Crock-Pot Chicken and Rice Casserole
A hearty and comforting one-pot dish that blends creamy chicken soup, tender chicken, and fragrant rice for a family-friendly meal with minimal cleanup.
Ingredients
Main Ingredients
- 2 cups long grain rice (jasmine preferably)
- 2 pounds boneless skinless chicken breast (or thighs) Use fresh for best results.
- 1 cup celery (sliced) Fresh is recommended.
- 21 ounces cream of chicken soup (two 10.5-ounce cans)
- 1 ounce onion soup mix (one packet - divided use)
- 1 jalapeno (diced - optional) Adjust based on spice preference.
Instructions
Preparation
- Begin by cooking the rice according to your rice cooker’s guidance, approximately 20 minutes.
- Lightly spray the interior of your Crock-Pot with non-stick cooking spray to prevent sticking.
- In the Crock-Pot, combine the cooked rice, sliced celery, cream of chicken soup, diced jalapeno (if using), and half of the onion soup mix. Stir until well combined.
- Lay the boneless chicken breasts or thighs on top of the rice mixture.
- Sprinkle the remaining half of the onion soup mix over the chicken.
Cooking
- Cover the Crock-Pot and set it on low for 5 to 6 hours or until the chicken reaches an internal temperature of 165°F.
Finishing Touch
- Once cooking is complete, you may garnish with fresh chopped parsley before serving.
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Notes
Pair with a light side salad or steamed vegetables for a complete meal. Consider adding cheese or more spices for flavor variations.