Old Fashioned Chicken and Rice Casserole

5 from 12 votes

Old Fashioned Chicken and Rice Casserole

A creamy, old fashioned chicken and rice casserole with a buttery Ritz cracker topping. Both the chicken and the rice go in already cooked, so it is about 10 minutes of prep before it hits the oven.

Course Dinner

Cuisine American, Southern

Keyword chicken and rice casserole, chicken and rice casserole recipe, chicken and rice casserole with cream of chicken soup, old fashioned chicken and rice casserole

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 366.6kcal

Author Blair Lonergan

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.

Video

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