Creamy Chicken Rice Casserole


  • 1 rotisserie chicken, meat removed and cut into pieces*
  • 1 c. finely chopped celery
  • 1/2 c. finely chopped onion
  • 4 T. butter
  • 1 c. chicken broth
  • chicken flavored bouillon cube
  • 1 (10.5 oz.) can cream of chicken soup
  • 3 c. cooked rice
  • 2 c. shredded cheddar cheese, divided
  • About 1/4 tsp. salt & 1/8 tsp. pepper, or to taste


  1. Melt the butter in a saute pan over medium heat. Saute the celery and onion until softened, about 8-10 minutes.
  2. Stir in the chicken broth and bouillon cube, breaking the bouillon cube up with a spoon and stirring until dissolved. Stir in the cream of chicken soup.
  3. Add chopped chicken, rice, and 1 ½ cups of the shredded cheese. Stir until well combined.
  4. Pour into a greased 9x13-inch baking dish. Sprinkle the remaining shredded cheese on top.
  5. Bake at 375℉ for 30-40 minutes until heated through and bubbly along the edges.
* Or, about 1 & 1/2 pounds boneless chicken breasts and/or thighs, cooked and chopped.  Season the meat with salt and pepper before cooking.


Source:  The Kitchen is My Playground