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Country Chicken Bake Recipe – How to Make it in 11 Simple Steps

Country Chicken Bake is a delicious recipe that your family will love. It makes an enormous pan, so if you are cooking for a crowd, it is wonderful! However, if you want to cook the basic recipe and freeze some of it for later, we include instructions for that too!

This is a freshly baked country chicken casserole dish with herbs.

Busy cooks know how to make the most of their time in the kitchen. This recipe for Country Chicken Bake can help you prepare a delicious meal for your family while cooking for the freezer for some time in the future. You can make the casserole as directed for dinner below, making a large pan which will probably generate a few days of leftovers for the fridge.

But if you follow the instructions for making part of it into a freezer meal, you will have dinner for a night when you don’t have time to cook or clean up the preparation mess. When you know how to “cook once, eat twice,” you can always be prepared for a busy week with a healthy meal from the freezer.

Country Chicken Bake Recipe

April Freeman
This recipe for Country Chicken Bake makes a massive dish. The 9 by 13-inch pan will feed six people with hearty appetites. But, what if you aren’t feeding that many people? Or what if nobody likes eating leftovers at your house? We have a solution for that. This is a recipe that freezes very well if you know how to prepare it for the freezer.
Prep Time 25 mins
Baking Time 45 mins
Total Time 1 hr 10 mins
Cuisine American
Servings 10 Servings


  • 9×13-Inch Baking Pan
  • Small bowl
  • Rolling Pin
  • Meat Mallet
  • Food Processor
  • Meat thermometer


  • 1 cup Uncooked Rice
  • 1 cup Diced Celery
  • 1 teaspoon Onion Powder
  • 2 tbsp Melted Butter
  • 1 teaspoon Dried Parsley
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • teaspoons Paprika
  • 1 teaspoon Thyme
  • 15 ounces Canned Carrots
  • 1 cup Cheddar Cheese
  • 8 pcs Boneless Skinless Chicken Tenders
  • 1 can Cream of Chicken Soup
  • cup Mayonnaise
  • ¼ cup Milk
  • 2 sleeves Buttery Crackers
  • 2 tbsp Melted Butter in addition to the butter needed above


  • Preheat the oven to 350 degrees.
  • Cook the rice according to package instructions.
  • Place the rice in the bottom of a greased 9 by 13-inch baking pan. Add the celery, onion powder, butter, dried parsley, salt, pepper, paprika, and thyme. Stir this all together.
  • Open the can of carrots and drain the liquid from the can. Stir the carrots into the rice mixture. 
  • Cut the chicken pieces into 2-inch cubes and place the chicken pieces over the top of the rice, scattering the chicken in an even layer.
    The pieces of chicken are placed on top of the rice mixtures.
  • In a small bowl, stir together the cream of chicken soup, the mayonnaise, the milk, and the cheese. 
  • Spoon this mixture over the top of the chicken breasts. 
    The creamy mayonnaise mixture is then spooned on the chicken and rice layers.
  • Use a rolling pin or a meat mallet, crush the crackers in the sleeve into small bits. Gently open the package and scatter the cracker crumbs over the top of the casserole. You can also use a food processor to smash the crackers.
  • Sprinkle the melted butter over the top of the crushed crackers. 
  • Bake the casserole in the preheated oven for 45 minutes. Remove the casserole from the oven and use a meat thermometer to test the chicken for doneness. The chicken is fully cooked when it reaches 165 on the thermometer.
  • If it is not yet cooked, return it to the oven for another 15 to 20 minutes. Test the chicken again. When the chicken is done, scoop the casserole into dishes to serve. Store leftovers in a container with an airtight lid for up to three days. Reheat leftovers in the microwave. 
    This is a bowl of country chicken bake.


Prepare the recipe all the way up to the step where you put things in the pan. At this point, you can divide the mixture into several pans. When we made the recipe, we made one 9 inch pan of casserole for dinner, but we used three smaller aluminum foil pans to prepare some things for the freezer.
We portioned about half of the mixture into the smaller pans. We added the chicken and sauce to the pans, dividing things equally. You could also just make two 9 inch pans of casserole and bake the reserved one later.
It was at this point that our recipe diverged a bit. The only casserole to which we added the cracker crumbs was the one we planned on baking for dinner, and for that one, we only used one sleeve of crackers. The other smaller versions did not get cracker crumbs. 
Everything went into the oven to bake. We baked the larger casserole for the recommended amount of time.
The smaller casseroles did not take quite as long to bake as the larger ones. When they were done we allowed them to cool to room temperature before wrapping the pans in aluminum foil and freezing them. When we get ready to heat these small, individual-sized casseroles for eating in the future, we will first put them in the fridge to thaw overnight.
When we want to eat them, we will sprinkle crushed crackers over the top of the casserole, along with a little melted butter. The crackers don’t freeze and thaw very well, so we wait until baking to add them. Then, we’ll bake the Country Chicken Bake casserole for about 20 to 25 minutes, or until the filling is hot and bubbly.
When you know how to cook ahead of time, you will always have something in the freezer to eat for later. When things get crazy at the office, you can rest easy knowing that you can text your teen to get dinner from the freezer into the oven, and it won’t be chicken nuggets!
Keyword Country Chicken bake, Dinner, Recipe

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