This Chicken and Rice Casserole is a blast from the past. Rotisserie chicken in a creamy, rice filling topped with buttery bread crumbs! A family favorite meal!An Easy, Comforting CasseroleOne of my favorite meals as a kid was a chicken casserole my Mom made. It was pretty basic: chicken, cream soup and bread crumbs. This recipe for Chicken and Rice Casserole that I am sharing today is a take on that recipe but I also added some cooked rice. This is pure comfort food to me and one the whole family loves (and its so easy to throw together!)This is a family favorite dish that we all love! Easy, creamy and delicious! PattyFrequently Asked Questions:Can I add in vegetables? Of course this is your casserole so you do what you want. I think some small chopped broccoli would be delicious. I think peas and carrots or even mushrooms would also work nicely as well. What are some substitutes for the chicken? This is a great recipe for leftover turkey or even some diced cooked ham! Can I make this the night before then bake it the next day? Yes. You will however need to add on a few extra minutes of cooking time since its starting from cold. What should I serve this casserole with? We serve this casserole with some steamed vegetables or a side salad. I dont have an 117-inch pan, what can I use? If you use anything smaller, it would be too full. You could break it up into two smaller pans or use a 913-inch pan (it will just be a thinner casserole). Keep an eye on the cooking time. For a larger pan it will take less time to cook. We dont like rice, is there a substitute? Just leave it out. My Moms original recipe didnt include the rice so it wont hurt the recipe to not include the rice. There isnt a ton of it in the recipe anyhow. How do I store leftovers? Leftovers can be covered and kept in the refrigerator for up to 3 days. This casserole can also be frozen for up to 3 months. Just be sure to cover it well to protect against freezer burn. Ingredients Needed: (See Recipe Card Below For the Full Recipe) rotisserie chicken if you have leftover chicken, you can use that or you can air fry chicken bread or roast up some chicken as well. cooked long-grain white rice youll need one cup of cooked rice for this recipe so that is 1/2 cup uncooked. This is a great recipe when you have that leftover rice from Chinese take out. cream of celery soup use whatever flavor you enjoy here: cream of chicken or cream of mushroom also work. mayonnaise this probably sounds weird to add to a casserole but it just works here and makes this so creamy. chicken stock (or broth) if you are watching your sodium, be sure to use low or no sodium chicken stock. finely diced onion if you dont like onions just leave them out. Also, the onions dont get super soft while baking so if you like really soft onion, just saut them in some butter before adding. I think adding some sauted diced celery would be delicious too. bread crumbs panko bread crumbs or even crushed crackers would also work. salted butter for those of you watching your sodium, you can use unsalted butter. How To Make Chicken and Rice Casserole:Preheat oven to 350f degrees. Spray an 117-inch baking dish with nonstick cooking spray.In a large bowl, stir together chicken, cooked rice, soup, mayonnaise,chicken stock and finely diced onion. Optional: season with salt, pepper and garlic powder to taste.Spread mixture into prepared baking dish.In a small bowl, combine bread crumbs with melted butter.Sprinkle evenly over chicken mixture.Bake in preheated oven for about 35-40 minutes until golden brown andbubbly.Then serve up and dig in!Craving More Recipes? Easy Chicken Noodle CasseroleRitz Cracker Chicken CasseroleChicken and Stuffing CasseroleItalian Rice CasseroleOne Pot Chicken and StuffingChicken and Biscuits CasseroleCrock Pot Rotisserie ChickenMarry Me Chicken & RicePoppy Seed ChickenChicken and Dumplings CasseroleMalibu Chicken CasseroleChicken BundlesChicken Cordon Bleu CasseroleSwiss Chicken CasseroleNo Peek Chicken Casserole30 Comforting Casseroles PrintChicken and Rice CasseroleThis Chicken and Rice Casserole is a blast from the past. Rotisserie chicken in a creamy, rice filling topped with bread crumbs! A family favorite meal!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 35 minutes minutesTotal Time 45 minutes minutesServings 6Calories 512kcalAuthor Brandie SkibinskiIngredients2 cups chopped rotisserie chicken 1 cup cooked long-grain white rice10.5 ounce can cream of celery soup cup mayonnaise cup chicken stock (or broth) cup finely diced onion (see notes below)salt, pepper, garlic powder (to taste)1 cups bread crumbs3 Tablespoons salted butter, meltedInstructionsPreheat oven to 350F degrees. Spray an 117-inch baking dish with nonstick cooking spray.In a large bowl, stir together 2 cups chopped rotisserie chicken , 1 cup cooked long-grain white rice, 10.5 ounce can cream of celery soup, 3/4 cup mayonnaise, 1/2 cup chicken stock and 1/2 cup finely diced onion Optional: season with salt, pepper, garlic powder, to taste. Spread mixture into prepared baking dish. In a small bowl, combine 1 1/2 cups bread crumbs with 3 Tablespoons salted butter, melted. Sprinkle evenly over chicken mixture. Bake in preheated oven for about 35-40 minutes until golden brown and bubbly. Then serve! VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If you prefer your onions super soft, I would suggest sauting them in a little butter first. If you dont like cream of celery, you can substitute with cream of chicken or cream of mushroom.Be careful when adding additional salt. The cream of celery, chicken stock and butter all contain salt as well.Crushed crackers or panko bread crumbs can be substituted for the plain bread crumbs.I sprinkled the top with some freshly chopped parsley. That is completely optional. I just wanted to give it some color.NutritionCalories: 512kcal | Carbohydrates: 46g | Protein: 10g | Fat: 31g | Sodium: 470mg | Fiber: 1g | Sugar: 3gOriginally posted: July 2017Updated photos and republished: March 2026