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 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
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.
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.
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Ok, I followed your instructions to the letter!( also watched the video) gotta tell ya, it came out awsome! I added some mushrooms, and my son,( who’s as picky as I am) loved it. I’m sure to make a schedule having this often. Thanks for the help! Mike the Dad!
I made the chicken and rice bake.added mushrooms and green peas.It was a hit especially with the children.
I’ve been making this for years. The only thing I do differently is to mix the rice, onion soup mix, and cream of mushroom together and THEN pour the mixture over the chicken. Seems to cook thoroughly this way. Sometimes I add some uncooked bacon on the bottom for some additional flavor, but it is not necessary to have a flavorful casserole. I ususally cook at 350 for 1.5 hours. I leave it in longer if the rice is not done.
Loved this recipe! I did tweak it a little. Added more chicken stock instead of water. Also added peas and carrots. Will make this recipe again.
Rice came out entirely uncooked! Fairly disappointing and a waste of money.
Absolutely delicious! Followed your recipe
to the letter twice, the second time with one extra chicken breast and a third cup more rice (adjusted the liquid) for supper with 4 of my grandkids. They loved it, too!
Will be trying it this week but with Cream of Chicken to share with my anti-mushroom neighbor
Your recipes are “da bomb!”
Yeah had this in oven for 2 hours crunchy rice! Won’t be making this again
I’ve made similar for years: higher temp, 2 hr & 15 minutes…uncover those last 15 minutes, cream of chicken soup. The rest is the same. Well, except put rice on bottom, 1/2 liquid, add chicken, pour in rest liquid, cover with foil, bake
I really like this recipe. It’s easy and different. I give this 3 stars because the two times I’ve made it the rice was VERY underdone. I ended up cooking it for 1 hour and about 35 minutes (like another person did), but I had to take the chicken out so it wasn’t rubbery. Next time I’ll try and figure out how to make the chicken a little more flavorful. The rice has the most flavor.
This is a good dish for a family meal or for taking to a potluck or to someone who needs a meal. I have some suggestions. Like others, I found that cooking it at 325 degrees for 1 hour 15 minutes was not enough. I cooked it 1 hour and 35 minutes, and the rice was done, so checking is key.
I layered the rice and 1 1/2 cups of chicken broth (vs. water) on the bottomof the pan and topped that with broccoli florets. Next I put the chicken breasts, previously soaked in buttermilk and pounded for tenderness. I covered them with a little paprika, garlic powder, and pepper in addition to the onion soup mix. Finally, I topped the chicken with the canned soup mixed with 1/2 cup of the chicken broth. My family liked this meal, and I will make it again. Thanks.
tried making this recipe and the rice was way undercooked not sure how you got your rice to be perfect with that time? I added an additional .5 cup of water for another 20 min. on top of the 1hr 20min baking. rice finally was done. note to people with Breville ovens
Not very good. Little salty and I like salty! . Just okay. I wouldn’t make it again.
Can this recipe be made with wild rice?
Wild rice cannot be substituted for long grain rice in this recipe.
Can use cook this in a crockpot?
We have never tried this recipe in the slow cooker. However, some readers have tried it in the slow cooker with great success. I’d think 8 hours should work. Let us know if you try it Laura!
Has anyone tried this in a crockpot?
This is a wonderful recipe, especially for gray, cold evenings and gray, old cooks!
I am wondering if “dry rice” could be the result of using 1 1/2 cans of water.
That is enough short of 1 1/2 Cups that it would make a difference in completely cooking the rice.
Easy mistake to make, because there are times when 1 1/2 cans of water are used in recipes!
love this dish. I would like to swap breast cutlets for skinless thighs, any suggestions? thanks.
I haven’t tried it but chicken thighs have worked well for other readers with no changes. Let us know how it goes!
I pre cook white long grain rice. Then use a cup and a half milk.
I’ve made this several times throughout the years and I’ve never been disappointed. When I first made it a few years ago, I used chicken breasts, but in the past two years, I have used thighs, both boneless and bone-in. I add 1 1/2 cups of water mixed with the soup, and it’s always turned out great. Making it right now!
I found it tasteless prepared exactly to directions. The only taste was the onion soup mix. I added spices and cheese to the leftovers, and it was okay. I was looking for the recipe my mom made, and this is not it. Will not make again. Not sure where the green in your pictures came from. It was all boring white.
Is the chicken bone in or boneless?
I use boneless skinless chicken breasts.
Wow such a mean and unnecessary comment for someone who is providing a free recipe loved by her family. Why couldn’t you just quietly move on and look elsewhere?
followed directions exactly even down to casserole dish size. chicken was too rubbery for my son to eat and the rice was crunchy on top. that was a waste of money.
My husband grew up in casserole family, while I did not. Lasagna was the only dish we ever had that came out in one dish, so I went looking for a really quick dinner idea and came upon this and the tuna noodle casserole. This one was amazing!! came together so quickly and was delicious. Will definitely add this to our weekly lineup for busy days!!!
There hasnt been a single recipe I’ve tried from your blog that was not good. This was super easy and delicious.
I’m wondering if people who needed longer cook time took their chicken right out of the fridge before putting in the oven. I’ll try adding in some broccoli or mushroom as other people had suggested. Thank you!