One Dish Creamy Chicken and Rice Casserole

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This One Dish Creamy Chicken and Rice Casserole is a deliciously easy dump and bake weeknight dinner made with just a few pantry ingredients. It’s the perfect meal for any busy family.

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My mom made this one dish creamy chicken and rice casserole all the time when I was growing up. It was, and still is, one of my favorite comfort foods. As an adult I can see why we ate it so often. It’s easily made all in one dish, it’s minimal ingredients you probably already have on hand, it’s inexpensive, and on the table in an hour. Sounds like the perfect busy weeknight dinner to me!

What you’ll need

• 9×13 baking dish
• 2 lbs chicken breast– about 3-4 chicken breasts or you can use thighs
• Cream of mushroom soup– any “cream of” soup works in this! 
• Chicken broth– to cook the rice in the baking dish. Substitute water or veggie broth instead of chicken broth. The broth gives the rice more flavor.
• Long grain rice (not instant)– instant rice will just be mush. I used white rice, but jasmine or brown rice can also be used. Keep in mind brown rice will need additional time to bake; anywhere from 15-30 minutes extra. Add an additional 1/2 cup liquid if using brown rice.
• Seasonings– black pepper, salt, paprika, onion powder, garlic powder. Or use whatever seasonings you like. This is totally customizable.

How to make Creamy Chicken and Rice

First, add the rice, broth, seasonings, and soup to a 9×13 baking dish. Stir together.

Then, top with the chicken breasts. Sprinkle over additional seasonings to taste.

Cover, bake until chicken is cooked through and rice is creamy; about 45 minutes- 1 hour.

Tips and Suggestions

• This recipe is super customizable. You can sub the cream of mushroom soup for cream of chicken or cream of celery, or any creamy soup. Adjust the seasonings to your liking. Use chicken thighs instead of breasts.
• Top the casserole with cheese, if you’d prefer. Sprinkle your favorite cheese over the baked casserole and pop it back into the oven for 5 minutes to melt the cheese.
• Add veggies- add sliced mushrooms, broccoli florets, green beans or carrots to your casserole before baking.
• Prepare the casserole a day ahead, cover, place in the refrigerator until you’re ready to bake it.
• Freeze it– add a large piece of parchment paper to a casserole dish with plenty of overhang on all sides.
  • Prepare the casserole as directed, but do not bake. Wrap the parchment over the casserole and freeze in the dish for 30 minutes to 1 hour until it lifts out easily. Remove from the baking dish, leaving the parchment on. Cover the casserole tightly in an additional layer of either plastic wrap or foil to prevent freezer burn.
  • Freeze up to 3 months.
  • To thaw- remove the outer layer of plastic or foil from the casserole and place in a baking dish with the parchment still in tact. Trim to remove the excess overhang. Thaw in the fridge overnight and bake as directed. If baking frozen allow an additional 30-45 minutes bake time.
• Keep in mind if you are using brown rice, it will require additional time to bake; anywhere from 15-30 minutes extra. Add an additional 1/2 cup liquid if using brown rice.

Try these family favorites

• Cheesy Chicken and Broccoli Casserole
• Stuffed Pepper Casserole
• Ravioli Casserole
• Easy Baked Ziti
• Homemade Macaroni and Cheese– so cheesy!
• Chicken Alfredo Stuffed Shells
• Kid Approved Tater Tot Casserole
• Easy One Sheet Pan Shrimp Fajitas
• Sheet Pan Honey Mustard Chicken

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One Dish Chicken and Rice Casserole

Steph Gigliotti

This One Dish Creamy Chicken and Rice Casserole is a deliciously easy dump and bake weeknight dinner made with just a few pantry ingredients. It's the perfect meal for any busy family.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 265 kcal

Equipment

• 9×13 baking dish

Ingredients

  

1x2x3x

• 2 lbs. chicken breast 4 chicken breasts
• 10.5 ounce can cream of mushroom soup
• 1 1/3 cup chicken broth or water
• 3/4 cup long grain rice not instant
• 1 tsp black pepper
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder

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Instructions

 

• Preheat oven to 375°F.
• Spray a 9×13 baking dish with nonstick spray. Pour in the rice, cream of mushroom soup, broth and seasonings. Mix together.
• Lay the chicken on top of the rice. Add additional paprika, salt and pepper to taste. Cover with foil and bake 45 minutes until the chicken is cooked through and rice is tender. Let sit 10 minutes before fluffing rice and serving.

Video

Notes

Nutrition information is provided as a courtesy and may vary depending on ingredients used.

• This recipe is super customizable. You can sub the cream of mushroom soup for cream of chicken or cream of celery, or any creamy soup. Adjust the seasonings to your liking. Use chicken thighs instead of breasts.
• Top the casserole with cheese, if you’d prefer. Sprinkle your favorite cheese over the baked casserole and pop it back into the oven for 5 minutes to melt the cheese.
• Add veggies- add sliced mushrooms, broccoli florets, green beans or carrots to your casserole before baking.
• Prepare the casserole a day ahead, cover, place in the refrigerator until you’re ready to bake it.
• Freeze it– add a large piece of parchment paper to a casserole dish with plenty of overhang on all sides.
  • Prepare the casserole as directed, but do not bake. Wrap the parchment over the casserole and freeze in the dish for 30 minutes to 1 hour until it lifts out easily. Remove from the baking dish, leaving the parchment on. Cover the casserole tightly in an additional layer of either plastic wrap or foil to prevent freezer burn.
  • Freeze up to 3 months.
  • To thaw- remove the outer layer of plastic or foil from the casserole and place in a baking dish with the parchment still in tact. Trim to remove the excess overhang. Thaw in the fridge overnight and bake as directed. If baking frozen allow an additional 30-45 minutes bake time.
• Keep in mind if you are using brown rice, it will require additional time to bake; anywhere from 15-30 minutes extra. Add an additional 1/2 cup liquid if using brown rice.

Nutrition

Calories: 265kcalCarbohydrates: 20gProtein: 34gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 98mgSodium: 565mgPotassium: 624mgFiber: 1gSugar: 0.4gVitamin A: 377IUVitamin C: 2mgCalcium: 21mgIron: 1mg

Keyword casserole, chicken recipes, kid friendly recipes, one dish, Weeknight dinner

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