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Every church in the South has a rotation of women who cook for the family with a new baby, the family with a father in the hospital, and the family after a funeral. What they bring, more often than anything else, is chicken and rice casserole. Chicken and white rice bound in cream of chicken and cream of mushroom soup with sour cream, cheddar through the middle and more on top, baked until the edges crisp. It is not fancy. It has never once been turned away.
It is also the easiest casserole in the book, because the rice is cooked first and the chicken can come from a rotisserie bird. Everything is stirred together in one bowl, spread in a 9x13, topped with cheese and crushed buttery crackers, and baked for half an hour. It freezes whole, before or after baking, which is how the church ladies always had one ready. Write your name on masking tape and stick it to the bottom of the dish. That is how it comes home.
Why this chicken and rice casserole works
- Two soups, not one. Cream of chicken for flavor, cream of mushroom for depth. Together they taste like more than the sum.
- Sour cream. A cup of it keeps the casserole creamy and cuts the saltiness of the soups.
- Cheese in and on. Cheddar folded through the rice and a second layer on top gives the browned lid.
- Cooked rice. Using cooked rice means the bake is short and the texture is never gummy.
Ingredients
Makes one 9x13 pan, 8 to 10 servings. US cups with grams in brackets.
- 3 cups cooked chicken (420g), chopped (one rotisserie chicken)
- 2 cups cooked white rice (from 2/3 cup dry)
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream (240g)
- 1/2 cup whole milk (120ml)
- 2 cups shredded sharp cheddar (226g), divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup crushed buttery round crackers (about 25 crackers, 80g)
- 2 tablespoons butter, melted
Long-grain white rice cooked slightly firm is best; it finishes in the oven. Instant rice turns mushy.
How to make chicken and rice casserole
- Heat the oven to 350°F (175°C). Butter a 9x13 baking dish.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt and pepper until smooth.
- Add the chicken, rice and 1 cup of the cheddar. Fold until everything is evenly coated.
- Spread the mixture in the baking dish and smooth the top.
- Scatter the remaining 1 cup of cheddar over the top. Toss the crushed crackers with the melted butter and sprinkle them over the cheese.
- Bake uncovered for 30 to 35 minutes, until the edges bubble and the top is golden. Let stand 10 minutes before serving.
Tips that make the difference
- If the mixture looks stiff in the bowl, add another splash of milk; it should be loose and creamy before baking.
- For a crisper top, bake the last 5 minutes at 400°F.
- A rotisserie chicken gives exactly the right amount and saves 40 minutes.
- Stir a cup of frozen peas or broccoli florets into the mix if the family wants a vegetable in it.
Variations
- Broccoli chicken and rice. Add 2 cups of chopped steamed broccoli.
- Spicy. Stir in a can of diced green chiles and use pepper jack for the top.
- No soup. Replace the two soups with 2 1/2 cups of homemade white sauce (4 tablespoons butter, 4 tablespoons flour, 2 1/2 cups milk, seasoned).
- Two pans. Divide into two 8x8 dishes: one for tonight, one for the freezer or for someone who needs it.
Storage and make-ahead
Leftovers keep in the refrigerator for 4 days. Reheat portions in the microwave with a splash of milk, or the whole dish covered at 325°F for 25 minutes.
To freeze whole, assemble without the cracker top, cool, cover tightly and freeze up to 3 months. Thaw overnight in the refrigerator, add the crackers and bake as written plus 10 to 15 minutes.
Baked leftovers also freeze well in portions for 2 months.
Frequently asked questions
Can I use uncooked rice?
This recipe is written for cooked rice, which keeps the bake short. For uncooked long-grain rice, use 1 cup dry rice plus 2 cups of chicken broth in the mixture, cover with foil and bake 60 to 70 minutes, uncovering for the last 15.
Can I use brown rice?
Yes, cooked brown rice works the same way and gives a nuttier casserole. Cook it fully first; it does not soften further in the oven.
How do I make it ahead?
Assemble without the cracker topping up to 2 days ahead and refrigerate covered. Add the crackers and bake from cold, adding about 10 minutes.
Why is my casserole dry?
The rice keeps absorbing liquid as it bakes. Keep the mixture loose with the extra milk, and cover with foil for the first 15 minutes if baking from the refrigerator.
One bowl, one pan, thirty minutes, and a strip of tape with your name on it. Then take it to whoever needs it this week. There is always someone.
Chicken and Rice Casserole (The Church Lady Recipe)
The classic church-supper chicken and rice casserole: cooked chicken, white rice, cream of chicken and cream of mushroom soup, sour cream and cheddar, baked under a cheese and cracker top. Feeds ten, freezes whole, and it is what gets carried to new mothers and funerals.
Ingredients
- 3 cups cooked chicken
- 2 cups cooked white rice
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar (226g), divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup crushed buttery round crackers
- 2 tablespoons butter, melted
Instructions
- Heat the oven to 350°F (175°C). Butter a 9x13 baking dish.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt and pepper until smooth.
- Add the chicken, rice and 1 cup of the cheddar. Fold until everything is evenly coated.
- Spread the mixture in the baking dish and smooth the top.
- Scatter the remaining 1 cup of cheddar over the top. Toss the crushed crackers with the melted butter and sprinkle them over the cheese.
- Bake uncovered for 30 to 35 minutes, until the edges bubble and the top is golden. Let stand 10 minutes before serving.
