Chicken-and-Rice Casserole

Prep: 10 min.
Bake: 15 min.
Stand: 5 min.

Pick-up a deli rotisserie chicken for a time-saving step. One 2-pound chicken equals approximately 3 cups chopped.

Southern Living Food for Today FEBRUARY 2009

  • Yield: 6 servings


  • 1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix
  • 1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 3 cups chopped cooked chicken
  • 1 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon freshly ground pepper
  • 1 cup freshly shredded Cheddar cheese
  • 1/4 cup fine, dry breadcrumbs
  • Garnish: fresh flat-leaf parsley sprigs


1. Preheat oven to 425°. Prepare rice according to package directions.

2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.

3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving. Garnish, if desired.


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Chicken-and-Rice Casserole recipe