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!

Enjoy!
Chicken & Rice Casserole on a plate
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!

4 Ingredient Chicken & Rice Casserole garnished with parsley

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!

Chicken & Rice Casserole in a casserole dish

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!

Chicken & Rice Casserole on a plate garnished with parsley

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.

Chicken & Rice Casserole on a plate garnished with parsley
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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!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
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Ingredients  

  • 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

Instructions 

  • 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.

Notes

My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.
4.89 from 2408 votes

Nutrition Information

Calories: 470 | Carbohydrates: 40g | Protein: 54g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 791mg | Potassium: 978mg | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 30mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course
Cuisine American

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. My mom used to make this recipe with pork chops. I was so glad to find your recipe with the measurements I remember. I do variations either using chicken breasts or pork chops, different flavors of condensed soup, and seasoned the way my family likes. Great, cheap weeknight meal. Turns out perfect every time! Thank you!!5 stars

    1. I have only tried this as written. I’m certain basmati would work but the cooking time/liquid ratio may change a little.

  2. flavor is very good. I did put some garlic powder on the breasts. Unfortunately, I didn’t listen to my instincts that 325 degrees wasn’t hot enough to cook the breasts through in an hour and fifteen minutes. I returned the pan to the oven uncovered at 350 degrees until cooked through. Next time I’ll start at 350 degrees for an hour and fifteen, uncover and cook the chicken to temp. Oh! I also put the rice in the bottom of the pan, poured half the soup mixture and stirred, topped with chicken, the poured the remaining soup over all.4 stars

  3. Made it twice. Both times rice was watery or it’s soaking up too much chicken blood. Lacks flavor too. But I LOVE how tender the chicken is. Will have to find a new recipe though with this technicque. Thanks.2 stars

    1. I don’t generally find that boneless skinless chicken breasts have blood that could soak into the rice so I can’s say for sure what went wrong for you.

  4. Absolutely terrible. The white rice didn’t cook even after upping the heat to 500 and letting it go for another HOUR. DO NOT MAKE THIS, YOU WILL REGRET IT.1 star

    1. How disappointing, I can’t say for sure what went wrong for you but if rice doesn’t cook in 2+ hours, there might something else going on. Rice should definitely cook in that amount of time.

    2. Not really going to trust the review of someone who would think putting the temp up to 500 was the solution to undercooked casserole.

      1. Agreed. If I were to hazard a guess, the o.p. missed the direction to COVER and bake, thus causing the evaporation of the liquid that was meant to cook the rice. I say this because moments ago I hopped up from the couch and realized I forgot to do just that . Luckily, not too far into baking.

  5. I was looking for quick cheap chicken dish for my large family dinner. The dinner was outstanding with a salad and dinner rolls. I would like to thank the chef recipe. Please keep the recipes coming!5 stars

  6. Tried this and my autistic son now demands it. I try various things with this recipe substituting various liquids and vegetables and sauces. Thank you for the base.5 stars

    1. Hi Andrea, to prevent the chicken from drying out I would add it towards the last 20 minutes to let it heat through without overcooking.