Chicken and Rice Casserole
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
Reviews
This is a solid chicken casserole recipe base that anyone can tinker to their liking. My mind is blown reading some of the reviews here. "0 stars, I haven't made this yet but it sounds icky" and so forth offer us absolutely nothing of value and should be removed. It's bad enough when people substitute ingredients and then neg rate recipes, but how in the WORLD are you going to give something a negative review that you haven't even made? This is a disservice to every Taste of Home reader. Even if I don't have everything on hand to and try one anyway, I'll refrain from reviewing it until I have actually... you know, followed the recipe. Is it too much to ask to make a recipe as written the first time and then adjust things to your liking from there before giving reviews? Okay, with that off of my chest, on to my review. I've now made this one 6-7 times. It's now a base recipe that I trust, and I add what my wife and I like best. The biggest change I've made is, I've lost the potato chip topping altogether in lieu of Panko breadcrumbs. Both are good, we just prefer breadcrumbs and don't keep chips around the house. I also usually add 1 cup of chopped fresh broccoli. As for the chicken, I use boneless thighs seasoned to my liking and pan sauteed. You can saute the onion to a golden brown too for more flavor. More than a time or two, I've had a bag of mixed vegetables on hand (carrots, peas, green beans, lima) and used that to good effect rather than just peas. I do find that the prep time is closer to a half hour than 15 minutes no matter which way I make this dish, but it's worth every second.
Saying the prep time is 15 minutes is false and misleading. However, I followed all the directions of the recipe, and in the end I have never had a dish with so many ingredients that was so bland. It was not terrible, but with all the work, it is not worth the effort to make it worth my while.
I have not made this yet. Sounds like 4 Cups rice is too much so I will only do 2 and the mayonnaise sounds icky to me so I will use either sour cream or Greek yogurt plain or vanilla. The rest sounds good
I omitted almonds and celery and used cream of mushroom instead of cream of celery, but came out a bit dry and tasteless, even with added garlic.
This was totally gross. I find it hard to believe that people even liked it. I took two bites and went an opened a can of soup for dinner. My hubby had 3 bites and went and popped some popcorn. Very dissapointing.
Delicious! A great casserole for a potluck or weeknight dinner. I used brown rice and omitted the almonds, simply because I didn't have any on hand. Everything else remained the same. We loved the hint of lemon....next time I might add just a bit more. This dish is creamy and total comfort food. Will definitely make again!
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Soooo good! Husband loved it!! Very different version of chicken and rice ... Will make that again for our friends that are coming for diner! Don't leave bad reviews if you don't like the ingredients.. I made this per the recipe. I cooked the chicken in my instant pot and seasoned it with chicken bouillon while cooking. I used instant rice and I topped half with chips and half with dried onions. The major change was that I used 2 cans of cream of mushroom instead of the other suggested soups. The peas and the celery just made it! It's a winner!
Does anyone know how to make this without canned cream of soup? Love the thickness of them, not the salt level. Thanks.
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