Chicken and Rice Casserole Recipes

This is a meal in one dish. Very easy to prepare and it's gluten free.



For the vegetables I used the broccoli, carrots, sugar snaps, peas & water chestnuts mixture.

  • 2 lb chicken breast
  • 1/2 cup Kraft Zesty Italian dressing
  • 2/3 cup uncooked rice
  • 2 cubes Herb Ox beef bouillon cubes
  • 12 oz Birds Eye Steamfresh frozen vegetables


  1. Preheat oven to 400 degrees F.
  2. Dissolve 2 beef flavor bouillon cubes in 2 cups hot water.
  3. Place chicken in 8 x 11 Pyrex dish. Pour salad dressing over chicken. Bake uncovered at 400 degrees for 25 minutes. Remove from oven and take out the chicken. pieces so you can add the rice to bottom of the dish.
  4. Spread rice around bottom of the dish. Place chicken on top of rice. Place vegetables around chicken. Pour bouillon broth over chicken and vegetables.
  5. Bake uncovered for 30 minutes.
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Combine rice, soup, chicken gravy, and chicken. Put into a 2 quart casserole. Toss bread crumbs with melted margarine; sprinkle over top of he casserole.

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Saute' together first 3 ingredients. In an ungreased casserole, combine the last 5 ingredients. Add the sauteed veggies to the last 5 ingredients and mix.

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Coat a 4 qt. crock pot with cooking spray. In a saucepan, combine the cream of mushroom soup, cream of chicken soup, cream of celery soup, water, butter and 1 Tbsp. of the onion soup mix. Cook, over medium heat, until the butter has melted.

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May 13, 2008

This recipe dates back to the 70's when I first began making it. It's one of our family's favorites and I hope you enjoy it too.

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February 26, 2007

In frying pan, place oil. Let cook on low about 2 minutes. Add rice, let cook until golden. Add broth, let cook about 20 minutes (or until no longer hard).

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In a skillet, heat the oil and add the peppers and onions. Cover and cook over low heat until tender but not brown. Blend the cornstarch with a little bit of chicken stock. Add remaining stock and soy sauce.

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April 16, 2008

Preheat oven to 325 degrees F. In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13-inch baking dish and spread on bottom.

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Mix soups, soup mix, sour cream, milk and mushrooms. Add 2/3 of this mixture to the 2 uncooked rices in a bowl. Mix well. Pour into a 3 qt. greased casserole or 2 smaller casseroles.

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March 1, 2006

Optional toppings are shredded cheese or 1/2 cup melted margarine and 1 cup crushed cornflakes mixed together. Combine all ingredients...

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

A friend of mine who used to make the most delicious chicken and rice casserole died suddenly and I would love to have the recipe. I overheard her once saying that she put a packet of something she bought at the store in it to season. I don't know if it was a packet of salad dressing mix or perhaps a dry soup mix, but the results were delicious. She put whole pieces of chicken on top of the rice that was seasoned and baked it in the oven. Has anyone got any idea what the recipe might be?

Donna from Greensburg, IN


January 18, 20080 found this helpful

My sister-in-law always used to put a packet of Lipton chicken & noodle soup mix (without the noodles, just the yellow hard seasoning mix) in her chicken & rice, which was absolutely delicious. She also used to put some Adobo seasoning in it too.

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By nellyday @ aol com. (Guest Post)
January 19, 20080 found this helpful

I use a recipe from Campbell's website called Chicken and Rice casserole. It uses Canned Cream of chicken soup and I bump it up with some more seasonings. Starts on the stove and ends in the oven in about 45 cooking minutes. Look on their website, see if it sounds good and then I can tell you how I "customize" it.

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By Carol. (Guest Post)
January 21, 20080 found this helpful

This is a recipe I've made for sounds a lot like the recipe your friend made....we love it-and I ESPECIALLY love it on those real hectic days because it's so easy to throw together!
Hope this helps you out!


1 can cream of mushroom soup
1 can cream of celery soup
1 c. water
1 heaping cup long-grain rice (not instant rice-I use the Uncle Ben's long grain-have even used brown rice and that works fine too)
1 (4 oz.) can sliced mushrooms, optional
6 pieces chicken, skin removed (I use boneless, skinless chicken breasts, but you can use also use the legs and thighs)
Garlic powder, onion powder and pepper to taste (to season the chicken pieces)
1/2 pkt. dry onion soup mix

Mix cream of mushroom soup, cream of celery soup, mushrooms (if desired) and water together in the bottom of a 13x9x2" baking dish; sprinkle on rice. Season chicken pieces with garlic powder, onion powder and pepper (if desired) and lay chicken over the soup/rice mixture. Sprinkle the dry onion soup evenly over all. Cover tightly with foil. Bake @ 325 degrees for 2 hours.

I use the lower fat and sodium soups with great results.

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January 21, 20080 found this helpful

I have a recipe that might be what you are looking for
it is called No Peek Chicken

No Peek Chicken

1 Chicken, cut up ( or your favorite chicken pieces)
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 cups uncooked rice
2 soup cans of water

Place chicken in bottom of roaster or casserole dish. Sprinkle with dry onion soup mix. Pour the 2 cups of uncooked rice over this; set aside. Mix the 2 cans of cream of chicken soup with the 2 cans of water. Pour evenly over chicken and rice. Cover tightly with aluminum foil.
Bake 350° for 1 hour until chicken is done. Do not peek
until done.

I have added chopped carrots to this dish also and it turns out great every time. Hope you like it.


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January 22, 20080 found this helpful

That was an old recipe from the Lipton Dry onion soup mix

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Answer this Question

The Lemon Chicken with Herb Rice by Campbell's Supper Bakes boxed mix is delicious. Any idea how to make it from scratch? I'd like to make it less salty and healthier, if possible.

Holly from Richardson, TX


December 20, 20080 found this helpful

Here's an excellent Lemon Chicken recipe I've made for a couple of decades ... It sounds like a lot of work but it really isn't and the end results are yummy, very healthy and well worth the effort :-) I choose to cook it in a wok but a large skillet will do just fine ... You can freeze leftovers if you wish to :-) Actually, I think I'll enter this one in the recipe contest ;-)

Lemon Chicken

4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts)
4 tbls peanut oil
2 tsp corn starch plus 1 tbls mixed with one tbls water
3 tsp grated lemon rind
2/3 cup chicken stock
1 lb fresh snow peas
1/4 cup freshly squeezed lemon juice
Rice of your choosing

Toss chicken bites with 2 tbls oil and 2 tsp cornstarch

Heat remaining 2 tbls peanut oil in wok or skillet

Stir fry chicken about 2 minutes

Sprinkle with lemon rind and then add chicken stock and snow peas

Stir fry 1 minute

Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened

Serve over rice

Bon Appetite ;-)

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December 21, 20080 found this helpful

OOH! That sounds yummy!

Possibly you have a recipe for chicken cooked on a bed of flavored rice, everything covered with a can of sauce and a crumb topping? This is basically a description of the Campbell's Chicken meal. Normally I detest boxed meals, but this one is a winner.

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Answer this Question

I am looking for a recipe for Chinese Chicken. It's a casserole type dish with rice (not noodles), water chestnuts, lemon juice, mayonnaise, and of course chicken which is cooked and cut up and I think it also contains cream of chicken soup. I lost all my recipes when my hard drive crashed. Ugh!

By Kathy from Sylvania, OH

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February 10, 2021

It's easy to bake chicken and rice together in one dish. This makes a hearty dinner with very little prep.

Chicken and rice baked together.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

February 23, 2011

Prepare wild rice according to package directions. Meanwhile, cook onion in butter until tender but not brown. Remove from heat and add flour.

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August 24, 2010

Grease 9x13 inch pan, cover bottom of pan with rice. Add celery soup and mushroom soup and 1 can water. Mix well with rice.

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