Chicken and Rice Casserole Recipe
Chicken and Rice Casserole Recipe photo by Taste of Home

Chicken and Rice Casserole Recipe

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Everyone loves this casserole because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 12 servings


  • 4 cups cooked white rice or a combination of wild and white rice
  • 4 cups diced cooked chicken
  • 1/2 cup slivered almonds
  • 1 small onion, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (10 ounces) frozen peas, thawed
  • 3/4 cup chopped celery
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 2 cups crushed potato chips
  • Paprika

Nutritional Facts

1 cup: 439 calories, 26g fat (5g saturated fat), 51mg cholesterol, 804mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein


  1. Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first seven ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
  2. Sprinkle with potato chips and paprika. Bake 1 hour or until heated through. Yield: 12 servings.
Originally published as Chicken and Rice Casserole in Reminisce Spring 1991, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Aug. 11, 2010

"Made this for my Mom. We loved the crunch. Great recipe"

Reviewed Mar. 21, 2010

"This dish was bland. Needed a lot more seasoning. It would be much better with the right spices."

Reviewed Nov. 27, 2009

"My five guests enjoyed this very much and I am already making it week after the first time I made it. Delicious and easy."

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