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–+ servings

Quick & Creamy Canned Chicken Rice Casserole

This creamy canned chicken and rice casserole combines fluffy instant rice with condensed cream soup and protein-packed canned chicken for a simple 3-ingredient meal that comes together in minutes. It's the ultimate weeknight dinner solution!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 205
Ingredients Method Nutrition

Ingredients
  

  • 2 cups instant rice
  • 2 10.5 oz cans condensed cream of chicken soup
  • 2 12.5 oz cans chunk chicken, drained
  • 2 cups water
  • 1 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional
  • 1/4 teaspoon black pepper optional
  • 1 cup frozen peas and carrots optional

Method
 

  1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
  2. Add 2 cups of instant rice, stir quickly, cover, and remove from heat. Let stand for 5 minutes until water is absorbed, then fluff with a fork.
  3. While the rice rests, open and drain the canned chicken, breaking larger chunks into bite-sized pieces.
  4. In a 2-quart casserole dish, combine the fluffed rice, cream of chicken soup, and drained canned chicken.
  5. If using, add garlic powder, onion powder, black pepper, and frozen vegetables and mix well.
  6. For a more casserole-like finish, you can place in a 350°F oven for 10 minutes until bubbly around the edges, or simply serve immediately.

Nutrition

Calories: 205kcalCarbohydrates: 29gProtein: 9gFat: 5gSaturated Fat: 1gCholesterol: 19mgSodium: 456mgFiber: 1g
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