Traditional Holiday Recipe the Family will Love – Chicken & Rice Casserole


Sometimes I like to go straight back to the “old classics” when I’m in the kitchen. Of course, I like to experiment with cooking, but when I’ve had a long, rough day at work all I want is comfort food! With that being said, any food that reminds me of my grandmother’s house or my childhood is always welcome in my kitchen.

While I haven’t used a lot of “cream of” soups in the kitchen lately, I found myself craving a good ol’ casserole this weekend. Not to mention the Holidays are just around the corner and casseroles always make an appearance at Thanksgiving and Christmas dinners! I don’t know about you, but our family has a list of traditional holiday recipes that must be on the dinner table for holidays! Not only are a lot of our holiday recipes repeated every year, but we always try to make them quick and easy.

While we love gathering around the table for dinner we also love easy holiday recipes that come together in a snap and don’t require a lot of fuss. This Chicken and Rice Casserole happens to be one of those classic holiday recipes that can be found cooking in my oven for the holidays. It takes hardly any time to prepare! Once you’ve mixed everything together it goes in the oven for just 30 minutes! Now those are my kind of recipes!


Chicken & Rice Casserole

What you need:
2 packages fresh vegetables
2 cups instant white rice
2 cups water
4 boneless, skinless chicken breasts
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of mushroom soup
2 (10.5 oz) can cream of chicken soup
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
15 snack crackers









What to do:

Step 1: Pre-heat oven to 350F.

Step 2: Boil chicken in a large stock pot of water until chicken is white and cooked all the way through. Remove chicken and let cool. Dice chicken into bite sized pieces and set aside.

Step 3: Bring 2 cups of water to a boil in a medium sauce pan. Add rice, stir, cover and remove from heat. Let sit for about 5 minutes or until all of the water is absorbed; fluff rice with a fork.

Step 4: Place packages of fresh vegetables into microwave, one at a time, and microwave for about 4 minutes or until vegetables are steamed.

Step 5: In a large bowl, combine the cooked rice, cooked chicken and steamed vegetables.


Step 6: Mix in the cream of celery soup, cream of mushroom soup and cream of chicken soup. Mix well.

Step 7: Add in the paprika.


Step 8: Add in the pepper.

Step 9: And add in the salt. Mix well until combined.


Step 10: Spoon everything into a 9×9 casserole dish and smooth the top of the casserole with the back of a spoon.

Step 11: Sprinkle shredded cheese on top of the casserole.


Step 12: Crush the snack crackers and sprinkle on top of the cheese.

Step 13: Bake at 350F for 30 minutes.



By: Angie of Big Bear’s Wife                                                                  Featured Products: Food