Creamy Chicken and Rice Casserole 

Prep Time: 15 minutes | Cook Time: 35 minutes



  • 2 1/2 cup cooked and shredded chicken
  • 2 cups cooked rice
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1/2 cup heavy whipping cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • For The Crunchy Topping
  • 1 cup cheddar cheese
  • 1 1/2 cups Panko breadcrumbs
  • 1/3 cup melted butter
  • 1/2 tsp dried thyme


Preheat your oven to 400ºF and spray a 13x9-inch baking pan with cooking spray.

In a bowl combine the chicken, rice, cream of chicken, cream of celery, onion, celery, heavy whipping cream, salt, and pepper. Pour into the dish

In a small bowl combine the cheese, breadcrumbs, melted butter, and thyme. Sprinkle over the chicken mixture and bake until golden brown and heated through, about 35 minutes.


This is a great way to use up leftovers from the night before.

You can substitute the heavy cream for plain greek yogurt.

Perfect Pairing

Serve this classic Creamy Chicken and Rice Casserole with a Frio River Cocktail.