Crock-Pot Chicken and Rice Casserole
A comforting, creamy casserole featuring tender chicken, wholesome rice, and a flavorful sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 cups long grain rice (jasmine recommended)
- 2 pounds boneless skinless chicken breast (or thighs) Thighs for extra flavor
- 1 cup celery (sliced)
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each)
- 1 ounce onion soup mix (one packet, divided)
- 1 jalapeno (diced, optional) For a kick
Instructions
Preparation
- Prepare your rice using a rice cooker; this takes about 20 minutes.
- Spray the inside of your Crock-Pot with non-stick cooking spray.
- Scoop the cooked rice into the Crock-Pot.
- Add the sliced celery, cream of chicken soup, and diced jalapeno (if using).
- Sprinkle half of the onion soup mix over the mixture and stir until well combined.
- Lay the boneless skinless chicken breasts over the top of the rice mixture.
- Sprinkle the remaining onion soup mix over the chicken.
Cooking
- Set your Crock-Pot to cook on low for about 5 to 6 hours.
- Ensure the chicken reaches an internal temperature of 165°F.
- Once cooked, fluff the rice with a fork and garnish with chopped fresh parsley.
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Notes
Serve with a garden salad or crusty bread. Garnish with fresh herbs for added flavor and presentation.