4 Ingredient Chicken Rice Casserole

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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 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
4.84 from 934 votes
Review Recipe

4 Ingredient Chicken & Rice Casserole

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Author Holly Nilsson
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!

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

Follow Spend with Pennies on Pinterest

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.

Recipe 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.

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.)

Keyword Chicken Rice Casserole
Course Casserole, Main Course
Cuisine American
About the author

Holly

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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!

More Posts by Holly

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Recipe Rating




Comments

  1. Sounds tasty & super easy, so I’d like to try this. My DH won’t eat chicken breasts, so I’d like to use boneless skinless chicken thighs, which he loves. Since dark chicken meat usually takes a bit longer to cook, do I need to adjust anything….like the amount of water, so that the rice won’t come out dry or overdone? Pleeez advise.

    1. Chicken thighs have worked well for other readers. Sounds like there is no need to change anything. Enjoy, Angelina!

  2. Made this tonight and it turned out good. I omitted the onion mix (too much sodium) so I added spices of my choice and used chicken broth in place of the water. Time and oven temperature worked for me and I loved how easy it was to throw together and cook itself. I used the long grain rice like the recipe calls for and it was perfect at 70 minutes. After moving from Colorado to the east coast recently, maybe the people that had trouble with the rice not being done live at altitude?? It makes a big difference when baking anything. Hubby loved this dish and I will make it again.5 stars

    1. We are very sorry to hear that Mark. Did you use long-grain white rice? We have made this recipe many many times and it should definitely be cooked after 2 hours. You can omit the salt if you prefer.

  3. Followed the directions exactly and this turned out horrible. Rice was hard and dish was very soupy. My mom used to make this dish but it must have been a much different recipe because this one is no where close to hers. Pinterest fail. Will not be making again, do not recommend.1 star

    1. We are very sorry to hear that Sheila. Did you use long-grain white rice? We have made this recipe many many times and it always turns out perfectly for us.

  4. We were so happy with this recipe! I have celiac disease, so we left out the condensed soup and used sour cream, mayo, and extra spices. Can this be frozen uncooked? Thank you so much for the recipe!5 stars

    1. So happy to hear that Sara! I haven’t tried it but I do think this would freeze perfectly once cooked.

    1. Hi Jose, we haven’t tried add broccoli before baking but you could definitely add it after you have baked the casserole.

    1. Hi Nellie, make sure to use uncooked long-grain white rice in this recipe and cook only until rice is tender and the chicken reaches an internal temperature of 165°F. Hope that helps!

    1. The recipe as written works perfectly for us Kiley. If your rice turns out a bit watery, you could try adding a little more rice. Enjoy the recipe!

  5. I am planning to try your 4 ingredient Chicken & Rice Casserole…. I have a question on the size of the breasts.. Are these the full breasts or 1/2 breasts which is frequently a serving size..

    Thank you!

  6. How do you know how long to bake it? When the rice is soft or when the chicken reaches a certain internal temperature?

    1. Hi Jean, You definitely want to make sure your chicken reaches a safe internal temperature (165°F), but we found cooking for 1 hour and 15 minutes (or until the rice is tender) gave us the best results. Tender rice and deliciously cooked chicken.

  7. Sorry. Honest review. Ended up watching my wife dump this in the trash. Made Exactly per this recipe and the rice was just as hard as when we started. Tasted when the time was done and not good, Gave it an extra 10 minutes and nope. the rice just did not cook. Flavor was good but just did not cook the rice. Maybe cook the rice before you make this? Don’t know. As I watched my wife dump this in the trash I will not try it again.1 star

    1. We are very sorry to hear that Steve! Did you use long-grain white rice? You could always try cooking the rice before baking but we haven’t found that necessary for us.

  8. Loved it!!! Only change was I used cream of chicken and mushroom vs just C.O.M. cause my kids hate mushrooms…
    Falllll apart chicken!!5 stars

    1. Just to add, made it in a metal cake pan with uncle Ben’s boxed white long grain rice. Done to perfection at 1:10 at 325.
      Some rices (ie jasmine, basmati) take more liquid??