Chicken and Rice Casserole

This versatile casserole is great as a family meal, it’s delicious to serve to guests, and it makes a popular take-along for a potluck. Whatever the occasion, you’ll get compliments on this chicken and rice casserole. It’s easy to make and easy to love.

I received an email today from a friend about the importance of buying American made products. One of the local products I support is rice. I appreciated the reminder about buying other kinds of goods, and given a choice, I will always buy products made in the U.S.A. Jobs of all kinds depend on our support. Since my brother is a rice farmer in Arkansas, I am devoted to buying and using Riceland rice. We can support farmers and other workers by checking the label before we buy.

Print Recipe

Chicken and Rice Casserole

1 – 1 1/3 pounds chicken breast, cooked and chopped or substitute 2 – (13 ounce) cans chicken
1 tablespoon olive oil
1/2 cup diced onion
1/4 cup thinly sliced celery
1 clove garlic, minced
1 (10.5 ounce) can cream of chicken soup
2 (14.5 ounce) cans chicken broth
1 1/2 cups uncooked long grain white rice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried oregano
4 ounces shredded mild cheddar cheese

Preheat oven to 400 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray. Place chicken in baking dish. In a medium skillet, heat olive oil. Add onions, celery, and garlic. Sauté until tender. In a large bowl, combine chicken soup, chicken broth, rice, salt, pepper, oregano, and sautéed mixture. Pour mixture over chicken, stir slightly. Cover with aluminum foil and bake for 45 minutes. Remove foil. Sprinkle cheese over top of casserole, then return to oven without foil for 10 more minutes. Remove from oven and allow to stand 5 minutes before serving.