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.
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 a 9×13-inch casserole dish or glass baking pan with cooking spray (the rice doesn't cook well in a metal pan). 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.
Course Casserole, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
So glad you loved this casserole as much as we do Linda!
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?
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!
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 :)
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.
So glad your family loved it Penny!
I don’t have rice on hand and am housebound. Think I can use Pasta?
I have only made this recipe as written, but I think pasta would work. Let us know if you try it Nancy! You may also enjoy this Chicken Noodle Casserole, One Pot Chicken Pasta, Ranch Buffalo Pasta Bake or Cajun Chicken Pasta!
Had anyone ever had success using frozen chicken breasts? If yes, how did you change cooking time/temp..if at all.
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
I haven’t made this with Minute Rice so I can’t say for sure. Please let us know how it goes if you try it.
I was VERY disappointed when I found this 4 ingredient recipe had FIVE ingredients. Change the name please so you dont mislead.
If you consider water to be an ingredient then yes there would be 5.
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.
Thank you for your kind words Tiffany! I’m glad you love this recipe as much as we do!
Im pretty sure you should have some water in your house somewhere? SMH!
Rie – Are you actually being serious? If so, we can do without your pettiness. Hopefully it was a failed attempt at humor.
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
Seriously???
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.
Ohhhh❤️, I grew up on this stuff!!., Haven’t had it in years.., Thanx for posting!!!
You’re welcome. Enjoy Lori! It’s a favorite around here for sure!
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.
Enjoy Kathy!
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!
So glad you enjoyed it Barbara! Brown minute rice would be great in this recipe!
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!
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!
Have you ever cooked this in a slow cooker? I have one of the casserole sized ones. Any idea how long to cook it?
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!
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?
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.
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!
A happy day Victoria!
Did you double all the ingredients? What size pan did you use? Thanks
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.
Thank you for sharing your tips Shauna!
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”
I love that name for this recipe!! :)
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!
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.
So glad you loved this casserole!
Curious….my household is not chicken fans. Do you think I could substitute pork chops for the chicken?
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!
Hi I do something similar with pork chops all the time. I’m sure it would work and be delicious
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.
Enjoy Courtney!
What did you use for the garnish at the end of the video?
Hi Joanna, parsley was used as garnish at the end of the video.
Sorry if this was asked already but do you think I could use brown rice instead? Thanks!
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.
I tried with brown rice second time I made. Didn’t care for it as much.
Thank you for letting us know :)