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chicken and rice casserole in a pie dish cooling on a cooling rack
5 from 1 vote

Old Fashioned Chicken and Rice Casserole Recipe

A simple recipe for your leftovers.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

  • 1 cup finely diced leftover chicken
  • 1 1/2 Tbsp. butter, melted
  • 2 large eggs
  • 2 cups whole milk
  • 2 cups leftover white rice
  • Salt and pepper to taste

Optional:

  • 1/4 cup finely diced onion
  • 2 garlic cloves, minced
  • 1/2 tsp. dried parsley
  • Spices of choice

Instructions

  • Pre-heat the oven to 350 f
  • Grease a deep 9 inch pie dish with butter and set it aside
  • Finely dice the chicken and onion then mince the garlic. Add it all to a small bowl and mix it together. Set it aside.
  • Melt the butter in the microwave, this takes less that 30 seconds especially if you have a high powered one.
  • In a medium bowl add in the eggs and beat thoroughly with a whisk for 30 seconds. Add the milk and mix. Stir over the melted butter and mix again.
  • Add in the rice and the chicken mixture and mix it all together using a rubber spatula. Make sure to break up any large clumps of rice.
  • Add in salt, pepper, parsley, paprika and any other seasonings you'd like. Mix.
  • Pour it into the buttered dish and smooth out the top slightly so the rice and chicken is evenly distributed.
  • Bake for 1 hour - 1 hour and 10 minutes or until nicely browned on top.
  • Cool for 5 minutes in the pan, then slice like a pie and serve.
  • Enjoy with a dollop of sour cream if wanted

Notes

  • Store leftovers for up to 3 days in the fridge.
  • Re-heat in the oven at 350 f or in the microwave. Make sure its heated through to at least 165 f.
  • Serve with a salad and a side of vegetables.