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Chicken and Rice Casserole Recipe

Chicken and Rice Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (489)

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Average Rating:

Total Reviews: 489

Showing 71-80 of 489

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  • on August 25, 2010

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    I made it for my family and everyone went up for thirds!! This recipe is great and super easy, I made it with uncle ben's chicken rice and it turned out great!!

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  • on August 24, 2010

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    I make this frequently for guests and family who always ask for the recipe. I substitute a roasted chicken from the deli and use frozen or fresh green beans. I've also made it with fresh sauted mushrooms and frozen chopped broccoli instead of green beans. I always add a bit more cheese along with panko crumbs mixed in melted butter as a topping. I did not like the cream of celery soup and use cream of chicken instead.
    This is one of those recipes that you can play with and make your own.

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  • on August 16, 2010

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    I don't like rice, but this was FANTASTIC! The rice was more like a risotto (which I do like. I cooked the rice in chicken stock to add more flavor. Not being a rice eater, I did not know long grain rice took so long to cook, and it has to be cooked before you start making the casserole, so be warned that this isn't a "quick fix" meal. I omitted the water chestnuts and pimentos and used one rotisserie chicken (which made exactly 3 cups. I had this warmed up, not fresh, and it was GREAT! My family absolutely loved it! Add this casserole to your repertoire!

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  • on August 16, 2010

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    no words this was awesome never had such a good casserole

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  • on August 12, 2010

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    I absolutely love this dish and so does my family.... The only the changes I made is I used cream of chicken soup instead of cream of celery and didnt include the nuts but it was still amazing. Actually I think its even better the next day as leftovers warmed up..!!! Thank you Paula

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  • on August 04, 2010

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    This is a fantastic recipe - definitely the old chicken and rice casserole of your childhood. I added a bread and Parmesan topping, with a little melted butter, for extra crunch. Also, my husband said you might want to toss in a can of mushrooms with this recipe as well - or you could get fresh and saute with the onions if that's your thing. Great thing about this recipe, you can add or take away whatever you like.

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  • on July 07, 2010

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    Paula's recipe is great! It feeds several people and it's very filling. Will be making it again!! Very Tasty!

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  • on July 02, 2010

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    Not only is this recipe simple, it's simply delicious! That's what I <3 about PD recipes. And not matter how you change them up, and did I change it up, it still comes out delicious!!! Thanks again Paula and keep 'em coming!

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  • on June 23, 2010

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    This is my "go to" casserole of all time. My family LOVES it, fixes it, passes it on to other that love it also. I've never seen it fail once! Sure, there are ways to lighten it up a bit, but its not something you eat everyday....unless its a left-over. Man....what a wonderful left--over it is too.

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  • on June 11, 2010

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    I followed this recipe step by step exactly. Not only did it taste bland, it looked like slop. No one in my family wanted to even try it. After adding some pepper, I managed to eat about a quarter of the casserole within two nights, then finally threw the rest away, which was very wasteful. The water chestnuts in this dish were an awful addition. I have always loved Paula's recipes, but this one was not so good...sorry, that my opinion.

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