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Chicken and Rice Casserole


Tags: classics, cold weather, comfort food, entertaining, kid friendly, southern

This family-friendly cheesy chicken and rice casserole is perfect for quick weeknight dinners. You’ll need cooked chicken, cream of celery soup, cooked rice and cheddar cheese. Serve this casserole with a salad for a supper even the kids will love!

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Servings: 6-8


  • 1 (10 3/4 oz) can condensed cream of celery soup
  • 1 (4 oz) jar pimentos
  • 1 (8 oz) can drained and chopped water chestnuts
  • 2 (14 1/2 oz) cans drained and rinsed green beans
  • 3 cups diced cooked chicken
  • 1 medium peeled and diced onion
  • 2 tablespoons or vegetable oil butter
  • 1 cup mayonnaise
  • 1 (6 oz) box cooked according to package directions long grain wild rice
  • 1 cup grated sharp cheddar cheese
  • 1 pinch salt


Preheat oven to 350 °F.

Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

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