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A white dish is full of creamy chicken and rice casserole. You can see bites of mushrooms and celery in the rice. There is a side of broccoli on the dish.
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4.42 from 12 votes

Creamy Chicken and Rice Casserole

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner
Cuisine: American
Keyword: chicken and rice, casserole, chicken dinner
Servings: 6
Calories: 422kcal
Author: Mirlandra Neuneker

Ingredients

  • 2 Tablespoons butter
  • 1/3 cup water
  • 2 cups celery diced
  • 8 cremini mushrooms sliced
  • 1/8 teaspoon salt
  • 1 cup uncooked rice short grain white
  • 2 Tablespoons dehydrated onion
  • 6 boneless skinless chicken thighs
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon course ground black pepper
  • 1 package dry onion soup mix
  • 2 cans condensed cream soup celery, mushroom or chicken - my favorite is one can celery, one can mushroom
  • 32 oz chicken stock 1 box

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 422kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 622mg | Potassium: 671mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg