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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I used chicken tenders and cooked at 350 for an hr. Came out perfectly. Soo good.
So glad you loved it!
sound great…I am making this today.. Was wondering, is this freezable?
I haven’t tried it but I do think this would freeze perfectly once cooked.
My whole family loves this recipe, me especially because it’s so simple to make!
I love love this but I use cream of chicken instead of the mushroom one. I also use brown rice and add an extra 1/2 cup. This has been added to our monthly favorites now. Thanks so much for it, we love it.
Sounds yummy! Happy to hear that you love it Candace!
I use this same recipe with long grain wild rice and cream of chicken and a small can of sliced mushrooms yum!
Sounds great Barbara!
If I mix it all in the morning before going to to and leave it in ththe fridge during the day do you think it will still cook fine that evening? I don’t thjnnthr rice will absorb too much before cooking while sitting in th fridge. I like to assemble early that way the first one home can just pop it in the oven.
I haven’t tried making it ahead. Let us know how it works for you if you do make it ahead, Jess.
My rice was super mushy. Looks more like mashed potatoes! Great flavor but it doesn’t look very appealing.
What type of rice did you use?
Made a double batch, but the he rice didn’t cook all the way. Maybe I should have done 1 and a 1/2 Times the rice for a double batch? The chicken was awesome and tender! Once I microwaved is the rice mixture a little more, it was a hit!
This casserole turned out great! I didn’t have bunless chicken breasts on hand so I used boneless skinless chicken thighs. Hubby has asked me to make it again and the kids devoured it!
I’ve been making this recipe for 30+years. Always a hit
What’s your water to rice ratio? My rice came out very mushy.
Yes. The only thing I suggest, is cooking the rice first. Otherwise it was very tasty.
Do you know how to convert this for the instant pot?
I’ve haven’t tried this in the Instant Pot. Let us know how it works out if you try it.
Here is the Instant Pot Chicken and Rice recipe!
Apparently you don’t consider water an ingredient. It is. And should be listed as such. My husband tried to half this recipe but still added the 1.5 cups water. Soupy mess. Bland rice and chicken. So disappointing
Changing the ratios of a recipe will certainly affect the results. Sorry this didn’t work out for you.
Have not made this recipe yet but wanted to know if long grain INSTANT white rice can be used?
I’ve have only made this as written. Let us know how it works out if you try it.
How did your instant rice turn out? That’s the only thing I have on hand right now.
I found this recipe after already starting to cook my long grain brown rice but decided to try jacking it up some lol. So I used my precooked frozen chicken breast in a 9X13, put a few frozen bell peppers then put my cooked rice on top then added a envelope of onion soup mix on top of that then added 1/2 cup of water to the can of mushroom soup and poured on top. Baked 25 minutes and turned out and tasted Da’Bomb !!
Peppers would be a great addition, thanks for sharing!
I’m another one that has made this recipe many times over the years. It is simple and delicious. As another reviewer suggested, we always used white wine in place of half of the water. It gives it a little different flavor. I’ve never made this with brown rice, but I’m going to try it after seeing others suggest it. I do Know I will need more liquid and time for brown rice. :)
White wine sounds like a great addition to this recipe!
This recipe is great, fast & easy…add salad & rolls… Dinner is ready…
I am so glad you enjoyed this recipe Theresa!
Fabulous no brainer dinner! Since I hate dishes I took it out 20 min before it was ready and added fresh broccoli and green beans. Then popped it back in. I also made it in my corning ware roaster.
So glad you loved it.
My family loved it. The only thing I would do different is to not salt and pepper chicken. Too salty and pepper with the onion soup mix
Hi! This sounds yummy! Can I do this without chicken, same cooking time?
I haven’t tried it but I don’t see why not!