This old-fashioned chicken and rice casserole bakes raw cubed chicken and uncooked parboiled rice together in a creamy soup mixture, then finishes it all with a crisp, buttery Ritz cracker topping. It is the kind of dependable one-dish supper that asks for about 15 minutes of prep and gives you a full, comforting meal with very little cleanup.
The important detail is the rice: use uncooked parboiled white rice, not instant rice or a different variety. Stir it well into the liquid, bake until the center grains are tender and the chicken reaches 165°F, then let the casserole rest so the filling settles before you scoop it.
What Is Old-Fashioned Chicken and Rice Casserole?
Old-fashioned chicken and rice casserole is a creamy baked dinner made with cubed chicken, uncooked parboiled rice, water, condensed chicken and celery soups, and a buttery cracker topping. The chicken and rice cook together in one 9x13-inch dish, giving the casserole a tender center and a golden, crisp finish.
Why You'll Love This Recipe
- One dish does most of the work. The chicken, rice, water, and soups are stirred together right in the baking dish.
- The textures do not all blur together. The filling stays creamy while the buttered cracker crumbs bake into a crisp, golden top.
- It starts with practical pantry staples. Condensed soup, rice, crackers, and butter turn three chicken breasts into eight servings.
- You have two tested cooking methods. Bake it in the oven or use the slow-cook setting on a Drew Barrymore Beautiful 10-in-1 Multi-Cooker.
Recipe At-a-Glance
- Flavor: Savory chicken, mild celery, butter, and toasted crackers
- Texture: Creamy rice and tender chicken under a crisp crumb topping
- Difficulty: Easy
- Prep time: 15 minutes
- Total time: 1 hour 25 minutes
- Make-ahead: The ingredients can be measured and prepped ahead; for the best rice texture, combine and cook as directed
- Freezer-friendly: Yes, after baking and cooling
- Best occasions: Family dinners, casual Sunday supper, meal trains, and potlucks
Where This Dish Comes From
This casserole belongs to the broad American tradition of practical, creamy baked suppers built from pantry staples. Condensed soups and buttery crackers became familiar shortcuts in community cookbooks and family kitchens because they made a filling dinner reliable and easy to scale. This version adds uncooked parboiled rice so the starch and chicken cook together in the same dish.
Ingredients You'll Need
The complete measurements are in the recipe card below, but these are the ingredients that matter most.
- Boneless, skinless chicken breasts: Cut them into even 1-inch cubes so they cook in the same time as the rice.
- Parboiled white rice: Add it uncooked. Parboiled rice is the tested variety and holds its shape during the longer bake.
- Water: The measured water gives the rice the liquid it needs to become tender.
- Condensed cream of chicken and cream of celery soups: Use them undiluted; they create the creamy base and savory flavor.
- Kosher salt and black pepper: Season modestly at first because condensed soups and crackers already contain salt.
- Ritz crackers and melted butter: Toss them together for the golden, crisp topping.
Boneless Skinless Chicken Breasts
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Ingredient Notes and Substitutions
- Soup swap: Replace the cream of celery soup with condensed cream of mushroom soup or another condensed cream soup.
- Chicken option: Boneless, skinless chicken thighs can stand in for the breasts; still verify 165°F in the center.
- Add vegetables: Stir in 1 cup frozen peas or mixed vegetables before baking.
- Lower-sodium option: Reduced-sodium condensed soups help you control the final salt level.
- Do not casually switch the rice: Instant, converted, regular long-grain, brown, and wild rice absorb liquid at different rates. The tested formula is for uncooked parboiled white rice.
Tools That Make It Easier
I use these tools when I make old-fashioned chicken and rice casserole: a 9x13-inch baking dish, a medium bowl for the cracker crumbs, measuring cups and spoons, a sturdy spoon or spatula, and an instant-read thermometer. For the alternate method, I use the Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker.
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Buy Now → How to Make Old-Fashioned Chicken and Rice Casserole
1. Prepare the Dish and Crackers
Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish. Crush the Ritz crackers into small, irregular pieces in a medium bowl; aim for crumbs with a little texture rather than fine powder.
2. Stir Together the Casserole Base
Add the cubed raw chicken, uncooked parboiled rice, water, cream of chicken soup, cream of celery soup, salt, and pepper directly to the prepared dish. Stir until the soups are evenly loosened, every grain is coated, and the rice and chicken are distributed throughout the dish.
3. Add the Buttery Cracker Topping
Pour the melted butter over the crushed crackers and toss until the crumbs are evenly moistened. Scatter the mixture over the casserole in an even layer without stirring it into the rice.
4. Bake Until the Rice and Chicken Are Done
Bake uncovered for 60 to 75 minutes. Check the center: the rice should be tender, the liquid should be absorbed into a creamy filling, and the chicken should register 165°F. If the crackers brown too quickly, loosely tent the dish with foil for the remaining bake time.
5. Let It Rest Before Serving
Remove the casserole from the oven and let it stand for 10 to 15 minutes. The rest gives the rice time to finish absorbing moisture and makes the creamy casserole much easier to scoop.
Helpful Tips Before You Start
- Cut evenly: Keep the chicken cubes close to 1 inch so large pieces do not lag behind the rice.
- Stir all the way to the corners: Dry pockets of rice are the usual reason a casserole has a few crunchy grains.
- Test the center: The edges cook first, so check rice tenderness and chicken temperature near the middle of the dish.
- Tent loosely: Foil should protect the crumbs without trapping so much steam that the topping goes soft.
A Few Easy Mistakes to Avoid
- Using the wrong rice: A different variety may need a different amount of liquid or time. Use uncooked parboiled white rice for this formula.
- Leaving thick soup pockets: Break up the condensed soups as you stir so the rice hydrates evenly.
- Pulling the dish too early: Do not judge by topping color alone. The rice must be tender and the chicken must reach 165°F.
- Skipping the rest: Scooping immediately can make the filling seem looser than it really is.
A Few Things That Make This Recipe Better
The best texture comes from small chicken cubes, parboiled rice, a thoroughly mixed base, and cracker crumbs that are moistened all the way through with butter. The final 10- to 15-minute rest matters just as much as the bake because it lets the creamy filling settle without drying out.
Slow Cooker Instructions
Lightly grease the cooking pot of the Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker. Stir together the chicken, rice, water, both condensed soups, salt, and pepper; cover and select Slow Cook. Cook on LOW for 4½ to 5½ hours or HIGH for 2½ to 3 hours, until the rice is tender and the chicken reaches 165°F.
About 20 minutes before serving, toss the crushed crackers with melted butter, sprinkle them over the casserole, replace the lid, and continue cooking until heated through. That topping will stay softer in the cooker. For a crisp finish, transfer the cooked casserole to an oven-safe baking dish, add the crumbs, and broil for 2 to 3 minutes while watching closely. Rest for 10 minutes before serving.
Keeping Leftovers Fresh
Refrigerate leftover chicken and rice casserole in an airtight container for up to 4 days. Reheat individual servings in the microwave, or warm a larger portion covered in a 325°F oven until hot throughout. Add a small splash of chicken broth if the rice has thickened more than you like.
Can You Make It Ahead?
You can cube the chicken, crush the crackers, and measure the remaining ingredients ahead, but combine the rice with the liquid when you are ready to cook so the grains do not sit and absorb unevenly. For freezing, bake the casserole first, cool it completely, and freeze it in a freezer-safe container for up to 3 months.
Thaw frozen casserole overnight in the refrigerator, then reheat it covered at 325°F until hot. A fresh batch of buttered cracker crumbs added during the last few minutes gives the reheated casserole a better top texture.
What to Serve with Chicken and Rice Casserole
This rich casserole tastes best with something green and simple. Serve it with Easy Sautéed Garlic Butter Green Beans, Easy Lemon Garlic Asparagus, or a crisp salad. Add Whipping Cream Biscuits or Southern Buttermilk Cornbread when you want a full comfort-food supper.
If creamy chicken casseroles are your kind of dinner, compare this rice-based version with my Swiss Chicken Casserole, try the Tex-Mex flavors in King Ranch Chicken Casserole, or make my pantry-friendly Chicken Cobbler. For another rice casserole, the Easy Cheesy Broccoli Rice Casserole is a natural companion.
Frequently Asked Questions
Do you cook the rice before adding it?
No. Add 2 cups of uncooked parboiled white rice directly to the baking dish. The 2 cups of water and condensed soups provide the liquid it needs while the casserole bakes.
Can I use instant rice or regular long-grain rice?
Not without retesting the liquid and cooking time. This recipe was tested with parboiled white rice; instant and other rice varieties absorb liquid differently and may turn mushy or stay firm.
How do I know the casserole is done?
The rice in the center should be tender, the filling should look creamy rather than watery, and the chicken should reach an internal temperature of 165°F. Check all three cues instead of relying only on the brown topping.
Why is my rice still crunchy?
Crunchy rice usually means dry grains were not fully stirred into the liquid or the casserole needs more baking time. Stir the base thoroughly before topping, then test rice in the center of the dish near the end of the 60- to 75-minute window.
Can I add frozen vegetables?
Yes. Stir 1 cup of frozen peas or mixed vegetables into the chicken and rice mixture before baking.
How do I keep the cracker topping crisp in the slow cooker?
A slow cooker traps steam, so the topping will be soft. For a crisp finish, transfer the cooked casserole to an oven-safe dish, add the buttered cracker crumbs, and broil for 2 to 3 minutes while watching closely.
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Recipe
PrintOld-Fashioned Chicken and Rice Casserole with Buttery Cracker Topping
Old-Fashioned Chicken and Rice Casserole combines tender chicken, creamy rice, and a buttery Ritz cracker topping for an easy, comforting family dinner everyone will love.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups water
- 2 cups parboiled white rice, uncooked
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of celery soup
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 sleeve Ritz crackers, crushed
- ½ cup butter, melted
Instructions
Oven Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Crush the crackers into small pieces and place them in a medium bowl.
- Add the cubed chicken, uncooked parboiled rice, water, cream of chicken soup, cream of celery soup, salt, and pepper to the prepared baking dish.
- Stir until evenly combined and the rice is coated in the soup mixture.
- Pour the melted butter over the crushed crackers and toss until evenly moistened.
- Spread the buttered cracker crumbs evenly over the casserole.
- Bake uncovered for 60 to 75 minutes, or until the rice is tender and the chicken reaches 165°F.
- If the topping becomes too dark before the casserole finishes cooking, loosely tent the dish with aluminum foil.
- Remove from the oven and let stand for 10 to 15 minutes before serving.
Slow Cooker Instructions
- Slow cooker: Lightly grease the cooking pot. Stir together the chicken, rice, water, soups, salt, and pepper. Cover and select Slow Cook.
- Cook on LOW for 4½ to 5½ hours or HIGH for 2½ to 3 hours, until the rice is tender and the chicken is fully cooked.
- About 20 minutes before serving, toss the crushed crackers with the melted butter. Sprinkle over the casserole, replace the lid, and continue cooking until heated through.
- For a crisp slow-cooker topping, transfer the finished casserole to an oven-safe dish, add the crumbs, and broil for 2 to 3 minutes, watching carefully. Rest 10 minutes before serving.
Notes
- Replace the cream of celery soup with condensed cream of mushroom soup or another condensed cream soup.
- Boneless, skinless chicken thighs can be substituted for the chicken breasts.
- Stir in 1 cup frozen peas or mixed vegetables before baking, if desired.
- Use reduced-sodium condensed soups for a less salty casserole.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the cooled casserole in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
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