Chicken & Rice

This afternoon, Charlie and I hosted our first Sunday supper at Crangle Hall. For this meal, I needed a quick, easy recipe that I could throw together, pop in the oven just before leaving for church and have piping hot when we arrived home a couple hours later.

Enter every Southerner’s favorite: chicken and rice. There’s something about fluffy rice and melt-in-your-mouth chicken in a savory but not too heavy sauce that fits the Sunday supper bill. This is a great casserole to prepare for pot lucks because it travels well (i.e. no sloshy juices or sauces getting all over the car). Try it soon and let me know what you think!

Chicken and rice casserole
Photo courtesy

Chicken & Rice (adapted from


  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • i can cream of chicken soup
  • 2 cups water
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 cups long-grain rice, uncooked
  • 3 uncooked chicken breasts, cut into bite-sized pieces
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon fresh cracked black pepper
  • dash of rubbed sage
  • 1/2 stick of butter, evenly cut into pats


  1. Preheat oven to 400 degrees.
  2. Combine the first 5 ingredients in a large mixing bowl. Add in cheddar cheese, rice and chicken breasts. Stir to combine. Season with last three ingredients.
  3. Grease a large casserole dish and pour in mixture. Spread evenly. Top with pats of butter.
  4. Bake uncovered for 60 to 75 minutes, until chicken is cooked through and the sides are bubbly. Allow to stand for 5-10 minutes before serving. Steamed green beans and crescent rolls are our family’s favorite accompaniments for this meal. And don’t forget the sweet tea! Or, in my case, sweet tea with a splash of lemonade. ;-)

{Total cooking time – 85 minutes | Serves 6-8 as entree}

Published by

Ellie Talley

Ellie is a writer and teacher. She lives in Tennessee with her husband and children.

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