Chicken & Rice Casserole


2 cups diced or shredded chicken
1/2 box chicken stock or 1 can chicken broth
1.5 cups rice, cooked
1/2 onion
1 cup chopped celery
1 lb. Velveeta cheese
8 oz. cream cheese
8 oz. sour cream
shredded cheddar, for sprinkling

Preheat oven to 350 degrees.

Saute vegetables in a pat of butter.  Use a large skillet or dutch oven.

Add chicken stock and bring to a boil.  Turn to low and add the cheeses, cut into cubes.

Mix until the cheese melts.  Turn off burner.

Add hot rice.  Salt and pepper to taste.

Add sour cream and chicken.

Pour into a LARGE baking dish (I almost overflowed mine) and sprinkle with cheese and paprika.  (You could easily fit this into two smaller dishes and freeze one at this point.  It’s very filling).  Bake at 350 for 1 hour.

Mmmmm… not necessarily figure friendly, but oh-so-yummy!

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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  1. Chicken Spaghetti (with no “cream of” anything) | - September 11, 2013

    […] soup in it.  Yuck.  So, I made up my own version of chicken spaghetti, loosely based on my chicken and rice casserole dish.  It turned out yummy.  Even the kids enjoyed […]

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