Chicken and Rice Casserole

Total Time
Prep: 15 min. Bake: 1 hour

Updated on Oct. 04, 2023

Everyone loves this dish—I consider it the best chicken and rice casserole recipe 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

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Test Kitchen Tips
  • This is a great recipe for using up leftover chicken or even a rotisserie chicken!
  • Watch How to Make Chicken and Rice Casserole

    Chicken and Rice Casserole

    Prep Time 15 min
    Cook Time 1 hour
    Yield 12 servings

    Ingredients

    • 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

    Directions

    1. Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 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 until heated through, about 1 hour.

    Nutrition Facts

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

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