4 Ingredient Chicken Rice Casserole

Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!  

How to Make 4 Ingredient Chicken Rice Casserole

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There is nothing like Chicken Rice Casserole for dinner. This dish is deliciously easy, creamy and totally satisfying and you’ll never believe it needs just 4 ingredients!

This is a special dish because the recipe comes from my BFF, Penny, who lives just across the street!  Anyhow, Penny said she’s been making this for years and it’s her go-to, must have, favorite easy weeknight meal that I just had to try.

I have to admit, when I first made it I thought it would be tasty but… I had NO idea what I was in for.This quick and easy Chicken Rice Casserole is a family favorite dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

First of all, this dish comes together in under 5 minutes, it’s one of the quickest dinner preps on my whole site (along with One Pot Pizza Tortellini Bake).  Second, this was a meal that everyone in my house went crazy for! Truly, this is what you make when someone needs to be comforted, it’s like serving a great warm hug from your Mom!

The chicken comes out incredibly tender and juicy, the rice is perfectly cooked in a rich and creamy sauce and the whole thing is loaded with flavor!

You can't believe that you can make a dinner thi quick and easy! Chicken Rice Casserole is a family favorite meal that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

This easy Chicken Rice Casserole takes about an hour to bake, but that is one of the things that make it kind of the perfect dish. With minimal prep time, you can slide this casserole into the oven and relax, or maybe help with homework without feeling the usual dinner time rush!

5 minutes of work, and then perhaps a glass of wine or read your book for an hour?  I feel like that’s a good idea for ALL weeknights!

You can't believe that you can make a dinner thi quick and easy! Chicken Rice Casserole is a family favorite meal that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

I use homemade onion soup mix in this recipe, but you can use the kind in the envelope if you haven’t had a chance to mix up a batch yet. The flavor will be amazing either way! Penny also said she sometimes replaces the onion soup mix with a packet of gravy mix… I haven’t tried it yet, but it’s definitely next on my list!

If you are lucky enough to have leftovers, this makes for a delicious lunch the following day.

4 Ingredient Chicken & Rice Casserole

Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

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  • 4 chicken breasts
  • 1 cup long grain white rice , uncooked
  • 1 package onion soup mix (or use homemade)
  • 1 can (10 oz) cream of mushroom soup


  1. Preheat oven to 325 degrees.
  2. Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
  3. Pour uncooked rice over chicken. Sprinkle with onion soup mix.
  4. Combine mushrooms soup and 1 1/2 cups of water. Pour over chicken.
  5. Cover and bake 1 hour 15 minutes or until rice is tender.


My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.

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Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!
Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

173 comments on “4 Ingredient Chicken Rice Casserole”

  1. The chicken Rice Casserole sounds delicious – I
    can’t wait to try it! Have you ever tried to use the
    cauliflower “rice” in the recipe? If so, how did you
    adjust the recipe (quantity, liquid, etc.) Thanks for

    • I haven’t tried it but if you do, I’d suggest eliminating most or all of the water. The rice soaks up the water and cauliflower may produce a little bit of liquid as well.

      • Hi Holly!

        I’ve made this dish and LOVE it. Just wondering if I needed to double quantity of rice if I would also increase the cooking time as well as water/mushroom soup combo?

  2. Could you use brown rice?

  3. Hi! What type of rice, like can I use minute rice? This recipe looks devine

  4. Wow..went to Walmart… stopped at hardware store…with husband…so it took an extended time….and of course it was Lowe’s..so I had to check out the spring stuff then to pharmacy.. to wait of course… then home. Chop and bag the weeks lunch stuff(grape tomatoes, celery, peppers etc).. run stuff to the compost…talk to neighbor over the fence and STILL MADE DINNER AND ITS ONLY 4:25…..BAM.. made the 4 ingredient chicken and rice tonight AND I can still watch TV tonight…yay

  5. You guys never really say what kind of rice, minute rice, long cooking rice, what type of rice please

  6. I used Brown rice and added peppers it was amazing!

  7. Hello could you cook this in a slow cooker.. if so how long..would it be low for 8 hrs or would that be too long sorry work full time and wiuld not have time to cook after work… tia.

  8. Can you use pork chops instead of chicken and if so, would you cook the same amount of time?


    • You could try pork chops but their texture is completely different, so it would require a different amount of cooking time.

  9. My husband can’t eat mushrooms, so I’ll be making this with cream of chicken soup! Or maybe cream of celery!!

  10. Do you want the chicken breast thawed, or can they be frozen?

  11. Think this can be adapted for a crockpot? Like maybe reduce the 1/2 or more of the water and cook on low? I work two jobs and I either have to cook in the crock pot or it has to be made within 20mins, so even tho this is a great recipe I just don’t have an hour to cook it. Any suggestions?

  12. Looks great. What are the nutrional values on this?

  13. What kind of gravy mix would you use?

  14. I make a lot for senior church groups and hope chicken tenders will do well in this dish. I will triple the ingredients for 16 people.

  15. Can I make this in the crockpot? If so how much time should I give it?

  16. I see you keep repeating white long grain rice. I use Jasmine rice all the time. Not knowing the differences in rices, can Jasmine rice be used for this recipe? My family loves rice and loves chicken, diffenitely making this :-)

  17. Serving size would be breast with rice. What would the calorie count be for a serving?

  18. That looks amazing and super easy. Do you think minute rice would work? That’s what I have on hand right now? (Not sure what the diff is exactly lol).
    Thamks a bunch!

  19. I mad this tonight and it didnt turn out right. There was still a lot of water when i pulled it out. Any suggestions on why it didnt turn out?

  20. Bake at what. 375

  21. Could you use chicken stock in place of the water? Also I know that you used long grain white rice, but could you use minute rice?

    • Hi Clarissa,
      Last Sunday I made this for my family. I used chicken stock. I found it cooked a little faster and got dry. If you want to use chicken stock for extra flavor, I would recommend half water and half chicken stock, to keep it from cooking down too fast! I hope you enjoy the recipe!

  22. Would this freeze well before cooking?

  23. Can I substitute chicken stock for water?

    • Hi Holly, I have made this recipe that way, but I found the chicken stock cooked down faster than water. If you wanted to do a half and half mixture for extra flavor, it will yield delicious results, but be sure to keep an eye on it during the last 15 minutes or so of cook time.

  24. we are making this today for dinner.one thing of concern is using the long grain rice.husband said when he uses it in recipes it never cooks thoroughly..suggestions or anyone with that problem? that’s why we wondered about using minute rice but that probably cooks too fast..so will see.really enjoy input from ladies who have made any recipes we want to try..thanks..

    • I do use long grain rice. You’ll want to make sure it is sealed as much as you can so the rice can kind of ‘steam’. Check it at 1hr 15min (just quickly opening one corner and trying a little bit of the rice), it should be soft by then. If not you can add it back into the oven for a few minutes. I hope you enjoy it, my family loves this recipe! :)

  25. HELP! I’m in the middle of making this recipe and am wondering, when you say 1 package of onion soup mix, do you mean both envelopes or just one?

  26. Can I make this in a slow cooker? If so, what changes would I need to make and how much time when it need to cook for?

  27. This reminds me of something I ate as a kid. I love the addition of onion soup. Making it today! Can’t wait! Yum! Thanks!

  28. HELP!! Do you really only use one cup of rice? In the picture it looks like a ton more than one cup. I want to be sure as I am making this now!!!

  29. I didn’t have onion soup so I used some Frenchs fried onions and it was awesome. I did have issues with the rice cooking through. What brand of rice are you using?

  30. Can this chicken recipe be prepared and refrigerated overnight, then cooked the next day?

  31. Can you use a different soup other than mushroom as household not keen on mushies?

  32. Do you need to change the amount of water or cooking time when using brown rice?

    • I have not tried this recipe with brown rice. The cooking time will likely be longer. Please let us know how it turns out if you try it.

  33. I have to use 6 pieces of chicken instead of 4 should I use more ingredients?!!

  34. The taste of the chicken/rice casserole is great but the oven temp. of 325 is way to low that the rice had barely cooked after the 1 hr & 15 min. of specified cooking time. Anyone making this dish should cook it at 375 degrees in a regular oven or at 350 degrees if using a convection oven.

    • I’ve made this several times and it works perfectly at 325 degrees. If your rice isn’t cooked through, I would suggest increasing the cooking time by 20-30 minutes (or as needed).

  35. I am not a cook at all but this looked so easy, I thought I would try it. It literally took 5 minutes to throw together and it is absolutely delicious! Thanks so much!

  36. I made the chicken and rice casserole for dinner. I add cheese on the top and my family rated it 1 being bad and 10 being the highest they gave it and 11.

  37. Trying tonight. Could not find onion soup mix but found a French onion soup mix. So hoping it turns out okay with the substitution.

  38. In have had this recipe in the oven at 325 for 2 hours now. The rice is not cooking and it is still really watery. Hopefully it tastes good when it finally gets done cooking. I don’t think I will try this again. Thank you anyways.

    • Oh no, that is disappointing. I have made this several times and it always works out, so I cannot say for sure why. Did you cover it tightly? Hope it you enjoyed it once it was finished cooking.

  39. What about using long grain and wild rice?!

    • I think it would work, however I have not tried it. You may need to adjust the cooking time slightly.

  40. How much water do you use???

  41. I am cooking this recipe now and it is still very runny and my rice is not cooking… I have had it in an additional 25 mins I’m concerned my chicken will be over cooked now.

  42. Is there anything you could replace the onion soup mix for? My family really doesn’t care for onions! Thank you!

    • I have a friend who is in the same situation as you! She still uses the onion soup mix, however she omits the onion flakes by pouring the onion soup mix packet through a sieve first. This still adds the flavour without the actual onions. Let me know if this works for your family.

  43. You didn’t specify, boneless or bone-in chicken? Which is better?

  44. Good Afternoon!

    This sounds delicious! Wondering if I can do chicken thighs?

  45. Recipe says cover- Cover with foil?

  46. I am not a fan of chicken breast because they seem to dry out in a lot of the recipes that I have tried. Could this be made with boneless thighs?

  47. Does the chicken have to be thawed or can it be frozen?

  48. I used what I had in my stock. I substituted chicken thighs for the chicken breast. I used Uncle Bens Long Grain Rice, Cream of Mushroom with Roasted Garlic, Lipton Onion Soup Mix. Recipe came out awesome. Not to mention very easy to make.

  49. For chicken Rice Casserole can i use brown rice?

  50. Me and my brother share a household and we thoroughly enjoyed this recipe. It was so easy to prep and took almost no effort. Although it tasted like I spent all day on it. Only slight change was I used the broccoli cream of mushroom. Thank you very much for the recipe!

    • I am so glad you and your brother enjoyed the recipe. Crea of broccoli soup sounds like a great substitution!!

  51. I just made the rice and chicken. I used to make this with my children were little. The only thing I have done different than a few things I added a small can of mushrooms drained and mixed everything together including half a package of onion soup. Put the chicken on top of the mixture and sprinkle with the rest of the onion soup covered it with tinfoil it in the oven can’t wait to see how it comes out

  52. Could you use brown rice in this instead of white rice?

  53. I have been wanting to make this for a while finally made it .This recipe is delicious rice came out fully cooked the chicken breast was very moist the onion soup seasoning with the cream of mushroom soup gave the whole dish an amazing flavor was a hit with my kids will definitely be making this again

  54. Could i add some frozen broccoli florets to this?

  55. I grew up with the onion soup mix sprinkled over the top of everything else. Try it sometime.

  56. I made this recipe in the 1960’s/70’s and my family always loved it. It was originally developed by Campbell’s soups.
    However, there is a major difference between your recipe and Campbell’s: their recipe called for the rice to be mixed with the mushroom soup and water, and spread on the bottom of the pan. The chicken was placed on top and the onion soup mix sprinkled over it. I modified the recipe to mix both soups and water together, reserving some to pour over the chicken. Most of the soups/water mixture was mixed into the rice first, I think the rice needs to be on the bottom if you want to ensure that the rice gets fully done. This way, how tightly it is covered is less important.
    Also, I cannot imagine that adding 2 more pieces of chicken would add anything more to the cooking time in a standard oven. Go for it!

  57. The chicken and rice casserole looks delicious, but what’s the ingredient you put on top of the rice, before adding the mushroom soup? It is cashews? Whatever it is, it’s not mentioned in the printed version.

  58. This was delicious!! I used the thinner chicken breasts and I cooked it at 375 for about 45 min. Turned out perfect!!!

  59. Do you think I can freeze this for a few days before using?

  60. I just got out on my own and am (at best) a remedial cook here so I have a few questions.
    1. I don’t particularly care for mushrooms, are there any good substitutes for the cream of mushroom soup?
    2. How large of a package of onion soup mix?
    3. What’s a good way to tell when it’s done? Should I buy a food thermometer?
    4. I was thinking of paring this with some grain muffins, but I only have one oven (two racks in the oven though) and the muffins cook at 350F, would it be possible to raise the temperature for the last 10 minutes, or could I do the muffins at 325F (they are a box mix I got for free when the school cafeteria was cleaning their stuff out)?
    5. I enjoy spicy food, would chili powder be a good addition to make this spicy?
    6. Cover with foil, right?
    Thanks in advance! Working to expand my cooking abilities.

    • 1. Cream of “anything” should work just fine in this recipe.
      2. I use a 2oz packet.
      3. You can certainly purchase a food thermometer if you’d like however boneless chicken breast should be plenty cooked in the time given. You’ll want to ensure the chicken is white (and not pink) throughout.
      4. Yes, this should work ok if you alter the temperature for the last few minutes. You could also remove it from the oven and leave it covered while you bake your muffins.
      5. I think chili flakes would be a great addition or you could add a little bit of hot sauce once served.
      6. Yes, cover tightly with foil.
      7. ENJOY!! :)

  61. What did you cover with?

  62. Even my super picky 1.5 year old liked this! And it’s so quick and easy. Definitely making this again soon!

  63. Can I use a packet of uncle Bens wild rice and seasoning instead?

    • I have only made this recipe as written, however if you do make this change please let me know how it turns out.

  64. Like others have commented, after 1.5 hours the chicken was still raw and the rice was hard. I followed directions exactly. :(

    • That is disappointing for sure. I have made this several times and it always works out, so I cannot say for sure why.

  65. Do you cover the dish for baking?

  66. How much water?

  67. Oh I see it now! ( the water amount)

  68. I’ve been making this for years now, I got the recipe from my Grandmother. The only difference is I’ve been adding 3 cups of water, which increases the cooking time to 2 hours and leaves a more liquidy rice mixture. Otherwise, it’s identical. I may have to reduce the amount of water & cooking time

  69. Hi Holly! This recipe looks great. I’m wondering what garnish you’re using as a finishing touch in the video. Looks delicious. Thanks!

  70. This was absolutely scrumptious! I was apprehensive because it seemed too easy but even my 5 year old (who eats NOTHING but plain rice) asked for seconds!

  71. Made this for dinner tonight and it turned out great! I cooked it on 350 only because I was nervous of the reviews. Worked out great with the time you specified. The chicken came out very tender and the rice was just right. The fam jam enjoyed it and I enjoyed the ease of it! Will definitely make again! Thanks for the recipe. Next time I will try cream of chicken soup! (:

  72. Everyone loved it!! Especially me, so easy to make!

    Rating: 4
    • I’m so glad your family loved it!!

      • I would like to make this recipe, but I noticed some had trouble getting the rice to fully cook. How do you get the rice to cook perfectly? Will anyone share their secret? I have not gotten a reply yet.


        • Hi Jacqueline,
          I’ve never had a problem getting my rice to cook through. I use a long grain white rice and ensure my dish is fully sealed with tin foil. I hope that helps!

          • Hi Holly,
            I read a lady said she put her rice on the bottom of the baking dish, to ensure the rice cooked well. Is it best to place rice on top of the breasts still? or does it matter if its on the bottom. And as long as I seal it tightly with foil will the rice cook perfectly? I am a college student, and I don’t want to waist money and not have it come out perfectly. if it does not cook fully in 1hr 15 min. how much longer should we keep it in? Could you please answer all these concerns.

          • I have only made this recipe exactly as written and it works out perfectly for me.

          • Hi Holly,
            I had another question about the 325 temperature. There is conventional and convection ovens. I have a regular gas stove & oven, do I still cook at 325 the recommended temp. or do I try 375 degrees?

          • If you have a regular gas oven you should still cook this at 325 degrees.

      • Hi Holly,
        I have a 12 oz box of cream of mushroom soup. But it calls for 1 can (10)oz of soup, do I just measure out 10 oz of it using a measuring cup?

        • A canned condensed mushroom soup has a thicker more jelly like texture so I’m not sure if your soup would have the same consistency. If it is a thick condensed soup base, measuring out 10 oz should be just fine!

          • If I wanted to use brown rice, how much water would I add for 1 cup of rice? best estimate?

            How long should I keep it in the oven since brown rice takes longer.

          • I can’t say for sure, I’ve only made this recipe as written.

  73. I think the onion soup mix made the dish too salty. I seasoned the breasts, maybe shouldn’t have

    Rating: 2
  74. I madethis lass week and everyone loved it. It was easy and quick and so very juicy. I’ve used basmatti rice and tonight am doing the long grain white rice.

    Rating: 5
  75. Can you cube the chicken and mix it all together instead of putting in whole breasts?

  76. Hi im from the uk. What is onion soup mix and what would an equivalent to it that i can get outside of the usa. I know some ingredients dont translate. Would an onion consume be ok and reduce the water? Or is it more like a dry stock cube? Ours come in chicken or beef or vegetable

  77. This was delicious. I did make it with Minute Rice and it came out great. I sliced the chicken breasts length ways so they were thinner and would cook faster. I added as much rice as you plan to feed the size of your family. I did the largest amount on the rice. Prepared the dish exactly the same as in the recipe except for these changes, covered it, put it in the oven at 350 for 40 minutes and my family loved it.

    Rating: 5
  78. Hello . I’m a 41 about to be 42 mother n wife of 20 yrs. I started making this recipe when I was 14 yrs old for my brothers and mom n dad.. but I add Asparagus always have and its still “omg goodness” but I have not used onion soup mix .. I think I might just to try it.. Got to try something different every once in a while

  79. Recipe sounded good, but did not come out good. Wish I would have read the comments before making this. Followed directions exactly, and ended up with uncooked rice. Still in stove almost 2 hours later and rice is like mush now. Going to order a pizza and see if our dog will enjoy it.  Waste of time and money.

    Rating: 1
  80. I have made this recipe for years. If you are short on time, you can prepare the dish on the stove in a large skillet. I brown the chicken, usually cut up, and then add the remaining ingredients along with two cups of water. Bring to a boil, turn down to low and simmer for 20 minutes. Your done! It has the same delicious flavor in less time.

    Rating: 5
  81. Super easy and super yummy! It’s become a favorite in my home

    Rating: 5
  82. I do not recommend using the homemade onion soup mix recipes advice of 5 T= 1 pack of onion soup mix, I only used 4 and it was WAY too salty! 2 T would’ve been much better.

    Rating: 3
  83. This is sooo delicious (and having a fiancé on crutches for the next 3 months) it’s incredibly easy to prep! I don’t quite use 1 and a half cups of water; I cut it down just a bit to make the rice and cream mixture thicker. Love this recipe!

    Rating: 5
  84. Can you make this in a crockpot

  85. This is so good! But instead of mushroom soup I used cream of chicken so delicious! 

  86. I’ve made this recipe several times for my ridiculously picky husband who does not like casseroles….and he loves it! I do have to bake it at 350 or it will never get done. I even goofed this time and only used 1 cup of water instead of 1 1/2 and I think it was even better, much thicker sauce.

  87. Did you use glass or metal pan?

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