4 Ingredient Chicken Rice Casserole


This post may contain affiliate links. Please read my disclosure policy.

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 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!  

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 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!

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!

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 (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!

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!

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.

4.66 from 86 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
Course Casserole, Main Course
Cuisine American
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 1/2 cups water
  • 1 package onion soup mix or use homemade
  • 10 oz can cream of mushroom soup condensed

avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 325 degrees F.

  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.

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, Fat: 7g, Saturated Fat: 2g, Cholesterol: 148mg, Sodium: 791mg, Potassium: 978mg, Carbohydrates: 40g, Protein: 54g, Vitamin A: 1.4%, Vitamin C: 3.3%, Calcium: 3%, Iron: 9.5%

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

Keyword Chicken Rice Casserole

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

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

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. It was delicious! I used chicken broth instead of water, it made the casserole too salty for my taste. Maybe I put too much salt on the chicken? Next time I wont season the chicken and use chicken broth or use water and season the chicken. Overall I still give this recipe 5 stars.

  2. forgot to mention I used cream of CHICKEN soup. I just don’t like cream of mushroom and thought the chicken flavor would go better with the…chicken. Delicious.

  3. made this for supper last night. everyone loved it! even my 8 y.o. granddaughter who is a very picky eater. I cut the chicken into bite sized chunks and added frozen peas. YUMMY!

    1. I have not tried this recipe with brown rice. The cooking time will likely be longer. Other readers have mentioned that they needed to add some liquid to the rice as well. Please let us know how it turns out if you try it.

      1. Turned out fantastic!!! I went with brown rice, added a little liquid as I would normally use more with brown than white rice and was perfect. Going to add some peas in and make again tonight. Thanks for sharing

  4. I have made this recipe for years. It came from an old church cookbook and it is called “Forgotten Chicken”. I’ve used different cream of soups. The recipe I have is for a double batch do I mix different soups together. My favorite is broccoli. Works in a slow cooker, too. It called for a whole cut up chicken but I love it with thighs and drumsticks. Can’t go wrong with this recipe. I love it.

    1. I have not tried this recipe with medium grain rice, so can’t say for sure. Please let us know how it turns out if you try it.

  5. Super easy, fast meal! I used 2 lbs boneless chicken thighs because that’s what we prefer. I also doubled the amounts of water, cream of mushroom, onion soup mix, and rice, so that each of us could have a full side of rice. It didn’t require longer cooking time. Will definitely make this again!!! YUM!

  6. I used the wrong cream of mushroom, I used the ‘un’condensed… it’s already in the oven… did I ruin the entire thing? It’s so watery… I’ve made this before and it was delicious! I’m so upset

  7. So I didn’t read the cover part and it’s cooked for a hour. How long do you think it’ll take for the rice to get tender if I covered it now?

    1. I have never made this with wild rice. You may need to adjust the cooking time to make sure that the wild rice is cooked through in this recipe, or cook the wild rice separately. Enjoy Lisa!

  8. I make this with bone in, skin on chicken leg quarters. They’re always very cheap so I buy the bulk bag. Takes about 15-20 min longer but it’s delicious. Thanks for the recipe!

  9. People often cook rice separately from other dishes and this chicken rice casserole, in my opinion, is a huge advance combining these ingredients! Yummy!!
    – Natalie

    1. I started serving this when my son was in grade school. He fell in love with it and wanted it every nite. He is now 45 years old and asks for it every time he comes to visit. His family is also hooked on it. So simple, so GOOOOOOD and so economical:)

      Nita

  10. I made this for dinner tonight. I followed the recipe, except I used cream of celery soup. My husband does not eat mushrooms. This is my new Chicken & Rice recipe from now on.

  11. Hello I’m wondering if anyone added any cheese into this? Also I see a few people used minute rice. It still came out ok?

    1. I’ve only tried this as written. If you do try it with Minute Rice, you may need to reduce the cooking time. Let us know how it goes!

    2. Hi Tasha,

      I sprinkled cheese on top during the last few minutes of baking, it added a little umph! Delish recipe with or without the cheese :)

  12. I love the simplicity of this dish. It was not as rich as the way I normally prepare chicken and rice. It was less calories, less fat and less dairy. At my house we have recently been a little under the weather, and this was just what the doctor ordered. 

  13. Should I use same amount of liquid for minute rice? Also I seen some use milk instead of water, so I use the same amount of milk that wasn’t listed for water? I really wanna try this but I don’t want it to not turn out lol 

  14. I was VERY disappointed when I found this 4 ingredient recipe had FIVE ingredients. Change the name please so you dont mislead.

      1. I did not feel misled! Thank you for your awesome recipe! I definitely appreciate any recipe with this few ingredients that helps cut down on my dinner prep.

    1. REALLY???? How old are you and should you even be on the internet by yourself. This is a tried and true recipe whether it has 4, 5, 10, 20….please!!! What a petty thing to pick about.

      Nita

    2. Why would you consider water an ingredient? Your fault for being disappointed in that. The heading is correct. It has only 4 ingredients. No need to change it.

  15. I made this tonight but I had to cook it a lot longer. We had seven chicken breasts and I cook for a very large family. Which means I had to add more rice. It’s not done yet but I can’t wait to try it.

  16. Thanks Holly! I tried this recipe just tonight. I used a 9×13 glass baking dish, sprayed with Pam and sealed with foil. Instead of breasts, I used 6 boneless, skinless, chicken thighs. I also used Brown Minute rice as I was out if white rice. I cooked it for the time specified and checked it but it wasn’t quite done. I resealed it and cooked it for an additional 25 minutes and voila! My son loved it!! I think I’ll stir the cream of mushroom soup, water, and the onion mix together at once the next time I make it-reserving some to pour over the chicken before cooking. Thanks again!

  17. Thank you for the recipe! Has anyone tried this in the slow cooker? Would you cook on low for 8 hours? I want to try this with wild rice, for a change for the fam!

    1. I have never tried this recipe in the slow cooker. Some readers have tried it in the slow cooker with success. I’d think 8 hours should work. Let us know if you try it!

  18. Have you ever cooked this in a slow cooker? I have one of the casserole sized ones. Any idea how long to cook it?

    1. I have never tried this recipe in the slow cooker. Some readers have tried it in the slow cooker with success. I’d think 8 hours should work. Let us know if you try it!

  19. This will definitely be a staple meal in our home! A couple of questions. My rice was crunchy. Did I not cook it long enough? If I double the recipe how long would I leave it in the oven?

    1. If your rice was crunchy you may have needed to cook it longer. Was it completely sealed while cooking?

      I haven’t tried doubling this recipe so I can’t say for sure how long.

    2. Melissa, I made this tonight and doubled, actually cooked 11 chicken breast, the recipe and it did take longer. I cooked it at 325 degrees for 2 hrs & 15 minutes. I used white rice because my grandchildren were here and each one ate at least three helpings or more. It was definitely a huge hit. After dinner my grandson came and asked if it would be too much trouble for me to get him some more. That is the biggest compliment a child can give a grandma!

  20. Tasty! I also added garlic powder to the chicken. Mixed the onion soup with the cream of mushroom and water (I actually used milk as someone else suggested). Cooked for 1hr, 35min. Easy to prepare. I can definitely see myself making this once a month.

  21. I’ve been making this all my life; it’s one of the first things my mother taught me, because it’s so easy… She called it “Souper Chicken”

    1. In our house growing up we had “souper rice”. We cooked the rice in one can of cream of mushroom or celery.or chicken soup with 1 can water. Delicious side for any meal!

  22. Hi Holly! I am new to this blog today and was looking for an easy casserole. Not only is this was but it is absolutely delicious. Thank you.

    1. I have only tried the recipe as written. I think that would work though! Let us know if you try it Renna! It sounds delicious!

  23. Making this tonight. I doubled the rice bc that’s what my boys like the most. I mixed the rice and soup and water and onion mix together and put them in the bottom of my stone baker (I use this thing for everything). I seasoned the chicken with something else besides salt and pepper. Waiting on it to come out now. 

    1. I have not tried this recipe with brown rice. The cooking time will likely be longer. Other readers have mentioned that they needed to add some liquid to the rice as well. Please let us know how it turns out if you try it.

  24. I had cream of chicken in my cabinet, so I tried it with that. Sooooo, my husband, who HATES rice…said…He Could Eat This Meal At Least 3x Per Week! It was amazing! Thank you for the recipe!

    1. Thank you Lisa, I’m so glad that your husband (and you!) loved this casserole! We love it too.

      1. I used a can of coconut milk instead of cream of mushroom and my daughters thought I had added cheese.  They also didn’t notice it was brown rice. So yummy!

    2. I am so glad you mentioned using cream of chicken soup as I have 2 boys who dislike mushrooms…I know, right? They must be aliens :)

    1. Sorry to hear it was dry. I have made this many times and it worked for me. Other readers suggested using larger chicken breasts. Hope it works for you!

  25. I’ve been making this for years and absolutely LOVE it. We always called it “Ugly Chicken” because it is definitely not the prettiest dish you’ll ever see LOL

    HOWEVER, I found that using Instant rice instead of long-grain regular ensures that the rice is completely done.

    Also, I use milk instead of water with the soup which seems to make it much creamier (I tried it with water and preferred the milk)

    AND, I also cover it with aluminum foil while it’s baking.

    1. Thank you so much for your great tips Cindy! LOL, I love your and and I agree, it’s not the prettiest … a sprinkle of parsley fixed it :P

    2. Hi Cindy,

      I am going to try this recipe over the weekend. You said that you used milk instead of water. How much milk did you use?

      Thank you

  26. Hi Penny I have made this receipe before its fabulous one question. How can I double the rice? How much extra soup and water can be added to make 2 cups of rice instead of 1?

    1. I have only made the recipe as written. To double the rice, you may want to do a separate dish with a second recipe of the rice.

    2. I actually made this again and i doubled the liquid. I did use a bigger baking dish cooked it at 350 for about 1hour and like 30min. I did use chicken strips of whole. Breasts and it was perfect. I was scared that the rice was not going to cook through but it was perfect. And had extra juice. My family loves this recipe

  27. I was wondering if anyone has tried this using cauliflower instead of rice? I can’t have the rice but this looks delicious.

    1. 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. I would think you may want to use approximately 3 cups of cauliflower rice. If you use cauliflower rice, please let us know how it works out for you!

  28. Loved it. Made it by the recipe the first time. With broccoli and mushrooms. The second time, I had all of the ingredients except the condensed soup so I improvised with 2c. chicken broth+ 1c. Greek yogurt+ Italian seasoning (no extra water) and I loved it even more. Thanks for sharing!

  29. This has to be the best chicken & rice cassrole I have ever tasted. My honey went back for seconds, telling me do not lose this recipe. This will be put in my recipe book for future use. (He said it was better than his Mom’s!!)

  30. I’m so sad! I put this together per the directions, I did add mushrooms and peas… and it was not done after 1 hour 25 minutes, put it back in for 20 more and still not done. I’m doing another 30, but at this point it’s too late for dinner tonight :( I am really looking forward to it though…

    1. Oh no, how disappointing, I can’t say for sure why this didn’t work out for you. :( Did you add the full amount of water? Was your pan sealed very well? What type of rice did you use?

  31. when i made this my family raved so much about the rice they wanted me to make more of it next time. if i made another pan and used all the ingredients, amounts,cooking time etc from the recipe without the chicken breasts would that work to give me a seperate pan of the same rice as it comes out in the original recipe?

    1. I have not made this yet – I am making it tonight.

      I would think it might not be as flavorful without the juices from the chicken. I would do it as you stated – 2 separate pans and all the same ingredients but I would put 2 of the chicken breasts in each pan so the juices from the chicken can flavor the rice also.

  32. I made this for my beef-loving family and am relieved to have a new chicken dish to add to our recipe repertoire. 

    One question: when using condensed cream soup, do you add water to the soup plus 1 1/2 cups of additional water, or just the thick condensed soup and the 1 1/2 cups of water? (It came out a little less creamy than I hoped, but it is a very forgiving recipe.)

      1. I am trying this recipe for the first time tonight. But I was not sure whether the recipe called for an ordinary can of cream of mushroom soup or the condensed variety. Based on these comments here, it seems that the original author does intend for condensed soup to be used. Can you please make that clear in the list of ingredients above? Thanks so much!

  33. Do you think using 1 1/2 cups of chicken broth instead of water is a good idea? I’ll be making it for the first time tomorrow. Thanks!

    1. I have only tried the recipe as written, but I am sure it would add some flavor! Let me know how it turns out!

    2. I am making this now and I used chicken broth and onion and garlic powder and Italian seasoning because I didn’t have the onion soup like I thought I did.

  34. I made this completely as is and it came out amazing! the whole family raved it was so delicious and so easy! I also made the blueberry cobbler for dessert and it also was to die for thanks so much! these are both in my regular rotation now and im sure more from this site will be, love it!!

  35. If I want to just make 2 chicken breasts, should I use half the ingredients and a smaller dish? Or still 9×13 and same cooking time?

    1. I haven’t tried it but think it would work. I would suggest a smaller pan and no adjustment to the cooking time. Let us know how it works out for you!

  36. Hi there! Love this recipe, have made it many times! If I were to try this with brown rice instead, do I up the cooking time or temp?

    1. I’m sure it would work however I’ve only tried this with white rice. Please let us know how it works out for you if you tried it!

  37. OMG this was so good, oh so tender breasts of chicken. This was the first meal I have cooked in so long, my brother was here and he loved it. Thanks so much, I must sign off as I am so full I should feel ashamed.

  38. Hi Holly! We tried this tonight, and it was awesome! The only change I made was that I used 4 bone-in thighs instead of 4 breasts. You were right about the timing; I did 1 hour and 15 minutes and the rice was still a little bit chewy, so I put it back in for another 10 minutes and then the rice was perfect and the thighs were almost falling apart and they were really tender and full of flavor. Everyone loved it, so I’ll be making this again for sure!

  39. So i already started the recipe and realized i have no aluminum foil. And cant go get any. What should i do?

  40. I made this! Wow so easy! Every one ate this! I made it to the recipe with Lipton onion mix.  I put it in with the oven timer set for one hour & 10 minutes.  Then, I left to run errands. I came home 11/2 hours later.  Served a steamer bag of broccoli & served dinner.  I looked like a champion.  I do suggest that you use 2lbs of chicken or slightly less.  If you have giant chicken breasts, cut them in half the long way & lay them in the dish. 5 stars! Easy flavorful!

  41. Could you half this recipe? There are only three people in my house and one of them is a 10month old, she and I will eat this but husband is super picky and works late so he probably won’t. Also have you ever added broccoli to this and if so what was the turnout and do you need to adjust the liquids for the broccoli?

    1. I haven’t tried it but think both would work. I wouldn’t think you’d need to adjust liquid for the broccoli. Let us know how it works out for you!

    1. I haven’t tried it that way so I can’t say for sure. I would likely cook the chicken first and the combine it all to bake. Let us know how it works out.

  42. I just made this for the first time and it came out delicious. So easy to make! I made it with Cream of Chicken soup because I was out of Cream of Mushroom and served it witb steamed broccoli.

  43. This is one of my most favorite meals ever!!! I just love it! Easy and absolutely delicious. The first time I made it my chicken was a little dry, so I used larger breasts this time and it was perfect. Thank you!

    Kay
    PS. It is 5 points on the freestyle WW plan for anyone interested in that info.

    1. I have made this several times and it always works out, so I cannot say for sure why. Did you cover it tightly?

  44. Excellent recipe…no problem with Rice or Chicken..both cooked fabulous..tasty and tender. I added some Broccoli and it was perfect. Cooked it for 1 hr and 20 min.
    Will definitely make this again!

  45. A very easy recipe to prepare, but the temperature of 325° was not hot enough to bake the casserole in 1 hour and 15 minutes. I had it in the oven at that temperature for an hour and a half and the rice wasn’t even cooked. I turned the temperature up to 380° for 45 mire minutes to finish it.

  46. I love love this but I use cream of chicken instead of the mushroom one. I also use brown rice and add an extra 1/2 cup. This has been added to our monthly favorites now. Thanks so much for it, we love it.

  47. If I mix it all in the morning before going to  to and leave it in ththe fridge during the day do you think it will still cook fine that evening? I don’t thjnnthr rice will absorb too much before cooking while sitting in th fridge.  I like to assemble early that way the first one home can just pop it in the oven. 

  48. Made a double batch, but the he rice didn’t cook all the way.  Maybe I should have done 1 and a 1/2 Times the rice for a double batch?  The chicken was awesome and tender!  Once I microwaved is the rice mixture a little more, it was a hit!

  49. This casserole turned out great! I didn’t have bunless chicken breasts on hand so I used boneless skinless chicken thighs. Hubby has asked me to make it again and the kids devoured it!

  50. Apparently you don’t consider water an ingredient. It is. And should be listed as such. My husband tried to half this recipe but still added the 1.5 cups water. Soupy mess. Bland rice and chicken. So disappointing 

  51. I found this recipe after already starting to cook my long grain brown rice but decided to try jacking it up some lol. So I used my precooked frozen chicken breast  in a 9X13, put a few frozen bell peppers then put my cooked rice on top then added a envelope of onion soup mix on top of that  then added 1/2 cup of water to the can of mushroom soup and poured on top. Baked 25 minutes and turned out and tasted Da’Bomb !! 

  52. I’m another one that has made this recipe many times over the years. It is simple and delicious. As another reviewer suggested, we always used white wine in place of half of the water. It gives it a little different flavor. I’ve never made this with brown rice, but I’m going to try it after seeing others suggest it. I do Know I will need more liquid and time for brown rice. :)

  53. Fabulous no brainer dinner! Since I hate dishes I took it out 20 min before it was ready and added fresh broccoli and green beans. Then popped it back in. I also made it in my corning ware roaster.

  54. My family loved it. The only thing I would do different is to not salt and pepper chicken. Too salty and pepper with the onion soup mix

    1. I haven’t tried this in an instant pot so I can’t say for sure. The chicken doesn’t take all that long to cook, the rice definitely takes longer so I would suggest whatever setting you use for the rice and then checking it. Please let us know how it works out.

  55. Hi! I’m going to try this tonight , but I’m trying it without meat added . Just the rice and everything else. Do you think it will work?

  56. Couldn’t be easier. I wanted to make my own soup mix but didn’t have dried onions, so I used onions I cooked and added the other ingredients. Such a small amount of effort for big flavor. I will make this again. I will be adding to this recipe as it is very versatile. I served with fresh asparagus and had a complete delicious meal. BRAVO Holly.

  57. Can you cook and then freeze and then reheat?
    If yes…how long and what temp do you suggest for reheating (once it has thawed)?
    Thinking of bringing this to a family in need of easy to prep meals.
    Thanks

    1. I haven’t tried freezing this recipe however rice casseroles generally tend to take about an additional 40-50 minutes. I usually cook them covered to keep them from drying out.

  58. Can I suggest putting the 1 1/2 cup water in the list of ingredients? We made this recipe without adding the water. Ummmm, didn’t turn out. It’s our fault that we didn’t read the directions clearly, but might help if it was added to the ingredients.

  59. This was amazing.  I used long grain brown rice and cream of chicken instead of mushroom.  I will definitely make this again, but I think I’ll add 1/4 cup more of water and cook a tad longer to make sure the rice is completely cooked.  Otherwise…Great recipe!  Thanks!

  60. I hated it. I made a mistake of useing dark meat when I do not like dark meat and the rice was dry. somehow i di dnot have enough liquid. Too mee it was too much if that muschroom/onion soup mix flavor. I proably would have liked it if I used chicken soup. I make a neural star review for not liking it is half my fault

  61. I wanted to make something tonight that was quick and I that I already had all the ingredients at home. So, I stumble across your recipe. My family loves chicken and rice. I noticed people asking about the type of rice to use; however, I guess I am the only one that has tried it with minute rice. So, just fyi, Minute Rice comes out perfectly! I also used chicken thighs. It was juicy and delicious! I served this with a side of sauteed zucchini.

    1. i have been scrolling through all the comments looking to see if anyone had tried this with minute rice as it’s what I have on hand. I was on my way to giving up and seen this! Thank you so much for mentioning this Felicia! I hope it turns out for me as it sounds like it was a hit for you! Also wondering Holly, I have bone in chicken thighs….would I have to change anything in this recipe if I’m using them? Tia

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

  62. Wow….this was DELICIOUS. I did everything except I used cream of chicken soup as we don’t like mushrooms at all. I used white rice (it was the long grain white Premium that cooks in 5 minutes) and I checked it at one hour. It was perfect. I will definitely be making this again. Thank you!!!!

  63. Thank you so much for this perfect recipe! I searched many and decided on this one and I am so happy I did!! I am now a follower and am excited to try your other recipes. I followed the recipe exactly as submitted! Delicious! It would not allow me to mark the 5th star for this 5 star recipe.

    1. I’m so glad you loved it Tammy! :) Thank you for the review (and for letting me know, I’ll have my tech person look at it to see if we can figure out why you couldn’t get all of the stars in),

  64. Was really good but next time I won’t pour the rice over the chicken because some did not cook. I used dark meat and was delicious!

  65. I am not sure what I did or didn’t do. I made this for dinner and it turned out awful. I had to throw it away. It was like it didn’t have enough liquid. The rice was crunchy and had dry spots in the casserole. I love easy casseroles, just wanted to see if this happened to anyone else or suggestions to make it work.

    1. How disappointing! I’ve made this so many times and it always turns out great. Did you add the 1 1/2 cups of water? What type of rice did you use?

  66. If you use cauliflower rice how much should you use. Would the seasonings be the same? Could you give options for the cauliflower version in your other recipes please?

    1. 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. I would think you may want to use approximately 3 cups of cauliflower rice. If you use cauliflower rice, please let us know how it works out for you!

  67. This is so so good. I used cream of chicken soup the first time I made this and it was great. Even picky son like it. Have also made it using cream of mushroom soup and the beefy onion soup mix and it was also good. I do use only brown rice though and it was done to perfection with the amount of water and time recommended to bake it. Thanks for this recipe, it will be a staple for us now.

  68. Made this today because my mushrooms went bad for another recipe Took seriously 5 minutes and was done in an hour! I used minute rice and thin slices chicken breast and everything was perfectly done!!! Love this recipe and will make again and again when need something fast and kinda healthy! These are all ingredients most have in their pantries at all times!

  69. I’ve looked at all the comments but I didn’t see the answer so I’ll ask the question again….
    If you use brown rice how much water should I use & how about cooking time?

    1. I’m sure it would work however I’ve only tried this with white rice. Please let us know how it works out for you if you tried it!

  70. Horrible recipe. Followed it exactly, checked the chicken and it’s still completely raw! Whoever wrote this recipe shouldn’t quit their day job.

    1. This is my day job. :) Chicken breast should definitely not be raw after cooking it for 1 hour and 15 minutes, have you checked your oven temperature runs at the right temperature?

  71. I made this tonight and it was absolutely AMAZING!! I used 1 1/2 cups of rice and since I was cooking 2 cans of cut green beans, I used 1 1/2 cup of the juice from the beans and 1/2 cup water and mixed it with the cream of mushroom soup. The only thing I changed was a little more rice and enough liquid to compensate. The ones of you that said the rice was still hard….. The list of ingredients doesn’t have the water listed but if you read on, it says to sprinkle onion soup mix on top of rice then it says to mix the can of mushroom soup with 1 1/2 cup of water then pour over the top of everything. Mine turned out very creamy and seasoned perfectly. I paired it with the green beans seasoned with butter and mesquite seasoning and cooked til most of liquid is gone (taste like fresh beans like that) and toasted some garlic bread. I will start using this as my go to recipe. It made a lot! LOVE LOVE LOVE!!!

  72. My mother in law made this dish and it was always yummy. But I make it and not so. The rice cooks up mushy. I am hoping to try again using your method. It must be a mother in law thing.

  73. A little different. We used one can of cream of mushroom soup or chicken soup and one can of golden mushroom soup and 2 cups of water or chicken stock. A teacher gave us this recipe about 50 years ago and we have been using it frequently ever since. There times we substitute a cup of wine instude of one of the cups of water, that gives us a different flavor since we serve it a lot. Our 3 boys loved it and have taught their wives how to make it. I guess our version would not be classified a penny recipe.

    1. I love recipe that are handed down like this. Wine is always a good idea in my opinion and will be trying your version soon!

  74. Was wondering instead of the mushroom soup could I use something different want to make this looks delicious just not a fan of mushrooms?

  75. Holly, I made this tonight; and it was delicious!!!!! :-) Only thing I altered was I used cream of chicken soup, but time was spot on; thank you soo much for sharing; it’s a DEFINITE KEEPER!!! Looking forward to making others of your recipes, soo easy and fast it’s a 5 star meal without a doubt. :-)

  76. I only have instant rice on hand. How long do you suggest I bake the chicken, if there is no rice mixed in? Just the chicken, onion mix, and soup

  77. 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.

  78. 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!

  79. 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.

  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.

  81. 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.

    1. My rice cooks perfectly in 1 hour and 15 minutes… if you leave your rice in for 2 hours that can certainly cause it to come out mushy.

  82. 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

  83. 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.

  84. 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

    1. I haven’t tried it that way but I can’t see any reason it wouldn’t work. Let us know how it turns out for you!

  85. 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.

      1. 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.

        jacqueline

        1. 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!

          1. 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.
            jacqueline

          2. 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?

      2. 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?

        1. 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!

          1. 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.

  86. 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! (:

  87. 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!

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

  89. 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

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

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

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

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

  92. 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. 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!! :)

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

  94. 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.

  95. 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!

      1. Hi Denise, I have only prepared this recipe as written, but your idea sounds delicious. Let me know how it turns out.

  96. 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

  97. 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

  98. 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!

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

  99. 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.

  100. 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?

    1. 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.

  101. 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.

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

  102. 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.

    1. 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.

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

  104. 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.

  105. 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!

  106. 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.

    1. 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).

      1. Just made this did the whole recipe to a T in a gas oven… set at 325 for 1 hour 15 minutes, covered with foil… everything is done BUT the chicken breasts, they are still raw.

    1. 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.

  107. 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?

  108. 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!!!

      1. Yes, i was a bit hesitant about one cup of rice too. I have a box of Uncle Ben’s…so just pour one cup of that and not the entire box?

  109. 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!

  110. 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?

  111. 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?

  112. 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..

    1. 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! :)

    1. 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.

  113. 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?

    1. 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!

  114. 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?

  115. 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!
    Beth

    1. Minute rice won’t work. Long grain rice or any rice that cooks for 20-25 minutes on the stove top is what is being called for in this recipe.

  116. 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 :-)

  117. 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.

  118. 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?

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

  119. 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.

    1. Hi,

      This is probably a silly question… but do you cook the chicken before you bake it or do you put it in raw? TIA.

      1. I made with long grain wild rice and it was awesome!   My husband loved it!   Actually it’s in the oven now!!!

    1. This recipe is the same as mine except I us equal amount of cream of mushroom and cream of celery. Mix with minute rice. Mixture should be thick, spread in oiled pan, cover in water and cut slits in it. Put your chicken on top and crushed up Lipton onion soup mix sprinkled over it all. One pkg should do. Cover, bake 350 degrees for about 50 minutes , then dig in.

    2. Unless a recipe specifies Minute or other type of rice, it almost always means generic white long-grain regular rice, not pre-cooked, par-boiled (Uncle Ben’s), or instant (Minute). Never use instant rice in a recipe unless it specifically calls for it.

  120. 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

    1. I use the minute rice and I’ve been making it since I was a teen ( I ‘m 65) I don’t care for the long grain rice cause it takes longer to cook.

      1. I accidentally used minute rice instead of the long grain! I just wasn’t thinking. Out of habit I usually cook with minute rice. Oops! I’m wondering how you made it work with using minute rice and how long you cooked it for. I’m worried I ruined the dish. 

  121. 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
    sharing.

    1. 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.

      1. 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?

        1. I have been making this for years. I use the instant rice and the amount of water it calls for and no need to increase the cooking time

          1. Funny you “asked” if u could use minute rice & then 9 months later you say you’ve been making this recipe since you were a teen and your 65 now. Ha ha ha ha ha

          2. Kat- that was a different Linda. Linda Oaks asked about the rice, Linda Ross has been making it for years. ;)