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Old-fashioned chicken and rice casserole in a white baking dish
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Old-Fashioned Chicken and Rice Casserole

A creamy, comforting chicken and rice casserole made with simple pantry ingredients, tender chicken, and a buttery cracker topping.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 3 cups cooked chicken, shredded or chopped
  • 1 1/2 cups long-grain white rice, uncooked
  • 2 cans cream of chicken soup, 10.5 ounces each
  • 2 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 4 tbsp butter, melted
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp salt, or to taste
  • 1 cup shredded cheddar cheese
  • 1 cup crushed buttery crackers
  • 2 tbsp melted butter, for topping

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, stir together cream of chicken soup, chicken broth, sour cream, 4 tablespoons melted butter, onion powder, garlic powder, poultry seasoning, pepper, and salt.
  • Add cooked chicken and uncooked rice. Stir until evenly combined.
  • Spread mixture into the prepared baking dish. Cover tightly with foil.
  • Bake for 45 minutes.
  • Remove foil and gently stir the casserole.
  • Sprinkle cheddar cheese over the top.
  • In a small bowl, mix crushed crackers with 2 tablespoons melted butter. Sprinkle over the cheese.
  • Bake uncovered for 15 to 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
  • Let rest for 10 minutes before serving.

Notes

  • Use long-grain white rice for this recipe. Do not substitute instant rice unless adjusting the liquid and baking time.
    If the casserole looks too thick before baking, add an extra ¼ cup chicken broth.
    For a stronger old-fashioned flavor, replace one can of cream of chicken soup with cream of celery soup.