Old Fashioned Chicken and Rice Casserole
This old fashioned chicken and rice casserole is one of those comforting, cozy meals that you’ll want on your menu plan. It takes less than 10 minutes to prep and get into the oven, and only one pan to clean up!
One pan meals are perfect for busy weeknights, but equally welcome on a lazy Sunday. This chicken rice and vegetable casserole is reminiscent of one your grandma used to make . Full of protein, whole grain rice and veggies, it’s a hearty dinner idea perfect for fall and winter.
Chicken recipes, like this chicken and peach sauce, are a staple in our house, and I’m especially drawn to old fashioned, simple recipes like my mom and grandmother used to make.
When I found a chicken and rice casserole recipe in an old church cookbook I had to try it. So many of those old recipes have very little in the way of instructions, and not always accurate ingredient measurements as they were tried and true recipes that often weren’t written down. It took some tweaking but I finally got it right!
Ingredients You Will Need
- cream of celery or cream of mushroom soup (sometimes I use both)
- water
- long grain rice
- cooked or frozen vegetable mixture (peas, corn, carrots and green beans)
- dried basal and pepper
- skinless, boneless chicken breasts
- freshly shredded cheddar cheese
How to Make One Pan Chicken and Rice Casserole
Be sure to check out the full printable recipe and instructions below
In a mixing bowl combine condensed soup, hot water, frozen vegetables, dried basal and ground pepper. Pour into a casserole dish and gently push chicken into the mixture in a single layer.
Cover tightly with foil and bake at 375 degrees for 90 minutes, or until chicken reaches 74 degrees celsius and rice is tender. Remove from oven sprinkle with cheddar cheese and return to oven for 5 to 10 minutes until cheese is melting and bubbly.
The chicken bakes up so tender. The vegetables in the creamy sauce are perfectly spiced with just a bit of basal and ground pepper.
Once it’s in the oven you can put your feet up, set the table, or simply enjoy some quiet time while dinner takes care of itself!
Old fashioned recipes like this are proof that dinner does not have to be complicated – just wholesome ingredients, creamy flavour, and oven baked goodness we all crave!
Tips
- use condensed cream of celery or cream of mushroom soup, or a combination of both
- invest in a good meat thermometer to properly check the chicken for doneness
- serve with a simple side salad since the casserole already full of veggies
- use freshly shredded cheese as the pre shredded has a coating that prevents it from melting well
- use any combination of frozen vegetables that you like
- store leftovers promptly, covered, in the refrigerator for up to 2 days
You might also enjoy this Parmesan Baked Chicken Recipe!
Be sure to print or pin this recipe for those nights you want something delicious without the fuss!
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Old Fashioned Chicken and Rice Casserole
Equipment
- 1 Mixing bowl
- 1 large casserole dish
Ingredients
- 2 cans condensed cream of celery or cream of mushroom soup You can use one can of each if you like
- 1 cup hot water
- ¾ cup long grain whole grain rice
- 2 cups frozen mixed vegetables (peas, carrots, corn, beans)
- 1 teaspoon ground dried basal
- ¼ teaspoon ground black pepper
- 4 skinless boneless chicken breast halves (1-1½ lbs)
- ¾ cup shredded cheddar cheese
Instructions
- Preheat oven to 375℉. Spray casserole dish with non-stick spray and set aside.
- In a mixing bowl combine soup, hot water, rice, vegetables, dried basal and ground pepper. Pour into prepared casserole dish. Top with chicken, pressing lightly into the soup mixture. Bake at 375℉ for 90 minutes or until chicken reaches 74℃ (165℉) and the rice is tender. Remove from oven and sprinkle with shredded cheese. Return to oven uncovered for 5-10 minutes until cheese is melted and bubbly. Remove from oven and serve immediately.
I really would like to try this!! Thanks!