This chicken and rice casserole combines cubed chicken breast with three creamy condensed soups and instant rice, topped with crushed buttery crackers for texture and flavor. It's a straightforward one-dish meal that comes together in minutes and bakes into a comforting, creamy main course.
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In a large bowl, combine the cubed chicken, cream of chicken soup, cream of celery soup, and cream of mushroom soup.
Add the instant rice and water, and stir until everything is well combined.
Season the mixture with salt and pepper to taste.
Pour the mixture into a lightly greased baking dish and spread it into an even layer.
Top the casserole evenly with crushed crackers.
Arrange the pats of butter over the cracker topping.
Bake at 350°F for about one hour, until bubbly and golden brown.
Garnish with fresh parsley before serving, if desired.
Store leftover casserole covered in the refrigerator for up to 3 days; reheat covered at 325°F for 20–25 minutes or until warmed through.
Yes, but use cooked rice and reduce water to 3/4 cup. Add the cooked rice directly to the casserole to avoid mushiness.
Typically 35–45 minutes at 350°F, until the chicken is cooked through and the topping is golden brown.
Yes, assemble it completely, cover, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.
Buttery crackers like Ritz or similar brands work best. Crush them coarsely and toss with melted butter before sprinkling.
Yes, use any cream soup combination (mushroom, celery, chicken). Avoid tomato-based soups as they may curdle with dairy.
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