Crock-Pot Chicken and Rice Casserole
A flavor-packed and easy-to-make casserole combining tender chicken, creamy rice, and fresh veggies, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups long grain rice (jasmine recommended) Rinsed under cold water
- 2 pounds boneless skinless chicken breast (or thighs) Thighs recommended for juicier meat
- 1 cup celery (sliced) Freshly sliced
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each) Use low-fat if desired
- 1 ounce onion soup mix (one packet, divided) Half for mixing with ingredients, half for topping
- 1 ounce jalapeno (diced, optional) Adds heat if desired
Instructions
Preparation
- Rinse jasmine rice under cold water until water runs clear to remove excess starch.
- Cook rice in a rice cooker as per its instructions, approximately 20 minutes.
- While the rice is cooking, spray the inside of the Crock-Pot with non-stick cooking spray.
Combining Ingredients
- Add the sliced celery, cream of chicken soup, and diced jalapeno.
- Sprinkle half of the onion soup mix on top and stir to combine.
- Place the boneless skinless chicken breasts on top of the mixture.
Cooking
- Sprinkle the remaining onion soup mix on top of the chicken.
- Set the Crock-Pot to low and cook for approximately 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
Finishing Touches
- Once cooking is complete, fluff the rice gently with a fork to combine with chicken and sauce.
- Garnish with fresh parsley before serving.
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Notes
For added flavor, sauté celery and jalapeno in olive oil before adding. Substitute jasmine rice for brown rice for a healthier option, adjusting cooking time. Leftovers can be stored in the fridge for 3-4 days or frozen for longer storage.