Chicken and Rice Casserole Yummy Goodness

Chicken and Rice Casserole

Yes, that is how it is referred to in my house. 9 out of 10 times when I ask my husband what he would like for dinner, he will ask for this. I used to make this in a VERY high sodium way using canned cream of whatever soup, Italian seasoned breadcrumbs, and cooking the rice in regular chicken broth while this is certainly super scrumptious, my husband needs to watch his sodium intake VERY closely, so I’ve subbed out with low sodium ingredients.

For the low-sodium cream of mushroom soup, you can substitute a cream sauce made with unsalted butter and lower the sodium even more. Once a Month Mom has a fantastic recipe for making it from scratch, with several variations.

The pressure cooker can (and should) be used to cook the rice, and then to cook the chicken. Cooking chicken in a pressure cooker is pretty simple. Heat up the pressure cooker, spray with olive oil, sprinkle chicken breasts with pepper, and brown in a pressure cooker. Add 2 cups of water, 1 stalk of celery, and 1/4 of an onion to the chicken. Cover. Bring to pressure and cook for 5 minutes. Quick release, cool and shred chicken for use in the recipe.

Reduced Sodium Chicken and Rice Casserole

This classic casserole is made in a hurry using the pressure cooker to cook the rice and chicken before assembling the casserole.


  • Rice – 3 cups, cooked in the pressure cooker
  • Peas – 1 cup, frozen
  • Chicken – 3 cups, cooked and shredded
  • Cream of Mushroom Soup (reduced sodium) – 1 can (or 1 recipe if made from scratch)
  • Chicken Broth (reduced sodium) – 1 cup
  • Madras Curry Powder (Penzey’s Spices) – 1/2 tsp
  • Sour Cream – 1 cup
  • Panko Bread Crumbs – 1/2 cup
  • Butter – 3 TB, melted
  • Madras Curry Powder (Penzey’s Spices) – 1 tsp (or to taste)
  • Smoked Paprika – 1/2 tsp (or to taste)


Preheat oven to 375.
Place rice in a 9×13 casserole dish that has been sprayed with olive oil or nonstick spray.
Top with frozen peas.
Top with shredded chicken.
Mix soup, broth, curry powder, and sour cream. Pour over the chicken.
Mix panko bread crumbs, butter, curry powder, smoked paprika (and pepper if desired) and sprinkle over soup.
Place in oven, uncovered. Cook until bubbly and lightly browned on top.