Dinner doesn't get easier or more delicious than this cheesy Chicken and Rice Casserole, made in just one pan, with a few simple ingredients.
Here's what a nerd I am when it comes to cooking: for my 14th birthday a friend gave me a cookbook, and it was one of my favorite gifts! It was a compilation of favorite recipes from close friends, and one of the recipes was this cheesy chicken and rice casserole.
What I love about Chicken and Rice Casserole:
- One pan: throw everything together in a casserole dish and bake. This makes for low prep and easy clean-up! I love recipes where the oven does all of the work. Check out my other one-pan recipes!
- Kid friendly: The end result is another kid-friendly recipe that's delicious and flavorful. The perfect comfort food for a fast weeknight meal or Sunday dinner that requires hardly any prep.
- Adaptable: Like most casserole dishes, there are plenty of variations you can make to this recipe. See more ideas below in the post.
How to Make Chicken and Rice Casserole:
1. Prep rice mixture: Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
2. Add chicken: nestle chicken breasts into the rice mixture.
3. Bake: Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
4. Top with cheese and serve. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving. Serve with fresh roasted veggies or a green salad.
Recipe Variations:
Cheese: leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require additional liquid (at least ½ cup) and longer cooking time, so if using brown rice, I suggest using chicken thighs, instead of breasts, so the chicken doesn't overcook/dry out.
Herbs: if you'd like to add additional flavor, consider adding fresh thyme, parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: add 2 cups chopped broccoli florets to the casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green beans, broccoli, etc.
Cream of soup: My homemade version is so easy and delicious but you can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to ½ cup and milk to 1 cup. Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make Ahead And Freezing Instructions:
To make ahead: This is a great make-ahead recipe. Prepare the dish but do not bake. Cover it well and store in the refrigerator for 1-2 days before baking.
To freeze: Prepare the dish but do not bake. Cover it well with plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before baking, uncovered.
Consider trying these popular one-pan meals:
- One pan baked salmon and vegetables
- One pan creamy lemon chicken tortellini
- One pan chicken fajita pasta
- One pan skillet lasagna
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Chicken and Rice Casserole
Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix , or one envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese , divided
- 3 thick boneless skinless chicken breasts , or thighs
- salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
- Serve with fresh steamed veggies or a green salad.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2017. Updated September 2020.
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My family loves this recipe! I cook the rice first in chicken broth and cut the chicken up then mix everything with cheese on top It’s perfection
I cut up the chicken as well but I feel like when I cooked this it was so bland and I had to cook it for over 2 hrs but that’s probably because my oven isn’t very good.
This was a wonderful recipe for a Chicken and Rice casserole. No, it was a fantastic recipe!
This was amazing! My family loved it (and I loved that it was a one-pan meal)! Thanks for another winner.
Is it just me or does that seems like a lot of liquid?
Just pulled mine out of the oven and it came out perfect! Sampled a spoonful and OMG it’s so good especially the crispy burnt parts of the rice yummmmmm. Can’t wait for it cool down a little so me and my son can eat! Thank you for the recipe seriously the easiest dish ever
Ours came out soupy what did I do wrong?
Hi Dylan,
I’m sorry it didn’t turn out well for you. I wish I could help figure out what went wrong- I would need a few more details. I wonder what type of rice you used, if you used the correct amount of liquid, and if you baked it long enough?
Can I assemble this meal and put it in the freezer then cook at a later date?
Hi Shelby, I haven’t tested it to say for sure, but I think it would work. Let me know if you try it 🙂
I’m using same amount of chicken, but it’s diced. Do you think I should still cook it for the same amount of time as I would using whole chicken breasts?
Hi Patty, if you diced the chicken than it will not need as much time, however, you want to make sure the rice is fully cooked.
Can minute rice be used?
Hi Shelley, it is likely that your dish will be mushy if you use minute rice!
Hello, what spice combo would you recommend if we don’t use the Lipton soup mix? My hubbie is on a low sodium diet. Thank you!
Hi Danielle–this looks like a good recipe you could try as a substitute: http://www.geniuskitchen.com/recipe/copycat-liptons-onion-soup-mix-24952
Can you use brown rice instead of white?
Hi Marilyn, I haven’t tested this with brown rice yet, but it could work–my only worry is that the chicken would get overcooked because brown rice takes longer to cook. This could be solved by using chicken thighs instead of breasts. Then add 1/2 cup more liquid and bake it for about 30 minutes longer. That should work… I’d love to hear if you try it!
Oh man, last night we made something similar but with broccoli in it and it was so good. BUT, we didn’t use onion soup mix or cheddar cheese, we were totally missing out! Thanks for the great tips! Definitely will follow this one the next time we make it.
❤️
Thanks Benny! I love the idea of adding broccoli, too!
If you don’t have Cream of Chicken Soup, could we still use Condensed Soup?
You could use a different flavor of condensed soup, or click the ingredient link for my homemade recipe 🙂