Easy Luncheon Chicken and Rice Casserole

“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.”
READY IN:
1hr 10mins
SERVES:
12-15
UNITS:
US

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

Directions

  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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