Savory Rice Casserole with Chicken Recipe

Serving Rice Casserole with Chicken fresh from the oven

5 from 3 reviews



3 cups chicken breasts, skinless, boneless – cut into chunks (about 1 ½2 pounds)
1 cup onion, chopped finely
1 cup celery, chopped finely
2 tablespoons butter
salt and pepper, to taste
1 box (6.2 oz) long grain & wild rice + seasoning packet in the box
2 cup chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup sour cream

Optional Topping
1 sleeve butter crackers
2 tablespoons butter


Preheat oven to 350 degrees F
In a saucepan, saute onions and celery in butter until soft, about 3-4 minutes
Add chicken to the saucepan, season with salt and pepper
Cook until chicken is slightly brown and cooked through, about 5 minutes
In a large bowl, combine the rice and seasoning packet
Pour in chicken broth and stir
Add soup and sour cream, whisk together until well combined
Pour into a 13×9 baking dish
Add chicken mixture, and press down to cover with soup mixture
Crush crackers and add to a small bowl
Melt butter and add to the crackers
Mix well and sprinkle on top of the casserole
Bake at 350 degrees F for 30-40 minutes or until hot and bubbling