Chicken Rice Casserole
This Chicken Rice Casserole is your ultimate “set it and forget it” dinner that’s made with just 4 ingredients!
It’s quick to prep, effortless to make, and packed with comforting flavors that’ll have everyone asking for seconds.
In under 5 minutes of prep time, you’ll have a hearty, one-dish meal that’s perfect for busy weeknights.
And the best part? It’s a crowd-pleaser every time, no matter how hectic your day has been.
Just pop it in the oven, and let the magic happen!
For Chicken Rice Casserole
- Chicken Breasts – 4 boneless, skinless chicken breasts are the base of this dish, giving it a lean and tasty protein.
- Long Grain White Rice – 1 cup of uncooked rice forms the hearty foundation, absorbing all the flavors from the chicken and sauce.
- Water – 1 ½ cups to cook the rice and help create a tender, flavorful base.
- Dry Onion Soup Mix – 1 packet (1 ounce) adds a savory depth of flavor that brings everything together.
- Cream of Mushroom Soup – 1 can (10.5 ounces) gives the casserole a creamy texture and extra flavor.
Chicken Rice Casserole
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 ½ cups water
- 1 packet (1 ounce) dry onion soup mix (or homemade)
- 1 can (10.5 ounces) condensed cream of mushroom soup
Instructions
- Preheat your oven to 325°F.
- Lightly grease a 9×13-inch casserole dish with cooking spray. (Avoid using a metal pan for this recipe, as the rice cooks better in a glass dish.)
- Place the chicken breasts in the dish and season with salt and pepper.
- Evenly sprinkle the uncooked rice over the chicken.
- Add the onion soup mix over the rice.
- In a separate bowl, mix the cream of mushroom soup with 1 ½ cups of water. Pour this mixture over the chicken and rice.
- Cover the casserole dish with foil and bake for 1 hour 15 minutes, or until the rice is tender and the chicken is fully cooked.
- Note: Depending on your oven, cooking time may vary. It may take up to 25 additional minutes for the rice to cook properly.
Nutrition
- Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice requires more cooking time and extra liquid. Use 1 ½ cups of brown rice and increase the water to 2 cups. Expect to bake the casserole for an additional 25-30 minutes until the rice is tender.
- Do I need to brown the chicken before baking?
No need! The casserole will cook the chicken perfectly without any searing. However, if you prefer, you can brown the chicken first for extra flavor.
- Can I add vegetables to the casserole?
Yes! Feel free to add frozen or fresh vegetables like peas, carrots, or broccoli. Simply toss them in before baking. If using frozen veggies, no need to thaw them beforehand.
- How can I make the casserole creamier?
For an extra creamy texture, try adding a cup of shredded cheese into the rice mixture before baking. You can also sprinkle cheese on top during the last 15 minutes of cooking for a cheesy crust.
- Can I prep the casserole in advance?
Absolutely! You can prepare the casserole up to 24 hours ahead of time. Just cover and refrigerate it. Before baking, let it sit at room temperature for about 30 minutes and then bake as usual, adding a few extra minutes to the cooking time if needed.
