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Creamy Rice Casserole

My favorite food blogger is Stephanie at Plain Chicken. I’ve been cooking her stuff for years. She makes an old-fashioned chicken and rice casserole that’s served as an entrée. I changed her recipe a little to make it a side dish. I served it with fried chicken last Sunday instead of mashed potatoes, and my family loved it. Give it a try this Sunday!

Baked Rice Casserole


1/2 stick butter

1 onion, chopped

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

2 cups of uncooked rice

2 cups chicken broth

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup grated parmesan cheese


Preheat oven to 400 degrees. In a large skillet, sauté the onion in the butter until tender. Add the rice to the skillet and brown the rice for a couple of minutes. In a separate mixing bowl, combine the remaining ingredients. Fold In the rice before transferring to a baking dish. Bake covered for 30 minutes and then remove the covering for the last 15 minutes. I like to use my large cast iron skillet with a lid for this dish, but any baking dish will work and cover with tin foil. This is an excellent side dish replacing potatoes or boring rice.

FNPP Baked Rice Casserole
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