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
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Oven temp 325??
Yes!
TY :)
It was great chicken tender and juicy. Great for a quick night dinner
Totally awesome! I made it without the onion soup because I didn’t have any but I used 1/2 cup of whipping cream as one commenter suggested and just a dash of Sherry. I followed her measurements with 8 breast tenderloins, 1.5 cups of long grain rice, 2 cans cream of mushroom soup, 2.5 cups water and the 1/2 cup whipping cream plus my dash of Sherry, salt and ground pepper. Tightly covered with heavy duty foil, it took about 1.5 hours in my convection oven then I browned the top at 450 with grated parmesan cheese for 5 minutes. Perfection! Thank you!!!
I love this recipe for the ease of making it as well as the fact that it only takes 4 ingredients. Next time I will cut back on the onion soup mix, it’s a bit too salty.
This is by far my favorite recipe. I love that it’s so versatile. It’s great as is, but is also amazing with other ingredients. I switch out cream of chicken for mushroom and add veggies (corn, onions and mushrooms). I can’t cook boneless skinless chicken to save my life and this comes out juicy every time. This recipe is special.
Well that just made my day Nicole! So happy you love the casserole!
Came out perfect and delicious. Thank you.
Hey Holly,
I failed home cooking 101; and unlike my grandmothers, aunts, and my mother, it seems I always deviate from any recipe (not just yours).
My variations are that I used boneless skinless thighs and cut them in bite size morsels and precooked them in a shot of olive oil. Also, I used chicken stock in lieu of water.
Also, the soup and chicken stock were heated to a slight simmer and poured over the rice and onion soup package. Since much of it was precooked, I cooked at 350 for an hour and it came out as close to perfect.
The rice absorbed all the liquid even after being poured on top of the chicken. Personal preference is I like juicy thighs over breast’s.
Great recipe – even better with my modifications.
I’m so glad this recipe was a hit for you, your version sounds great too, Bailey! :)
As with many other comments, the rice cannot get cooked if it’s on top of the chicken. Next time I would put the rice in and most of the liquid on top of the rice (I used cream of chicken soup instead of cream of mushroom and also used chicken stock instead of water), then put the chicken in (I used skin on thighs). I would then pour the rest of the liquid in, including over the chicken, and then sprinkle the dried soup over (if you sprinkle the chicken and then pour the soup mixture over, it washes off the chicken) I also sprinkled some sage over the chicken as well. I also think an hour and 3/4 is needed for the rice to fully cook (that’s what I did and it was cooked, except for what was on top of the chicken.
Must be 5 ingredients, there is green on top……..parsley?
I added feta cubes and some cheddar,havarti cheese
Holly, can I use milk to make it richer?
I haven’t tried this with milk. Let us know how it goes
Yuck. Flavor is horrible.
Any suggestions on veggies you could add? Other than mushrooms, of course :)
I think green peas, broccoli or asparagus would be great in this.
I made this a couple days ago. I saw one of the comments that said they added whipping cream. I added whipping cream over the mushroom soup and water mix. My kids LOVED it! They have always refused to eat rice but we were able to get them to try it and they ate it all up. I’m making it again tonight because they keep asking for it. It’s absolutely delicious! The chicken comes out tender and the rice is perfect. I cooked it for an hour and a half last time and will again tonight.
Yay! So happy to hear this Sarah. You’ll have to make a double batch this time!
Perfect recipe – to assure rice cooks, mix rice, water, onion soup mix and cream of whatever soup together first. Place in greased pan then put chicken breasts on top. Cover tightly with aluminum foil. Wonderful recipe to eat with a salad and additional veg or fruit!
Third time making this and it’s a family favorite! Recipe as is, is perfection however I have experimented with tossing the chicken in some Parmesan and bread crumbs and sear in skillet a few minutes on each side before transferring to a baking dish. I reduced cooking time to account for my modification and it’s wonderful.
Both versions are awesome and kid-approved!
I made this recipe tonight and I doubled it …….However after 2 hours plus it is still watery and the rice isn’t cooked …….are you sure the oven should be at 325? I followed exactly … I don’t know that I will use the directions again but i will use the recipe and try it with a higher oven temp and maybe a aluminum pan instead of a glass baking dish. I just don’t know how it went wrong.
Hi Kimberly, was the dish tightly covered while baking? We have not tried doubling this recipe in one dish so that may have something to do with it as well. We’d love to hear what tweaks you make as well!
I make this just as described and every time it turns out absolutely delicious! I don’t change a thing. I make this at least once a week. Thank you so much!
Sounded good but I cooked it for 2 hours and my rice was still hard
Oh no, I am sorry to hear that Lisa! Did you use long-grain white rice?
Love this recipe! The only issue I have is the chicken is always overcooked. Do you think starting the rice first for 20min or so work? Then add the chicken? Any tips would be great! Thanks
I do think that would work, you’ll just want to ensure the chicken reaches 165·°F. You could also try bone-in chicken which takes a bit longer to cook or chicken thighs which tend to stay juicier. Let us know how it goes!
I have made this recipe for years. The original recipe has the rice on the bottom with the chicken on top of the rice. Pour the mushroom soup mixed with water over the chicken and rice and then sprinkle the onion soup mix overtop. Most times I leave out the dry onion soup and instead put a box of StuffnSuch Stuffing mix (made as directed on the box) over the top about 10 minutes before the chicken/rice is done. Delicious and a family favourite.
Yummy, thanks for sharing Barb!
Question. …. ok to use French onion dry soup mix instead of regular? Making this tomorrow night
That should work well Kathy! A little different flavor but still sounds delicious.
I plan on making this tonight :) if I omit the rice should I also omit the water?
Hi Megan, We haven’t tried this recipe without the rice but I would reduce water for sure. You do still want a little moisture to mix with the onion soup mix and cream of mushroom soup to make a yummy sauce for the chicken though.