Chicken and Rice Casserole

Chicken and Rice Casserole


  • 4 Cups chicken, diced
  • 1 Medium onion, diced
  • 2 Stalks celery, diced
  • 1 Large carrot, diced
  • 4 Tablespoons olive oil
  • 1 Cup rice (3 cups cooked)
  • 1 and ½ Cups water
  • 1 Teaspoon salt for rice
  • 1 Package frozen peas
  • ½ Cups chicken broth
  • 2 Cloves minced garlic
  • 1 Cup milk
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • 1 Can (10 /2 0z) Cream of mushroom soup*


In a large skillet, brown the chicken in olive oil, remove to a plate. Add celery, carrots, onions and garlic to the pan. Cook until tender 15-20 minutes. While cooking these vegetables, cook the rice in the water and salt until done. Remove from heat. Add chicken back into the pan with the vegetables and rice. Mix the soup and milk in a bowl and pour over chicken and vegetables. Add the peas and the chicken broth to the pan. Scoop the mixture into a 9×13 baking dish. Bake covered at 350* for 30 minutes. Uncover and bake an additional 10 minutes.


*I don’t normally use canned soups but this is easier than stopping to make a white sauce!



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