Chicken and Rice Casserole

Recipes with Rachel chicken and rice casserole

Well, tomorrow is Christmas Eve, HOW?? I am still Christmas shopping, haven’t even started wrapping and still need to cook my dishes for tomorrow. In my defense, I was going to do all of that today, but ended up staying home with a sick 2 year old. Since I need to get the bare minimum done, I have to get a dinner in the oven quickly that doesn’t need to be babysat. I want my kiddos to still get nice, cozy dinners even though I’m procrastinating this season.

This recipe is so quick and filling. You probably have a lot of the ingredients already in your pantry and fridge!

Chicken and Rice Casserole

Prep time: 10 minutes | Cook time: approx 1 hour | Total time: 1 hour and 10 minutes


  • 1 package of chicken tenderloins
  • 2 10-oz cans of cream of chicken soup (you’ll use one and a half cans)
  • 1 6-oz box of long grain wild rice
  • 3 tbs freeze dried parsley
  • 1/4 to 1/2 cup of chicken broth


  • Preheat oven to 350 degrees
  • Spray a casserole dish with cooking spray and spread rice in the bottom of the dish along with half of the contents in the seasoning packet
  • Arrange the tenderloins over the rice and sprinkle the remaining seasoning from the packet overtop the chicken
  • Pour the soup and chicken broth over the chicken and rice. Use a spatula to mix the broth, rice and soup a little bit. Do not stir completely. You just want the liquid and the rice to mix so they cook evenly in the oven.
  • Cover the dish with aluminum foil and cook in the oven for 45 minutes to 1 hour. Check halfway through so you don’t overcook it. You just want the rice and chicken to be cooked completely
  • Serve immediately or store in the fridge and reheat when you’re ready to eat

XO, Rachel

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