Easy Chicken Rice Casserole


Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!

6 servings


  • 6 skinless, boneless chicken breast halves, cut into bite size pieces

  • 2 cups milk

  • 2 cups uncooked white rice

  • 2 (10.75 ounce) cans condensed cream of chicken soup

  • 1 teaspoon seasoned salt


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.

  3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

    close up view of Chicken Rice Casserole in a baking pan

Nutrition Facts (per serving)

517 Calories
11g Fat
67g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 517
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 82mg 27%
Sodium 911mg 40%
Total Carbohydrate 67g 24%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 34g
Vitamin C 0mg 2%
Calcium 130mg 10%
Iron 5mg 27%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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