken and Rice Casserole
Chicken and Rice Casserole
This easy Chicken and Rice Casserole has and southern momma and southern grandma written all over it. It's quick to put together, feeds a crowd and it's always a winner at the table!
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Yield: 6-8servings
Ingredients
- 3 -4 boneless, skinless chicken breasts, cubed
- 1 teaspoon seasoning salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 bag (26 oz) frozen mixed vegetables
- 1 can (26oz) cream chicken soup
- 1 (10 3/4 oz) can cheese soup
- 3 cups instant rice, cooked
- olive oil
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350F.
- Add chicken to a large skillet with a few tablespoons of olive oil. Cook chicken until done and white throughout.
- In a large bowl, mix together the rice, chicken, cheddar soup and cream of chicken soup. Add in the garlic powder, onion powder and seasoning salt. Stir well.
- Stir in frozen vegetables. (If you want the vegetables to have less crisp, heat them up before adding them in)
- Stir in 1 cup cheese.
- Pour mixture into a 9x13 baking dish.
- Sprinkle the rest of the cheese over the top.
- Bake for 30 minutes until hot and the cheese has melted.
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This looks delicious, and is something different to do with chicken. I’m wanting to make it, but see listed in the ingredients a 26 oz. can of cream of chicken soup. Is this correct? I know they make large cans of soup, but I don’t know how many oz. in one.
I recently read about little Jax’s hospital stay….he’s such a doll, and I’m so glad he made it home for Christmas! I hope he’s doing great!
This is our “go to” chicken casserole with a couple of modifications. We substitute cooked egg noodles for the rice and use broccoli and mushrooms as the vegetable ingredient.