Thinking of a warm and cozy Paula Deen chicken and rice casserole is such a delicious and satisfying option for weeknights, potlucks and more. If you’ve ever found traditional casserole recipes to be too dry and bland, you have to try this recipe!
I have to be honest and let you all know that I am a very dedicated casserole person. Those folks that eat around the rice and leave it behind on their plate, or complain that it’s too mushy? That is not me at all.
That being said, sometimes you want something a little easier, and that’s where this chicken and rice casserole comes in to save the day. It’s basically a complete meal, with a rich flavor and soft, creamy texture. It’s the perfect dinner for many occasions, especially if you want to add a touch of comfort.
Ingredients in Paula Deen Chicken and Rice Casserole
The ingredient list stays simple while still delivering the rich, creamy flavor this casserole is known for. Each ingredient plays an important role in creating the comforting texture and taste.
How to Make Paula Deen Chicken and Rice Casserole
This casserole recipe follows a very straightforward process. Most of the work happens in the oven, which makes the preparation easy even on busy evenings.
1. Preheat the oven
Begin by heating the oven to 350°F. A properly heated oven ensures the rice cooks evenly and the chicken becomes tender during baking.
2. Prepare the baking dish
Lightly grease a large casserole dish with butter or cooking spray. This prevents the rice mixture from sticking to the bottom while baking.
3. Combine the rice and soups
In a large bowl mix the uncooked rice, cream of mushroom soup, and cream of celery soup. Stir gently until everything blends into a thick mixture. This combination will become the creamy base of the casserole.
4. Add broth and onions
Pour chicken broth into the mixture and stir again. Add the chopped onion and a small amount of salt and black pepper. The broth loosens the mixture so the rice can cook properly in the oven.
5. Spread the mixture in the dish
Pour the rice mixture into the prepared casserole dish and spread it evenly across the bottom. Make sure the rice sits level so it cooks evenly.
6. Arrange the chicken pieces
Place the chicken pieces directly on top of the rice mixture. As the casserole bakes, the chicken juices will drip into the rice and create extra flavor.
7. Add butter on top
Slice the butter into small pieces and scatter them over the chicken and rice. The butter will melt while baking and add richness to the entire dish.
8. Bake until tender
Cover the casserole dish with foil and place it in the oven. Bake for about one hour and fifteen minutes. During this time the rice absorbs the liquid and becomes tender while the chicken cooks completely.
9. Rest before serving
Once the casserole comes out of the oven, allow it to rest for several minutes. This helps the sauce settle and makes serving easier.
How to Serve Paula Deen Chicken and Rice Casserole
This casserole works beautifully as a complete meal all on its own. The chicken, rice, and creamy sauce already create a hearty combination that feels filling and comforting.
Many people enjoy pairing it with a fresh green salad. The crisp vegetables add a refreshing contrast to the rich casserole.
Warm dinner rolls or crusty bread also pair nicely with the dish. They help scoop up the creamy sauce and rice from the plate.
For family gatherings, the casserole can be placed directly on the table in the baking dish. Guests can serve themselves generous portions while the dish stays warm.
Leftovers reheat easily the next day. A quick warm up in the microwave or oven brings the flavors back to life for an easy lunch or dinner.
Recipe Tips
- Long grain rice stays fluffy during baking and absorbs the broth nicely without turning mushy.
- The rice must stay uncooked before baking. It will cook perfectly while absorbing the broth and soup mixture.
- Covering with foil traps moisture and allows the rice to cook evenly without drying out.
- Make sure the chicken is fully cooked and tender before removing the casserole from the oven.
- Allowing the dish to sit a few minutes after baking helps the sauce thicken slightly and improves serving.
Paula Deen Chicken and Rice Casserole
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes1
hour15
minutesIngredients
4 chicken pieces
1 cup uncooked long grain rice
1 can cream of mushroom soup
1 can cream of celery soup
1½ cups chicken broth
4 tablespoons butter sliced
1 small onion chopped
Salt to taste
Black pepper to taste
Directions
- Preheat the oven:
Begin by heating the oven to 350°F. A properly heated oven ensures the rice cooks evenly and the chicken becomes tender during baking. - Prepare the baking dish:
Lightly grease a large casserole dish with butter or cooking spray. This prevents the rice mixture from sticking to the bottom while baking. - Combine the rice and soups:
In a large bowl mix the uncooked rice, cream of mushroom soup, and cream of celery soup. Stir gently until everything blends into a thick mixture. This combination will become the creamy base of the casserole. - Add broth and onions:
Pour chicken broth into the mixture and stir again. Add the chopped onion and a small amount of salt and black pepper. The broth loosens the mixture so the rice can cook properly in the oven. - Spread the mixture in the dish:
Pour the rice mixture into the prepared casserole dish and spread it evenly across the bottom. Make sure the rice sits level so it cooks evenly. - Arrange the chicken pieces:
Place the chicken pieces directly on top of the rice mixture. As the casserole bakes, the chicken juices will drip into the rice and create extra flavor. - Add butter on top:
Slice the butter into small pieces and scatter them over the chicken and rice. The butter will melt while baking and add richness to the entire dish. - Bake until tender:
Cover the casserole dish with foil and place it in the oven. Bake for about one hour and fifteen minutes. During this time the rice absorbs the liquid and becomes tender while the chicken cooks completely.
