This cozy and comforting chicken and rice casserole combines tender chicken, fluffy rice, and perfectly seasoned vegetables in a creamy sauce, all topped with buttery crisp cracker crumbs. Taking just 10 minutes to prep, it’s the kind of recipe that brings back memories of family dinners at Grandma’s table. If you love this classic comfort food style, you’ll also enjoy my slow cooker chicken and rice for busy weeknights.
Why You’ll Love This Chicken and Rice Casserole
- Quick 10-minute prep time
- Made with simple pantry ingredients
- Creamy, satisfying comfort food
- Perfect make-ahead meal option
- Freezer-friendly for up to 2 months
- Golden-brown buttery cracker topping
- No pre-cooking vegetables needed
- Fantastic for busy weeknight dinners
What I love most about this casserole is its incredible versatility. The filling is wonderfully creamy, thanks to condensed soup that creates the perfect sauce consistency. Fresh diced celery and onion add just the right amount of crunch and flavor, while the buttery cracker topping gets gloriously golden brown in the oven. Every bite brings that perfect balance of creamy and crunchy!
One of my favorite things about this recipe is how forgiving it is – you can assemble it ahead of time and pop it in the oven when you’re ready, making it perfect for those busy days when you need dinner prepped early. Plus, leftovers reheat beautifully, which means tomorrow’s lunch is already sorted!
Ingredients Overview
Let me walk you through each ingredient that makes this comforting casserole so special! You’ll love how these simple components work together to create something magical.
- Cooked Chicken: The star of our show! You can use rotisserie chicken, leftover Greek lemon chicken, or any pre-cooked chicken you have on hand. The chicken provides protein and creates that hearty, filling base we’re looking for.
- Condensed Soup: This is our secret weapon for creating that creamy, velvety sauce. I use cream of chicken soup, but cream of mushroom works beautifully too! The condensed soup adds richness and helps bind everything together.
- Fresh Vegetables: Fresh celery and onion bring that wonderful aromatic base. They add texture and that homey flavor that reminds me of my grandmother’s kitchen. The key is dicing them small enough to cook properly during baking.
- Rice: I prefer long-grain white rice, but medium-grain works too. The rice soaks up all those wonderful flavors while keeping its texture. Just make sure it’s cooked before adding!
- Buttery Cracker Topping: This creates that irresistible golden-brown crust. When the butter meets those crushed crackers… pure magic!
Success Tips & Tricks
After making this casserole countless times (just ask my family!), I’ve learned some game-changing tips that’ll help you nail it every time. Speaking of family favorites, this pairs beautifully with my hamburger potato soup for a cozy dinner spread.
- Veggie Prep is Key: Dice your celery and onion into small, uniform pieces (about ¼ inch). This ensures they’ll cook evenly and won’t be crunchy in your finished casserole.
- Season Smart: Always taste your filling before it goes into the baking dish. Remember, the crackers will add saltiness, so go easy on the salt at first.
- Perfect Crumb Topping: Don’t crush your crackers too finely – you want some texture! Toss them with melted (not just softened) butter for the crispiest golden top.
- Room Temperature Rule: If you’ve prepped ahead and refrigerated the casserole, let it sit out for 30-60 minutes before baking. This helps it cook more evenly and prevents a cold center.
Step-by-Step Instructions
Let’s walk through making this cozy chicken and rice casserole together! I’ve made this recipe countless times, and these steps will help you get perfect results.
Preparing the Filling
- Mix the base: In a large mixing bowl, combine your condensed soups, milk, and cooked rice until well blended. The mixture should be creamy but not too thick – similar to my lemony shrimp stew.
- Add vegetables: Fold in your diced celery and onions. Pro tip: dice these into ¼-inch pieces for the best texture. If you prefer softer vegetables, sauté them first in butter until tender.
- Incorporate chicken: Gently stir in your cooked, diced chicken. I love using rotisserie chicken here!
- Season well: Taste and adjust seasonings. Remember, the condensed soups are already salted, so season carefully.
Assembly and Baking
- Transfer the mixture into a greased 13×9-inch baking dish, spreading it evenly.
- Mix the crushed crackers with melted butter until every crumb is coated. Sprinkle this topping evenly over your casserole.
- Bake at 350°F for 30-35 minutes, until the edges are bubbling and the top is golden brown.
Recipe Variations
This casserole is wonderfully versatile, just like my Mexican street corn pasta salad. Here are some of my favorite ways to switch things up:
- Veggie Mix-ins: Add frozen peas, carrots, or broccoli florets
- Cheese Options: Mix in 1 cup of shredded cheddar or try pepper jack for a kick
- Topping Twists: Use crushed potato chips or french fried onions instead of crackers
- Rice Variations: Brown rice works beautifully here, just like in my favorite side dishes
Serving Suggestions
For the perfect comfort food dinner, serve this casserole hot from the oven. I love pairing it with:
- A crisp green salad
- Steamed green beans with almonds
- Honey-glazed carrots
- Fresh dinner rolls
Make-Ahead Tip: This casserole can be assembled up to 24 hours in advance – just keep the topping separate until ready to bake!
FAQs & Final Thoughts
Absolutely! This casserole works beautifully with leftover turkey, making it perfect for post-holiday meals. Just make sure the meat is cut into bite-sized pieces.
The key is starting with rice that’s cooked but not overcooked. I like mine just slightly al dente, similar to how I prepare rice for my creamy dessert recipes. Let the rice cool slightly before mixing it with other ingredients.
For single servings, microwave on 50% power for 2-3 minutes, stirring halfway through. This gentle reheating helps maintain the casserole’s texture. Add a splash of milk if it seems dry.
Yes! Use gluten-free cream soups and replace the cracker topping with crushed gluten-free crackers or breadcrumbs. The result is just as tasty!
Final Thoughts
I can’t tell you how many times this chicken and rice casserole has saved dinner at my house! It’s pure comfort in a dish, and the way those buttery cracker crumbs get golden and crispy on top… pure magic! Every time I make it, it takes me right back to my grandmother’s kitchen. The best part? It’s one of those recipes that’s nearly impossible to mess up.
If you’re looking for a cozy dinner that’ll make everyone at your table happy, this is it! And don’t be afraid to make it your own – some of my favorite cooking memories come from putting personal twists on classic recipes. I’d love to hear how this casserole turns out in your kitchen! Happy baking, friends! 💕
Old Fashioned Chicken and Rice Casserole
Equipment (affiliate links)
- 1 9 x 13-inch baking dish
- 1 Large bowl
- 1 Bowl separate
Ingredients
- 3 cups cooked, diced chicken
- 3 cups cooked rice
- 0.75 cup mayonnaise
- 1 can condensed cream of chicken soup (10.5 oz) or use cream of mushroom or cream of celery soup
- 1 cup chicken broth
- 1 small onion finely diced
- 1 cup celery finely diced
- 0.5 cup slivered almonds (about 2 ounces)
- 1 sleeve Ritz crackers coarsely crushed (about 30 crackers or 1 1/2 cups crumbs)
- 4 tablespoons butter melted
- chopped fresh parsley or other herbs Optional garnish
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery, and almonds. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, until hot, bubbly, and golden brown on top, about 25-30 minutes.
Notes
- You’ll need 3 cups of cooked chicken for this casserole. I like to use the meat from a store-bought rotisserie chicken for convenience. If you prefer to cook your own chicken at home, start with about 1 1/2 lbs. of boneless, skinless chicken breasts or boneless skinless chicken thighs. Boil until cooked through, about 10-15 minutes. When cool enough to handle, chop or pull the chicken and use in the recipe.
- The celery and onion become slightly tender in the casserole, but still have a firm bite (which I prefer for crunch in the dish). If you like your celery and onion very soft, I recommend sautéing the vegetables in a skillet with butter or olive oil before adding them to the casserole.
- Use microwaveable rice for a shortcut. If you’re using Uncle Ben’s Ready Rice, microwave the rice according to the package directions before adding it to the dish. Each pouch contains about 2 cups of rice, so you’ll need about 1 1/2 packets for this recipe.
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