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 dish has juicy chicken breasts and tender rice in a deliciously creamy sauce. This is a casserole that meal packs a lot of flavor in a filling one dish dinner and a meal that everyone will love!
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 and she’s been making this for years. 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 knew it would be tasty but… I had NO idea what I was in for and it’d definitely become a regular in our rotation!
This easy 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).
This dish is belly warming and comforting while being simple and easy to make, it’s like serving a nice 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!
This easy Chicken Rice Casserole takes about an hour to bake (depending on your oven, you may need a few extra minutes but for me it’s about an hour), but that is one of the things that make it kind of the perfect dish.
We’ve made this just as written over and over but I’ve also added a little bit of onion to the bottom of the pan or a couple of handfuls of fresh mushrooms.
With very little 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!
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!
My friend Penny also said she sometimes replaces the onion soup mix with a packet of gravy mix depending on what she has on hand!
If you are lucky enough to have leftovers, this makes for a delicious lunch the following day.
4 Ingredient Chicken & Rice Casserole
- 4 chicken breasts
- 1 cup long grain white rice uncooked
- 1 ½ cups water
- 1 package onion soup mix or use homemade
- 10 ounces cream of mushroom soup condensed
- Preheat oven to 325°F.
- Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
- Pour uncooked rice over chicken. Sprinkle with onion soup mix.
- Combine mushrooms soup and 1 ½ cups of water. Pour over chicken.
- Cover and bake 1 hour 15 minutes or until rice is tender.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Great base recipe, so ty for posting.
This is easy to prep & cook, and is easily customizable for taste preferences.
I followed the base recipe, exactly, but added sautéed sliced shrooms (8oz), ~1/4c diced onion & a tsp Minced garlic. I also added some Italian herbs, thyme & a sprinkle of garlic powder.
It was tasty & I’ll def make again.
Absolutely delicious!!! Thank u for the recipe.
This was delicious! Added freshly sautéed mushrooms and cooked at 350 for 75mins. It was perfect! Great from leftovers too
Can I make this with cubed chicken breasts instead of whole at the same temperature/time? I’m feeding a large group and I don’t want to have to buy a ton of chicken breasts!
Thank you in advance!
Hi Kaiann, this recipe cooks until the rice is tender. So I haven’t tried it so I can’t say for sure, but cubing the chicken likely will not change the cook time but the chicken could overcook if using a lean chicken breast.
The chicken was very moist! Easy to make and satisfying. Thank you for this wonderful, easy to make recipe.
Does not cook at 325 it’s awful.
Yes it does. I had 4 *large* breasts & they were done, probably a bit sooner than I allowed (I baked for 1 5hrs bc they were big & I wanted to ensure they were cooked thru, but I bet I could’ve pulled it out at 1:15).
Therefore, either there’s something inherently wrong with your oven’s temp regulation or u screwed it up another way. Not person has mentioned they had a problem cooking the chicken, except u.
This is easy & very customizable for anyone’s tastes, simply by adding a few other ingredients & seasonings.
Can I bake this in the ninja?
I haven’t tried making this in a Ninja so I can’t say for sure Vee. If you try it I would love to hear how it turns out!
OMG!!! This is terrible!!! 2 days ago I stumbled across this recipe looking for a simple meal. I had the chicken and that was it. But I followed these steps subbing goya yellow rice for white, figured the season mix would be a good sub for the onion soup mix and added a little extra onion powder and garlic powder. Then I topped with mix of the water (I had that too) with condensed cream of chicken soup. Covered with foil and cooked for 1 hour 15, checked chicken, cooked an additional 10.
THIS WAS AMAZING!!! I couldn’t wait to try the actual recipe. So I did tonight. Chicken is kind of dry, rice is kind of crunchy and flavor profile is just non existent. So confused how this has so many rave reviews.
I gave 2 stars because I was able to get it down but the meal was unenjoyable and I am so thankful I did not ask my friend to come over.
Sorry but you didn’t review Spend with Pennies recipe. You reviewed your own recipe. The only thing you used that was the same was chicken.
Kelly, first of all, your review makes absolutely ZERO sense. Secondly, you didn’t make the recipe as written – you made your own & then slammed Holly for it.
Your recipe sounds awful, so no wonder it turned out that way…
I’ve made this many times, it’s super easy and delicious!! One of my go to weeknight meals to throw quickly prep and throw in the oven. Thank you so much for this recipe!!
The chicken was tender and rice was well cooked, though overall found this recipe very salty and the flavour was kind of one-note. Don’t think I’ll make it again.
Hi, this recipe sounds amazing. I have chicken thighs that need to be cooked, would they work good in this?
I haven’t tried it but chicken thighs have worked well for other readers with no changes. Let us know how it goes!
It says 3 cups water, but it only mentions using 1 1/2 cups on the chicken and rice casserole
Hi Jill, this recipe only calls for 1 1/2 cups water. Did you double it by chance? If you doubled it only the ingredients double, not the references in the instructions so you would have to manually do that.
Can this recipe be made with instant white rice?
I’m sure it would work but the ratios and cook time will vary Tina.