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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
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    12 servings


  • 4 cups cooked white rice or a combination of wild and white rice
  • 4 cups diced cooked chicken
  • 1/2 cup slivered almonds
  • 1 small onion, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (10 ounces) frozen peas, thawed
  • 3/4 cup chopped celery
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 2 cups crushed potato chips
  • Paprika


  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
  • Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Test Kitchen Tips
  • This is a great recipe for using up leftover chicken or even a rotisserie chicken!
  • Nutrition Facts
    1 cup: 439 calories, 26g fat (5g saturated fat), 51mg cholesterol, 804mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.

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    Average Rating:
    • JeannieJay
      Dec 18, 2020

      Delicious recipe that many of us grew up with (various versions), but I needed a refresher as far as the proportions. Everyone needs to remember that recipes are always templates. I totally agree with Chip!! Don't rate a recipe you haven't made and remember, all recipes can be modified to your own liking. That being said, this was a very good, old fashioned, chicken and rice casserole that many of us can enjoy without to much labor!! Lighten up everyone..... Myrtle is only trying to share something that her family enjoys.

    • Chip
      Oct 12, 2020

      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.

    • Bob
      Sep 1, 2020

      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.

    • Pam
      Aug 27, 2020

      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

    • Charity
      Aug 19, 2020

      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.

    • R M.F.
      Jul 21, 2020

      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.

    • Debglass11
      Apr 29, 2020

      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 time I might add just a bit more. This dish is creamy and total comfort food. Will definitely make again!

    • candysmom101
      Feb 29, 2020

      No comment left

    • Jeanne
      Jan 24, 2020

      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!

    • pjcalhoun
      Oct 27, 2019

      Does anyone know how to make this without canned cream of soup? Love the thickness of them, not the salt level. Thanks.