Chicken and Rice Casserole

Howdy folks, and thanks for stopping by! This is a special recipe, because it’s one that my Mama taught me when I was about ten or eleven years old. There were so many days we’d come in from a cold day on horseback, just freezing from head to toe, and this casserole would warm us up just right. It’s simple, hearty, and brings back great memories of another place and time.

We appreciate you sharing our recipes with your friends and family!

Comfort Food at Its Best

It’s always the little touches that brings out the best flavor in any recipe. When you sautee the vegetables in butter, there’s an aroma, a caramelization, and a blending of flavors that is so special. Add some salt and pepper or some of our Mesquite Smoke Seasoning while the celery and onion is cooking for further depth of flavor.

When the onion and celery is almost done, add the Roasted Hatch Green Chilies.

As Seen In This Recipe

Grab a sauce pan and add the cream of chicken soup and water. Add butter and bring to a boil.

Next, grab the chicken, season with Mesquite Seasoning, and cut off any excess fat. It’s gettin’ to be time to assemble this casserole for baking.

Use a Dutch Oven or Casserole Dish Indoors

I’m using a Dutch oven and cooking outside over hot coals. If you’re baking inside, grab a casserole dish for the oven OR a Dutch oven – either will work.

Start by covering the bottom of the casserole dish with the rice. Top with the chicken breasts, and spoon the onion/green chile mixture over the chicken. Pour over the broth and bake – covered – for about an hour and a half until the chicken is cooked through – to 165 degrees internally.

Tip: If cooking indoors, uncover for the last 15 minutes of baking to brown the top of the casserole.

Serve this meal up hot to your family, your friends, and your neighbors. What makes a meal special isn’t just the food – it’s the people you’re eating it with.

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Chicken and Rice Casserole trail!

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• Chicken and Rice Casserole
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Print Pin

Chicken and Rice Casserole – Cowboy Kent Rollins

Prep Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4 to 6 servings

Ingredients

• 4 chicken breasts or boneless chicken thighs
• 1 ½ cups white rice
• 1 10 oz can cream of chicken soup, plus 1 ½ cans water
• 1 stick butter divided
• 1 yellow onion finely chopped
• 2 celery stalks chopped
• to taste Mesquite Smoke Seasoning
• ⅓ cup chopped green chilies

Instructions

• Melt ½ stick of the butter over medium heat in a large cast iron skillet. Stir in the onion and celery. Continue cooking until the onions are tender, about 5 minutes, stirring occasionally. Season to taste with Mesquite Smoke Seasoning or salt and pepper. Stir in the green chilies just until warmed.
• Meanwhile, whisk together the cream of chicken soup and the water in a saucepan. Add the remaining ½ stick of butter. Bring to a boil over medium-high heat, stirring occasionally, until the butter melts.
• Remove any excess fat from chicken breasts. Season the chicken well with Mesquite Smoke Seasoning or salt and pepper to taste.
• In a 9×13-inch casserole dish, or 12 inch Dutch oven, evenly pour the rice along the bottom of the pan. Place the chicken on top. Note: you can cut the chicken breasts in half for smaller pieces. Evenly spoon the onion mixture on top of the chicken. Evenly pour the soup on top.
• Cover with a lid or tinfoil. Bake at 350 degrees for about 1 ½ hours, or until the internal temperature of the chicken is 165 degrees F. Serve warm.