Chicken & Rice Casserole - Master Cookbook Recipe # 305

Name: Chicken & Rice Casserole - Master Cookbook Recipe # 305
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6-8
Cuisine: Southern
Ingredients: 3 1/2 cups cooked chicken, chopped; 4 to 6 oz. box long grain wild rice (uncooked); 1 packet rice seasoning (from the box); 10 oz. can cream of chicken soup; 10 oz. can cream of mushroom soup; 1 cup milk; 1 cup hot water; 1 medium onion, chopped; 4 oz. can sliced mushrooms, drained; 1 cup frozen green peas (optional); 6 oz. French’s crispy fried onions

This creamy and savory casserole is a true classic. By using long grain wild rice and a blend of cream soups, you get a rich, flavorful base that perfectly complements the tender chicken and the signature crunch of fried onions on top.

This is recipe #305 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min Resting Time: 20 min

Cook mode Prevent screen from turning off

Ingredients

3 1/2 cups cooked chicken, chopped
4 to 6 oz. box long grain wild rice (uncooked)
1 packet rice seasoning (from the box)
10 oz. can cream of chicken soup
10 oz. can cream of mushroom soup
1 cup milk
1 cup hot water
1 medium onion, chopped
4 oz. can sliced mushrooms, drained
1 cup frozen green peas (optional)
6 oz. French’s crispy fried onions

Instructions

Mix Liquids: In a large mixing bowl, whisk together the rice seasoning packet, milk, and hot water.
Combine Soups: Stir in the cream of chicken and cream of mushroom soups until the mixture is smooth.
Add Base: Add the uncooked rice and the frozen peas (if using) to the bowl.
Fold in Fillings: Stir in the chopped onion, drained mushrooms, and the cooked chicken until everything is well coated.
Prepare Pan: Spray a 9x13-inch baking pan with cooking spray. Pour the chicken and rice mixture into the pan and spread it out evenly.
Top & Bake: Sprinkle the crispy fried onions over the top. Bake at 350°F for 1 hour.
Rest: Remove from the oven and let the casserole sit for 20 minutes before serving. This allows the rice to finish absorbing the liquids and makes it easier to scoop.

Notes

Tammy’s Tips The 20-minute resting period is the most important step! It ensures the rice reaches the perfect texture and the sauce thickens up beautifully. If you want to prep this ahead of time, you can assemble the base and keep it in the fridge, just wait to add those crispy onions until right before you pop it in the oven so they stay nice and crunchy.