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!
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
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long grain white rice uncooked
- 1 ½ cups water
- 1 ounce dry onion soup mix 1 packet or use homemade
- 10.5 ounces condensed cream of mushroom soup 1 can
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Delicious and easy!!!
Super easy and tasty! I may add some additional veggies next time to make it healthier. Overall a good week night recipe. Thanks!
This turned out great. Very happy with the results for how easy it was! I had 4 very large chicken breasts (1kg total) so I doubled the remainder of the recipe and added some minced garlic, mushrooms and broccoli. Also subbed the water for chicken broth as others mentioned. Will definitely be making again!
The recipe was a hit, but things didn’t go exactly as planned. First, I forgot to buy LONG-grain white rice. So, I used what I had on hand: Arborio Italian-style rice for risotto dishes. The chicken breasts had been marinating in a Italian salad dressing to help keep them moist. I’m not sure if that helped or not. They seemed slightly overcooked, because I thought the rice had too much “tooth” at 1 hr 15 min. So, the additional 10 minutes didn’t really help soften my rice, and it might have overcooked my chicken. I was excited to use the packaged onion soup mix, but the full package was too much for me. I would advise only using half of one packet. You can always add more. I also added 8 oz of sliced Baby Bella mushrooms. THAT, was a good move. I love mushrooms. Two adults had plenty for leftovers, so after dinner, I dumped my “lightly roasted” Brussel sprouts into the casserole dish. I enjoyed the added greens when I continued to crave this casserole for lunch the next two days. I used chicken broth to add more fluid, as needed.
I will definitely be doing this casserole again. It’s very easy. I will cut down on the onion mix, make sure I have the correct rice, and add mushrooms… perhaps twice as much as before! And, I won’t cook over 1 hr and 15 minutes. I can’t wait.
This is a great and easy recipe. I did replace the water with 1/2 cup of extra dry vermouth. Turned out great
Made this with brown rice instead and after 1.5 hrs of 350 oven and rice is still rock hard.
Brown rice is not the same as white rice, it requires extra liquid and extra cooking time.
How long should I add to the cooking time and how much extra liquid, for brown rice?
Kristen, I would not recommend making this recipe with brown rice. If you do use brown rice, I would suggest precooking it partially or completely.
This recipe is easy and delicious. It has the perfect amount of spice. I will definitely make it again!
Easy recipe and very filling. Super simple to add a few veggies, use chicken broth instead of water, and add a little butter on top to make it more flavorful. I did cook covered for almost 90 min. Family loved it.
Easily adapted to low sodium with homemade soup mix recipe and so quick to prepare for the oven. A new “go to” as it is as delicious as it is easy!
I really wanted this recipe to be successful bc it looked easy, tasty, and quick for last minute meals. I read the reviews, noted concerns with rice, and compared to other similar recipes. I chose to increase temp to 350 and used medium grain Nishiki brand rice (the best!). After 1hr 15 min with tight foil and lid covered dish the rice was hard as a rock. I increased temp to 400, cooked for another 20 minutes and all was good. I did use chicken broth vs water, chicken breasts cut into about 2″ cubes marinated in EVOO, wine, and aminos resulting in a bit saltier than we like, but still very tasty. I will not use both marinated chicken and dehydrated onion soup in the future. Very curious why so many had problems with the rice?!