This oven-baked chicken and rice casserole is a family favorite! Using fully cooked or leftover chicken, create a creamy and delicious 9×13 pan dinner using simple ingredients like cream of mushroom soup.
I love a good casserole recipe. It’s always a staple in our home during the cold winter days. What makes it one of my favorites is the use of already cooked chicken like you’ll find with chicken tetrazzini and chicken pot pie.
I knew this recipe was going to be a hit. Do you see those handwritten names on the recipe card? That’s who my grandma made this for in the past – and whenever there are a few names, I know it was a repeat performer which means it’s going to be good!
Why You Need to Make This For Dinner
- Use leftover chicken! This casserole comes together really easily by incorporating already cooked chicken.
- It’s a great rotisserie chicken casserole. I love using this recipe with my rotisserie chicken; it gives it great flavor with the creamy sauce.
- Make ahead. This recipe can be made the day before. Just top with the corn flakes (yes, corn flakes) before baking.
Cooked Chicken – This is the time to let that leftover chicken shine! I have used leftover grilled chicken, rotisserie chicken, and oven-baked chicken. Have only uncooked chicken? You can use this simple chicken and rice casserole recipe or boil 3 chicken breasts for 10-15 minutes and remove when they internally reach 160˚ F.
Cooked Rice – Your favorite rice is cooked in chicken broth, which adds flavor baked right into the casserole.
Cream of mushroom soup – Yep, we’re going there. This is a vintage recipe, and you can tell by the bold flavors that this quintessential soup is included.
Cornflakes – Topping off this casserole is your favorite corn flakes for added crunch!
How to Make Chicken and Rice Casserole
- BOIL. Bring to a boil the chicken broth. Add the uncooked rice and simmer on low for 20 minutes.
- SAUTÉ. Over medium heat, sauté in butter the celery, and onion.
- COMBINE. In a large bowl, combine the cooked rice, sautéed celery and onion, cooked chicken, and the remaining ingredients.
- ASSEMBLE. Pour into a 9×13 inch casserole pan. Sprinkle crushed cornflakes and then melted butter over the casserole. Bake at 350˚ F for 45 minutes.
Make Ahead, Freezing & Reheating
- Make ahead. Prepare as directed except for the cornflakes topping. Store covered in the refrigerator. When ready to bake, add the corn flakes and butter and bake as directed.
- Freezing. Make as directed except for the cornflakes topping. (You can freeze the corn flakes in a small bag separate from the casserole, so you have them ready to go.) Cover the casserole in plastic wrap and freeze for up to 3 months. Let thaw in the refrigerator before baking. When ready to bake, remove the plastic wrap, top with corn flakes and butter, and bake as directed.
- Reheating Leftovers. Place a single serving in a microwave-safe bowl. Microwave on high for 1 – 2 minutes or until heated through. While the topping will not be as crunchy the second day, it’s equally as good.
If you don’t have leftover chicken to use in this recipe, I like to boil the chicken breasts for 10 -15 minutes or until the internal temperature reaches 160˚ F. Shred with a fork or dice, and then follow the directions as listed.
In this recipe, yes you do. In other chicken and rice casseroles like this one, you do not have to boil the rice ahead of time. It depends on the recipe.
More Chicken Recipes
Leftover Chicken and Rice Casserole
- 2 1/2 Cups chicken broth
- 2 Cups rice uncooked
- 2 Cups celery chopped
- 2 Tablespoons onion diced
- 2 Cans Cream of Mushroom Soup
- 2 Cups cooked chicken diced
- 1 1/2 Cups mayonnaise
- 1 Cup corn flakes crushed
- 4 Tablespoons butter melted
- Preheat oven to 350˚ F.
- Bring to boil the chicken broth. Add the rice and cover. Simmer on low for 20 minutes or until the chicken broth is fully absorbed into the rice.
- Over medium heat, sauté in 1 Tablespoon butter the onion and celery until tender.
- In a large bowl, combine the onion and celery, cooked rice, cooked chicken, mayonnaise, and cream of mushroom soup. Pour into a 9×13 greased baking dish.
- Top with crushed cornflakes and pour 3 Tablespoons of melted butter over the top.
- Bake for 45 minutes at 350˚ F. Serve warm.