Imagine the smell of a bubbling casserole, filling your kitchen with warmth and anticipation. Our Old Fashioned Southern Chicken and Rice Casserole is a timeless family classic that will take you right into the heart of the South. This easy comfort food recipe contains condensed soup just like Grandma used to make, so you can whip it up in no time.
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. This casserole embodies comfort food at its finest, providing a hearty and satisfying meal that warms both the body and soul. The dish is known for its simplicity, utilizing basic ingredients such as condensed soups to create a childhood craving that will transport you back to simpler times.
Why We Love This Recipe:
- It's easy - Quick to prepare and perfect for busy weeknights.
- It's tasty - The flavorful combination of chicken, rice, and creamy sauce keeps you coming back for more.
- It's a crowd-pleaser - The whole family enjoys this dish, making it a reliable go-to recipe.
Looking for more amazing Southern dishes? Try this Delicious Smothered Potatoes Recipe or these Cowboy Potatoes.
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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
Note: Refer to the recipe card below for exact quantities.
INSTRUCTIONS
How to Make Old Fashioned Chicken and Rice Casserole
STEP ONE: 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 TWO: 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 THREE: Bake and Serve
Place the seared chicken thighs on top of the rice mixture, crispy side up. Cover the dish with foil and 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.
SUBSTITUTIONS
- Chicken - You can use raw chicken breasts or a combination of chicken breasts and thighs for this recipe. To save time, you could also use pre-cooked rotisserie chicken. Simply shred the chicken and layer it in the rice mixture while baking. You will need to adjust the cooking time.
- Rice - Long-grain or basmati rice would make a good substitution. Be sure to adjust the cooking time.
- Soup - If you're not a fan of celery, you can substitute the Cream of Celery Soup with more Cream of Mushroom or Cream of Chicken Soup. For a twist, you could also try other cream soup options such as Cream of Broccoli Soup.
- Diet - For a lighter version, use low-fat or reduced-sodium cream of chicken soup.
VARIATIONS
- Method - If you prefer a hands-off approach, you can adapt this old school chicken recipe for the slow cooker. Simply follow the steps up until placing the chicken on top of the rice mixture. Instead of baking, transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
- Add-ins - For extra flavor, consider adding diced onions, garlic, or herbs to the rice mixture.
EQUIPMENT
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- Stoneware casserole dish or baking dish
- Cast iron skillet or Frying pan
- Knife
- Cutting board
- Aluminum foil
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.
Top Tips
To achieve a crispier chicken skin, remove the foil during the last 5-10 minutes of baking.
Make sure to let the chicken casserole cool for 15 minutes before serving to allow the flavors to meld together.
MORE RECIPES
Have leftover ingredients?
- Consider using the chicken to make a flavorful salad with protein.
- Leftover Campbell's soup could be used as a base for homemade sauces or gravies. It can also be incorporated into other casseroles, such as a chicken and vegetable casserole or a comforting chicken pot pie.
Need something to pair this with?
Serve the Old Fashioned Chicken Rice Casserole with a side of steamed vegetables or a fresh salad for a well-rounded meal.
More chicken recipes you will love:
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.
📖 Recipe
Old Fashioned Southern Chicken and Rice Casserole
Equipment
- Stoneware casserole dish or baking dish
- Cast iron skillet or Frying pan
- 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.
Nutrition
Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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