This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.
Keyword: chicken and rice, casserole, chicken dinner
Author: Mirlandra Neuneker
1cupuncooked riceshort grain white
6boneless skinless chicken thighs
1/2teaspooncourse ground black pepper
1package dry onion soup mix
2cans condensed cream soupcelery, mushroom or chicken - my favorite is one can celery, one can mushroom
32ozchicken stock1 box
Preheat oven to 325 F.
Add butter, water, celery, mushrooms and salt to a large frying pan and cook over medium high 3 minutes until starting to soften. If excess liquid remains, discard it.
Spread the rice in the bottom of a rectangular 9”x13” casserole dish. Scatter the cooked veggies and the dehydrated onion over this.
Place the chicken on the rice and veggies, evenly spaced.
Sprinkle celery salt, pepper and onion soup mix over that.
Open cans of cream soup and scoop dollops of if unto and around the chicken until it is pretty much evenly spread out in lumps. No need to smooth out.
Pour the stock over the top.
Bake in preheated oven for about an hour until rice is tender and chicken has reached 160 F with an internal thermometer. I check the dish after 45 minutes and then at an hour.
If you prefer fresh onion over dehydrated you can use half a cup to a cup of diced fresh onion. Cook it with the celery and mushrooms before adding to the casserole.