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!

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
4.87 from 1205 votes↑ Click stars to rate now!
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4 Ingredient Chicken & Rice Casserole

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


  • 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


  • 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.


My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.
4.87 from 1205 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Casserole, Main Course
Cuisine American

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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!
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Recipe Rating


  1. I used cream of chicken soup, because I don’t like mushrooms. I also used chicken stock instead of water. And I added a Panko/melted butter combination to the top at the end and blasted to 400 for some crunch!5 stars

  2. I love this super easy recipe! I add one package of sliced mushrooms to the dish before pouring the liquid over it. It is always a hit!5 stars

  3. Do you have any tips on freezing this casserole? Either before or after cooking? Wondering if I can make this into a freezer meal for food prep. Thanks!

    1. Hi Hailey, I haven’t tried freezing this casserole but I do think this would freeze perfectly once cooked.

  4. 4+ stars! I made this with the long grain white rice, 4 bone-in chicken thighs, Lipton Onion Soup Mix, Campbell’s Golden Mushroom soup and 2 cups of chicken broth. I added around 10 oz sliced fresh mushrooms, half of a green bell pepper, roughly cut, and half of an onion sliced into moons. I cooked at 325 for 80 minutes. I forgot the parsley and thyme. It was very enjoyable but needed more spice or seasoning. I liked the texture of adding the mushrooms and bell pepper, but would use more next time.4 stars

  5. Very easy and tasty! I used the same/only different ingredients – Lipton Onion Mushroom soup & Campbell’s Cream of Mushroom with Roasted Garlic soup to kick up flavor profile. Would’ve added 8 oz fresh sliced mushrooms (cremini or button), but didn’t have any. However, I did add 1/2 small yellow onion cut into half-moon slices along with 1/2 red and 1/2 green sliced bell peppers to bottom of pan first. Cooked perfectly in 75 min.5 stars

  6. Made the chicken and rice recipe. Wow! What a big hit. My Italian mother in law was impressed. She rarely speaks to me but that day when we broke bread she talked for two hours about relatives from the old country. I never in my whole life saw a woman talk so much with her hands,
    Her only complaint were that the martinis were too dry. Looking forward to fewer family feuds (hopefully). Bless your little pea pickin’ heart. This was a God send. Hope you have some recipes for Saint Patrick’s Day. Faith and begora.5 stars

    1. Oh, that makes us so happy to hear, Michael! We love how food can bring people together like that. We might be able to help you with those martinis though! Check out our classic martini recipe for some tips! We also have a section filled with delicious St. Patricks Day Recipes! Hopefully, you can find something just as delicious in there.

  7. Looks like my previous comment got deleted. I followed the recipe exactly as written and after 2 hours in the oven the rice was hard and crunchy. Long grain rice should not be used. Giving it 2 stars instead of 1 because the flavor was decent.2 stars

    1. Not deleted, we just hadn’t had a chance to respond and approve your comment yet ❤️ But I am sorry this recipe didn’t turn out for you, Alecia. I am glad you enjoyed the flavor though!

  8. I followed this recipe step by step. So far it’s been in my oven for 2 hours and rice is still hard and crunchy. This is awful and I won’t be making again.

    1. So sorry to hear that, Alecia. We have tested this recipe many times, always with great results but it seems to be hit or miss for some readers.

    2. You cooked it too long. Don’t be worried about eating undercooked chicken it’s not undercooked get a meat thermometer and you’ll see that the cooking time is accurate also rinse your rice first before adding to the dish.

  9. I made this and it turned out great!! My variations were minimal after reading the comments.
    1. I used2 c ups of water.
    2. I seasoned after I put everything in pan with salt, pepper and garlic powder- in addition to lipton onion soup mix. Stir through to mix all seasoning, soup, and rice-now make sure it covered in liquid.
    3. I cooked at 300 degrees until done., to ensure everything was cooked thoroughly. (about 1 hr 45min)

    This dish was quick and simple. I have made this for years using cream of chicken, Both are delicious, I would probably add mushrooms next time for more texture.

    Coodles on a great recipe!5 stars

  10. One of my husbands all time favorites. Over the years I have modified the recipe, now I use milk instead of water makes it creamier, and I add fresh onions and mushrooms. If you want to dress it up sprinkle toasted slivered almonds.

  11. I made this recipe awhile ago and it was pretty darn good. My mom used to make something like this and would sprinkle with paprika. Next time I will use cream of chicken, I think that is what my mom did. I have the worst luck with my rice getting all the way tender, I probably should have let it bake longer but we were hungry, lol! Love your site! xoxo5 stars

    1. Thanks, Kelsey! We love when recipes bring back nostalgic feelings!! I am glad you enjoyed our version too.

    2. If you want perfect rice. Bring 2 C. water to boil, add 1 C Jasmine Rice, turn heat off, cover and set for 15 minutes. Refrigerate the rice overnight. Add cold to your dish and heat . I use this for Fried Rice and the key is letting the rice cool after cooking. Keeps it from getting soggy.5 stars

      1. Ralph-there’s still a lot of water left in the rice after letting it sit for 15 min? Do you refrigerate it with extra water and rice overnight?! Then do you still add the same amount of water that the recipe calls for when you make it the next day?

        Recipe looks great can’t wait to try it!5 stars

  12. Made a few alterations double batch large chopped onion instead of onion soup mix 8 to 12 oz of sour cream and 1/8 cup pickled jalapeno slices choped baked for the hour and 15 minutes covered then uncovered put a couple of cups of Mexican blend cheese on top and sprinkled with chili powder popped back in the oven for 10 to 15 minutes to melt cheese turned out with perfect texture and awesome flavor5 stars

  13. Wonder if I can use Cream of chicken soup instead of mushroom. and what can I use as an alternative to onion soup mix . Looks like an easy meal.

    1. Hi Sandra, you can definitely swap out the mushroom soup for cream of chicken soup. As for the onion soup mix, you can always try making your own or adding your own variation of those spices as you please.

  14. I use minute rice, but other than that I’ve been making this for years and it’s perfect for when you “don’t know” what to make for supper. Kid friendly and we all love it!

    Can you make a cookbook please ?! ♡ I absolutely adore your recipes!5 stars

    1. Lauren, I am thinking of trying with minute rice also. Did you cook the casserole then serve over rice or did you simply follow the recipe instructions using the minute rice instead of the long grain?
      Thank you!

  15. Listen, I grew up with this and I am 53. I have been making this with Minute Rice forever, and decided to make it with the real long grain rice. TERRIBLE IDEA!!!!! Make it with the Minute Rice!!!!!!!1 star

  16. Rice wasn’t cooked at all unfortunately. My mom makes something very similar to this and uses uncle Ben’s rice which is parboiled so I think that’s the issue here. Regular long grain rice doesn’t work. Has to be the parboiled kind like uncle bens. Will make it again but with the right kind of rice!!

    1. Sorry, this recipe didn’t turn out for you, Emily. We would love to hear how it turns out with a different type of rice.