Chicken, Chestnuts, and Rice Casserole
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This chicken, chestnuts, and rice casserole must be older than I am, because my entire family makes it. It’s so easy to make with leftovers, just be sure to stock some sliced or chopped water chestnuts.
We typically always have slivered or sliced almonds in the freezer (they stay so fresh this way). So, I had leftover rice and some rotisserie chicken, so I’m sharing this awesome, inexpensive recipe. Call this true comfort food, since it’s delicious and easy to make. Just like so many of my other recipes, I love making dinner from scratch. How To Cook Rice.
In 2025, Mark and I decided to live off of our food storage as much as possible. The storage includes our freeze-dried foods. I’m 76, and Mark will be 80 in June. What’re we saving it for? Our kids may not want it if we pass on before it’s all used. We’re saving some money each month, and it feels great. It’s also been a learning curve in using our commercially processed freeze-dried food daily. It takes more water than I had pictured. Please practice with some of your freeze-dried food. Dehydrated food is mainly good for soups; it requires much more water to make it consumable.
Kitchen Items You May Need
- A Good Knife
- Chopping Board or Silicone Cutting Boards
- Large Bowl
- Baking Dish (9 by 13-inch)
- Measuring Cups
- Measuring Spoons
Ingredients
- Onions: A must-have in most casseroles, they add a sweet, savory flavor that complements the chicken and vegetables. Chopped onions add texture and flavor to the dish.
- Celery: Celery adds a fresh, bright flavor to the casserole and a nice crunch. Chopped celery adds a natural, wholesome texture to the dish.
- Sliced Water Chestnuts: Sliced water chestnuts are a unique and delicious addition to this casserole, adding a nutty and slightly sweet flavor. They also provide a nice texture to the dish. I used canned sliced water chestnuts by LaChoy. All references to chestnuts in this post refer to these water chestnuts.
- White Rice (cooked): A staple ingredient in many casseroles, providing a neutral base for the other flavors. Some cooks prefer long-grain rice for casseroles.
- Cooked Chicken: My favorite cooked chicken is rotisserie chicken (cooked and ready to chop). I generally buy the pre-cooked rotisserie chicken at Costco. I think they use chicken breasts, but they may include chicken thighs. Either way, the chicken has always been tender in all my recipes that call for it.
- Mayonnaise: Mayonnaise binds the ingredients together. Some cooks will use a creamy sauce, too.
- Sliced Almonds: They add the finishing crunch on top of any baked dish.
- Lemon Juice: Lemon juice adds a little touch of tartness to the casserole.
Chicken and Rice Casserole
Step One: Gather Ingredients
Preheat the oven to 350°F (176°C). Gather all of your ingredients.
Step Two: Chop or Shred Chicken
Chop the chicken into bite-sized pieces, chop the onion into bite-sized pieces, and chop the celery into bite-sized pieces. This makes cooking things fully easier, so you know they are done. If you’ve stored your chicken in the freezer, be sure to thaw it so the cooking time allows the casserole to come out hot and fully cooked.
Step Three: Combine All Ingredients
Combine all of the ingredients in a large bowl, except the almonds. Stir the chicken and rice mixture until blended well. Set the almonds aside.
Step Four: Grease A Casserole Pan and Bake
Grease a 9-by-13-inch baking dish. I usually use a cooking spray since it’s so easy. Scoop or pour the ingredients into the casserole dish or pan. Bake uncovered for 30-40 minutes, or until heated through. Add the almonds to the top of the casserole during the last 5-10 minutes of baking.
Finished Product
Chicken, Chestnuts, and Rice Casserole Recipe
- 2 cups cooked chicken cut into bite-size pieces
- 3 cups cooked rice
- 1 chopped fresh onion
- 1 cup fresh celery chopped into bite-size pieces
- 1 can water chestnuts drained, sliced or chopped (approximately 8 ounces)
- 1 cup mayonnaise or miracle whip
- 2 tablespoons lemon juice
- 1 cup almonds (slivered)
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Preheat the oven to 350°F (176°C).
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Chop the chicken into bite-sized pieces.
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Chop the onion into bite-sized pieces.
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Chop the celery into bite-sized pieces.
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Combine all of the ingredients in a large bowl, except the almonds. Stir the mixture until blended well. Set the almonds aside.
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Grease a 9 by 13-inch baking dish. Scoop the ingredients into the baking dish.
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Bake uncovered for 30-40 minutes, or until heated through. Add the almonds to the top of the casserole during the last 5-10 minutes of baking.
The History of Chicken, Chestnuts, and Rice Casserole
Chicken, chestnuts, and rice casserole is a comforting dish with deep roots in European and early American home cooking, where simple ingredients were combined to create hearty, nourishing meals. While it may feel like a classic mid-century casserole today, its origins stretch back much further.
Chestnuts have been a staple food for centuries, especially in France, Italy, and parts of Asia, where they were often used as a starch long before potatoes became widespread. In rural European kitchens, chestnuts were commonly paired with poultry and grains like rice to stretch meals and provide warmth during colder months.
When European settlers arrived in America, they brought these traditions with them. Chestnut trees once covered much of the eastern United States, making chestnuts an affordable and abundant ingredient. Combined with chicken—one of the most accessible proteins for farm families—and rice, this dish naturally became part of early American comfort food culture.
The casserole version we recognize today gained popularity in the early-to-mid 1900s, when home cooks began baking meals in a single dish for convenience. Rice casseroles became especially common during times of rationing and economic hardship, as they allowed families to feed many people using fewer resources.
Chicken, chestnuts, and rice casserole have long been associated with holiday meals and winter gatherings, thanks to the rich, nutty flavor of chestnuts and the heartiness of baked rice. It strikes a balance between rustic simplicity and subtle elegance, making it equally at home on a weeknight table or a festive spread.
Today, this dish is appreciated for its old-fashioned appeal, connection to seasonal cooking, and reminder of a time when meals were built around what was local, affordable, and nourishing.
What other ingredients can I add to change the flavor or texture of the casserole?
Some family members like to add different soups to the mixture to help expand or stretch the recipe. They have tried cream of chicken, cream of mushroom, and even cream of celery soup, since celery is a key ingredient.
Along that same line of thinking, they’ll add some sliced mushrooms to their cream of mushroom soup. Each of these will change the flavor as the tastes of the new ingredients come through.
To get more creative, consider adding some broccoli to increase the vegetable content of the casserole. You can add butter and/or cheddar cheese to make it more creamy, too. Instead of sliced almonds, consider topping the casserole with crushed Ritz crackers.
Another creative approach would be to replace the rice with some cubed potatoes, but then you’d have to call it chicken and potato casserole. (lol)
Add a spice flavor with salt, pepper, or garlic powder, all common favorites.
How do I store the leftovers?
I like to use an airtight container with a secure lid to store my leftovers, because it keeps the casserole from drying out. Be sure to put your container in the fridge after dinner to help maintain freshness.
When it’s time to serve the casserole again, just pop it in the microwave and heat it until it’s hot enough to enjoy.
Can I freeze the leftovers?
I wouldn’t recommend it because it contains mayonnaise. The texture would not be the same. I would cut the recipe in half, instead.
What can I serve with this recipe?
- Spinach Salad
- Tossed Salad
- Fruit Salad
- Fresh Fruit
- Fresh Vegetables
- Dinner Rolls
Easy Chicken Casserole Recipes
Final Word
Please let me know if you try making this easy chicken, water chestnut, and rice casserole. I’m trying to share as many inexpensive recipes as possible. The price of groceries is so high that we have no choice but to cut back wherever we can. If you get discouraged going to the grocery store, you’re not alone. I won’t cave to the higher prices I see for certain foods. I have to stop buying them. It’s a fact, and I’m not alone.
Linda, I use a shortcut to make this. Home canned chicken (or pre-baked chicken thighs or breasts), Rice a Roni Herb and Butter rice, add snow peas (or celery), water chestnuts and some green onion while the rice is cooking, then add the chicken the final 15 minutes. The whole meal takes about 30 minutes and it’s really tasty as well as easy. I don’t use sliced almonds, even though I love them, because Jane doesn’t.
With any luck she’ll be home from her latest bowel surgery either today or tomorrow. She’s been in the hospital with me by her side the past eight days. I only come home to care for the dogs and sleep.
HI Ray, thank you for the 5 stars, my sweet friend! I love using canned meat, I need to try it with Rice a Roni!! I love quick meals and cost less money! I’m sorry to hear about Jane, that poor woman needs all of our prayers! You are such a blessed caregiver, Ray, I hope she comes home soon. Linda
Dear Ray: I am SO SORRY to hear what you and your wife have been going through the last week or two! I pray that God will protect you both and heal your wife soon! What a great man you must be to be so faithfully by her side non-stop!
About the recipe, Linda you have made me very happy with this recipe, because I just finished pressure-canning organic chicken thighs I got on clearance (but still perfectly fine). Plus we already have that clean white rice from the Himalayas on hand and lots of it! Plus, I already have been slowly building up my stock of Pacific Foods Organic Condensed Cream of Chicken and Cream of Mushroom Soup, and we already have in stock dehydrated organic celery and other organic veggies. I am also getting ready to freeze dry organic onions and more celery, so we should be all set for making this dish during SHTF times that are returning soon. The D.S. has already begun announcing their triple-virus injections to the public and that there will be new lockdowns coming. All that on top of trashing the dollar….BUMMER! Well, if I have to stay home for months on end, no worries! I am NOT getting that dangerous shot unless they tie me down and inject me against my will!! We know too many who, by now, have cancer,or have died or become paralyzed (or something like that) from the last round!!
Thanks for an easy recipe. We just cannot use mayo because my hubby and son are allergic to eggs, thus the cream of whatever soups and Mayacamas g/f sauces we’ve been slowly accumulating over the last year or so! I am going to work on freeze-drying organic broccoli, too, so we can add that in.
Oh, by the way, Linda, I have 2 quarts of our own blackberries in my old EXCALIBUR dehydrator right now, thanks to YOU! Have also been cutting up and freeze-drying organic peaches and zephyr squash “rounds”. The peaches freeze dried should be awesome because I can tell you the f-dried apricots were DIVINE!! Yesterday was pick-up day for conventional plums and organic beets, so I am going to be swamped for at least several weeks longer!!! Next will be organic onions and beet greens (plus making pickled beets), and then finishing up the org. peaches…. Whew! I am beginning to feel it’s almost time for a VACATION!! :-). NOT complaining one bit in reality. We are so grateful for all that God has sent our way this year. I just wish we had a 2nd freezer to put some of it in!!! Thus all my canning dehydrating and freeze-drying out the kazoo!
Hi Joyce, oh you are truly blessed to have all this organic food dehydrating, freeze-drying, and canning. SQUEAL! Life is good when you have your own healthy food in your home! I love this!! Linda
Linda this sounds so good. I gotta make it soon. I make a chicken and rice casserole a different way. I use a can of cream of chicken soup, 2 soup cans of water, about a cup of chopped onion, and mix well. Add 1 soup can of rice and mix again. Add chicken breasts on top and season with seasoned salt or seasoning of choice. Bake at 350, covered for about 45 minutes. I have added peas and carrots to it and it was good too.
HI Deborah, oh, I love this idea, cook the rice in the casserole! Yummy! We will all be needing more recipes like yours to stretch our food budget. Thanks for sharing! Thank you for the 5 stars, my sweet friend, Linda
Hi Linda:
I use a mix of rice, You would not believe how many different types I have right now I can list what I remember, Blue, Black, Red and about 8 more. I buy them at sprouts when they have them on sale. My husband adores it when I make something with the different rices. He hates white rice but my trick is usually use one or more of the darker rices and cook half and half. The white rice will take on the color of the colored rice and he has no problems with it. I also make my chilli with about 10 different types of dried beans. That way I can put pinto beans in and it does not bother me. When you cook about 10-15 different types of beans you get a fantastic pot of Chilli. At least my family thinks so.
Thanks for the Chicken recipe. We eat so much chicken that we have a freezer of cooked chicken;.
Hi Jackie, it sounds like you have a great stash of rice. I’m glad your husband like the mixture you make. Life is good when we can cook from scratch. Linda
Hi Jackie, I forgot to tell you thank you for 5 stars, my sweet friend! Linda
HI Linda:
I forgot to tell you my husband can’t eat fresh onion or celery so I used celery seed. Same flavoring just not the juice the celery has. It’s a Indian Spice. I also used a can of cream of mudroom soup and a can of cream of chicken soup. I am making rice and noodles for the casserole. For whoever wants whatever and and I added chicken broth to thin it out. I also put a large can of mushrooms in it. I think my family will love the casserole even if it isn’t totally the recipe you shared.
Hi Jackie, this sounds good, thanks for sharing the different choices to change out the recipe! Yummy! Linda
This is one of the classic recipes that is shared as a starter recipe for freezer cooking since it is so easy to make. I started “cooking for the freezer” when I was pregnant with my first child and on bedrest for the entire 3rd trimester. I would be in the recliner with a board across it and a cutting board on it, I did the cutting and dicing. Hubby did the assembling. We would divide this recipe into amounts for 2 in ziplock baggies. Then when we were going to cook it, we would empty the thawed meal into a casserole dish. After the kids joined us and I had collected extra casserole dishes at thrift stores and yardsales, I would freeze it in the casserole dish, usually I would double or triple the recipe. Now that the kids are grown and gone, we are back to freezing half the reciepe in a vacuum seal bag. I love this casserole and would eat it once a week. Hubby is not as fond of it, so we end up having it about once every 3 months. I just love a good recipe that is easy to put together and can be frozen.
Hi Topaz, thank you for the 5 stars, my sweet friend. I have to put more chicken in it for Mark. I like double the water chestnuts! LOL! It’s so versatile. Girl, being on bed rest the third trimester would have been tough! I can picture you sitting on a chair cutting the food, great story! We’re in the same boat we freeze encore meals! Love it! Linda
Tom and Brian said they will make this when I am not around since water chestnuts and almond are a no-no for me
Hi Chris, thank you for the 5 stars, my sweet friend. Oh, the chestnuts and almonds, no you can’t eat those, darn! Linda