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+ servings

Chicken and Rice Casserole

Course Dinner
Cuisine American
Keyword casserole with chicken and rice, chicken and rice casserole, chicken and wild rice casserole
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 8
Calories 263 kcal


  • 1 medium white onion chopped
  • 5 carrots chopped
  • 5 stalks of celery chopped
  • 1 C wild rice
  • 2 1/2 C chicken broth
  • 1 lb. boneless/ skinless raw chicken breasts cut into small pieces
  • 4 TBSP unsalted butter melted
  • 1 tsp salt
  • 1/2 tsp poultry seasoning
  • 4 TBSP flour
  • 2 C whole milk
  • Non-stick cooking spray


  1. Preheat the oven to 350 degrees.
  2. Chop up the onion, carrots and celery into bite sized pieces.

  3. Add the veggies to a large casserole dish that you have sprayed with cooking spray.

  4. Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil.

  5. Bake at 350 degrees for 1 hour and 15 minutes.

  6. Check on the rice and when it is almost done, add butter into a small sauce pan. Cook on medium heat while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.

  7. Remove the rice and veggies from the oven when done.  Add the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.

  8. Return the casserole dish to the oven. Increase the oven temperature to 450 degrees baking for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F.

  9. Top with salt, pepper, and parsley.
Nutrition Facts
Chicken and Rice Casserole
Amount Per Serving (8 g)
Calories 263 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 58mg19%
Sodium 683mg30%
Potassium 583mg17%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 6g7%
Protein 18g36%
Vitamin A 6674IU133%
Vitamin C 9mg11%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.