A simple, old fashioned chicken and rice casserole built on cooked chicken, cooked rice, and a buttery Ritz cracker topping. Because both the chicken and the rice go in already done, the whole thing is stirred together in about 10 minutes! It is the kind of supper that tastes like you are back in Grandma’s kitchen.
More classic chicken casseroles:
Before You Get Started
This is an easy casserole, but a few tips make it perfect every time:
- Cook the chicken and rice first. Both go into the dish already cooked. One store-bought rotisserie chicken gives you close to the 3 cups of meat you need.
- Season the filling before it bakes. Taste it in the bowl. Canned soup and mayonnaise are mild on their own, so salt, pepper, and herbs are a great way to jazz it up.
- Stick with a cream-of soup. Cream of chicken, cream of mushroom, and cream of celery all work beautifully. Tomato and cheese soups change the dish entirely.
- Dice the celery and onion small. They soften in the oven but hold a little bite, which is exactly the texture you want against the creamy filling.
This recipe is awesome! The whole family loves it and it is easy to make.
– Bill
How to Make Old Fashioned Chicken and Rice Casserole
There is no browning, no sauce to whisk, and nothing to par-cook. You stir, you top, you bake!
Step 1: Stir Together the Filling
In a large bowl, combine the cooked chicken, cooked rice, mayonnaise, condensed soup, chicken broth, diced onion, diced celery, and almonds. Stir until everything is evenly coated and creamy.
Taste it and adjust the salt and pepper, because the filling will taste much the same coming out of the oven as it does going in.
⇢ If you want:
- Swap in sour cream for tang: Use sour cream in place of the mayonnaise, or split the difference and use half of each. If you have been looking for a chicken and rice casserole without sour cream, this all-mayo version is the one.
- Add the vegetables you already have: Steamed broccoli, frozen peas, canned corn, frozen mixed vegetables, or sautéed mushrooms all fold right in.
- Skip the almonds if you need to: Leave them out entirely for a nut-free dish, or use chopped pecans instead.
Step 2: Transfer to the Baking Dish
Spread the filling into a greased 9 x 13-inch dish in an even layer. Do not pack it down. A loose layer heats through faster and stays creamier at the edges.
⇢ Cooking for two or three? Halve every ingredient and bake in an 8-inch square dish. The oven temperature and timing stay the same.
Step 3: Butter the Cracker crumbs and Scatter Them on Top
Crush a sleeve of Ritz crackers coarsely, then stir them together with the melted butter until every crumb looks damp and glossy.
Scatter the crumbs over the filling. Buttering them first is what turns them golden and crisp instead of dry and pale.
⇢ Any crunchy topping works: Crushed corn flakes, buttered panko, or crushed potato chips all stand in for the Ritz.
⇢ Add cheese underneath the crumbs: A cup of shredded cheddar sprinkled on before the topping melts into the filling and adds even more flavor.
Step 4: Bake Until Golden and Bubbly
Bake uncovered at 350°F for 25 to 30 minutes.
You are looking for two things: the topping deeply golden, and the filling bubbling at the edges of the dish. Let it rest about 5 minutes before serving so it settles into scoopable portions.
Getting the Seasoning Right
Condensed soup and mayonnaise bring plenty of creaminess but very little seasoning, so this is the one place a chicken and rice casserole can fall flat. A generous pinch of salt and a good grind of black pepper stirred into the filling does most of the work.
From there, pick one direction rather than adding a little of everything. Poultry seasoning, thyme, or sage lean traditional. Garlic powder, onion powder, and paprika are savory. A teaspoon of curry powder takes it somewhere entirely different, and it is lovely if that is what you are after. Fresh parsley or chives stirred in at the end brighten the whole dish.
⇢ Taste the filling, not the finished casserole. Baking does not add seasoning, so whatever the bowl tastes like is what the pan will taste like. It’s much easier to season the filling before it goes in the oven!
More Chicken and Rice Casseroles
Chicken and rice is the sort of dish everybody makes a little differently. If this version is not quite the one you are picturing, you might try one of these:
- Chicken and Rice Casserole with Cream of Mushroom Soup: the pantry version, made with whatever you already have on the shelf.
- Chicken and Rice Casserole from Scratch: skips the canned soup for a homemade cream sauce.
- Chicken and Wild Rice Casserole: swaps in a nuttier wild rice blend.
- Cheesy Chicken and Rice Casserole: the one to make when everyone wants more cheese.
- Dump-and-Bake Chicken Rice Casserole: starts with uncooked rice, so there is nothing to prep first.
- Chicken and Rice Cordon Bleu Casserole: adds ham and Swiss for something a bit more special.
What to Serve Alongside
This casserole has chicken, rice, and vegetables in one pan, so it does not need much. Something green and something bread-like works perfectly. A pan of Aunt Bee’s 3-Ingredient Biscuits is one of our favorites alongside the casserole.
More great pairings:
- Southern Style Green Beans
- House Salad with Candied Pecans
- Garlic Roasted Broccoli
- Brown Sugar Glazed Carrots
- Southern Cornbread
Store, Freeze, and Reheat
Store: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days.
Make ahead: Assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator. Hold the buttered crumbs back and add them right before baking so they stay crisp. Let the dish sit on the counter for 30 to 60 minutes before it goes in the oven.
Freeze: Wrap the assembled, unbaked casserole tightly and freeze for up to 2 months. Thaw completely in the refrigerator, then bake according to the recipe directions.
Reheat: Cover a whole casserole loosely with foil and warm it in a 350°F oven for 20 to 30 minutes. Individual portions reheat in the microwave in 1 to 2 minutes.
So easy and delicious – it reheats well, too!
– Jaime
Frequently Asked Questions
Do I need to cook the rice before it goes in the casserole?
Yes. This recipe is built around rice that is already cooked, which is what keeps it to about 10 minutes of prep and what prevents the crunchy, undercooked rice that trips people up in other versions.
You can boil rice on the stovetop, use leftovers from an earlier meal, or microwave a pouch of parboiled rice. If you use pouched rice, heat it according to the package directions first. Each pouch holds roughly 2 cups, so you will need about 1 ½ pouches for the 3 cups this calls for.
What kind of cooked chicken works best?
A store-bought rotisserie chicken is my first choice for convenience, and one bird yields close to the 3 cups you need. Leftover roasted or grilled chicken works just as well.
If you are starting from raw, about 1 ½ pounds of boneless, skinless breasts or thighs simmered for 10 to 15 minutes and then chopped will get you there. Canned chicken is fine in a pinch too, just drain it well.
Can I use wild rice instead of white rice?
Absolutely. Any cooked rice works here, including wild rice, brown rice, and basmati. Wild rice brings a firmer, nuttier texture that stands up nicely against the creamy filling, so it is a genuinely good swap rather than just an acceptable one.
Can I make this without canned soup?
You can. Roughly 1 ¼ cups of a homemade cream sauce, made the way you would start a gravy with butter, flour, and broth or milk, replaces the can. Season it a little more assertively than you think you need to, since canned soup carries more salt than most homemade versions do.
More Chicken Casseroles
Did you make this recipe?
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Watch How to Make It
Old Fashioned Chicken and Rice Casserole
Ingredients
- 3 cups cooked, diced chicken
- 3 cups cooked rice
- ¾ cup mayonnaise
- 1 (10.5 oz) can condensed cream of chicken soup (or use cream of mushroom or cream of celery soup)
- 1 cup chicken broth
- 1 small onion, finely diced (about 1 cup)
- 1 cup finely diced celery
- ½ cup slivered or sliced almonds (about 2 ounces)
- 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
- 4 tablespoons butter, melted
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Heat the oven: Preheat to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Stir together the filling: In a large bowl, combine the chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery, and almonds (see the notes below if you prefer more tender veggies). Taste and season with salt and pepper.
- Transfer to the dish: Spread the filling into the prepared baking dish in an even layer.
- Butter the crumbs: In a separate bowl, stir together the crushed Ritz crackers and melted butter until the crumbs are evenly coated.
- Top the casserole: Sprinkle the buttered crumbs over the filling.
- Bake: Bake uncovered until hot, bubbly, and golden brown on top, about 25 to 30 minutes.
- Rest and serve: Let stand about 5 minutes, then garnish with fresh parsley if you like.
Notes
- The celery and onion become slightly tender in the casserole, but still have a firm bite (which I prefer for crunch in the dish). If you like your celery and onion very soft, I recommend sautéing the vegetables in a skillet with butter or olive oil before adding them to the casserole.
- The chicken and rice both go in cooked. One rotisserie chicken yields close to 3 cups of meat. To start from raw, simmer about 1 ½ lbs. of boneless, skinless breasts or thighs for 10 to 15 minutes, then chop.
- Season the filling in the bowl: Canned soup and mayonnaise are mild, so taste and adjust before the casserole goes in the oven. Poultry seasoning, thyme, garlic powder, or paprika all work well.
- Use microwaveable rice for a shortcut. Heat pouched parboiled rice according to the package directions before adding it. Each pouch holds about 2 cups, so you will need roughly 1 ½ pouches.
- Any cooked rice works, including long grain white, wild rice, basmati, or brown rice.
- Stay in the cream-of soup family. Cream of chicken, mushroom, or celery are all good. Tomato and cheese soups change the dish.
- Swap the mayonnaise for sour cream if you want more tang, or use half of each.
- Add vegetables such as steamed broccoli, frozen peas, canned corn, or sautéed mushrooms.
- Change the topping to crushed corn flakes, buttered panko, or crushed potato chips. A cup of shredded cheddar under the crumbs is a good addition.
- Halve the recipe for a smaller family and bake in an 8-inch square dish. Temperature and timing stay the same.
- Make ahead: assemble up to 24 hours in advance, hold the crumbs back until baking, and let the dish come toward room temperature for 30 to 60 minutes first.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freeze the unbaked casserole, tightly wrapped, for up to 2 months.
Nutrition
Originally published in April, 2020, this post was updated in September, 2026.
Hi. This looks delicious!! But all I have is canned chicken and condensed cheese or onion soup. Do you think these would work as substitutions? Thanks
Hey, Jen! Those ingredients should work fine. The canned chicken is a good option, and you can use either soup flavor — whichever you would prefer in the casserole. Enjoy!
How many people can you feels many people can you feed and what size of dish
Hi, Esther! I said in the recipe that it feeds 6-8 people, but that’s obviously just an estimate. It will totally vary depending on the size of your diners’ appetites! 🙂 I think 6 people is safe, but you may get 8 servings if some of those are smaller eaters or children. You’ll need a 9 x 13-inch dish. Enjoy!
This was pretty easy to adapt for our allergies and sensitivities! (Gluten and dairy)
Thanks for the recipe, I’ll be making it again!!
We’re so glad you were able to make it work for you, Mary!
So easy and delicious – it reheats well, too!
Thanks for taking the time to leave a note, Jaime! So glad that you enjoyed it!
This is a wonderful casserole! Very easy to make and serve the same day or make ahead for a meal (leaving crumbs off until you bake it). I had all ingredients except for soup so made a white sauce (~ 3 cups) and it was wonderful. I will be making this again in the future!
Thank you, Arlene! I’m so glad that you liked it, and that you made it work with the ingredients that you had on hand. Thanks for taking the time to come back here and leave me a note. 🙂
Just wondering if this freezes well? Looks great!
Hi, Denise! Yes! This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.
You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months. Enjoy!
You are my kind of cook…..plenty of flexibility…..I will try this tomorrow night….tnx for the ‘sparkle’….:)
Oh, good! I hope you enjoy it! 🙂
This is a delicious recipe when using up left over chicken….thank you for posting it. I used left over green beans and carrots, crm chicken soup, uncle Ben’s rice, plus sprinkled top with shredded cheese and smashed Italian croutons, then grated Romano/parmesan cheese. Yummy with garlic bread for dinner.
Sounds perfect, Elaine! Thanks so much for coming back here to leave me a note. I’m so glad that you enjoyed it. 🙂
This recipe is awesome! The whole family loves it and it is easy to make.
Thank you, Bill!
Hello and good evening! This recipe, Blair, was very good!! Made it this evening and my husband and I both loved it! Served it with green beans and a tossed salad. Thank you! I look forward to your post each Sunday and have made several of your recipes. Your boys are getting big! Have a great week!
Sounds delicious, Janie! Thank you so much for trying it out and continuing to read the blog. Have a great week as well!
AMAZING!!! I added poultry seasoning, garlic powder, paprika, black pepper and parsley flakes, and broccoli florets. I also mixed cheddar cheese in with it, as well as on top. My husband said this is definitely a keeper.
Awesome! Thank you, Diana! I’m so happy to hear that!
Comforting casserole—just what we needed with 2 family members under the weather! I added extra celery and sauteed it before baking casserole. I love the flexibility of this recipe! Thank you for sharing it!
Thank you, Lisa! So glad that it was the perfect comfort food!
So it was 3:30 and dinner plans got cancelled. So had everything except the soups suggested so used Tomato soup. It was okay but hubby did not like. I to will try again worth a different soup or make a white sauce like someone else suggested. I know it was the soup. Thx for the recipe and will follow up when I make again. Thanks
We would love to know your thoughts if you do try it out again!
My husband loves chicken and rice and this has become a favorite of his! I love your site. It has become a go to for me. My family is very happy! Thank you 🙂
Thank you so much, Jessica!
My sister and I love this recipe! I am 76 and she is 65 years old. Yum!
I’m so glad to hear that, CJ. Thank you!!
This recipe saved “the day” for me. I had no soup so used chopped chicken, a big glob of mayonnaise, 1 teaspoon of curry powder and 2 tablespoons plus of a jarred chutney sauce with a dusting of grated cheese on top. It was good, I didn’t figure out calories and I used up leftover chicken.
We’re so glad you were able to make it work for you, Nancy!
This recipe was wonderful! I was looking for a recipe of chicken and rice without sour cream. It was perfect! Great taste and crunchy with celery, crackers topping. My husband loved it as well. I will definitely share it the next that I make it again.
By the way, I am originally from East Tennessee and know the Blue Ridge Mountains and Virginia very well. Keep putting those good recipes out! I miss the food back there. I have lived in the Pacific Northwest for over 20 years.
Thanks again!
Thank you so much, Karen! We’re happy to have you here and hope you continue to enjoy the recipes.
I made according to recipe but the onion and celery need to be cooked or sauteed before you put in casserole. Temp and time instructed does not allow raw veggies to cook tender. I had to bake over an hour and they were still too cruchy/raw tasting. Probably wont make again.
Hi, Pamela! Thanks for your feedback. There is a note in the blog post about that, giving you the option to saute the veggies first. Here’s what it says: The celery and onion become slightly tender in the casserole, but still have a firm bite (which I prefer for crunch in the dish). If you like your celery and onion very soft, I recommend sautéing the vegetables in a skillet with butter or olive oil before adding them to the casserole.
Sorry that wasn’t more clear. I will update the recipe card so that it’s more prominent!