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Easy Luncheon Chicken and Rice Casserole

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“I tweaked several recipes and ideas from friends and came up with this easy dish. My kids love it, and so did about 30 ladies I served it to at a luncheon. The chicken can be cooked, diced, and frozen way ahead of time. The chicken needs to be thawed before assembling the recipe. I have used the lowest fat cream of celery & mushroom soups with success. If you can't find cream of onion soup, just substitute another cream soup. FYI: 6 cups diced cooked chicken weighs about 2 pounds.”
1hr 10mins

Ingredients Nutrition

  • 3 cups uncooked rice
  • 1 (10 1/2 ounce) can cream of onion soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 (14 1/2 ounce) cans chicken broth
  • 6 cups diced cooked chicken


  1. Combine rice, soups, and chicken broth.
  2. Pour into a greased 9"x13" casserole dish.
  3. Sprinkle chicken on top, and "push" under the mixture a little to moisten.
  4. Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours.
  5. Note: The dish will be completely full, so be careful when placing in oven.

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