Rating: 3.5 stars
56 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 6

This rich and creamy chicken and rice bake is a filling family-pleaser. Make this cheesy chicken and rice casserole even easier by using a deli rotisserie chicken for the chopped chicken. (This is also a great recipe to use up leftover turkey!)

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

35 mins
20 mins
5 mins
1 hr 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and uncooked rice. Reduce heat to low. Simmer, covered, about 20 minutes or until rice and vegetables are tender and water is absorbed.

  • Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large bowl combine stuffing mix and the 2 cups water. Stir in chicken, eggs, and half of the condensed soup. Stir in cooked rice mixture. Spread in prepared baking dish.

  • Bake, uncovered, for 35 to 40 minutes or until heated through.

  • Meanwhile, for sauce, in a small saucepan stir together the remaining soup, the sour cream, and milk. Cook over low heat until heated through, stirring occasionally. If desired, stir in sherry.

  • Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares.

Nutrition Facts

383 calories; fat 12g; cholesterol 142mg; saturated fat 4g; carbohydrates 38g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 29g; sodium 765mg.