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chicken and rice casserole

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

This comforting, creamy and crunchy casserole is one of my family's absolute favorites. For the grandkids, I prepare it as written here, but if it's just us grown-ups, mushrooms, blanched or thawed and drained frozen broccoli, asparagus pieces or peas make a great addition.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For chicken and rice casserole

  • 3 oz
    cream cheese, room temperature
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 1 can
    (soup can) milk
  • 2 pkg
    ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
  • 1/8 tsp
    seasoned salt
  • 1/8 tsp
    ground black pepper
  • 2 c
    cooked chicken
  • 8 oz
    sharp cheddar cheese, grated
  • 2 c
    crushed cornflakes
  • 4 Tbsp
    salted butter, melted

How To Make chicken and rice casserole

  • 1
    Lightly butter a 9"x13" casserole dish.
  • 2
    In a large bowl, beat cream cheese until fluffy.
  • 3
    Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
  • 4
    Gradually add remaining soups and mix well.
  • 5
    Slowly add milk and mix well.
  • 6
    Mix in seasoned salt and pepper and then the rice.
  • 7
    Add chicken and mix well. (Add vegetables, if desired.)
  • 8
    Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
  • 9
    Pour into prepared casserole dish and smooth down.
  • 10
    Evenly sprinkle cheese over the top.
  • 11
    In a medium bowl, combine crushed cornflakes and melted butter.
  • 12
    Spoon evenly over the top of the casserole.
  • 13
    Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
  • 14
    Remove from oven and let rest for 10 minutes before serving.
  • 15
    Cover and refrigerate leftovers.
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