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Chicken Rice Casserole Recipe

Chicken Rice Casseroles

On this page you'll find several delicious chicken rice casserole recipes including our easy chicken and broccoli casserole, Mexican chicken casserole recipes, and an Italian casserole recipe with chicken and rice.

Chicken Rice Casserole Recipe with Broccoli

Easy Cheesy Mexican Casserole Recipe

Chicken and Rice Italian Casserole Recipe

Easy Chicken Casserole Recipe with Black Beans and Salsa

Mexican Chicken Rice Casserole Recipe

Ingredients (Serves 8-12)

  • 2 2/3 cups water

  • 1 1/3 cups white rice, uncooked (or brown rice)

  • 2 (10.75 ounce) cans of Campbell's Healthy Request Chicken Soup

  • 1 2/3 cups of your favorite salsa (or 1 can of Rotel)

  • 4 skinless, boneless chicken breast halves

  • 1 onion, chopped

  • 2 cups Monterey Jack cheese, shredded

  • 2 cups Cheddar cheese, shredded

  • Directions

    In a saucepan bring the water to a boil. Stir in the rice. Bring to another boil then reduce heat, cover, and simmer 20 minutes or until water is absorbed and the rice is tender.

    In a bowl, add the cans of soup and salsa, and mix thoroughly. Set aside.

    In a large frying pan add the chicken and onion. Cook until the onions are tender and the chicken is seared on both sides. Stir in the soup and salsa mixture. Bring to a boil then reduce heat and simmer 20 minutes or until the chicken is tender and cooked.

    Preheat oven to 350 degrees F and lightly grease
    a 9 x 13 inch baking dish. Remove chicken from frying pan and chop into pieces.

    In the prepared baking dish layer accordingly: rice, chopped chicken, soup and salsa mixture, Monterey Jack then Cheddar cheese. Repeat until all the ingredients have been layered being sure to end with remaining cheeses on top.

    Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until bubbly. Enjoy

    Chicken and Broccoli Casserole Recipe

    Ingredients (Serves 8)

  • 4 boneless chicken breasts

  • 2 cups chicken broth

  • 2 cups COOKED white rice (or brown rice)

  • 6 ounces sour cream

  • 2 celery stalks, chopped

  • 1 (10.5 ounce) can cream of chicken soup

  • 1 (10.5 ounce) can cream of celery soup

  • 2 cups fresh broccoli florets, chopped (or frozen)

  • 1/8 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 cups Ritz crackers, crushed

  • Directions

    Preheat oven to 350 degrees F.

    In a medium pot, bring broth to a boil. Add chicken. Return to a boil the reduce heat, cover, and simmer 30 minutes or until chicken is tender and cooked. Drain, reserving 1 cup of broth. Allow to chicken to cool then chop into bite-size pieces.

    In a large bowl, add reserved broth, sour cream, chopped celery, soups, broccoli , onion powder, garlic powder, salt, and pepper. Mix thoroughly. Stir in cooked rice and chopped chicken. Pour mixture into a
    9 x13 inch casserole dish. Sprinkle crushed crackers evenly over the top.

    Bake 35 minutes or until bubbly.




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