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Chicken n Rice Casserole

Course: Main Course
Cuisine: American
Keyword: casserole, chicken, rice
Servings: 6


  • 2 13 oz cans of all natural chicken breast in water
  • 2 10.75 oz cans of Campbell's Cream of Mushroom soup
  • 2 15 oz cans of baby peas
  • 2 6 oz containers of French's fried onions
  • 2 cups cooked white rice
  • salt and pepper to taste
  • a sprinkle of Adobo


  • Make your white rice.
  • Stove method: Using 4 cups of water, heat to a boil, then add your 2 cups of dry rice, stir and reduce heat to the lowest setting. This will take about 20-25 to cook. When he rice is done, fluff your rice with a fork.
  • Instant Pot method: add 4 cups of water to your instant pot, then add your 2 1/2 cups rice, stir. Close and lock your lid. Push the "rice" button on your instant pot. When the instant pot is done, release the steam. When you open the instant pot, fluff your rice with a fork.
  • About half way through your rice cooking time, preheat your oven to 425℉.
  • In a 9x13 oven safe baking dish empty your cream of mushroom soup cans.
  • Add your chicken, Do Not Drain the canned chicken, use the canned water to thin out the cream of mushroom soup.
  • Drain the water off first, then add your cans of peas.
  • Mix these ingredients until the soup is thinned out.
  • Add in one container of French's fried onions, mix well.
  • Check the rice, if it is almost cooked, then scoop it out of the pot and put it into your casserole dish. Mix this well.
  • Salt, pepper and sprinkle your Adobo, mix well again.
  • Flatten out the mixture and then cover the top with the other container of French's fried onions.
  • Bake for 20-25 minutes until heated through and the onions on top start to brown. Serve with your favorite bread and enjoy!