Amish Chicken Casserole Recipe
Dinner doesn't get any easier than this Amish chicken and rice casserole. It's a quick meal to put together that requires only one pan and a few simple ingredients.
This easy chicken and rice bake is a kid-approved, amazingly delicious, and comforting dish that's perfect for any day of the week.
It requires only a few minutes of hands-on time. And you could even prepare it the night before, place it in the refrigerator overnight, and pop it into the oven when it's close to dinnertime.
It's also a great dish for Sunday lunch since you can bake it at a lower temperature for two hours. Place it into the oven before you leave for church, and lunch will be ready when you get home.
Chicken and Rice Bake with Cream of Mushroom Soup
I like to make this chicken and rice recipe with cream of mushroom soup. But it's also good with cream of chicken soup or you could even use cream of celery. You can use whichever you prefer or have on hand.
And in case you were thinking that the Amish make all their food from scratch, they also take shortcuts and use store-bought canned goods.
But if you'd rather not use store-bought cream soup, you can easily make homemade cream of mushroom soup.
Variations for this Amish Chicken Casserole
Not only is this oven-baked chicken and rice dish easy to make, but it's also easily adaptable. So make it however your family likes it.
We already addressed the fact that you can use any kind of cream soup. But what about some other variations?
Can I use different kinds of chicken for this dish?
Yes, you certainly can. Some people like to use bone-in chicken thighs or legs, and that's perfectly great. I just prefer to not have to deal with bones when I'm eating a casserole.
Chicken breast works great too, although I recommend using thick breasts so they don't dry out too much by the time the rice is finished baking.
What kind of rice should I use? We eat lots of rice, so I buy 20 lb. bags of basmati rice because it's our favorite.
But you can use plain white rice, Jasmine, or basmati rice. I don't recommend using minute rice or brown rice, as both of those would require different cooking times.
Maybe your family loves cheesy dishes. Feel free to uncover and sprinkle a layer of cheese over the top when it's almost finished baking.
I'd like to make this a complete one-dish meal, can I add veggies?
Yes, that is another option. Broccoli goes great with chicken and rice. Just scatter some fresh or frozen florets over the rice along with the chicken.
Chopped kale or spinach would be great. And you could always add sliced mushrooms as well.
Herbs and Seasonings:
For an extra depth of flavor, feel free to add fresh herbs to the dish before serving. Chopped fresh thyme, basil, rosemary, or parsley would all be great additions.
And this chicken and rice dish gets most of its flavor from the onion soup mix. But that's not something I keep stocked in my pantry all the time.
So what if I want to make this recipe, and I don't have any onion soup mix? You can easily add a mixture of seasonings to create your own flavor profile.
Water, Chicken Broth, or Milk:
This Amish chicken recipe uses water, but adding some chicken broth will also add a greater depth of flavor.
You can add chicken bouillon to the water, or use a mixture of water, broth, and milk.
Grandma's Chicken and Rice
This is an old-fashioned chicken and rice recipe that may very well be something like your grandma made. It's one of those traditional recipes that stands the test of time.
And for many of us, this dish could be considered comfort food.
What is comfort food? Comfort food is often foods that are high in carbs and tend to be associated with our childhood or home cooking.
I hope you get to try this recipe and enjoy Amish chicken and rice casserole. Let me know in the comments below.
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Amish Chicken and Rice Casserole Recipe
- 1 c. raw rice
- 6 boneless, skinless chicken thighs (about 2 1/2 lb.)
- 1 can cream of mushroom soup
- 2 c. water (or chicken broth)
- 1 - 2 minced garlic cloves (optional)
- 1 packet Lipton onion soup mix
- 1/2 tsp. paprika (optional)
- Preheat the oven to 350°.
- Spread the raw rice into a heavily buttered 9x13" baking dish.1 c. raw rice
- Lay the pieces of raw chicken on top of the rice.6 boneless, skinless chicken thighs (about 2 1/2 lb.)
- In a bowl, whisk together the cream soup, water, and minced garlic. And pour this mixture over top of the chicken.1 can cream of mushroom soup, 2 c. water (or chicken broth), 1 - 2 minced garlic cloves (optional)
- Sprinkle the packet of soup mix over the top. And then sprinkle with paprika.1 packet Lipton onion soup mix, 1/2 tsp. paprika (optional)
- Cover and bake at 350° for 1 hour and 15 minutes. Remove the cover and bake for an additional 5 - 10 minutes.
- Remove from the oven and let it rest for about 10 minutes. Fluff the rice with a fork and serve.
- Refrigerate and reheat any leftovers.