On nights when the day feels long and the fridge feels uninspiring, this creamy chicken and rice casserole is exactly what I want to make.
There’s something deeply comforting about stirring together familiar ingredients, sliding the dish into the oven, and letting the kitchen slowly fill with the smell of dinner taking care of itself.
When it comes out bubbling and warm, you’re rewarded with a simple, hearty meal that feels like home—no extra effort required.
This is the kind of recipe you turn to again and again: easy, reliable, and made for sharing around the table on busy weeknights.
For the Chicken and Rice Casserole
- Chicken – Cooked and shredded or diced chicken works perfectly here. This is a great way to use up rotisserie chicken or leftover baked chicken.
- Lipton Onion Soup Mix – Adds a deep, savory flavor with no extra effort. It seasons the entire casserole in one simple step.
- Cream of Mushroom Soup – Brings richness and a subtle earthy flavor while helping create the creamy texture.
- Cream of Chicken Soup – Adds even more creaminess and reinforces the comforting chicken flavor throughout the dish.
- Milk – Thins the soups just enough so the rice can cook properly and absorb all that flavor.
- Sour Cream – Gives the casserole a slightly tangy, ultra-creamy finish that makes it extra comforting.
- Water – Helps the rice cook evenly and prevents the casserole from becoming too thick as it bakes.
- Minute Rice – A quick-cooking rice that absorbs liquid beautifully, making it perfect for casseroles with minimal prep.
- Salt and Pepper – Added to taste to balance and enhance all the flavors.
Easy Creamy Chicken & Rice Bake
Notes
Ingredients
- 2–3 cups cooked/shredded chicken *or diced cooked chicken
- 1 package Lipton Onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice *uncooked
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, stir together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked rice, and salt and pepper until well combined.
- Lightly coat a 9×13 baking pan with cooking spray.
- Spread the chicken and rice mixture evenly into the prepared pan.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and return the casserole to the oven for an additional 15 minutes.
- Take the casserole out of the oven and serve warm. Enjoy!
1. Can I use leftover or rotisserie chicken?
Yes! This recipe is perfect for using up cooked chicken. Rotisserie chicken, leftover roast chicken, or even meal-prepped chicken all work beautifully and save you time.
2. Do I need to cook the rice first?
Nope — and that’s the beauty of it. The uncooked minute rice goes straight into the dish and cooks in the oven, soaking up all that creamy goodness as it bakes.
3. Can I swap the canned soups for homemade?
You sure can. Just make sure your homemade versions are similar in thickness to canned soups so the rice still cooks properly. Too thick and the rice won’t soften; too thin and the casserole can turn soupy.
4. How do I make sure the casserole doesn’t dry out?
Covering the dish with foil for the first part of baking is key. It traps steam so the rice cooks evenly. Uncovering it at the end lets the top finish nicely without losing moisture.
5. Can I add vegetables or extras?
Absolutely — this recipe is very forgiving. Stir in cooked veggies like peas, carrots, or broccoli, or add cheese on top if you’re feeling indulgent. Just don’t overload it, or the rice may need extra liquid.
