This Old-Fashioned Southern Chicken and Rice Casserole is the ultimate comfort food—creamy, hearty, and packed with flavor. With just a few simple ingredients, it’s easy to throw together for a satisfying meal that everyone will love.
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The Old Fashioned Southern Chicken and Rice Casserole is a traditional dish that has been passed down through generations in the South. It combines tender chicken pieces with fluffy rice, all baked together in a creamy and flavorful sauce.
Looking for more amazing Southern dishes? Try this Homemade Southern Style Chicken and Dumplings or these Cowboy Potatoes.
Why We Love This Recipe
- Effortless Prep: Just mix, bake, and enjoy—no complicated steps!
- Rich & Creamy Flavor: A cozy blend of tender chicken, fluffy rice, and a luscious sauce.
- Family Favorite: A go-to recipe that pleases even picky eaters.
- Perfect for Leftovers: Tastes just as good (if not better) the next day!
Ingredients
- Chicken thighs: The bone-in chicken thighs will create a flavorful broth for the rice to soak up.
- Rice: We use Uncle Ben's par-boiled rice for a hearty and satisfying meal.
- Cream of celery soup: Adds a creamy and savory element to the casserole.
- Cream of mushroom soup: Enhances the depth of flavor.
- Cream of chicken soup: Provides richness and a velvety texture to the dish.
- Unsalted butter: Adds a delicious buttery taste to the casserole.
- Seasoning: Use your favorite all-purpose chicken seasoning.
- Olive oil: For searing the chicken with seasoning for a flavorful crust.
- Salt and pepper - To taste
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Old Fashioned Chicken and Rice Casserole
STEP 1: Prepare the Chicken
Prepare the chicken by seasoning it with salt, pepper, and your favorite all-purpose seasoning. Sear the chicken in a skillet until the skin is browned and crispy. Set aside.
STEP 2: Combine the Ingredients
In a greased casserole dish, combine the parboiled rice, water, cream of celery soup, cream of mushroom soup, and cream of chicken soup. Mix well to ensure all the ingredients are evenly distributed.
Dice the unsalted butter and distribute it evenly on top of the rice mixture.
STEP 3: Prepare to Bake
Place the seared chicken thighs on top of the rice mixture, crispy side up. Cover the dish with foil.
STEP 4: Bake and Serve
Bake in a preheated oven until the chicken is fully cooked to a safe internal temperature and the rice is tender. Remove foil and cook 5-10 minutes longer to achieve crispier skin.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Remove the foil during the last 5-10 minutes of baking for a crispier skin.
✔️ DO Let the chicken casserole cool for 15 minutes before serving to allow the flavors to blend together.
Substitutions & Variations
- Chicken: Use raw chicken breasts, thighs, or shredded rotisserie chicken for convenience. Adjust cooking time accordingly.
- Rice: Swap with long-grain or basmati rice, adjusting cook time as needed.
- Soup: Replace Cream of Celery with Cream of Mushroom, Chicken, or Broccoli.
- Method: Use a slow cooker instead—cook on low for 4-6 hours or high for 2-3 hours.
- Add-ins: Boost flavor with diced onions, garlic, or herbs.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at a low temperature until heated through.
Recipe FAQs
Yes, you can substitute chicken breasts or a combination of breasts and thighs in this recipe. Keep in mind that chicken breasts may require less cooking time, so adjust accordingly.
Yes, you can freeze this casserole before baking. Prepare the dish up until step three, then cover tightly with foil and freeze. When ready to bake, thaw in the refrigerator overnight and follow the remaining steps as directed.
Yes, you can use minute rice instead of parboiled rice. Follow the package instructions for cooking times and adjust accordingly.
Related
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- Old Fashioned Stick of Butter Rice Recipe
- Old Fashioned Salmon Patties
- Old Fashioned Skillet Cornbread
More Chicken Recipes You'll Love ♥️
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📖 Recipe
Old Fashioned Southern Chicken and Rice Casserole
Equipment
- Stoneware casserole dish or baking dish
- Cast iron skillet or Frying pan
- Knife
- Cutting board
- Aluminum foil
Ingredients
- 6-8 qty chicken thighs
- 2 cups instant rice parboiled
- 2 cups water
- 1 10.5oz can cream of celery soup
- 1 10.5oz can cream of mushroom soup
- 1 10.5oz can cream of chicken soup
- ½ cup unsalted butter, diced
- 2 tablespoon olive oil
- 2 tablespoon all-purpose seasoning
- 1 fresh parsley (for garnish, optional)
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Season the chicken thighs with salt, pepper, and your favorite all-purpose seasoning. Set aside.
- In a large cast iron skillet or oven-safe pan, heat the olive oil over medium-high heat. Sear the chicken thighs for 1-2 minutes on each side until the skin is browned and crispy. Remove the chicken from the skillet and set aside.
- In a lightly greased 9x12-inch casserole dish, combine the parboiled rice, water, cream of celery soup, cream of mushroom soup, and cream of chicken soup. Stir well to mix the ingredients evenly.
- Distribute the diced butter evenly over the rice mixture.
- Place the seared chicken thighs on top of the rice mixture, crispy side up.
- Cover the casserole dish with foil and bake in the preheated oven for 60-75 minutes, or until the chicken reaches a safe internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) and the rice is fully cooked.
- Remove the foil during the last 10 minutes of baking to allow the chicken skin to further crisp up.
- Once cooked, remove the casserole from the oven and let it cool for 15 minutes before serving.
- Optional: Garnish with fresh chopped parsley for added freshness and color.
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